Baklava Cheesecake


A decadent combination of two of my favorite desserts: cheesecake with a baklava crust. I call it cheeseklava! This is best made a day before serving.

Prep Time:
30 mins
Cook Time:
1 hrs 5 mins
Additional Time:
1 hrs
Total Time:
2 hrs 35 mins
12 servings


Baklava Crust:

  • 6 ounces chopped walnuts

  • ½ teaspoon ground cinnamon

  • ½ (16 ounce) package frozen phyllo pastry, thawed

  • ½ cup melted butter, or as needed

Cheesecake Filling:

  • 2 (8 ounce) packages cream cheese, softened

  • ¾ cup white sugar

  • 2 tablespoons all-purpose flour

  • 2 eggs

  • 2 tablespoons lemon juice


  • 1 cup water

  • 1 cup white sugar

  • ½ cup honey

  • ½ teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.

  2. Toss walnuts and cinnamon together in a bowl and set aside.

  3. Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.

  4. Bake in the preheated oven for 20 minutes. Leave oven on.

  5. Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.

  6. Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.

  7. Cut cooled cheesecake into 12 servings.

  8. Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.

  9. Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

Cook's Notes:

Don't feel pressured to use all the butter. Similarly, you may not need all the sauce. I like mine gooey.

I use a pastry bag to distribute the filling evenly, requiring as little adjustment as possible so as to protect the phyllo.

Nutrition Facts (per serving)

520 Calories
32g Fat
55g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 520
% Daily Value *
Total Fat 32g 41%
Saturated Fat 15g 73%
Cholesterol 92mg 31%
Sodium 268mg 12%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 5%
Total Sugars 41g
Protein 8g
Vitamin C 0mg 2%
Calcium 55mg 4%
Iron 2mg 9%
Potassium 144mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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