Baklava Cheesecake cravings hit hard when you want something sweet, creamy, and crunchy all at once. Maybe you’ve got a dinner party coming up, or maybe you’re just dreaming of a fork-first moment on your couch. Either way, I’ve got you covered. This is the recipe I pull out when I want big reactions and happy silence after that first bite. It’s comforting, it’s fancy-looking without being fussy, and it’s honestly fun to make. Buckle up for my take on Decadent Baklava Cheesecake You Can’t Resist! You’re about to fall in love with this mash-up.
Baklava Cheesecake
This Baklava Cheesecake is made with a phyllo dough crust, creamy honey-cinnamon cheesecake filling, and honey walnut filling and topping. This unique dessert is a fun twist on the traditional Greek dessert. It’s delicious and full of amazing flavor.
- Prep Time: 50 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 6 hours 35 minutes
- Yield: 14–16 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 4 1/4 tsp ground cinnamon, divided
- 3/4 cup (180ml) honey, divided
- 4 large eggs
- 2 1/2 cups (280g) finely chopped walnuts
- 2 tbsp (28g) unsalted butter, melted
Phyllo Crust
- 1/4 cup (56g) unsalted butter, melted
- Phyllo dough (about 18 sheets)
Walnut Topping
- 1 1/4 cups (140g) chopped walnuts
- 1 tsp ground cinnamon
- 2 tbsp (28g) unsalted butter, melted
- 1/4 cup (60ml) honey
Instructions
Make the filling
- Preheat oven to 300°F (148°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixing bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and 2 ¼ teaspoons of ground cinnamon. Beat on low speed until well combined. Add ½ cup of the honey and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
- In a medium sized bowl, combine the walnuts, remaining 2 teaspoons of ground cinnamon, melted butter and remaining ¼ cup of honey. Stir together until well combined. Set aside.
Make the crust and bake
- To prepare the crust, unroll the phyllo dough according to package instructions. You’ll need to keep it from drying out by placing a damp towel over the pieces that haven’t been used yet. Using one piece at a time, place phyllo sheets into the bottom and up the sides of the springform pan. The sheets won’t be as big as the pan, but using a few for each layer you should be able to get one full layer. Brush the melted butter between the phyllo sheets so that they stick together.
- Once the crust is ready, add a third of cheesecake filling to the crust. Add the walnut filling on top of the cheesecake filling, dropping it by the spoonful into an even layer. Add the remaining cheesecake filling. Drizzle it gently over the walnut filling, so that you don’t displace it and move it around.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Be very gentle, so that you don’t damage the phyllo dough crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 45 minutes. The center should be set, but still jiggly (see how to tell if your cheesecake is done baking). Because of the walnut filling, it may seem a little more jiggly than a regular cheesecake.
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and set the cheesecake aside to cool to about room temperature, then refrigerate until firm, 4-5 hours or overnight.
Add the topping
- Remove your cheesecake from the springform pan and set it on a plate or serving platter.
- Combine the ingredients for the walnut topping in a medium sized bowl, then spoon evenly over the cheesecake.
- Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days. Read more on how to store cheesecake.
Notes
- Make the filling first. In most cheesecake recipes, I make the crust first. However, for this baklava cheesecake, you want to make the filling first. You don’t want the phyllo dough sitting around and drying out while you make the filling.
- Keep the phyllo dough from drying out. While you are working with the phyllo dough to make the crust, place a damp towel over the pieces that haven’t been used yet. This will prevent the dough from drying out.
- A different crust? If you don’t want to use the phyllo dough, this baklava cheesecake would still taste delicious if you used my classic graham cracker crust.
Nutrition
- Serving Size: 1 slice
- Calories: 607
- Sugar: 32.3 g
- Sodium: 267 mg
- Fat: 42.8 g
- Carbohydrates: 50.2 g
- Protein: 11.2 g
- Cholesterol: 109.7 mg
Why You’ll Love This Baklava Cheesecake
This dessert brings the best of both worlds. You get shattery, buttery phyllo and honeyed nuts layered under a silky, tangy cheesecake. It’s the kind of treat that looks like it took all day, but with a handful of smart steps, it’s totally doable in your home kitchen.
Flavor-wise, there’s a cozy cinnamon-honey vibe happening that plays so well with creamy vanilla cheesecake. If you’ve ever thought cheesecake could use a little crunch, this is it. The texture contrast is what makes Decadent Baklava Cheesecake You Can’t Resist! so, well, irresistible.
It also scales beautifully. Make it the day before, let it chill, and it slices like a dream. It’s a showstopper for holidays, birthdays, or just because. And if you’re into over-the-top mash-ups, you’ll probably love my pick for a rich chocolatey cousin, this caramel brownie cheesecake, too.
One more thing. The honey syrup isn’t cloying here. It’s brightened with lemon and just enough spice to keep every bite balanced. That little sparkle of citrus is our secret flavor lift.
What You’ll Need
Ingredients
- Phyllo sheets, thawed in the fridge overnight
- Unsalted butter, melted, for brushing layers
- Mixed nuts: pistachios, walnuts, and almonds are lovely
- Honey, plus a bit more for drizzling
- Granulated sugar and a touch of brown sugar
- Cinnamon and a pinch of cardamom, optional
- Lemon zest for the nut mixture and lemon juice for the syrup
- Full-fat cream cheese, room temperature
- Sour cream or plain Greek yogurt
- Eggs, room temperature
- Vanilla extract
- Cornstarch or flour to stabilize the filling
- Salt to balance sweetness
- Water for the syrup
Equipment
- 9-inch springform pan
- Food processor or sharp knife for chopping nuts
- Pastry brush
- Heavy-duty foil and a roasting pan for a simple water bath
- Cooling rack
For a tropical twist, I sometimes sneak in a little mango when I’m feeling playful. If that sounds like your vibe, check out this mango cheesecake for inspiration on fruit-forward flavors.
Decadent Baklava Cheesecake You Can’t Resist! starts with basic pantry stuff, but the magic is in quality. Use good honey, fresh nuts, and make sure your dairy is room temp so everything blends silky smooth. Those small details add up in a big way.
How To Make Baklava Cheesecake
Make the nut mix and phyllo layers
- Prep the pan: Wrap the outside of your springform pan with two layers of foil to guard against water. Lightly grease the inside. Heat the oven to 325°F.
- Chop the nuts: Pulse nuts in a food processor until coarsely chopped. Toss with sugar, cinnamon, a pinch of cardamom, lemon zest, and a spoonful of honey. You want a sandy, sticky mix that clumps a little when pressed.
- Layer the phyllo: Lay a sheet inside the pan, brush lightly with melted butter, and repeat. Use about 6 to 8 sheets, overlapping and letting edges hang up the sides for a rustically tall crust.
- Nut layer: Sprinkle about half your nut mix over the phyllo base and press gently. This creates that craveable, crunchy foundation under the cheesecake filling.
Mix the filling and bake
- Beat the cream cheese: Using a stand mixer or hand mixer, beat cream cheese and sugar on medium until smooth, about 2 minutes. Scrape the bowl often.
- Add the rest: Mix in sour cream, vanilla, salt, and cornstarch. Add eggs one at a time on low speed. Stop mixing as soon as each egg disappears. Overmixing adds air, which can cause cracks.
- Assemble: Pour half the filling over the nut layer, add the remaining nuts in an even layer, then top with the rest of the filling. Tap the pan gently to pop air bubbles.
- Water bath: Set the pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides. Bake at 325°F for 55 to 70 minutes. The center should jiggle slightly like Jell-O while the edges look set.
- Cool slow: Turn off the oven, crack the door, and let the cheesecake sit for 1 hour. Then move to a rack and cool to room temp. Chill at least 6 hours, preferably overnight.
- Syrup magic: Simmer honey, water, sugar, and lemon juice for 6 to 8 minutes until slightly thickened. Cool until warm. Spoon over the chilled cheesecake so the phyllo drinks it up without getting soggy.
Looking for a cozy, cinnamon-kissed cousin to this bake? You might love the crispy-sweet vibes of this churro cheesecake.
“Made this for a family dinner and my dad, who swears he doesn’t like cheesecake, asked for a second slice. The honey lemon syrup is perfection. Saving this for every holiday.”
Final flourish: Drizzle with extra honey, a scatter of chopped pistachios, and a few fine lemon zest curls. Slice with a hot, clean knife for those neat layers. This is the moment Decadent Baklava Cheesecake You Can’t Resist! really shows off.
Tips for Success
Use room temperature dairy. Cold cream cheese clumps and makes the filling lumpy. Let the cream cheese and eggs sit out for about 45 minutes. Your mixer will thank you.
Don’t drown the phyllo in butter. Brush lightly. The goal is crisp, not greasy. A little butter between each sheet is enough.
Mix on low once eggs go in. Air is the enemy of smooth texture. Keep it gentle and take breaks to scrape the bowl.
Try a simple water bath. Even moisture equals even baking and fewer cracks. If you hate water baths, you can bake low and slow, then turn off the oven and let it rest inside. Still, a bath is the most reliable path to smooth results.
Let it chill fully. Cheesecake firms as it chills and the flavors deepen. I know it’s tempting, but overnight makes a huge difference.
Curious about another creamy classic for your repertoire? The texture tricks are similar to a super creamy Basque cheesecake. Many of the same principles apply.
And one last thing. Use real honey. It’s the star. Choose a honey you actually love the taste of. That floral note carries through every bite of Decadent Baklava Cheesecake You Can’t Resist! and makes it sing.
Proper Storage
Fridge: Keep your cheesecake covered and refrigerated for up to 5 days. If you can, use a cake dome or an inverted bowl to avoid plastic wrap sticking to the top.
Freezer: Chill the cheesecake fully, slice it, and freeze slices on a sheet pan until solid. Wrap each slice in plastic, then foil, and freeze up to 1 month. Thaw overnight in the fridge. Phyllo will soften slightly, but a quick 5 minute chill uncovered in the fridge helps it crisp back up at the edges.
Refresh the top: If the phyllo loses snap, pop a slice into the fridge uncovered for a short chill, or warm it briefly in a low oven, then cool before serving so it stays crisp.
If portion control is your strategy, you might like these single-serve vibes from an irresistible Snickers protein cheesecake for weekday treats without a full cake staring at you from the fridge.
Common Questions
Can I use store-bought crust instead of phyllo?
You can, but the phyllo gives that signature crunch. A graham crust works in a pinch, though the dessert will lean more cheesecake than baklava.
Do I have to use a water bath?
No, but it gives the most reliable texture. If you skip it, bake on a lower rack and keep a pan of hot water on a rack below for some steam.
Which nuts are best?
Pistachios and walnuts are classic, but use what you love. Aim for a mix of textures and flavors, and toast the nuts lightly for more depth.
How do I prevent cracks?
Use room temp ingredients, don’t overmix after adding eggs, and cool slowly in the oven with the door cracked. A water bath helps a lot.
When should I add the syrup?
After the cheesecake is fully chilled. A warm syrup over a cold cake soaks in gently and keeps the phyllo crisper.
Sweet Ending for Your Table
There’s something so satisfying about that first fork through crisp phyllo into lush, cool filling. Now you’ve got the steps, the little tricks, and the confidence to make Decadent Baklava Cheesecake You Can’t Resist! at home. If you want to dive deeper or compare styles, check out this thoughtful guide to Baklava Cheesecake by Buttermilk by Sam and the detailed tutorial from Life, Love and Sugar. They’re great reads if you’re curious about variations and presentation. Ready to bake? You’ve got this, and I can’t wait for you to taste that first bite.
Hi, I’m Lina! I’m a 43-year-old home cook and mom of two, serving up easy, soul-hugging recipes for real-life families. Join me for delicious and reliable baking recipes. Everything from cakes, brownies, cheese cake and cookies to bars, quick breads, and more. Every recipe is tested, perfected, and made to inspire confidence in your kitchen. Happy baking!