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.
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.
(And the real question you’re thinking: why should I ruin my day working with the dreaded phyllo for this?!)
The backstory for this is that when my FIL came to visit us after I had my first, I 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 I combined them!. 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.
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.
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.
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.
First you’ll make the filling: chopping the nuts and tossing them with sugar/cinnamon and a bit of salt if you like.
Now comes the layering: recipes usually suggest keeping the phyllo covered with a damp towel and you can do this if you like. I personally do not know how to dampen a towel lol, so I just work fast!
Each layer has to be buttered (or spread with ghee, my preference) and layered slightly clockwise so we cover the whole cake pan. It’s like drawing petals on a flower.
You’ll have 10 layers which form the bottom of the cheesecake, then half the nut mixture, another five layers and another half of nuts. And five layers on top.
Don’t worry so much about what the crust looks like on top. You’ll simply scrunch up the overhang and it will look rustic and cute once baked.
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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