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Baklava Cheesecake Recipe

Mediterranean · Dessert · 85 min total

A decadent fusion of creamy cheesecake and crispy, honey-soaked baklava, with layers of phyllo, walnuts, and a spiced cheesecake filling.

Ingredients

• 1 1/2 cups crushed graham crackers
• 1/4 cup unsalted butter, melted
• 1/2 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 8 sheets phyllo dough, thawed
• 1/4 cup unsalted butter, melted (for phyllo)
• 1/2 cup honey
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 cup chopped walnuts (for topping)

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Combine graham cracker crumbs, 1/4 cup melted butter, 1/2 cup chopped walnuts, and cinnamon. Press into bottom of pan. Bake 10 minutes. Cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream; mix until just combined. Pour over crust.
4. Layer phyllo sheets, brushing each with melted butter, and scrunching them slightly to create a ruffled top. Place over cheesecake filling.
5. Bake 45-50 minutes until center is almost set. Cool completely, then refrigerate at least 4 hours.
6. For syrup: combine honey, water, and lemon juice in a saucepan. Bring to boil, then simmer 5 minutes. Cool slightly.
7. Just before serving, pour syrup over the phyllo top and sprinkle with remaining walnuts.

Tips

• For best results, refrigerate cheesecake overnight before adding syrup.
• Phyllo dries quickly; keep covered with a damp towel while working.
• Store leftovers in the refrigerator for up to 3 days.

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