Baklava Cheesecake with Honey Nut Glaze | TastyEra

Baklava Cheesecake with Honey Nut Glaze

Baklava Cheesecake with Honey Nut Glaze is a luxurious fusion dessert that combines the creamy richness of classic cheesecake with the flaky, nutty crunch of traditional baklava. A crisp phyllo pastry base, spiced nut filling, and golden honey drizzle elevate this show-stopping dessert into something truly unforgettable.

Why You’ll Love This Recipe

  • Unique fusion of Middle Eastern and Western desserts
  • Perfect balance of creamy, crunchy, sweet, and spiced
  • Elegant and impressive for holidays and special occasions
  • Rich, honeyed flavor enhanced by cinnamon and walnuts
  • Textural contrast of smooth cheesecake and crisp phyllo layers

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust and baklava layers:

  • Phyllo pastry sheets
  • Unsalted butter, melted
  • Chopped walnuts or pistachios
  • Ground cinnamon
  • Brown sugar

For the cheesecake filling:

  • Cream cheese, softened
  • Granulated sugar
  • Eggs
  • Sour cream or Greek yogurt
  • Vanilla extract
  • All-purpose flour

For the honey nut glaze:

  • Honey
  • Water
  • Lemon juice
  • Cinnamon stick or ground cinnamon
  • Chopped nuts (for topping)

directions

  1. Preheat oven to 160 °C (325 °F). Grease a springform pan and layer the bottom and sides with phyllo sheets, brushing each with melted butter.
  2. In a bowl, mix chopped nuts, cinnamon, and brown sugar. Sprinkle half over the bottom phyllo layer.
  3. Prepare the cheesecake filling by beating cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and flour. Mix until just combined.
  4. Pour half the filling over the nut layer, sprinkle the remaining nut mixture, then top with the rest of the filling.
  5. Fold excess phyllo over the top and brush with butter.
  6. Bake for 55–65 minutes, or until the center is set and slightly jiggly. Cool completely, then chill for 4+ hours or overnight.
  7. In a saucepan, heat honey, water, lemon juice, and cinnamon. Simmer for 5 minutes, then cool slightly.
  8. Pour the warm glaze over the chilled cheesecake. Garnish with extra chopped nuts.
  9. Slice and serve chilled or at room temperature.

Servings and timing

  • Servings: 12
  • Prep time: 30 minutes
  • Bake time: 60 minutes
  • Chill time: 4 hours minimum
  • Total time: 5 hours (including chilling)

Variations

  • Pistachio baklava base: Use chopped pistachios for a vibrant green color and nutty flavor.
  • Mini cheesecakes: Bake in muffin tins for individual servings.
  • Spiced filling: Add cardamom or nutmeg to the nut layer for complexity.
  • Gluten-free version: Use a nut-based crust and ensure all ingredients are gluten-free.
  • Rosewater glaze: Add a drop of rosewater to the honey glaze for a floral touch.

storage/reheating

  • Storage: Refrigerate covered for up to 5 days.
  • Freezing: Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge.
  • Reheating: Not required—best served chilled or at room temperature.

FAQs

Can I use store-bought phyllo pastry?

Yes, thaw according to package instructions before using.

Can I make this cheesecake ahead of time?

Absolutely—it’s best made the day before serving to allow it to fully chill.

Why did my cheesecake crack?

Cracking can occur if overbaked or cooled too quickly. Chill slowly and avoid overmixing the filling.

Is this very sweet?

The cheesecake is moderately sweet, but the honey glaze adds richness. You can reduce the honey if desired.

Can I use honey-roasted nuts?

Yes, but reduce the added sugar in the nut mixture to avoid it becoming overly sweet.

How do I keep the phyllo from drying out?

Cover unused sheets with a damp towel while assembling.

Can I skip the top phyllo layer?

Yes, but it adds a nice crunch and visual appeal. Brush well with butter for crispness.

What’s the best way to slice this?

Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Can I add a fruit topping?

Yes, pomegranate seeds or figs pair beautifully with the flavors.

Does this taste like traditional baklava?

It has all the familiar baklava notes—honey, nuts, cinnamon—balanced with creamy cheesecake.

Conclusion

Baklava Cheesecake with Honey Nut Glaze is an extraordinary dessert that combines the best of two worlds—decadent, smooth cheesecake and sweet, nutty baklava. It’s rich, elegant, and perfect for when you want to make a lasting impression with your baking. Serve chilled and enjoy each honey-drenched, creamy-crunchy bite.

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Baklava Cheesecake with Honey Nut Glaze

Baklava Cheesecake with Honey Nut Glaze

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Baklava Cheesecake with Honey Nut Glaze is a luxurious fusion dessert that combines the rich creaminess of classic cheesecake with the flaky, nutty layers of baklava, topped with a sweet honey nut glaze for an unforgettable treat.

  • Author: Emma Harper
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion (Middle Eastern-American)
  • Diet: Vegetarian

Ingredients

Scale
  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 package (16 oz) phyllo dough, thawed
  • 1 cup unsalted butter, melted
  • 1 1/2 cups chopped walnuts
  • 1 teaspoon ground cinnamon (for nut mixture)
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1/4 cup chopped pistachios (for garnish)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leakage.
  2. In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Add sour cream, vanilla, cinnamon, and salt. Mix until smooth and set aside.
  3. In another bowl, mix chopped walnuts with cinnamon and cloves.
  4. Layer 8–10 sheets of phyllo in the prepared pan, brushing each sheet with melted butter. Allow excess to hang over the edges.
  5. Sprinkle half of the nut mixture over the phyllo. Pour in cheesecake batter. Sprinkle remaining nut mixture on top.
  6. Fold overhanging phyllo sheets over the filling. Layer 4–5 more buttered phyllo sheets on top, tucking in the edges.
  7. Bake for 60–70 minutes or until the center is just set and the top is golden. Cool to room temperature, then chill for at least 4 hours or overnight.
  8. For the glaze, heat honey, brown sugar, and lemon juice in a saucepan until sugar is dissolved and mixture is slightly thickened. Let cool slightly.
  9. Before serving, drizzle the honey glaze over the cheesecake and garnish with chopped pistachios.

Notes

  • Phyllo dough dries out quickly—keep unused sheets covered with a damp towel while assembling.
  • Chill overnight for the best texture and flavor.
  • You can substitute almonds or pecans for the walnuts if desired.

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 35g
  • Saturated Fat: 18g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 110mg
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