Baklava cheesecake is a decadent yet easy dessert recipe. It’s a showstopper that you must add to your repertoire for the upcoming festive season and give people the reason to go ooh, ahh, and yum!
This is a very special one for me. I’ve been wanting to make cheesecake with baklava flavors for the longest time. But for reasons only known to Hestia, it just didn’t happen.
So, let me first begin with what is baklava cheesecake. It’s the delicious, scrumptious combination of creamy, tangy cheesecake and nutty, delicate baklava.
It’s definitely richer than any of my previous cheesecake recipes, with the flaky, crispy pastry layers luxuriating in signature baklava syrup. But it’s also one of the best cakes I’ve ever baked.
Jump to:
All the reasons to try this baklava cheesecake recipe
Exquisite, aromatic, dreamy dessert for the festive season
Don’t let a few extra steps stop you from trying it; the result is sublime
Slow and long bake, so you don’t have to keep checking the oven every 5 mins
How do you make baklava cheesecake?
This is an easy baklava cheesecake recipe. Yes, it is a labor of love and takes time (not on your part though, you don’t even have to bake the phyllo cheesecake crust separately). But it is very simple to make, especially if you use store-bought phyllo dough sheets.
Start with the cheesecake baklava filling
Step 1: Mix softened cream cheese with sugar. Then add in the eggs and Greek yogurt.
Step 2: Whisk in all-purpose flour and, for the final baklava touch, vanilla extract and rose water.
Use phyllo dough to make a layered cheesecake crust
Step 3: Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
Step 4: Take them off the heat and chop them very, very finely. You can use a food processor, but make sure you don’t turn them into powder.
Step 5: Lightly butter your deep springform pan (I used an 8-inch one).
Step 6: Tuck two sheets of phyllo dough inside the pan, allowing the sides to hang over the edges like a handkerchief.
Step 7: Brush melted butter on top of the phyllo sheets liberally and evenly sprinkle the chopped nuts on top. I used about two tablespoons worth.
Step 8: Place two more phyllo sheets on top, brush with butter, and sprinkle with nuts again. You repeat this for all 10 phyllo sheets, so 5 rounds in total, and that makes the cheesecake’s baklava crust.
Assembling the baklava cheesecake and then baking
Step 9: While the oven is heating up, pour your cheesecake filling over the phyllo crust.
Step 10: Trim the overhanging edges of the phyllo dough with a pair of scissors. I like to leave a 1-inch border, but if you want, you can cut that too. It’s exactly like cutting paper. My advice? Take your time with it.
Step 11: Carefully place the cake pan in the oven and bake it long and slow until the top is a beautiful, beautiful golden color (about 1 hour and 15 minutes).
Ladle syrup on baked, layered cheesecake
Step 12: Switch off the oven when the cheesecake has the tiniest wobble left. Crank open the door and let the cake cool a bit.
Step 13: Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
Step 14: Let it cool, then remove the cinnamon stick and rose water for that lovely floral and signature baklava taste.
Step 15: Remove your cheesecake from the tin and pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
Step 16: Let the baklava cheesecake sit at room temperature for a couple of hours, allowing the honey syrup to set in. Then refrigerate it overnight.
Final Step: Garnish with pistachios and rose petals and serve the next day.
Tips for this easy baklava cheesecake recipe
- All your ingredients, from cream cheese to eggs to phyllo dough, should be at room temperature. It’s easier to beat and gives the cake a creamy texture.
- Roasting the nuts enhances the flavor. So don’t skip the step.
- If you have a good recipe for phyllo dough, go ahead and make it at home. If not, buy the premade sheets online or at a supermarket near you. They’re great pastry to have handy and can be used in any number of ways.
- Baklava cheesecake is indeed an easy recipe. But you do have to work fast when assembling the crust layers because the phyllo sheets are paper-thin and they dry out.
The trick I used was to keep the rest of the sheets covered with a damp tea towel while I worked with 2 of them.
- In case you’re not confident in trimming the phyllo overhang, fold them over or scrunch them up and bake. It makes for a very rustic appeal.
- There are 2 ways to bake baklava cheesecake: in one go like every other cheesecake, or in two portions. Here’s what you do. Around the 50-minute mark, when the filling still has a slight wobble to it, open the oven door and carefully slide out the cake.
Remove the ring of your spring-form pan very, very cautiously, and then bake again for about 20 minutes.
Why remove the ring? It allows the pastry edges to bake more and get that burnished color. But don’t let this step stop you from baking the cake. You can very easily skip it. The pastry will still be cooked through.
- You don’t have to test the syrup for one-string or two-string. You simply cook it till it gains a thick, syrupy consistency.
- I believe in a zero-waste kitchen, so instead of binning the cinnamon stick I used for the syrup, I washed it thoroughly. Dried it properly and then stuck it in my sugar jar. It’s a great way to reuse the spice.
- You can brush or drizzle the syrup on top of the cheese filling, but I advise concentrating around the phyllo dough layers. The more syrup you put around the edges, the sweeter the pastry will be.
And no, it doesn’t become cloyingly saccharine. The phyllo sheets are not sweet on their own. It’s the syrup that lends them their superb flavor. Besides, my family and I don’t like overly sweet desserts, so I’m very particular about balancing the flavors no matter how rich the recipe is.
Follow my measurements of the baklava cheesecake ingredients, and you’ll get the perfect amount of sweetness.
Do use a weighing scale, you'll get the most reliable results when you weigh out your ingredients.
- I always, always recommend chilling cheesecakes overnight. When you’ve been so patient, why not wait one more night? But, if you’re short on time, make it in the morning and give it at least a few hours in the fridge.
Notes on Baklava cheesecake ingredients
Sugar: Use superfine sugar. It’s so much easier to beat into the cream cheese. It almost melts into it.
Nuts: You can use any nut you prefer. By all means, increase the amount you layer between the phyllo sheets. You can even stir them into the cream cheese filling.
Eggs: You can make an eggless baklava cheesecake, as I did with my lemon or apple crumble cheesecake and saffron cardamom cheesecake. Leave them out. As simple as that. But I would recommend sticking to my recipe. Eggs help bind the cheesecake and give it body and a beautiful texture.
Another baklava dessert recipe
More cheesecake recipes
📖 Recipe
Baklava Cheesecake
Ingredients
Cheesecake Filling
- 2 3/4 cup Cream Cheese
- 1 cup Sugar
- 2 Eggs
- 1/3 cup Greek yogurt, plain
- 1/3 cup All-purpose flour
- 1 tsp Vanilla extract
- 1.5 tsp Rose water
Cheesecake Crust
- 10 sheets Phyllo pastry
- 1 cup Walnuts, halves
- 1/4 cup Pistachio, whole
- 3 tbsp Butter, melted
Syrup
- 2/3 cup Water
- 1/4 cup Sugar
- 1/4 cup Honey
- Juice of 1/2 lemon
- 1 Cinnamon stick
- 1.5 tsp Rose water
Instructions
- Preheat your oven to 160C. Lightly grease an 8" springform cake tin with butter.
Cheesecake Filling
- In a large bowl, combine the softened cream cheese with sugar.
- Then add in the eggs and Greek yogurt.
- Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.
Cheesecake Crust
- Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
- Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
- Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
- Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
- Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
- Cover the nuts with the remaining 2 sheets of phyllo.
- Pour the cheesecake filling into this prepared crust.
- Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
- Bake in the preheated oven for 60-75 minutes at 160C, or until the cake is golden and has the slightest of the wobble n the center. My cake took 75 minutes.
- Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.
Syrup
- Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
- We are looking at a thickish, syrupy consistency for the syrup.
- Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
- Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it. You can pour some syrup on the cheesecake too. But the pastry crust needs it most!
- Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
- Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!
Teresa says
Hello Tasha
I have made baklava with almonds before and it was very successful. This is going to be my first time making cheesecake baklava and im feeling nervous because I don't know if it would be successful too.
Im curious to know if it's better to make this 1 or 2 days before eating because from what I learned with making baklava the taste is more better after a day or two. The optimal taste is like on the 2nd day when you can realy taste the ghee and the fusion of honey or sugars.. so I guess it should be the same too with the cheesecake baklava. However, you will need to fridge the cheesecake and that could lead to sogginess of the philo and it will not be crispy anymore.
Would it be ideal to make it the day of or 1 day before ready to serve?
I want to make this for the birthday of my bf's mother!
Thank you
Natasha Minocha says
Hello Teresa, I always like to make this baklava cheesecake and all other cheesecakes a day before serving. This helps the cheesecake set well and allows all the flavors to develop properly. Let it cool on countertop for a couple of hours, and then keep in the refrigerator overnight. Decorate and serve the next day. The sides of phyllo pastry crust stay a bit crisp and overall the the textures and flavors of this cheesecake really are divine!
Hope this helps. I'm sure your boyfriend and his mother will really appreciate your sweet gesture! Happy baking! xx
Laura Jiménez says
Hi! i´m Laura from Mexico and did his recipe last week.
it was AMAZING and delicious. Thanks for the recipe.
one quick question, how do you get the nutrition facts? i´ve always wondered.
any way thanks again
Tiara says
Love this recipe omg!
Traditionally is the pastry supposed to stay crisp after refrigerated? Mine always turns soggy—but not sure if that’s a bad thing because I don’t mind. (Note: I’m not familiar with baklava/any type of phyllo pastry before).
Is there a way to keep it crisp?
Natasha Minocha says
Thank you so much Tiara! I'm so glad this is a well loved recipe for you 🙂
So the bottom will get a big soggy after a day, especially the inner layers. I find that the outer layers on the sides, especially still stay a little crisp, for upto 2 days.
Baklava stays crisp as there is no need to refrigerate it and even if you do, it doesn't get soggy. This issue only arises with the cheesecake.
If the cheesecake gets consumed the same day,there will be no problem of sogginess. Hope this helps! Have a wonderful weekend 🙂
Kimberly Heizer says
I made this last Christmas and it was such a huge hit that it will now be part of our family's Christmas tradition. Not only does it taste amazing but it's such a beautiful presentation. Even friends who just saw a photo were wowed!
Natasha Minocha says
Wow! Thats awesome! So thrilled this cheesecake worked well for you! Thank you for your wonderful feedback and for following along.
Happy Holidays! xoxo
Suzie says
Hi- Can I make this 2 days before?
Natasha Minocha says
Hi Suzie, yes, I think 2 days before is alright. Do take it out of the cake tin though and decorate before serving. Happy baking and Happy Holidays!xx
Laura Church says
This might be the best cheesecake I've ever made. The only substitution I made was I used sour cream instead of Greek yogurt as I always have on hand and forgot to buy Greek yogurt. I made 5 cheesecakes for work and thus was one of my new recipes I tried. I did use water bath. I made the mistake of turning off timer on accident. I must have guessed close. This was delectable.
I'm sad I shared.
Natasha Minocha says
I'm thrilled to hear this, Laura!
Glad you managed to salvage the cheesecake in time! Thank you so much for your wonderful feedback and support. It means a lot to me.
Happy Holidays and Happy Baking! xoxo
Johar says
Hi Tasha
This is the 3rd I’m making the cake and it’s been a hit every time. A wonderful recipe and everyone who has had it has said wow when served and again for how delicious it is.
We tweaked it a little to add more syrup and more rose water as the brand we used didn’t have enough flavour.
We look forward to making it next time.
Natasha Minocha says
I'm so so happy to hear this Johar! Thank you so. much for trying this recipe and for your wonderful feedback. I appreciate you. xx
Verenia Manne says
This is the very very best cheesecake I have ever made and tasted !!! Thank you for sharing your delicious recipe 🥇
Natasha Minocha says
Oh thank you thank you thank you so much Verenia! You made my day!! Really appreciate your support and kind words. xx
Kika Pavlidou says
Hello. If I make bigger pan for example 26cm then I must make 1,5 the ingredients for the filling. The cooking time will change? Also I want to ask if the syrop must be cold and the cake hot. Thank you very much
Natasha Minocha says
Hello Kika, yes, for a bigger pan, you can do 1.5 of the ingredients. If you used the same quantity, the cake will be not so tall. It will be a bit flatter. Cooking time in a bigger pan, with increased quantity, will also increase a bit. Just keep an eye out for a cooked surface with a slight wobble in the center.
The syrup is cool and the cake is hot for the syrup pouring step.
Hope the cake turns out wonderful for you! Happy baking xx
Dana says
I have tried making cheesecake with yogurt in the past, and my husband (cheesecake-lover) didnt like it much as opposed when i made with sour cream. Would this recipe work with sour cream instead of the yogurt? If yes, what would be the ratio?
Thank you so much!
Natasha Minocha says
Hello Dana, yes you can use sour cream or even regular cream will work nicely here. Happy baking! xx
Ana says
Beautiful cheesecake!! I will be making this for Easter! Can I put a sheet of phyllo on top of the cheesecake? Or is the phyllo just for the base?
Natasha Minocha says
Thank you very much, Ana! Phyllo on top will look very pretty. Maybe you can bake the top sheet separately ( so it doesn't burn) and then place it on top of the ready cheesecake or place the phyllo 20-25 minutes before the cake is done.
I'd love to know how this worked out for you. Happy Easter!
Elvira Randall says
I made this for Easter and was nervous as this was my first attempt at making a cheesecake . It came out exactly like the recipe. It was a big hit. I dried some rose petals from roses in my garden. Learned you can dry them in the microwave. Who knew? Thank you for a recipe that makes you look like a pro!
Natasha Minocha says
Thank you, Elvira, for trying this recipe and sharing your beautiful feedback!
Love your tip about drying the rose petals in the microwave. Every day I learn something new! xoxo
Kimberly Heizer says
That's a good tip but I also used rose petals from my garden but snipped them on fresh right before I served. The red from the fresh petals and the bright green from the pistachios looked so Christmas-y.
Natasha Minocha says
This sounds so pretty!
Dhara Patel says
Can I use a 9inch springform pan? Does the timing or anything change?
Natasha Minocha says
Yes absolutely! There won't be much change in the baking time, maybe 10 minutes or so.
Happy baking! xx
Christie says
Thank you!
Christie says
Hello, I am going to be making this for an Easter dessert. Do you use salted pistachios or unsalted?
Natasha Minocha says
Hello Christie, I used unsalted pistachios for this recipe. Happy baking! xx
Dorothy Newkirk says
I haven't tried your cheesecake ...yet. I love almost any kind of cheesecake. Is there a way to make this gluten-free? I have friends that have that problem. Unfortunately one is also sensitive to nuts...so no cake for her.
Natasha Minocha says
Hi Dorothy, I love cheesecakes too! I think this can be made gluten-free if you can find GF phyllo sheets and use cornstarch in the batter instead of all-purpose flour. And yes, this cheesecake would not be good for anyone with a nut allergy.
Thank you for stopping by and for your support. 🙂
Neha Jadhav says
Hi,
After baking cake, there is crack in cake. How can we avoid it?
Thanks,
Neha
Natasha Minocha says
Happy New Year, Neha!
So if the cheesecake bakes at a low temperature for a longer period of time, 60-70 minutes, usually it doesn't crack. That said, I have experienced cracks on my cheesecakes too. But I don't worry about it too much, you can always hide them with some garnishings or simply serve them as is and call them rustic! 🙂
Michele says
Is the rose water a must as I don’t know if I can get that where I live?
Natasha Minocha says
Hello Michele, rose water adds a wonderful flavor here and is an important part of baklava. That said if you can't find it, please go ahead with the recipe without it. It will still be as delicious! XX
Joel Witzel says
I’m nervous about using 3 tsp total of rose water. Are you sure?
Natasha Minocha says
Hello Joel, yes, I'm sure. But feel free to reduce the amount if you like.
Joel says
Thanks. Thinking of orange water maybe,too..
Natasha Minocha says
That would be lovely!
Natalie Thomas says
I'm confused at the labeling part? I unlock the tin and then what?
Natalie Thomas says
Ladeling***
Natasha Minocha says
Hi Natalie, so after you unlock the tin and take the cheesecake out, place it on a cooling rack or plate. Then spoon the syrup all over the phyllo pastry crust. YOu can see the picture and/or the video as well. Hope this helps.
Natalie Thomas says
Thank you so much for your reply! Making this now and SO excited!!!
Natasha Minocha says
I'm so excited to know how this turned out for you. Happy baking Natalie! xx
Suzie says
How far in advance can I make this cheesecake? Or is it a must eat next day situation?
Eileen says
I made this tonight for a birthday party tomorrow and forgot to roast the nuts. I suppose it will be ok, just not as “nutty” and crunchy? Tell me it will be ok. Haha! It was easy and it comes out beautiful! Looking forward to the taste test.
Natasha Minocha says
It will all be OK! Don't worry, you've done a great job, Eileen. Thank you so much for your sweet message. Hope the cake turned out well. xx
Nancy says
I always cook my cheesecake in a water bath. Can I still do this with this cheesecake?
Natasha Minocha says
Hi Nancy, I suppose you can. I've read that it's successful with water bath, though I haven't tried it myself. Happy baking and thank you for tuning in!!xx
Amy says
Hi,
May I skipped the Rosewater or anything else could instead of? Thank you ☺️
Natasha Minocha says
Hi Amy, sure you can skip it or use orange blossom water if it is available. These will just add a nice floral flavor to the cake. But its still a good one without it. Happy baking 🙂
Behnaz Khodayari says
Looks so yummy and elegant can’t wait to try making it. Thanks for sharing your talent.
Natasha Minocha says
You are very kind, Behnaz. Thank you very much for your love and support.xx
Manju says
Fabulous recipe,want to make but one doubt,won’t baklava layer(phyllo pastry) get soggy after keeping in fridge while cheesecake is setting
Natasha Minocha says
Hello Manju, so the crust will not be very crisp, but it's definitely not a soggy mess after refrigeration. In fact, the outer layers do stay somewhat crispy. Hope this helps. 🙂
Manju says
Thanks
Natasha Minocha says
Most welcome 🙂
Elsie says
Hi..can I store this in the freezer? How long will it last?
Natasha Minocha says
Hi Elsie, I'm not entirely sure if this cake can be frozen. The crust may get a bit soggy as it thaws. It stays well in the refrigerator for 3-4 days though. Hope this helps.
Andrea F. says
My husband asks for a cheesecake every year for his birthday and he said this is the best one I've made yet. The texture of the filling is so perfect, I'll be using the filling for any future cheesecakes.
Natasha Minocha says
Oh yayyyyyyy Andrea!! Thank you so much for your tremendous feedback. you totally made my day!! xx
Ann Salman says
Well I am in the process for making this for Eid Al Fire
This looks like a very interesting alternative to the usual baklava in a tray so I'm very excited to find out how it will turn out and more importantly how will it taste! 🙂
Natasha Minocha says
Lovely! I hope this turned out well for you and you had a wonderful celebration!xx
Tanner says
You have forgotten to write Turkish baklava.
Enjoy it!