Baklava Cheesecake

February 11, 2024

Baklava Cheesecake

Decadent Phyllo-Crust Cheesecake with Honey-Pecan Glaze


1 cup crushed pistachios
1 cup chopped walnuts
1/4 cup sugar
1 teaspoon ground cinnamon
1 package filo dough, thawed
3/4 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup honey
1/4 cup of water
2 tablespoons lemon juice


Preheat oven to 350°F (175°C).
Mix pistachios, walnuts, 1/4 cup sugar and cinnamon in a bowl. Step aside.
Unroll the filo dough and cover with a damp cloth to prevent it from drying out. Place two sheets of phyllo on the bottom of a greased 9-inch skillet, brushing each layer with melted butter. Sprinkle a thin layer of nut mixture on top. Repeat layers with phylo, butter and nut mixture until all but two of the phyllo sheets and some nuts are used.
In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, then stir in vanilla. Pour over the filo crust in the pan.
Bake for 50-60 minutes, or until the center is almost set. Great on a wire shelf.
Combine honey, water and lemon juice in a small saucepan. Bring to a boil, then simmer for about 2 minutes. Pour over the cooled cheesecake.
Relax for at least 4 hours. Garnish with the remaining walnuts and crumbled filo pastry before serving.
Preparation time: 30 minutes | Cooking Time: 1 hour | Total time: 5 hours (including cooling)