Baklava Cheesecake Recipe

Introduction

Baklava Cheesecake is a delightful fusion of creamy, tangy cheesecake and the rich, nutty layers of traditional baklava. This elegant dessert combines phyllo pastry, toasted nuts, and a fragrant rose-infused syrup for a unique treat that’s sure to impress.

Ingredients

• 9 sheets Phyllo dough
• ½ cup Melted butter
• ½ cup Pistachios
• ½ cup Walnuts
• ¼ cup Powdered sugar
• 2 tbsp Melted butter
• 24 oz Cream cheese (softened)
• 1 cup Sour cream
• 1 cup Granulated sugar
• 1 tbsp Lemon zest
• 1 tbsp Orange zest
• 4 large Eggs
• 1 tsp Vanilla extract
• 1 tsp Rose extract
• ½ cup Granulated sugar
• ¼ cup Water
• 1 tbsp Lemon juice
• ¼ cup Rose water (or 1/4 tsp rose extract)
• 2 tbsp Pistachios and walnuts (finely chopped)
• Dried rose petals

Instructions

1. Step 1: Preheat your oven to 350°F (175°C, Gas mark 4). Brush a 9-inch springform pan with melted butter.
2. Step 2: Layer the phyllo sheets in the pan, brushing each sheet with melted butter. Let the edges hang slightly over the sides, then fold them inside to form a crust. Brush the top layer generously with butter. Bake for 10-12 minutes until golden and crisp. Remove and cool slightly.
3. Step 3: Toast pistachios and walnuts on a baking pan for 10 minutes. Crush them to coarse crumbs in a food processor. Mix the crushed nuts with powdered sugar and 2 tablespoons melted butter. Spread evenly over the baked phyllo base.
4. Step 4: In a large bowl, beat cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and rose extracts. Pour the cheesecake mixture over the nut layer, spreading evenly.
5. Step 5: Lower oven temperature to 325°F (163°C, Gas mark 3). Bake cheesecake for 50-60 minutes until set in the center and edges are lightly golden. Cool completely at room temperature.
6. Step 6: In a small saucepan, combine ½ cup sugar, water, rose water, and lemon juice. Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes, then cool slightly.
7. Step 7: Drizzle the cooled syrup evenly over the cheesecake, letting it soak into the phyllo layers.
8. Step 8: Refrigerate for at least 4 hours or overnight to set. Decorate with finely chopped pistachios, walnuts, and dried rose petals before slicing and serving.

Tips & Variations

• For extra crunch, toast the nuts lightly before mixing to enhance their flavor.
• If you don’t have rose water, a small amount of rose extract is a good substitute for the syrup.
• Use a gentle hand when handling phyllo dough, as it is delicate and can dry out quickly—keep unused sheets covered with a damp towel.
• Serve with a dollop of whipped cream or a drizzle of honey for added richness.

Storage

Store baklava cheesecake covered in the refrigerator for up to 4 days. The syrup-soaked phyllo layers remain crispier than traditional baklava. Reheat slices briefly in the microwave if desired, but it’s best enjoyed chilled to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, frozen phyllo dough works well. Thaw it completely in the refrigerator overnight and keep it covered with a damp cloth while assembling to prevent it from drying out.

What can I substitute for rose water if I don’t have any?

If rose water is unavailable, you can use a small amount (1/4 teaspoon) of rose extract or omit it altogether for a less floral flavor. Orange blossom water is another fragrant alternative that pairs nicely.

Baklava Cheesecake Recipe

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4.9 from 85 reviews

Baklava Cheesecake is a delightful fusion dessert combining the flaky, buttery layers of traditional baklava with the creamy richness of cheesecake. Featuring a crisp phyllo dough base layered with toasted pistachios and walnuts, and a luscious cream cheese filling infused with fragrant lemon, orange, vanilla, and rose extracts, this indulgent treat is topped with a fragrant rose-scented sugar syrup and garnished with nuts and dried rose petals for an elegant finish.

• Author: Bella
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Phyllo Layers and Nut Mixture

• 9 sheets Phyllo dough
• ½ cup Melted butter (for brushing)
• ½ cup Pistachios (toasted and crushed)
• ½ cup Walnuts (toasted and crushed)
• ¼ cup Powdered sugar
• 2 tbsp Melted butter (for nut mixture)

Cheesecake Filling

• 24 oz Cream cheese (softened)
• 1 cup Sour cream
• 1 cup Granulated sugar
• 1 tbsp Lemon zest
• 1 tbsp Orange zest
• 4 large Eggs
• 1 tsp Vanilla extract
• 1 tsp Rose extract

Sugar Syrup

• ½ cup Granulated sugar
• ¼ cup Water
• 1 tbsp Lemon juice
• ¼ cup Rose water (or ¼ tsp rose extract)

Garnish

• 2 tbsp Pistachios and walnuts (finely chopped)
• Dried rose petals

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C/Gas mark 4). Brush a 9-inch springform pan thoroughly with melted butter to prevent sticking and to infuse richness into the crust.
2. Prepare the baklava base: Layer the phyllo sheets one at a time into the pan, brushing each sheet generously with melted butter. Allow the edges of the phyllo to hang slightly over the sides of the pan. Once layered, fold these overhanging edges into the pan to form a neat crust. Brush the top layer with more melted butter. Bake this base for 10-12 minutes until it turns golden and crisp. Remove from oven and let it cool slightly.
3. Prepare the nut mixture: Toast the pistachios and walnuts on a baking pan in the oven for 10 minutes until fragrant. Transfer to a food processor and pulse until the nuts resemble coarse breadcrumbs. In a medium bowl, combine the crushed nuts with powdered sugar and 2 tablespoons of melted butter. Spread this nut mixture evenly over the baked phyllo base in the pan.
4. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, lemon zest, and orange zest together until smooth and well combined. Add the eggs one at a time, beating well after each to ensure a creamy texture. Stir in the vanilla extract and rose extract gently to incorporate the fragrant flavors. Pour this cheesecake batter evenly over the nut layer in the springform pan, smoothing the top.
5. Bake the cheesecake: Lower the oven temperature to 325°F (163°C). Place the assembled cheesecake in the oven and bake for 50-60 minutes, or until the center is set and the edges acquire a light golden color. Remove from oven and allow the cheesecake to cool completely at room temperature.
6. Prepare the sugar syrup: In a small saucepan, combine granulated sugar, water, rose water, and lemon juice. Bring the mixture to a gentle boil over medium heat, stirring continuously until the sugar dissolves completely. Reduce heat and simmer for 5 minutes to thicken slightly. Remove from heat and let the syrup cool slightly before use.
7. Assemble and decorate: When the cheesecake has fully cooled, drizzle the rose-scented sugar syrup evenly over the phyllo pastry layers, allowing it to soak through and infuse subtle sweetness. Sprinkle the finely chopped pistachios and walnuts over the top along with dried rose petals for an elegant and fragrant finish.
8. Chill and serve: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight to set the filling and flavors. Once chilled, carefully remove the cheesecake from the springform pan, slice into pieces, and serve chilled as a luxurious dessert.

Notes

• Use fresh and high-quality phyllo dough for a crisp base; keep the sheets covered with a damp towel to prevent drying out while assembling.
• Ensure cream cheese is softened to room temperature for easier mixing and to avoid lumps in the filling.
• To toast nuts evenly, watch them closely to prevent burning and bring out their flavor.
• The rose water in the syrup can be substituted with rose extract if unavailable, but use sparingly as it is more concentrated.
• Chilling overnight allows the flavors to meld and the cheesecake to firm up for cleaner slicing.
• Store any leftovers refrigerated in an airtight container for up to 3 days.

Keywords: baklava cheesecake, phyllo dough dessert, pistachio cheesecake, Middle Eastern dessert, rose syrup cheesecake, layered cheesecake dessert