This unique dessert is a fusion of two classic dishes: baklava and cheesecake. The crunchy baklava crust is topped with a light and creamy cheesecake layer, creating a truly delicious and decadent treat. Whether you're looking for a showstopping dessert for a special occasion or a delicious bite to enjoy on a lazy afternoon, this baklava cheesecake is sure to become your new favorite.
Baklava + Cheesecake. What's not to love about this dessert?
A crispy phyllo dough crust on the outside and a light, creamy cheesecake filling on the inside are topped with a drizzle of orange and rose water syrup. This dessert is the best of both worlds, and is sure to be the star of any dessert table.
Watch the Baklava Cheesecake Video Below!
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Baklava Cheesecake Ingredients
Here is a list of the main ingredients you'll need:
- Sheets of phyllo dough (filo pastry)
- Butter - unsalted
- Eggs - room temperature
- Cream cheese - full fat, room temperature
- Sour cream - full fat, room temperature
- Granulated sugar
- Vanilla extract
- Pistachios (walnuts, pecans, and almonds can be substituted)
- Powdered sugar - sifted
- Cardamom - adds warmth and spice
- Cinnamon - adds warmth
- Orange or lemon juice - brightens up the flavor
- Rose water (orange blossom water can be substituted)
Equipment needed:
- a large bowl with a hand mixer or stand mixer
- springform cake pan
- pastry brush
Phyllo dough sheets (or phyllo pastry sheets) can be found in the frozen section of most grocery stores, alongside pie crusts. This delicate, unleavened dough is incredibly thin and becomes crispy and flaky when layered, brushed with oil or butter, and baked in the oven. Phyllo is a versatile ingredient that can be used in both sweet and savory dishes.
Rose water is a fragrant liquid distilled from fresh rose petals. It has been used for centuries in various cultures for its culinary, medicinal, and cosmetic properties. Rose water is commonly used in desserts to elevate sweet flavors and add a delicate floral aroma. It is used in desserts, drinks, and savory dishes. While it's possible to make rose water at home by simmering rose petals in water for a long period of time, I prefer to purchase it pre-made. Bottled rose water is generally affordable, convenient, and offers a consistent fragrance and potency.
Please refer to recipe card below for quantities.
Baklava Cheesecake Instructions
Below are the five main steps for making this recipe.
Prepare the bottom layer of the crust:
- Wrap the bottom of the springform cake pan with foil to prevent any liquids from leaking out during baking.
- Generously butter the inside and sides of the springform cake pan.
- Line phyllo dough sheets inside the buttered springform cake pan, brushing each sheet of phyllo dough with melted butter as you go.
- Use a fork to pierce the phyllo dough in several places to allow air to escape.
- Bake in the oven until the pastry sheets are a nice golden color and set aside.
Make the pistachio layer:
- Pulse the pistachios in a food processor until ground.
- Stir together the ground pistachios, cinnamon, and cardamom. (In a small bowl, reserve 1 tablespoon of the nut mixture to use later.)
- Sir in the powdered sugar and melted butter.
- Fill the inside of the cooked phyllo crust with this pistachio crust mixture.
- Layer more phyllo on top, brushing each phyllo dough sheet with melted butter. Overlap the sheets to completely cover the top and sides of the crust.
- Bake for an additional 5-8 minutes, or until the top layer is golden brown.
Mix the creamy filling layer:
- In a large mixing bowl, or a stand mixer, cream the sugar and cream cheese on medium speed.
- Add the eggs, vanilla and sour cream and continue to mix.
- Pour the cheesecake batter on top of the phyllo crust.
- Add a ring of foil to the top edge of the springform pan to ensure that the crust will not burn.
- Bake at a lower temperature until cheesecake is slightly jiggly and golden in color.
- Carefully remove the foil and the outer ring from the springform tin.
Prepare the decorative crust layer:
- Cut several phyllo sheets into 4 inch wide ribbons.
- Brush with butter, then twist each sheet, and arrange on the top of the baklava cheesecake.
- Place back into the oven to bake until your phyllo is crispy and golden.
- Remove from oven and allow to cool.
- Refrigerate the baklava cheesecake for several hours, or overnight.
Prepare the orange and rose water syrup:
- Make the simple syrup with sugar, water, an orange slice(or lemon zest) and rose water.
- Drizzle the syrup on top of the baked cheesecake baklava and brush it on the sides.
- Sprinkle the reserved mixture of pistachios, cardamom and cinnamon on top.
- Enjoy this dreamy dessert!
FAQ
Walnuts, almonds, and pecans are all acceptable substitutes for pistachios. They can be used together or individually, depending on your preference.
If you prefer, you can omit the rose water without compromising the overall flavor of the cheesecake.
Honey can be used as the base of the syrup, and depending on the source of nectar, it can add nutty or floral flavors. However, honey is thicker than the syrup in my recipe, so it will need to be watered down with a few tablespoons of water to have the right consistency.
The springform pan's removable bottom and sides make it easy to remove the cheesecake from the pan without damaging the phyllo crust.
Unfortunately, puff pastry is not a good substitute for phyllo dough in this recipe. Phyllo dough has a light and flaky texture, while puff pastry is chewy and thick.
I have tested this recipe with and without a water bath, and I have found that there is no significant benefit to using a water bath for this particular recipe. However, if you prefer to use a water bath like I do for some other cheesecake recipes, I recommend placing a rimmed sheet pan filled with 1 inch of water on the lower rack of your oven, directly below your cheesecake. This method will guarantee that no water sneaks into your phyllo crust.
Top 5 Tips for Baklava Cheesecake
- For a smooth cheesecake consistency, it is important to bring the cream cheese, sour cream, and eggs to room temperature before mixing them together.
- Phyllo dough is very forgiving, but it does not like to dry out. To prevent this, keep it covered with a slightly damp towel when not using, and store it in the refrigerator.
- To ensure that your cheesecake has a crispy crust, bake each layer until it is golden and crispy.
- For best results, add the syrup and nut topping to the cheesecake shortly before serving.
- This cheesecake is best served and cut when it is cold, so there is no need to bring it to room temperature before serving.
Baklava Cheesecake: Make Ahead, Storage, and Freezing
Make Ahead
Baklava cheesecake can be made up to 2 days in advance and kept in the refrigerator. When you are ready to serve, drizzle the orange and rose water syrup on top of the cheesecake and sprinkle with your chopped pistachios.
Storage
This cheesecake can be stored in the refrigerator, covered, for up to 3 days. I recommend freezing it if it is any longer than that.
Freezing
This cheesecake freezes beautifully. I recommend covering it with plastic wrap, and then a layer of foil on top. This will help it stay fresh until you are ready to eat it again. Simply take it out of the freezer and cut a slice with a sharp knife.
Did You Make the Recipe?
I would love to hear your feedback! Please leave a comment and star rating below. You can also pin my recipe on Pinterest or share your creation on Instagram by tagging me @mulberryblvd. Thank you! Tannaz
Best Baklava Cheesecake Recipe
Equipment
- 1 springform tin pan
- pastry brush
- whisk
Ingredients
Baklava Cheesecake
- 1 package phyllo dough
- 12 tablespoon butter, melted (8 tablespoon for brushing phyllo dough, 4 tablespoon for nut filling)
- 1 cup unsalted pistachios, ground
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- ½ cup granulated sugar
- 16 oz cream cheese, room temperature
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup sour cream, room temperature
Orange and Rose Water Syrup
- 1 cup water
- ¾ cup granulated sugar
- 1 slice orange
- 2 teaspoon rose water
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom and sides of the springform pan with butter. I recommend wrapping the bottom of your pan with foil to prevent any liquids from leaking out during baking.
Make the first layer of crust:
- Layer 6-8 sheets of phyllo dough in the springform pan, liberally brushing each layer with melted butter.
- Tuck or trim the overhang and add it to the top of the phyllo dough sheet, pressing down gently.
- Use a fork to poke a few holes in the top of the phyllo dough.
- Bake in a preheated oven at 400 degrees F for 5-10 minutes, or until the phyllo dough is golden brown and crispy. Remove from the oven.
Add a second layer to the crust:
- Stir together the ground pistachios, cinnamon, and cardamom and remove 1 tablespoon of this mixture to reserve for the topping later.
- Add the powdered sugar and melted butter, stirring until well combined.
- Layer this mixture on top of the first crust, then add 6-8 more sheets of phyllo dough, brushing each sheet with melted butter as you go.
- Again, tuck or trim the overhang and poke a few holes in the top of the phyllo dough.
- Bake at 400 degrees F for an additional 5-10 minutes, or until the phyllo dough is golden brown and crispy. Remove from the oven.
Make the cream cheese filling:
- Preheat your oven to 325 degrees.
- In a large bowl, or a stand mixer, whip the sugar and cream cheese together on medium speed, then add the eggs, vanilla and sour cream.
- Once you have a smooth and creamy cream cheese mixture, pour it over the phyllo crust.
- To prevent the crust from burning, place a strip of foil around the outer edge of the pan, just covering the crust.
- Bake for 55-60 minutes at 325 degrees F (175 degrees C).
- The baklava cheesecake should still be slightly jiggly and golden brown in color. Remove from the oven and carefully take the springform ring off the cheesecake.
Make the decorative crust:
- Preheat the oven to 400 degrees F.
- Cut 2-3 sheets of phyllo dough into 4-inch wide ribbons.
- Brush each ribbon with melted butter and twist into a decorative pattern.
- Arrange the twisted phyllo ribbons on top of the cheesecake.
- Bake for 5-7 minutes, or until the phyllo ribbons are golden brown. Remove from the oven and let it cool completely.
- Cover the baklava cheesecake with loose plastic wrap or foil and refrigerate for at least 4 hours or overnight.
Make the orange and rose water syrup:
- In a pot, combine the water, sugar and orange slice.
- Bring to a boil over medium heat, then reduce your heat to low and simmer for 10-15 minutes or until your syrup has thickened slightly.
- Add the rose water, then remove from heat and let cool completely.
- Drizzle the syrup over the top of the baklava cheesecake and brush it on the sides.
- Sprinkle with the reserved pistachio, cardamom, and cinnamon mixture. Serve and enjoy!
