Baklava Cheesecake

Greek baklava is full of complexity, from its nutty, spicy and citrusy taste to its crunchy, sticky and delicate texture. This composition of flavors and textures has created an icon of Greek cuisine—one that inspired this baklava cheesecake.

Every aspect of baklava’s composition is infused into this cheesecake, from the phyllo dough crust to the layer of sweet and spiced ground walnuts. This dessert achieves its cheesecake status from a mascarpone-cream cheese filling that’s sweetened with honey—one of baklava’s main ingredients. Bake this baklava cheesecake for a Greek Easter gathering, or when you feel the urge to eat a little something sweet.

Ingredients for Baklava Cheesecake

• Phyllo dough: Phyllo dough is sold frozen, so make sure it’s thawed before you form the sheets into the springform pan.
• Walnuts: Most traditional baklava recipes use ground walnuts for the bulk of the filling. If you’re really not a fan of walnuts, you can use pecans, pistachios or hazelnuts instead.
• Spices: Sweet cinnamon, warm nutmeg and bold allspice create a cozy, spiced flavor in this baklava cheesecake recipe.
• Cream cheese: Our Test Kitchen performed a blind test to find the best cream cheese brand for making cheesecakes. They picked the firmest of the bunch, since a firm cream cheese helps the filling maintain its shape.
• Mascarpone: One of our best cheesecake tips is to use full-fat ingredients (including mascarpone) at room temperature. This will create the ideal cheesecake texture and make the cheesecake taste its absolute best.
• Honey: This is an essential ingredient. A baklava-inspired dessert just doesn’t taste like the real thing without honey.

Directions

Step 1: Assemble the phyllo dough crust

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Preheat the oven to 425°F. Grease a 9-inch springform pan and place one sheet of phyllo dough, pressing the phyllo onto the bottom and up the side of pan. Brush the phyllo with butter.

Layer the remaining phyllo sheets on top, brushing each layer with butter and rotating the sheets slightly to stagger the corners. Place the springform pan in a 15x10x1-inch baking pan to catch any butter that may seep out during baking

Test Kitchen Tip: While working, keep unused phyllo covered with a damp towel to prevent it from drying out.

Step 2: Add the spiced walnut mixture

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In a small bowl, mix the chopped walnuts, sugar and spices together until well-combined. Sprinkle the mixture evenly on the bottom of the phyllo. Bake for five to seven minutes or until the edges are lightly browned and the sides are puffed. Cool the phyllo in the springform pan on a wire rack at room temperature. Reduce the oven setting to 325°.

Step 3: Create the cheesecake filling

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In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and mascarpone cheese on low speed until smooth. Beat in the honey, milk and flour.

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Add in the eggs, and beat on low speed just until blended.

Editor’s Tip: Never made a cheesecake before? Don’t let it intimidate you—check out our cheesecake baking guide for helpful advice. Our first tip: Don’t overmix the eggs into the batter or your cheesecake will crack.

Step 4: Bake and chill

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Pour the cheesecake batter into the crust and all over the walnut mixture. Return the springform pan to the baking pan.

Bake the cheesecake for 50 to 60 minutes or until the center is almost set. Check if the cheesecake is done baking by hitting the side of the pan with a wooden spoon. The cheesecake’s center should jiggle, not ripple. Cool the cheesecake on a wire rack at room temperature for one hour longer.

Refrigerate the cheesecake overnight, covering it completely when it’s cooled. Remove the rim from the springform pan. Garnish the cheesecake with candied walnuts.

Editor’s Tip: To make nice, clean cuts, take a sharp chef’s knife and run it under hot water. Wipe it dry with a clean towel, then make the first slice in the cheesecake. Run the knife under hot water again to remove any cheesecake debris, then wipe it off again and make the next slice. Continue doing this until you’re done serving the cheesecake. It may feel tedious, but the slices will be flawless.

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Recipe Variations

• Add citrus zest: Baklava pairs perfectly with orange or lemon zest. Use a microplane and add the zest to the cheesecake filling for a bright, citrusy note.
• Decorate with sugared cranberries and rosemary: Microwave three tablespoons of corn syrup until warm. Brush it lightly all over three fresh rosemary sprigs. Place them on waxed paper, and sprinkle them with one tablespoon of sugar. Toss 1/2 cup of fresh cranberries in the remaining warm corn syrup. Place three tablespoons of sugar in a small bowl, then add the cranberries and toss to coat. Line the sugared cranberries on waxed paper and let them stand until they’re set, about one hour. Just before serving the cheesecake, arrange the top with the sugared rosemary and cranberries.
• Finish with nuts: Chop up bright green pistachios, mix them with a bit of honey and use them to decorate the finished cheesecake.

How to Store Baklava Cheesecake

To store baklava cheesecake, keep it in the springform pan with the ring on, and wrap it loosely with storage wrap as to not break the phyllo dough crust. You can also cut the cheesecake into slices and store the slices in an airtight container. Baklava cheesecake can last up to one week in the refrigerator. Make the cheesecake in advance the day before serving if you’re making it for a party.

Can I freeze baklava cheesecake?

Yes, you can freeze baklava cheesecake, but keep in mind that the phyllo dough crust won’t be as crispy after being thawed. To freeze, carefully slice the cheesecake into wedges and store them in airtight containers. Cheesecake can be frozen safely for two to three months, but we recommend consuming baklava cheesecake within one month. We don’t recommend the usual method for freezing cheesecake slices because we want to avoid cracking the phyllo dough crust.

To thaw the cheesecake from frozen, move the cheesecake to the refrigerator and let it thaw overnight.

Baklava Cheesecake Tips

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What does baklava cheesecake taste like?

Baklava cheesecake tastes rich, creamy, sweet and warmly spiced. It satisfies the sweet tooth with a crunchy phyllo dough crust, a layer of sugary walnuts spiced with cinnamon, nutmeg and allspice, and a smooth cheesecake filling that’s enriched with mascarpone and honey.

How do I serve baklava cheesecake?

Pair baklava cheesecake with a drink: Citrus- and/or rose-based cocktails are great options. Citrusy teas and cinnamon-spiced teas will complement the spiced ground walnuts in the cheesecake.