{"id":22287,"date":"2022-07-22T13:07:22","date_gmt":"2022-07-22T07:37:22","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=22287"},"modified":"2025-07-03T17:17:00","modified_gmt":"2025-07-03T11:47:00","slug":"baklava-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/baklava-cheesecake\/","title":{"rendered":"Baklava Cheesecake"},"content":{"rendered":"\n

If you love creamy cheesecake and nutty, sweet baklava, then this easy baklava cheesecake<\/strong> is the perfect fusion dessert for you! We have layers of flaky phyllo, a luscious rosewater-scented creamy filling, and delicate walnut and pistachio topping. This cheesecake is gorgeous, festive, and tastes just incredible!<\/p>\n\n\n\n

\"Cheesecake<\/figure>\n\n\n\n

This baklava cheesecake with phyllo crust has been on my must-make list for the longest time. Now that I've gotten around to making it, I can see what the fuss is all about! <\/p>\n\n\n\n

Inspired by my love of cheesecakes<\/a> and baklava<\/a>, this recipe brings together velvety cheesecake with flaky, crispy pastry layers, soaked in signature baklava syrup. I have to tell you, this is one of the best cheesecakes I've ever baked!<\/p>\n\n\n\n

Love baklava flavors? Then you must try my easy baklava cake<\/a> and delicious baklava cinnamon rolls<\/a>!<\/p>\n\n\n\n

\"Baklava-style<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n
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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728The perfect fusion dessert<\/strong>: This easy baklava cheesecake recipe combines two classics - creamy, tangy cheesecake and nutty baklava, into one showstopper of a dessert!<\/p>\n\n\n\n

\u2728Festive & gorgeous:<\/strong> With its flaky, buttery phyllo pastry layers, beautiful cheesecake filling with nuts and golden honey syrup, this is made to impress!<\/p>\n\n\n\n

\u2728 Surprisingly easy to make: <\/strong>This rosewater-infused cheesecake uses simple, straightforward steps that even beginner bakers can follow easily.<\/p>\n\n\n\n

\u2728 Make-ahead recipe: <\/strong>This cheesecake with phyllo crust tastes even better the next day, perfect for stress-free entertaining!<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love\u2764\ufe0f<\/h2>\n\n\n\n
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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!<\/p>\n\n\n\n

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!<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

\"Baklava<\/figure>\n\n\n\n
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Recipe Ingredients<\/h2>\n\n\n\n
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Cream cheese:<\/strong> Use full-fat cream cheese. Make sure it's softened to room temperature. You can also use homemade cream cheese<\/a>!<\/p>\n\n\n\n

Greek yogurt:<\/strong> You can use cream instead.<\/p>\n\n\n\n

Phyllo pastry:<\/strong> This is what we use here to make the crust. Store-bought works very well and is easily available online and in supermarkets.<\/p>\n\n\n\n

Sugar:<\/strong> Use superfine sugar, as it blends into the cream cheese very easily.<\/p>\n\n\n\n

Nuts:<\/strong> I used raw pistachios and walnuts. But feel free to swap with any kind you prefer. Please avoid salted nuts. can use <\/strong>any nut you prefer. <\/p>\n\n\n\n

Eggs:<\/strong> Eggs help bind the cheesecake and give it body and a beautiful texture. You can make an eggless baklava cheesecake, as I did with my apple crumble cheesecake<\/a> and saffron cardamom cheesecake<\/a>. But I would recommend sticking to my recipe. <\/p>\n\n\n\n

Honey:<\/strong> For a lovely floral sweetness, it's essential for making baklava.<\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Baklava Cheesecake<\/h2>\n\n\n\n

This is an easy baklava cheesecake recipe. Yes, it is a labor of love, but it is so worth the effort!<\/p>\n\n\n\n

Make rosewater-infused cheesecake filling<\/h3>\n\n\n\n

Step 1:<\/strong> Mix softened cream cheese with sugar. Then add in the eggs and Greek yogurt.<\/p>\n\n\n\n

Step 2:<\/strong> Whisk in all-purpose flour, vanilla extract, and rose water.\u00a0<\/p>\n\n\n\n

Make the phyllo crust<\/h3>\n\n\n\n

Step 3:<\/strong> Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.<\/p>\n\n\n\n

Step 4:<\/strong> Take them off the heat, cool, and chop them very finely. You can use a food processor, but make sure you don\u2019t turn them into powder.<\/p>\n\n\n\n

\"Phyllo<\/figure>\n\n\n\n

Step 5:<\/strong> Lightly butter your deep springform pan (I used an 8-inch pan).<\/p>\n\n\n\n

Step 6:<\/strong> Tuck two sheets of phyllo dough inside the pan, allowing the sides to hang over the edges like a handkerchief.<\/p>\n\n\n\n

Step 7<\/strong>: Brush melted butter on top of the phyllo sheets liberally and evenly sprinkle about 2 tablespoons of chopped nuts on top. <\/p>\n\n\n\n

\"Phyllo<\/figure>\n\n\n\n

Step 8:<\/strong> 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\u2019s baklava crust.<\/p>\n\n\n\n

\"Phyllo<\/figure>\n\n\n\n

Assemble the phyllo dough cheesecake <\/h3>\n\n\n\n

Step 9:<\/strong> While the oven is preheating, pour your cheesecake filling over the phyllo crust.<\/p>\n\n\n\n

Step 10<\/strong>: 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\u2019s exactly like cutting paper. My advice? Take your time with it. <\/p>\n\n\n\n

Step 11:<\/strong> 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).<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Make the honey syrup<\/h3>\n\n\n\n

Step 12:<\/strong> Switch off the oven when the cheesecake has the tiniest wobble left. Crank open the door and let the cake cool a bit.<\/p>\n\n\n\n

Step 13:<\/strong> Meanwhile, make the syrup 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.\u00a0<\/p>\n\n\n\n

\"Syrup<\/figure>\n\n\n\n

Step 14:<\/strong> Let it cool, then remove the cinnamon stick and add rose water for that lovely floral and signature baklava taste.\u00a0<\/p>\n\n\n\n

Step 15:<\/strong> Remove your cheesecake from the tin and pour or ladle the syrup around the edges of the cheesecake (while it is still hot) over the baked phyllo sheets, so they absorb it.\u00a0<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Step 16:<\/strong> Let the baklava cheesecake with phyllo crust sit at room temperature for a couple of hours, allowing the honey syrup to set in. Then refrigerate it overnight.\u00a0<\/p>\n\n\n\n

Final Step:<\/strong> Garnish with pistachios and rose petals and serve the next day. <\/p>\n<\/div><\/div>\n\n\n\n

\"Baklava-style<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n