Baklava Cheesecake

Baklava Cheesecake is a fusion of two iconic desserts – the creamy richness of cheesecake and the delicate, nutty, and sweet flavors of baklava. It's the perfect treat to impress your guests or enjoy with your family after a long day of fasting or for any occasion that needs something sweet! Plus, it offers a variety of options for those who prefer dairy-free alternatives, making it a versatile dessert for everyone.

This fusion dessert can be made any time of the year but with Ramadan around the corner, this is the perfect dessert to make for your next iftar or bring to one. People will think you bought it from a bakery, trust me.

This was inspired by my biscoff tres leches on this site, I like creating fusion desserts because why stick to one cuisine when you can blend different flavors and textures.

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Ingredients
Instructions
Non-Dairy Alternatives
Variations
Supplies
Storage
Other Recipes

Ingredients

You can find all these ingredients at your local grocery store.

Phyllo Dough
Cream Cheese
Sugar
Pistachios
Vanilla
Eggs
Cinnamon
Butter

See recipe card for quantities.

Instructions

Follow these easy steps to create the most delicious cheesecake.

Step 1: Layer your phyllo sheets and brush melted butter between each layer.

Step 2: Prepare your cheesecake filling and pistachio mixture

Step 3: Sprinkle pistachio mixture, pour in cheesecake filling and sprinkle the remaining pistachio mixture on top

Step 4: Cover the top with a few phyllo sheets, brush with melted butter and bake for about 60 minutes on 350F

Hint: wrapping the bottom of your springform pan in foil can help prevent melted butter from dripping.

Non-Dairy Alternatives

If you're looking for non-dairy options to make this Baklava Cheesecake suitable for vegan or dairy-free diets, here are some easy swaps:

Dairy-Free Cream Cheese: There are plenty of plant-based cream cheese brands available, such as almond-based or coconut-based options.
Egg Alternatives: Flax eggs (mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water) work great in place of eggs. You can also use chia seeds for a similar effect.
Dairy-Free Butter: Use vegan butter in place of regular butter to ensure a fully plant-based dessert.

Variations

If you're not a fan of pistachios or have a nut allergy, you can swap out pistchios for other nuts or just remove nuts entirely. Here are some other great nut options:

Walnuts
Almonds
Hazelnuts

Supplies

The best way to bake this cheesecake and any cheesecake is with a springform pan. This is the best one I have found and is also affordable. This makes it easy to remove the cheesecake without having to flip it over.

Finding unshelled pistachios can be a bit of a hassle but most stores carry the Wonderful Pistachio brand. You can also find them here.

Storage

This cheesecake is best eaten within a few days. So I only recommend leaving it in the fridge for up to 3 days.

Other Recipes

Looking for other recipes? Try these:

Print Recipe

Desserts, Recipes

Baklava Cheesecake

A dessert that blends the beloved flavors of the Middle East with a modern twist. The perfect texture and flavor combinations makes this dessert have people wanting more.

Print Recipe

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1hr 15 min

Yields: 8-10 servings

Ingredients

Cheesecake filling

3 - 8oz packages of cream cheese
3 eggs at room temperature
1 tsp vanilla extract
1 cup of granulated sugar
1 tbsp honey (optional)

Pistachio Mixture

1.5 cups of pistachios
1/4 tsp ground cinnamon
2 tbsp granulated sugar
1 tbsp water

Baklava Crust

1/2 package of phyllo dough (#4)
1/2 cup of melted butter or ghee

Simple Syrup

1 cup granulated sugar
1 cup water
Chopped pistachios and rose petals for garnish (optional)

Instructions

1. Prepare the Baklava Crust:

Preheat your oven to 350°F (175°C).
Brush a 9-inch springform pan with melted butter. Place a sheet of phyllo dough in the pan and brush it with butter. Repeat this process, layering 10 sheets of phyllo dough. Be sure to butter each sheet generously to ensure the crust crisps up.

2. Make the Cheesecake Filling:

In a large bowl, beat the cream cheese (or dairy-free alternative) and sugar until smooth.
Add the eggs one by one, vanilla extract, and honey. Beat everything together until well combined, ensuring a smooth texture without lumps.
In a food processor, combine the chopped nuts, sugar, cinnamon, and water. Sprinkle half this mixture evenly over the phyllo layers.
Pour the cheesecake filling over the pistachio mixture, smoothing the top with a spatula. Add remaining half of the pistachio mixture on top.
Cover the top of the cheesecake with 3-4 sheets of phyllo dough. Brush the top sheets with butter or ghee.

3. Bake the Cheesecake and Make Simple Syrup:

Bake the cheesecake for 50-60 minutes, or until the filling is set around the edges but slightly wobbly in the center.
While the cheesecake is baking, in a sauce pan mix water and sugar and bring to a boil. Let it cool down and set aside.
Allow the cheesecake to cool completely at room temperature, then refrigerate it for at least 4 hours (or overnight) to set properly.

4. Add the Final Touch:

Just before serving, drizzle honey or simple syrup over the top of the cheesecake to enhance the sweetness and add the signature baklava flavor. Optionally, you can sprinkle more finely chopped pistachios and rose petals for added texture and flavor.