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Honey Baklava Cheesecake

Honey Baklava Cheesecake

A delightful fusion of traditional baklava and creamy cheesecake, drizzled with honey and topped with nuts.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 6 hours
Total Time 7 hours 45 minutes
Course Dessert
Cuisine Mediterranean
Servings 12 slices
Calories 489 kcal

Equipment

  • 9-inch Springform Pan
  • small saucepan
  • electric mixer
  • sharp knife
  • aluminum foil
  • Food Processor
  • pastry brush

Ingredients
  

For the Baklava Crust

  • 1 ¼ cups chopped pistachios separated
  • 1 ¼ cups chopped walnuts separated
  • 1 teaspoon ground cinnamon optional
  • ½ teaspoon ground cardamom
  • 8 ounce package phyllo dough thawed
  • 1 ¼ stick unsalted butter melted

For the Honey Lemon Simple Syrup

  • ¼ cup honey
  • ¼ cup water
  • 1 small lemon juiced and zested
  • 1 teaspoon vanilla extract

For the Honey Cheesecake

  • 4 8-ounce packages cream cheese at room temperature
  • 1 cup honey
  • 1 ½ teaspoons lemon zest from the lemon you zested earlier
  • ½ teaspoon kosher salt
  • 4 large eggs at room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼ cup cornstarch

Instructions
 

Assemble the Baklava Crust

  • Heat an oven to 350°F (180°C).
  • Mix 1 cup of the chopped pistachios, 1 cup of chopped walnuts, ground cinnamon, and cardamom in a small bowl.
  • Unroll the phyllo dough and brush the inside of a 9" springform pan with a thin layer of melted butter.
  • Lay a phyllo dough sheet in the pan, brush with butter, and repeat with additional sheets.
  • Brush the last layer of phyllo with more butter and sprinkle nuts on top.
  • Repeat layering with five sheets of phyllo between each layer of nut filling.
  • Score the dough in a diamond pattern and bake for 15 minutes.

Make the Honey Lemon Simple Syrup

  • Stir honey, water, lemon juice, and vanilla extract in a small saucepan. Bring to a boil, then simmer for 9-10 minutes.

Add Sweetener and Topping

  • Reserve 1 tablespoon of syrup for topping. Pour remaining syrup over baked baklava crust and let cool for 10 minutes.
  • Mix remaining nuts with reserved syrup to form a sticky topping.

Make the Honey Cheesecake Batter

  • Prepare a steam bath by heating 4 cups of water to boiling.
  • Blend cream cheese, honey, lemon zest, and salt until smooth, about 2-3 minutes.
  • Add eggs one at a time, mixing after each addition, then add vanilla. Blend for 2 more minutes.
  • Add cornstarch and blend at low speed for 30-45 seconds. Pour into the baklava crust.

Bake and Cool Cake

  • Set the cheesecake pan in a larger pan, pour boiling water around it, and bake for 1 hour.
  • Turn off the oven and let cheesecake cool for 1 hour with the oven door slightly open.
  • Cool on the counter for 45 minutes to 1 hour, then refrigerate for at least 6 hours or overnight.

De-Pan and Serve

  • Use a sharp knife to loosen the cheesecake from the pan and remove the collar.
  • Slice and serve with your favorite beverage.

Notes

Store the baklava cheesecake in the refrigerator for up to 4 days. For freezing, wrap in plastic and foil and freeze for up to 2 months.

Nutrition

Serving: 1sliceCalories: 489kcalCarbohydrates: 48gProtein: 12gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 16gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 63mgSodium: 198mgPotassium: 431mgFiber: 5gSugar: 25gVitamin A: 208IUVitamin C: 7mgCalcium: 71mgIron: 3mg
Keyword Baklava, Cheesecake, Creamy, dessert recipe, Honey, Nutty
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