Honey Baklava Cheesecake Recipe

Introduction

This Honey Baklava Cheesecake is a delicious fusion dessert that combines the rich creaminess of cheesecake with the crisp, nutty layers of baklava. Sweetened with honey and brightened by lemon, it’s an impressive treat perfect for special occasions or a fancy weekend treat.

Ingredients

• 1 1/4 cups (160 grams) chopped pistachios (separated)
• 1 1/4 cups (150 grams) chopped walnuts (separated)
• 1 teaspoon (2 grams) ground cinnamon (optional)
• 1/2 teaspoon (1 gram) ground cardamom
• 8 ounce package (230 grams) phyllo dough, thawed (or half of a 16-ounce box, thawed)
• 1 1/4 stick (10 tablespoons or 142 grams) unsalted butter (melted)
• 1/4 cup honey
• 1/4 cup (60 milliliters) water
• 1 small lemon (juiced and zested, using 1 teaspoon or 5 milliliters lemon juice and 1 1/2 teaspoons zest)
• 1 teaspoon vanilla extract
• 4 8-ounce packages (900 grams) cream cheese (at room temperature)
• 1 cup (340 grams) honey
• 1 1/2 teaspoons lemon zest (from the lemon)
• 1/2 teaspoon (3 grams) kosher salt
• 4 large eggs (at room temperature)
• 1 1/2 teaspoons (7 milliliters) vanilla extract
• 1/4 cup (30 grams) cornstarch

Instructions

1. Step 1: Preheat your oven to 350°F (180°C).
2. Step 2: In a small bowl, mix 1 cup (130 grams) of chopped pistachios, 1 cup (120 grams) of chopped walnuts, cinnamon, and cardamom. Set aside.
3. Step 3: Unroll the thawed phyllo dough on a clean countertop. Brush a 9″ springform pan inside with a thin layer of melted butter.
4. Step 4: Place a sheet of phyllo dough inside the pan, pressing it gently onto the bottom and sides. Brush the top of this sheet with butter, including sides and corners.
5. Step 5: Lay a second sheet across the first to form a “T,” brush with butter. Repeat with the 3rd, 4th, and 5th sheets, overlapping to fully cover the pan’s interior. Brush the 5th layer with butter.
6. Step 6: Sprinkle about a 1/2 cup (50 grams) of the nut mixture evenly over the buttered phyllo. Use your fingers to spread them.
7. Step 7: Repeat layering with 5 sheets of phyllo, buttering between layers, then add another nut layer. Continue until you use all nuts and phyllo sheets, finishing with a final 5 sheets on top. Press down gently.
8. Step 8: Score the top baklava crust with a sharp knife in a diamond pattern through the top two layers of nuts and phyllo, being careful not to cut through the bottom.
9. Step 9: Bake the crust for 15 minutes until golden brown.
10. Step 10: Meanwhile, make the honey lemon simple syrup by heating honey, water, lemon juice, and vanilla in a small saucepan until it boils. Lower heat and simmer for 9 to 10 minutes, stirring occasionally.
11. Step 11: Remove crust from oven and quickly pour all but 1 tablespoon of the syrup over it. Let cool 10 minutes.
12. Step 12: Mix the remaining crushed nuts with 1 tablespoon syrup to form a sticky topping. Set aside.
13. Step 13: Wrap the bottom and sides of the springform pan with heavy-duty aluminum foil to prepare for a water bath.
14. Step 14: Bring 4 cups of water to a boil (microwave or stovetop) for the water bath that will be used to bake the cheesecake.
15. Step 15: Using a mixer, beat cream cheese, 1 cup honey, lemon zest, and kosher salt on medium speed until smooth, about 2-3 minutes. Scrape bowl as needed.
16. Step 16: Add eggs one at a time, mixing each fully and scraping down the bowl. Add vanilla with the last egg, then beat 2 more minutes.
17. Step 17: Blend in cornstarch on low speed for 30-45 seconds. Pour filling into baklava crust and tap gently to release air bubbles.
18. Step 18: Place the foil-wrapped pan into a larger pan. Pour boiling water into the larger pan to reach halfway up the cheesecake pan. Bake for 1 hour.
19. Step 19: Turn off oven, remove cheesecake rack slightly, sprinkle honey-glazed nut topping evenly on cheesecake, then close oven door propped open with a wooden spoon. Cool cheesecake in oven for 1 hour.
20. Step 20: Remove cheesecake from oven, discard foil, and cool at room temperature for 45-60 minutes. Refrigerate for at least 6 hours or overnight.
21. Step 21: To serve, run a sharp knife around the pan edge, unclasp and remove the springform, then slice and enjoy with tea, coffee, or milk.

Tips & Variations

• Use a light touch when working with phyllo dough to avoid tearing and keep it crisp. Keep unused sheets covered with a damp towel.
• Feel free to swap walnuts with almonds or pecans for the nut layers for different flavor profiles.
• For a more pronounced lemon flavor, add an extra 1/2 teaspoon of lemon zest to the cheesecake batter.
• If you prefer less sweetness, reduce the honey in the cheesecake filling to 2/3 cup.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat if preferred warm, briefly microwave individual slices for 10-15 seconds, but it’s delicious served cold as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, just be sure to thaw it completely according to package instructions before using to ensure it’s pliable and doesn’t tear.

Why wrap the springform pan in foil?

Wrapping the pan protects it from water seepage during the water bath baking, keeping the crust and cheesecake dry and intact.

Honey Baklava Cheesecake Recipe

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★★★★★

4.5 from 92 reviews

This Honey Baklava Cheesecake masterfully combines the delicate flakiness and nutty richness of traditional baklava with the creamy decadence of a classic honey-infused cheesecake. Layers of butter-brushed phyllo dough, chopped pistachios, walnuts, and aromatic spices form a crisp, golden crust that’s soaked in a fragrant honey-lemon syrup. The luscious cream cheese batter is subtly sweetened with honey and brightened with lemon zest, baked gently in a steam bath for a velvety texture. Finished with a sticky, honey-glazed nut topping, this dessert is a perfect blend of Middle Eastern flavors and creamy American cheesecake tradition, ideal for special occasions or an indulgent treat.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 8 hours 45 minutes (including cooling and refrigeration)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern American Fusion

Ingredients

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Baklava Crust

• 1 1/4 cups (160 grams) chopped pistachios (separated)
• 1 1/4 cups (150 grams) chopped walnuts (separated)
• 1 teaspoon (2 grams) ground cinnamon (optional)
• 1/2 teaspoon (1 gram) ground cardamom
• 8 ounce package (230 grams) phyllo dough, thawed
• 1 1/4 stick (10 tablespoons or 142 grams) unsalted butter, melted

Honey Lemon Simple Syrup

• 1/4 cup honey
• 1/4 cup (60 milliliters) water
• 1 small lemon, juiced and zested (use 1 teaspoon or 5 milliliters lemon juice)
• 1 teaspoon vanilla extract

Cheesecake Batter

• 4 8-ounce packages (900 grams) cream cheese, at room temperature
• 1 cup (340 grams) honey
• 1 1/2 teaspoons lemon zest (from the zested lemon)
• 1/2 teaspoon (3 grams) kosher salt
• 4 large eggs, at room temperature
• 1 1/2 teaspoons (7 milliliters) vanilla extract
• 1/4 cup (30 grams) cornstarch

Nut Topping

• Remaining chopped pistachios and walnuts (approx. 1/4 cup pistachios and 1/4 cup walnuts)
• 1 tablespoon (15 milliliters) reserved honey lemon simple syrup

Instructions

1. Preheat the Oven

   Set your oven to 350°F (180°C) and allow it to heat up fully while you prepare the crust and batter.

2. Mix Nut Filling for Baklava

   Combine 1 cup of chopped pistachios, 1 cup of walnuts, ground cinnamon (if using), and cardamom in a small bowl. Set this nut mixture aside for layering in the crust.

3. Prepare Phyllo Layers

   Unroll the thawed phyllo dough on a clean surface. Butter a 9-inch springform pan thoroughly on the inside. Layer the first sheet of phyllo dough in the pan, brushing it with melted butter, pressing gently to fit the pan’s bottom and sides. Repeat with four more sheets, forming a T shape for the second layer, each brushed with butter.

4. Add Nut Layer

   Sprinkle about a half cup of the nut mixture evenly over the fifth phyllo layer. Continue layering five phyllo sheets then nuts, repeating until layers are completed with a final top layer of five phyllo sheets brushed with butter. Press down gently to settle the dough.

5. Score and Par-Bake Crust

   Using a sharp knife, score the top phyllo layers in a diamond pattern to help absorb syrup later. Bake the crust for 15 minutes or until it’s lightly golden.

6. Make Honey Lemon Syrup

   While the crust bakes, combine honey, water, lemon juice, and vanilla in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 9 to 10 minutes, stirring occasionally.

7. Syrup the Warm Crust and Prepare Nut Topping

   Reserve one tablespoon of syrup for the topping. Pour the remaining syrup over the warm baklava crust carefully, then set aside to cool for 10 minutes. Mix the reserved syrup with remaining chopped nuts for the glaze topping, adding more honey if needed to form a sticky mixture.

8. Wrap Pan for Water Bath

   Once the crust is cooled enough to handle, wrap the bottom and sides of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water leaks during baking.

9. Create Steam Bath Water

   Boil 4 cups of water to prepare the steam bath that will gently bake the cheesecake.

10. Mix Cheesecake Batter

    With a mixer, blend cream cheese, honey, lemon zest, and salt on medium speed until smooth (2-3 mins). Add eggs one at a time, incorporating vanilla with the last egg, blending after each addition. Mix in cornstarch on low speed for about 30-45 seconds.

11. Fill Crust with Batter

    Pour the cheesecake batter into the prepared baklava crust. Tap the pan lightly against the counter to pop air bubbles.

12. Bake Cheesecake in Water Bath

    Place the foil-wrapped pan into a larger baking pan. Pour boiling water around it to create a water bath. Bake in the preheated oven for 1 hour.

13. Add Nut Topping and Gradually Cool

    After one hour, turn off the oven and partially open the door with a wooden spoon. Sprinkle the honey-glazed nuts evenly on top of the cheesecake and bake with the door ajar for an additional hour to cool gradually.

14. Final Cooling

    Remove pans from oven. Take out the foil wrapping and cool cheesecake at room temperature for 45 minutes to an hour. Then refrigerate for at least 6 hours or overnight for best results.

15. Unmold and Serve

    Run a sharp knife around the pan edges to loosen. Remove springform collar carefully. Slice the cheesecake and serve with tea, coffee, or milk.

Notes

• Ensure phyllo dough is thawed properly and kept covered to prevent drying out during assembly.
• Use room temperature eggs and cream cheese for a smoother batter.
• Aluminum foil wrapping is essential to prevent water from leaking into the springform pan during the water bath baking.
• Scoring the baklava crust allows the syrup to penetrate without damaging the base layers.
• The slow cooling process prevents cracks in the cheesecake by letting it set gradually.
• Leftover cheesecake can be refrigerated for up to 3 days, and slices can be frozen for longer storage.

Keywords: Honey Baklava Cheesecake, baklava crust, honey lemon syrup, cream cheese dessert, nutty cheesecake, phyllo dough dessert