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Honey Baklava Cheesecake Recipe

Honey Baklava Cheesecake Recipe
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★★★★★

4.8 from 30 reviews

Honey Baklava Cheesecake is a decadent fusion dessert combining the flaky, nutty layers of traditional baklava with the creamy richness of classic cheesecake. This recipe features spiced chopped walnuts, pistachios, and almonds layered between crisp phyllo dough sheets, encasing a smooth and silky cream cheese filling infused with warm cinnamon and cardamom. Finished with a drizzle of golden honey, this dessert offers a perfect balance of textures and flavors that will impress at any gathering.

Ingredients

Scale

Cheesecake Batter

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cardamom

Nut Filling

  • 1 cup chopped walnuts
  • 1 cup chopped pistachios
  • 1 cup chopped almonds
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom

Phyllo and Topping

  • 6–8 sheets phyllo dough
  • 1/2 cup unsalted butter, melted
  • 1/2 cup honey, warmed for drizzling

Instructions

  1. Prepare the Nut Filling: Finely chop the walnuts, pistachios, and almonds. In a bowl, mix the chopped nuts with 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom until evenly combined. Set this spiced nut mixture aside for layering.
  2. Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, gently beating after each addition until the batter is silky and well combined. Stir in 1/2 teaspoon cinnamon and 1/4 teaspoon cardamom to infuse warm spices into the batter.
  3. Layer the Phyllo Dough: Preheat your oven to 325°F (165°C). Brush a springform pan generously with melted butter. Place one sheet of phyllo dough in the pan and brush it with melted butter. Repeat this process, layering 6 to 8 sheets, each brushed with butter, to form a crisp and flavorful base for the cheesecake.
  4. Add the Nut Layer: Evenly sprinkle half of the prepared spiced nut mixture over the layered phyllo base, distributing it carefully to cover the surface.
  5. Pour the Cheesecake Mixture: Gently pour the prepared cheesecake batter over the nut layer, smoothing the surface with a spatula to ensure even baking.
  6. Top with More Phyllo and Nuts: Add another 6 to 8 sheets of phyllo dough on top of the cheesecake batter, brushing each sheet with melted butter as before. Finish by sprinkling the remaining spiced nut mixture over the top phyllo layer and brush the final layer with more melted butter for a golden finish.
  7. Bake and Drizzle Honey: Place the springform pan in the oven and bake at 325°F (165°C) for 50 to 60 minutes. The crust should be crisp and golden while the filling should be set but still slightly jiggly in the center. Allow the cheesecake to cool completely, then drizzle generously with the warmed honey before serving.

Notes

  • Use room temperature eggs and cream cheese for a smooth batter and even mixing.
  • Handle phyllo sheets carefully to prevent tearing and cover unused sheets with a damp towel to avoid drying out.
  • Honey should be warmed but not boiled to retain its delicate flavors and fluidity for drizzling.
  • Let the cheesecake cool fully to room temperature before drizzling honey to prevent it from melting off.
  • This dessert can be served chilled or at room temperature, depending on preference.

Nutrition

Keywords: baklava cheesecake, honey baklava, phyllo dessert, nut and cheese dessert, Mediterranean cheesecake, spiced cheesecake, layered phyllo dessert

Find it online: https://ricoloranz.com/honey-baklava-cheesecake-recipe/