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Baklava Cheesecake

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A delightful fusion of cheesecake and baklava, combining creamy texture with nutty, honey-soaked layers.

Ingredients

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  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup brown sugar
  • 1 1/2 cups finely chopped pistachios
  • 1 1/2 cups finely chopped walnuts
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons melted butter
  • 2 tablespoons honey
  • 16 oz (450g) softened cream cheese
  • 3/4 cup sugar
  • 3 large eggs
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 6–8 sheets of phyllo dough
  • 1/4 cup melted butter (for brushing phyllo)
  • 1/2 cup honey (for syrup)
  • 1/4 cup water
  • 2 tablespoons sugar (for syrup)
  • 1 teaspoon lemon juice (for syrup)
  • 1/2 teaspoon cinnamon (for syrup)
  • Chopped pistachios (for garnish)
  • Whipped cream or Greek yogurt (for serving)

Instructions

  1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs, melted butter, and brown sugar in a mixing bowl.
  3. Press this mixture into the bottom of the prepared pan and bake for 8-10 minutes until slightly golden.
  4. Set the crust aside and let it cool.
  5. Mix together the finely chopped pistachios, walnuts, sugar, cinnamon, melted butter, and honey in a separate bowl.
  6. Spread the nut mixture over the cooled crust, pressing gently.
  7. Beat the softened cream cheese and sugar in another bowl until smooth.
  8. Add the eggs one at a time, mixing well after each addition.
  9. Incorporate the Greek yogurt, lemon juice, cornstarch, and vanilla extract into the cream cheese mixture.
  10. Pour this mixture over the baklava layer in the pan.
  11. Bake for 50-55 minutes until the center is slightly jiggly.
  12. Cool the cheesecake in the oven with the door cracked open for about an hour.
  13. Brush the phyllo sheets with melted butter and layer them over the cheesecake.
  14. Bake for an additional 5-7 minutes until the phyllo is golden brown and crisp.
  15. Make the syrup by combining honey, water, sugar, lemon juice, and cinnamon in a saucepan and simmering for 5-7 minutes.
  16. Drizzle the syrup over the cheesecake once it’s removed from the oven.
  17. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
  18. Garnish with chopped pistachios and serve with whipped cream or Greek yogurt.

Notes

Letting it chill overnight enhances the flavors. Ensure cream cheese is soft to avoid lumps.

Nutrition

Find it online: https://yummyfirst.com/decadent-baklava-infused-cheesecake/