Honey Baklava Cheesecake Recipe

Why You’ll Love This Recipe

This Honey Baklava Cheesecake brings together the best of both worlds: the rich, smooth texture of cheesecake and the irresistible crunch and sweetness of baklava. The layers of buttery phyllo dough and crunchy nuts add depth to every bite, while the honey drizzle on top elevates the flavor, creating a perfect balance between richness and sweetness. The best part? It’s not only a treat for the taste buds but also a showstopper that will impress guests at any gathering.

The combination of familiar cheesecake flavors with the exotic, flaky layers of baklava makes this dessert both exciting and comforting at the same time. Plus, it’s surprisingly easy to make and can be prepared ahead of time, so you’ll have more time to enjoy the event rather than spend it in the kitchen.

Ingredients

• 1 1/2 cups graham cracker crumbs

• 1/4 cup melted butter

• 16 ounces cream cheese, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 1 cup finely chopped walnuts

• 1 cup finely chopped pistachios

• 1 teaspoon ground cinnamon

• 8 sheets phyllo dough, thawed

• 1/4 cup melted butter (for phyllo layers)

• 1/2 cup honey

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.

2. In a medium bowl, mix together the graham cracker crumbs and 1/4 cup melted butter. Press the mixture into the bottom of the springform pan to form a crust.

3. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, and beat until fully combined.

4. In a separate bowl, mix the chopped walnuts, pistachios, and ground cinnamon.

5. Layer 4 sheets of phyllo dough over the graham cracker crust, brushing each sheet with melted butter and sprinkling a little of the nut mixture between each layer.

6. Pour the cheesecake batter over the phyllo and nut layers, smoothing the top with a spatula.

7. Top the cheesecake with 4 more sheets of phyllo dough, brushing each with melted butter and sprinkling with the remaining nut mixture between layers.

8. Bake the cheesecake for 50-55 minutes, or until the center is set and the top is lightly golden brown.

9. Let the cheesecake cool completely in the pan before removing the sides of the springform pan.

10. Drizzle the top with honey just before serving for added sweetness and shine.

Servings and Timing

• Servings: 12

• Prep Time: 30 minutes

• Cook Time: 55 minutes

• Total Time: 5 hours (including chilling time)

Variations

• Nut Mix: Experiment with different nuts such as almonds or cashews for a slightly different flavor. You could also use a combination of your favorite nuts for a more varied texture.

• Honey Variations: Use flavored honey such as lavender or orange blossom for a unique twist on the traditional sweetness.

• Cheesecake Flavor: Add a teaspoon of cinnamon or vanilla bean paste to the cheesecake filling for a more intense flavor.

• Crust: For a different twist, swap the graham cracker crust for a nut-based crust made with ground almonds or walnuts for a gluten-free option.

Storage/Reheating

• Storage: Store any leftover Honey Baklava Cheesecake in an airtight container in the refrigerator for up to 5 days.

• Reheating: This cheesecake is best served cold. If you prefer a slightly warm version, remove from the fridge 30 minutes before serving to allow it to come to room temperature. The honey can be gently warmed before drizzling for easier application.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to two days in advance. Just make sure to refrigerate it until you’re ready to serve.

Can I freeze Honey Baklava Cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

What other nuts can I use in this recipe?

You can use any of your favorite nuts, such as almonds, cashews, or pecans. Just make sure to chop them finely to create the perfect texture.

How do I prevent the phyllo dough from drying out?

Keep the phyllo dough covered with a damp cloth while working with it to prevent it from drying out and becoming brittle.

Can I use a different sweetener instead of honey?

Yes, you can substitute the honey with maple syrup or agave nectar if preferred.

How can I make the cheesecake smoother?

To achieve a smoother texture, consider using a water bath while baking. This helps maintain a steady, moist temperature and prevents cracking.

How do I know when the cheesecake is done?

The cheesecake is done when the center is set but slightly jiggly, and the top is lightly golden. You can also test the texture by gently pressing on the center—if it feels firm but not hard, it’s ready.

Can I make this recipe without phyllo dough?

Phyllo dough is essential for the baklava layers. However, you could substitute it with a pre-made pastry or a similar crunchy layer if you prefer.

Can I use store-bought phyllo dough?

Yes, store-bought phyllo dough works perfectly well. Just make sure to thaw it according to package instructions before using.

What can I serve this cheesecake with?

This cheesecake pairs well with fresh fruit such as berries or citrus slices. A dollop of whipped cream or a scoop of vanilla ice cream would also be a great addition.

Conclusion

Honey Baklava Cheesecake is a showstopping dessert that combines two beloved classics into one unforgettable treat. The rich, creamy cheesecake with layers of flaky phyllo dough, crunchy nuts, and a sweet honey drizzle creates a balance of textures and flavors that will leave everyone coming back for more. Whether you’re serving it at a dinner party or enjoying it for a special occasion, this cheesecake is sure to impress.

Honey Baklava Cheesecake Recipe

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Honey Baklava Cheesecake is a decadent fusion dessert combining the creamy richness of cheesecake with the flaky, nutty layers of baklava, topped with a sweet honey drizzle. This indulgent treat blends Mediterranean flavors with an American cheesecake, creating a dessert that will delight your taste buds and impress guests. Perfect for special occasions, this showstopper is as easy to prepare as it is extraordinary.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours (including chilling time)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean, American
• Diet: Vegetarian

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

16 ounces cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 cup finely chopped walnuts

1 cup finely chopped pistachios

1 teaspoon ground cinnamon

8 sheets phyllo dough, thawed

1/4 cup melted butter (for phyllo layers)

1/2 cup honey

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Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.

2. In a medium bowl, mix together graham cracker crumbs and 1/4 cup melted butter. Press the mixture into the bottom of the springform pan to form a crust.

3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, and beat until fully combined.

4. In a separate bowl, mix the chopped walnuts, pistachios, and ground cinnamon.

5. Layer 4 sheets of phyllo dough over the graham cracker crust, brushing each sheet with melted butter and sprinkling a little of the nut mixture between each layer.

6. Pour the cheesecake batter over the phyllo and nut layers, smoothing the top with a spatula.

7. Top the cheesecake with 4 more sheets of phyllo dough, brushing each with melted butter and sprinkling with the remaining nut mixture between layers.

8. Bake the cheesecake for 50-55 minutes, or until the center is set and the top is lightly golden brown.

9. Let the cheesecake cool completely in the pan before removing the sides of the springform pan.

10. Drizzle the top with honey just before serving for added sweetness and shine.

Notes

Nut Mix: You can experiment with different nuts like almonds, cashews, or pecans for varied flavors and textures.

Honey Variations: Try using flavored honey, such as lavender or orange blossom, for a unique twist on the sweetness.

Cheesecake Flavor: For a stronger flavor, add a teaspoon of cinnamon or vanilla bean paste to the cheesecake filling.

Crust: For a gluten-free option, swap the graham cracker crust with a nut-based crust made from ground almonds or walnuts.