Baklava Cheesecake
Creamy cheesecake flecked with vanilla beans, flavored lemon juice and encapsulated in the most stunning of crusts: baklava. Layers and layers of crispy buttery phyllo and crunchy nuts contrast wonderfully with the creamy cheesecake. The pie is doused in a simple syrup to hone in on that drippy sweet baklava goodness.
When my father in law came to visit us after I had my first, I had asked what to make him for his birthday which coincided with his stay. He told me his favorite two desserts were cheesecake and baklava.. And with a baby in tow I was not going to make both, so checked online to see if it was doable to do both and used my recipes for each to I combined them into one dish. The pie was SUCH a hit, to him, my MIL and some friends and they’ve all been asking me to make it again ever since =)
So what is a baklava cheesecake?
Basically it’s a cheesecake but it has a baklava crust. Or it’s baklava with cheesecake on top. The beauty of this dish is that it does justice to both desserts without compromising either, neither takes over and they pair together so very well. A little tang and tart in the cheesecake offsets the nutty sweetness in the crust; you’ll use the creamy filling to scoop up all the little flaky bits of the crust. It’s just the best really.
Recipe Ingredients
Phyllo: Sheets of phyllo, you’ll need 20. Usually sold and kept frozen, have yours thawed in the fridge for a few hours before you start working with it.
Ghee: This is similar to but not the same as clarified butter; it has a lot of the moisture removed and is a concentration of butterfats. If you can’t find it, you can use butter. I personally prefer ghee as you get the ‘butteryness’ without the milk solids that can brown too quickly in the oven.
Nuts: Walnuts and pistachios are traditional but pecans are also wonderful here. Make sure your nuts are toasted and crunchy before you use them (toast them yourself on a sheet pan at 350 for 5-10 minutes to wake them up. If they are raw, you might need up to 12 minutes).
Cream cheese: Full-fat bricks of cream cheese, at room temperature.
Sugar: Fine granulated sugar for the nut mixture, the filling and for the syrup. You can use brown in the nut mixture if you like.
Sour cream: Contributes to the creamy and tangy qualities in the filling. Room temp is best.
Lemon: I like just a little squeeze of lemon in my cheesecake to offset all the sugar. I also add a bit to the sugar syrup. And if you like, you can zest the lemon *before* juicing it, straight into the cheesecake filling for extra lemon flavor.
Vanilla: Scrape a vanilla bean if you like, use vanilla extract or even vanilla paste.
Honey: Not absolutely necessary but makes a wonderful addition to the simple syrup; honey is traditional in the greek version of baklava.
How to make baklava cheesecake
First make the two fillings
Start with the nuts, chop or process the nuts and then toss them with sugar/cinnamon and a pinch of salt.
Then the cheesecake filling: start by putting the softened cheesecake bricks into a bowl and then using the back of a rubber spatula to press down – this helps remove those lumps.
Next add the flavorings and sugar, then beat it until creamed. You can do this with a hand mixer or with a stand mixer.
Then add the sour cream and beat, scrape down the bowl as necessary.
Add the eggs and beat until *just* incorporated – don’t over beat it.
Set the filling aside while you make the crust.
The Baklava Crust
Most recipes usually suggest keeping the phyllo covered with a damp towel and you can do this if you like. I personally just work fast and don’t mind when the phyllo breaks – it won’t harm the layering.
Brush the bottom of a springform pan (8 or 9 inches) with ghee or melted butter then layer the first sheet of phyllo. We’ll do ten sheets as the bottom layer – each brushed with ghee. Layer the sheets clockwise so you get an overhang all around the pan.
Once you have ten on the bottom, add half of the nut mixture and spread it into an even layer.
Then do another five layers of phyllo, and the rest of the nut mixture.
Then another five layers of phyllo, then the cheesecake filling:
So in total you’ll have used twenty sheets of phyllo. Breaking it down:
- 10 sheets brushed phyllo
- half of nut mixture
- 5 sheets brushed phyllo
- other half of nut mixture
- 5 sheets phyllo
- cheesecake filling
I tend to run my cheesecake filling through a fine mesh sieve to remove any lumps (but I am overly fussy about this=) )
And then you can scrunch up the overhang of phyllo over the filling and brush it with the leftover ghee.
Note: ideally you’ll leave a bit of cheesecake exposed in the center so you can look for the ‘jiggle’ to know if it’s done.
Place it on a parchment lined baking sheet, some of the ghee is going to leak out of the pan and you don’t want it to smoke up the oven!
Bake it until the phyllo is golden brown all over and the cheesecake jiggles only a bit in the center.
While the cheesecake is baking, put all the syrup ingredients in a pot and cook for a few minutes until the sugar has dissolved and is slightly thickened.
As soon as the cheesecake comes out of the oven, pour the syrup over the edges of the cheesecake (wherever there is phyllo). Once it’s cool you can pop open the ring of the pan.
Tips to make a really creamy cheesecake
- Use room temperature cream cheese, it should be very soft
- Beat the cream cheese until no lumps remain
- Don’t overbeat the eggs in the batter
- Pour the batter through a sieve before it goes into the crust, to remove lumps
- Cool the cheesecake slowly
Recipe for Baklava Cheesecake
Baklava Cheesecake
Ingredients
Baklava Crust
- 20 phyllo sheets 227g
- 226 g ghee or melted butter
- 1 cup pistachios finely chopped or ground
- 1 cup pecans finely chopped or ground
- ¼ cup sugar brown or granulated
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 452 g cream cheese two bricks
- 1 cup granulated sugar 200g
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ½ cup sour cream or labneh 120g
- 2 teaspoons freshly squeezed lemon plus the zest of a lemon, if desired
- two large eggs at room temperature
Honey Syrup
- ½ cup sugar 100g
- ¼ cup water 60g
- ¼ cup honey 85g
- a few drops of fresh lemon juice optional
Method
- Prep your ingredients: the cream cheese, eggs and sour cream should be at room temperature before you begin making the filling. The nuts should be finely chopped (not to a powder, but into little bits). Mix together the sugar, cinnamon and ground nuts and set them in a bowl.
- First, make the filling: In a bowl, beat together the sugar, vanilla, salt and cream cheese until smooth and no lumps remain. Add the sour cream and lemon juice and zest if using, and beat until smooth. Add the eggs and beat to just combine. Pour the filling into a bowl through a sieve to remove any remaining lumps.
- Make the crust: If your ghee is thick, warm it up in the microwave so it’s liquid and easy to brush onto the phyllo. Use a 9 or 10″ round springform pan, laying a sheet of parchment on the bottom and buckling it closed. Then begin layering the first ten sheets of phyllo: place the first sheet so it mostly covers the bottom of the pan but also comes up and folds over the side of the pan. Brush with ghee all over then place the second sheet so it also covers the bottom but only partially covers the top part – it’ll be slightly askew, covering the first sheet only halfway. Do this with ten sheets for the bottom layer, arranging each a little more clockwise so that you are covering the whole pan. After you have the tenth layer, brush with ghee and evenly sprinkle on half the nut mixture. Lay a sheet of phyllo on top and arrange 4 more on top of the nuts (each brushed with ghee and layered a bit askew to cover the whole pan). Spread remaining nut mixture then repeat the process with another 5 sheets of phyllo.
- Pour the cheesecake mixture into the center of the unbaked phyllo crust. Scrunch up the sides of the phyllo that were laying over the edge into a ruffled shape (it’s okay if it tears, it need not be pretty) leaving a little gap in the center so you can see when the cheesecake is done baking.
- Bake the cheesecake on a sheet pan (the ghee tends to seep out and you don’t want a mess in the oven) at 325 F until you can shake the pan and it only jiggles a bit in the center, for about 60-70 minutes. Toward the end of baking, make the syrup: in a small pot set the water, sugar and honey (and a pinch of salt if you are like me and can’t help yourself) to cook on medium low heat. Stir so the sugar dissolves then cook it for about 5-7 minutes, until it is slightly thickened (but still pourable). Off the heat, add a few drops of lemon juice, if desired.
- When the cheesecake comes out of the oven, pour the syrup over the cheesecake – focusing mostly on the sides rather than the exposed center of the cheesecake. Optional: add a sprinkle of chopped nuts to the top of the pie. Let cool and then chill in the fridge overnight.
- Store in the fridge, serve cold.
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Hi! I’d love to try your recipe; it looks delicious and beautiful. I’ve made other baklava cheesecake recipes before that don’t have the phyllo sheets on top. Can the phyllo sheets be tucked into the cheesecake batter? I’m a bit worried that part of the phyllo might sink into the mixture and get soggy. Thanks!
Hi Gloria, phyllo is very light – the bottom sheets might touch the top of the cheesecake but they don’t really sink in.
hello
where do you findcthe Phyllo sheets. I see everything but the sheets
Omg this was absolutely amazing! I made it for our Christmas dinner 2025 to take to
Wow wow wow. I thought Sam’s hazelnut cheesecake was my favorite cheesecake recipe ever…and then I made this. It’s perfection. Assembly is very straightforward, just takes a bit of time. I made it for Christmas Day and the whole family loved it. This will be one of my go-to dessert recipes for special occasions.
I’ve made this a few times without incident. It’s divine! However, a friend used this recipe and mentioned the nuts just “fell out like sand” when it was served. Any ideas what may have caused this? Thank you for this great website!!
Hi Mark, I’m not entirely sure but assuming they didn’t forget the sugar, I do wonder if not brushing the phyllo well enough with the ghee could be an issue. Also – so happy you’ve loved it!
Can I toast the nuts for this recipe?
yes – you should!
Hi my phyllo is 2 sheets 490 grams, will I need 10 boxes?
Hi I do have a question concerning the phyllo dough. Our frozen boxes state 2 sheets that are 490 grams, do I really need 10 boxes or as I suspect these sheets are perhaps larger and would be cut to size? Sorry for the question I rarely work with phyllo and wanted to make sure I understood. Thanks so much for your help in advance.
Hi Kim! The boxes have two sets of sheets, each set probably weighs about 490g and has about 18 sheets within the set (they are rolled up). I would check the box a bit more closely it should say how many sheets it actually contains.
I usually use a water bath when I make cheesecake. Should I do the same with this recipe? Will it interfere with the bottom crust becoming crispy?
It definitely would. Skip the bath this time!
Do you brush the last layer of 5 sheets with ghee as well?
yes!
Very delicious! Made it for my grandfathers birthday and everyone loved it. It also wasn’t challenging to make.
I made this once before and it was amazing. I’d like to make it again but I was wondering if it would be okay to freeze so I can make it in advance?
Hi Debbie! I am thinking it wouldn’t hold up as well if baked and then frozen (but I haven’t tried it so I hesitate to immediately discount it). If you are thinking to make it up until the baking step, I think that could work as long as you find a way to wrap it so it keeps airtight. You can then thaw and bake it as directed (and make the syrup while it’s baking so it goes on hot).
Looks amazing. I can’t wait to make it. Has anyone ever frozen it? you think it would be ok to freeze?
This is my 3rd time making this cake. My daughter requested it for her birthday last year which happened to fall on Thanksgiving so I made a trial cake the Sunday prior (I didn’t want to chance a new recipe on Thanksgiving). My family devoured it, and what they didn’t eat I took to work with me Monday. High praise all around! My co-workers and family on Thanksgiving raved about it! I’m making it for Easter this year and had friends who were sad they won’t be around to have a slice! This will be a go to for events. Tastes like an expensive professional cake! Thank you!
Amazing recipe! One of the best things I have ever made!
wow wow, thank you farah!
The flavors are amazing, this baked cheesecake is the best version ever
But the filo leaves didnt turn that nice golden color
I baked it on the 4th rack in the oven at 325 degrees
Usually I bake my bakalavas at 400
Is it because of the temperature/do I need to use 350?
oh never mind Sam, I was actually able to find the 9×14 sheets thank you so much.
hello, our phyllo sheets here are 14×18 will those work?
hello, I was wondering what size Phyllo sheets are you using?
I believe they are 9×14 inches.
5 stars
March 10th 2025
This was a fabulous recipe, my cheesecake filling was luscious, the nut base was perfect, the textures of this whole work of art played such a beautiful melody together!
I baked mine for 80 minutes, what a brilliant concept!
hello, I was wondering when you take the band off the pan, is it after it cools on the counter for a while or after it chilled in the refrigerator for a couple hours?
I usually do it after it cools on the counter for an hour, but it’s fine to do it after the fridge.
Fantastic recipe! Ended up baking for 90 minutes at 325. I wanted some middle eastern flavors in the cake and added around 3 tbsp tahini which was overpowered by the lemon. Will half the lemon and increase the amount of tahini next time. There definitely will be a next time!
this is the best cheesecake I have ever made. I make it for get togethers and it is requested all the time. Everyone thinks I’m this amazing baker!! Little do they know just how easy it is. Thanks for sharing this .
Hi! Sorry for the silly question but here goes…Do you think this would be better to make same day or 2 days ahead of time? I won’t be able to make it the day before.
The day of definitely!
So good!!! Beautiful presentation, and surprisingly easy to make. I don’t really like cheescake, but love baklava so I thought I’d give this a try as a happy compromise since everyone else loves cheesecake — I just made it for the second time, and it won’t be my last!
This is one of the best things I’ve ever made! So delicious, and a wonderful end to a holiday meal. I was surprised at how crispy the phyllo stayed! I did leave it in the oven about 90 minutes instead of 60.
HI there, looking forward to making this over the weekend. If I make this the night before (which I tend to with cheesecake) will the filo loose it’s crispiness? or is that somewhat inevitable since it cools in the fridge regardless?
Somewhat inevitable I’d say, but it still stays pretty crispy!
Hi there. I’m so excited to make this cheesecake on Friday ! I am wondering how long it needs to go into the fridge for before serving? I am wondering if I can make it early in the morning for an event in the evening, or do I really need to make it the night before?
I think that would be ok if it’s early in the evening, the cheesecake just needs enough time to chill and set – six hours would be good.
I made this twice and each time it was a hit! I am going to make it again but I think I will need to double it. I only have one spring form pan, do you recommend any other pan to bake double ?
Hi Emily! You might have a bit of a challenge removing it from a non-springform pan but you could try a square baking pan (9 inch) and laying a sheet of parchment at the bottom so there’s some overhang and you can hopefully use that as a sling to lift it out.
I combined this recipe with your pistachio cheesecake recipe to make my son’s birthday cake. It was exactly what I was hoping for! Your instructions are clear, concise and easy to follow. Thank you!
Best cheese cake ever. Super easy to make. Everyone loved it. Thank you
I made this for a Christmas party. This turned out well. I used butter instead of ghee. The catch pan underneath was necessary. The honey syrup made it challenging to get it off the bottom of the pan since I didn’t have the parchment paper to the edge of the bottom circle. I was glad I put the pan bottom with the lip down.
I followed the recipe to a T. It was great to see it all come together. I used Ghee instead of butter for the nuts, pistachios, and pecans. Baked it for 1 hour 30 minutes. It looked amazing and very high-end. I served it on Christmas Eve and it was a HIT!! everyone commented on how beautiful it looking and loved the tasted even more. I will be adding this to my list of dessert recipes!!
The second and third layers of phyllo look raw in the pictures. Thinking to bake the crust before adding the cheese?
Does it taste good without the syrup? I thought I had honey but realized I don’t and the cake is almost done. If I make the honey syrup tomorrow, can it be served on the side?
I’d say you definitely need it and it does need to go on while hot. You can replace the honey with an equal amount of sugar, or even brown sugar (a quarter of a cup).
I made this last year and forgot to comment. It’s very easy to make and tastes great from the nuts, sweet and crunchy phyllo dough and classic filling. Easy to make since the crust isn’t baked separately. Hesitated to add the syrup but glad I did asks it added to the sweetness and crunch of the phyllo dough on top.
One drawback of not baking the crust is that the bottom gets progressively soggier as it sits in the fridge (takes me 3-4 days to eat it myself so that’s on me I guess).
As someone who’s been baking for years I can honestly say this is one of the BEST things I’ve ever made. Going to be dreaming about this one for a while
Made this for a friendsgiving and everyone loved it! One person said it was one of the most interesting things he has ever put in his mouth, which is quite the compliment.
Incredible concept that I was nervous about executing but it’s PERFECT. I bake a lot but phyllo isn’t something I’ve really used and I was worried about it breaking. Sure enough, the entire package cracked in half when I was unrolling it. Thankfully it didn’t matter at all, I just kept building pieced-together layers, and the result was absolutely gorgeous. I only made half the sugar syrup because my spouse is not the biggest fan of honey, and it was a good balance we both really enjoyed. The texture and flavor of the cheesecake were perfect, and I wouldn’t change another thing. definitely making this one again! Thank you!
Phyllo can be soo difficult to work with, it tears very easily and dries out quick. Luckily for this bake, it doesn’t really matter because it turns out great anyway! I’m so happy to hear it worked out so well for you Adi!
I made this tonight and followed the directions to a tee. The honey sauce ended up hard and sticks to your teeth to the point of pulling a filling. Are you really supposed to cook on medium for 7 minutes? I’m so sad because I have company coming and I’m afraid they will struggle to eat it. Also it doesn’t say when to add the salt to the cheesecake filling.
Sorry to hear it! If it was too hard, it sounds like it overcooked =(
P.S. I added a note about what the consistency should be for the sugar syrup and when the salt should go in.
Recipe is great and the video is very clear. Do you scream while reading the inane questions that people ask you? Does anyone pay attention to anything anymore? God bless you for continuing to share recipes when you know what is in store for you. Dear LORD!
😂 😂 sometimes!
I haven’t made a cheesecake in probably five years until yesterday but I had a random inspiration and this recipe hit every mark! The pistachios and pecans tasted nice and candied and the cheesecake was so rich! It was also my first time working with phyllo dough, so that was fun too!
I made your recipe but when the cheesecake is ready to go in the oven. All the nuts are underneath the Filo dough.
But the finished product showed the nuts on the outside on top, which just not how the recipe reads
the top nuts are decorative, you can put them on after the syrup
If i wanted to trim the edges and accordion fold some phyllo dough on the top rather than fold the extra pieces over, would it make a difference in baking time or anything like that?
I think as long as you still have some on the sides it doesn’t matter what’s on top. But do leave a little bit exposed in the center so you can check the cheesecake for doneness
If all of the phyllo goes on the bottom, why does your photo of the finished product show phyllo on the top of rhe cheesecake?
Made this for a large family gathering . Very easy to follow recipe, I used pistachios and pecans for the base and ricotta instead of cream cheese . I also sprinkled edible rose petals along with the pistachios on top and it really is a showstopper . Thank you for the recipe
love the addition of rose petals, i bet it was gorgeous!
should the phyllo be par baked at all before adding the cheesecake filling?
nope, the crust & filling bake together.
This looks delicious!
How long does it generally keep for? I’m wondering if I made it on Friday, would it be past its best by Sunday.
it’s really best the next day but it will ‘last’ 2-3 days
Your final picture shows pistachios on the top as a garnish. Did you add these after it came out of the oven or before?
after I poured on the syrup
I made this for my husband’s birthday as we love baklava. I loved the baklava crust but the cheesecake part was way too sweet. I cup of sugar is too much for just two bricks of cream cheese. I will totally make it again but will put less sugar.
Beautiful and delicious. I made it exactly as written, and it turned out perfect. Such an impressive dessert, and relatively easy. Highly recommend!
Made this for my birthday and it was absolutely divine. It reminded me of vanilla ice cream on baklava. I was a little skeptical since it doesn’t call to prebake the crust or cook the cheesecake in a water bath but I’m glad I made it. I did make a few adjustments: I misread the instructions and only bought pistachios, so I only used those for the nuts. I used salted brown butter and I highly recommend. I also added more philo dough on the top. I folded it into pleats and put them in a circular pattern to look like a flower and topped with extra pistachios. Go make this!!!
Hey there, I made this for my dad’s 81 birthday. I took it out of the springform, and noticed that it is pretty soggy. Is there anyway to crisp it up before serving tomorrow?
Hi, this can happen for a few reasons: the phyllo might’ve been underbaked if it got soggy (it crisps up in the oven) or there was too much butter brushed onto the phyllo during the layering. (. If you haven’t put the syrup on it yet, you could try putting it back in the oven to crisp it (maybe with a little oil on the bottom of the pan – assuming you’ve already taken it out of the springform). If you have put the syrup already I’d give it the night in the fridge and see if that helps it firm up. Hope it works out for him!
Thinking of making this for Valentines Day dessert in a heart shaped cheesecake pan. Also thinking of adding orange blossom water to the syrup. Do you think this will work ok?
I do! Orange blossom or rose water would be lovely in the syrup
How far ahead can I make this? Is Thursday night for Sunday (new years eve) too far ahead?
This is a stellar dessert! My husband said that this is one of the most unique desserts he has ever had. Love all of the flavors and am looking forward to making it again!
Should the nuts be unsalted?
not necessarily, but if they are dont’ add another pinch to the nut mixture
I wish I could also add a picture…?? This came out beyond stunning and tasty! I married into a Greek family and being Italian, I was petrified to try my hand at a Greek anything for fear of it not being great. So beyond easy to follow and yummy. I’ve shared the recipe a handful of times already! Thank you!
oh gosh, that was brave to take this one to a greek family ! You must’ve aced it. I’m so glad it was a success!
For the almond crust, I meant almond flour + sugar + butter. Also, if I wanted to make this in a 9×13 pan for a larger crowd, would you recommend increasing the recipe by x0.5 or doubling it?
amna if you’re looking for just the filling and not interested in the ‘baklava’ part of the cheesecake I’d suggest having a look at my ‘shortbread cheesecake bars’. If you’ve made an almond crust before and know it works well then it would be a fine base for those bars. If you want to make it in a large pan, consider you probably won’t have a pan big enough for the water bath which will give it that very creamy texture, so I’d just make the recipe twice.
I’ve made this twice and it was amazing each time! I was wondering if I could use the cheesecake base in this recipe and modify it a bit. Would it be okay to add 1 tsp of rosewater and ground cardamom to the cheesecake batter, and bake it on an almond crust instead of the baklava crust?
the rose water and cardamom will be totally fine to add. For an almond crust do you mean just ground almonds?
I made this for a family iftar, and it was a great hit! I got great comments both about the look and the taste. I omitted the honey since I’m not fond of the taste, and it turned out perfect. I so wish there was a way to cook the baklava layer by itself for a while before adding the cheesecake, I missed some extra crunch in the bottom. As others have commented, don’t let the phyllo scare you – it was so easy to work with since it doesn’t have to be perfect. Will definitely make this many more times!
Sofie, I’m so happy everyone loved it for iftar! I agree about the crunch (and in an ideal world I’d be able to have the cheesecake in a waterbath). maybe there’s a future for this as a no-bake 😉
Do you think it would be okay if I made this on Thursday to be eaten Friday evening? Just trying to figure out if there are any components I can make ahead of time!
Yep it’ll be fine – store it in the fridge
Made this for Christmas and was a HUGE hit with the family. Flew off the dessert table. Recipe was easy to follow and loved how creamy and bright the cheesecake was. Total showstopper!
This is an awesome recipe and so easy to follow!…not to mention DELICIOUS!!! 👌
I’m not always sure I’m communicating effectively “how” to do something so I’m glad to hear this!!!
Hello! Please help! Making this recipe tomorrow. What pistachios do I buy? Roasted and salted? Shelled? Lightly salted? Raw? I’m very excited to bake this cheesecake :).
If you get raw you’ll need to toast them before you use them. Shelled makes things easier (you won’t have to open them yourself) but they’re pricey. Roasted is fine, salted is fine too!
This was incredibly delicious and very well received by my friends. I used a 10″ pan and did line the bottom with parchment just because I was paranoid about sticking. The phyllo I had was 18 sheets in a box so I tweaked the recipe rather than thawing a second box. I went 9 layers, 4 and 5 and it seemed to work out perfectly.
My one friend says it’s the best thing I’ve ever made which I’ll take as a win. First time making either baklava or cheesecake. This recipe made it easy to do. It was good enough I had to give away most of it to make sure I didn’t eat it all myself.
I’ve never made a cheesecake before because they seemed intimidating but after seeing a photo of this cheesecake that a friend made for Thanksgiving, I couldn’t get it out of my head. This was the easiest recipe ever to follow and the results were amazing, even my mom who doesn’t like cheesecake had seconds. I’ll put a piece of parchment paper down below the first layer of phyllo to prevent sticking the next time I make it, and I added some pomegranate arils to the top after baking to help cut sweetness a little, but otherwise don’t change a thing!
this is amazing, so easy to follow and quick!!! everyone in my family loved it for christmas dessert ❤️
Fabulous recipe – made for a work colleagues birthday and everyone thought it looked beautiful and tasted even better. I had been thinking about what to make and then it popped up while I was scrolling my instagram feed and I instantly knew that was what I was going to make.
Delicious. Perfection. Phyllo is a pain but considering it doesn’t have to be perfect in this recipe, as long as it’s layered, don’t be afraid of it. If you love baklava and cheesecake MAKE THIS!! I took half of it to work and it got rave reviews from a bunch of bakers, so you know it’s good.
what a wonderful mash up! Cheescake with baklava layers, wow, so very creative