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Orangey Pistachio Baklava Cake
Mediterranean

Baklava Cheesecake

A delightful fusion of classic baklava and creamy cheesecake, this dessert features layers of buttery phyllo dough, rich nut filling, and a smooth cream cheese layer, all drizzled with a honey syrup for that authentic Mediterranean flavor.

Total Time2 minutes
Servings12
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
8
Protein
38
Carbs
30
Fat
3
Fiber
0g
Sodium
Ingredients
  • 1 ½ cups phyllo dough sheets, thawed
  • ¾ cup unsalted butter, melted
  • 2 cups walnuts, finely chopped
  • 1 cup pistachios, finely chopped
  • 1 cup cinnamon sugar (1 cup sugar mixed with 2 tsp cinnamon)
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ⅓ cup honey
  • ⅓ cup water
  • 1 tsp lemon juice
Instructions
  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a baking dish, layer 10 sheets of phyllo dough, brushing each sheet with melted butter. Sprinkle a third of the nut mixture (walnuts and pistachios mixed with cinnamon sugar) evenly on top of the phyllo.
  3. 3Layer another 5 sheets of phyllo dough, brushing each with butter, followed by another third of the nut mixture. Repeat with 5 more sheets and the remaining nut mixture. Top with the final 10 sheets of phyllo, brushing each with butter.
  4. 4Using a sharp knife, cut the baklava into diamond-shaped pieces. Bake for 40-50 minutes until golden and crispy.
  5. 5In a large bowl, beat the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined.
  6. 6Pour the cream cheese mixture over the baked baklava crust, spreading evenly.
  7. 7Bake for an additional 30-35 minutes or until the cheesecake is just set but slightly jiggly in the center. Allow it to cool completely.
  8. 8In a small saucepan, combine honey, water, and lemon juice. Bring to a boil, then simmer for 10 minutes until slightly thickened. Allow the syrup to cool.
  9. 9Once the cheesecake is cool, pour the honey syrup evenly over the dessert. Refrigerate for at least 4 hours, preferably overnight, for the flavors to meld.
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