Baklava Cheesecake Recipe

Introduction

Baklava Cheesecake is a delightful fusion of rich, creamy cheesecake layered atop crisp, buttery phyllo dough with a fragrant nutty filling. Infused with rose and citrus zest, this elegant dessert brings together the best of Middle Eastern and classic cheesecake flavors in one irresistible treat.

Ingredients

• 9 sheets phyllo dough
• ½ cup melted butter
• ½ cup pistachios
• ½ cup walnuts
• ¼ cup powdered sugar
• 2 tbsp melted butter (for nut mixture)
• 24 oz cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar (for cheesecake)
• 1 tbsp lemon zest
• 1 tbsp orange zest
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp rose extract
• ½ cup granulated sugar (for syrup)
• ¼ cup water
• 1 tbsp lemon juice
• ¼ cup rose water (or ¼ tsp rose extract)
• 2 tbsp pistachios and walnuts, finely chopped (for garnish)
• Dried rose petals (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C, Gas mark 4). Brush a 9-inch springform pan with melted butter.
2. Step 2: Layer the phyllo sheets in the pan, brushing each sheet generously with melted butter. Let the edges hang over the sides slightly, then fold them into the pan to form a crust. Brush the top layer with butter and bake for 10-12 minutes until golden and crisp. Remove and cool slightly.
3. Step 3: Toast the pistachios and walnuts on a baking pan for 10 minutes. Crush them in a food processor to a coarse breadcrumb texture. In a bowl, mix the crushed nuts with powdered sugar and 2 tablespoons of melted butter. Spread this nut mixture evenly over the baked phyllo base.
4. Step 4: In a large bowl, beat together cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and rose extracts. Pour the cheesecake batter over the nut layer and spread evenly.
5. Step 5: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 50-60 minutes, until the center is set and the edges are lightly golden. Remove and allow to cool completely at room temperature.
6. Step 6: Meanwhile, prepare the sugar syrup. Combine granulated sugar, water, rose water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Simmer for 5 minutes, then let cool slightly.
7. Step 7: Once cooled, drizzle the sugar syrup evenly over the cheesecake, letting it soak into the phyllo layers.
8. Step 8: Refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, garnish with finely chopped pistachios, walnuts, and dried rose petals. Carefully remove from the springform pan, slice, and enjoy.

Tips & Variations

• For added flavor, lightly toast the phyllo layers after buttering for an extra crisp texture.
• If rose extract is unavailable, substitute with a few drops of rosewater or omit for a more subtle floral note.
• Use a mix of your favorite nuts, such as almonds or pecans, to customize the nut layer.
• Allow the cheesecake to chill overnight for the easiest slicing and best texture.

Storage

Store the baklava cheesecake covered in the refrigerator for up to 4 days. Keep it in the springform pan or transfer to an airtight container to maintain moisture. For best results, allow slices to come to room temperature for about 15 minutes before serving. Reheat slightly in a warm oven if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, frozen phyllo dough works perfectly. Just thaw it according to the package instructions and handle it carefully as it can dry out quickly.

How important is the rose water or rose extract in this cheesecake?

The rose flavor adds a distinctive floral note that complements the nuts and citrus zest, giving this cheesecake its unique character. However, if you prefer, you can omit it or reduce the amount for a milder flavor.

Baklava Cheesecake Recipe

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★★★★★

4.6 from 130 reviews

Baklava Cheesecake is a luscious fusion dessert combining the flaky, buttery layers of traditional baklava with a creamy, zesty cheesecake filling. Featuring a phyllo dough base topped with a spiced nut mixture and finished with a fragrant rose and citrus-infused syrup, this dessert delivers a unique blend of Middle Eastern flavors and rich creaminess, perfect for special occasions.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Phyllo Dough and Nut Base

• 9 sheets Phyllo dough
• ½ cup Melted butter (for layering)
• ½ cup Pistachios (toasted and crushed)
• ½ cup Walnuts (toasted and crushed)
• ¼ cup Powdered sugar
• 2 tbsp Melted butter (for nut mixture)

Cheesecake Filling

• 24 oz Cream cheese, softened
• 1 cup Sour cream
• 1 cup Granulated sugar
• 1 tbsp Lemon zest
• 1 tbsp Orange zest
• 4 large Eggs
• 1 tsp Vanilla extract
• 1 tsp Rose extract

Sugar Syrup and Garnish

• ½ cup Granulated sugar
• ¼ cup Water
• 1 tbsp Lemon juice
• ¼ cup Rose water (or ¼ tsp rose extract)
• 2 tbsp Pistachios and walnuts, finely chopped (for garnish)
• Dried rose petals (for garnish)

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C, Gas mark 4). Brush a 9-inch springform pan with melted butter to prevent sticking and ensure a crisp crust.
2. Prepare the baklava base: Layer the phyllo sheets in the buttered pan, brushing each sheet generously with melted butter. Allow the edges to hang over the sides then fold them inward to form a crust. Brush the top layer with more butter and bake for 10-12 minutes until golden and crisp. Remove and let cool slightly.
3. Prepare the nut mixture: Toast pistachios and walnuts on a baking tray for 10 minutes until fragrant. Crush in a food processor until coarse breadcrumbs form. In a bowl, mix crushed nuts with powdered sugar and melted butter, then spread this mixture evenly over the baked phyllo base.
4. Prepare the cheesecake filling: In a large bowl, beat cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until smooth and combined. Add eggs one at a time, beating well after each addition, then stir in vanilla and rose extract. Pour this batter evenly over the nut layer in the pan.
5. Bake the cheesecake: Reduce oven temperature to 325°F (163°C). Bake cheesecake for 50-60 minutes or until the center is set and the edges turn lightly golden. Remove and cool completely at room temperature.
6. Prepare the sugar syrup: In a small saucepan, combine granulated sugar, water, rose water, and lemon juice. Bring to a boil over medium heat, stirring until sugar dissolves, then simmer for 5 minutes. Remove from heat and let cool slightly.
7. Assemble and decorate: Once the cheesecake has cooled fully, drizzle the rose-infused syrup evenly over the phyllo layers, allowing it to soak in and add moistness and flavor.
8. Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to set the flavors. Before serving, garnish with finely chopped pistachios, walnuts, and dried rose petals. Remove from the springform pan, slice, and enjoy.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
• Be gentle when handling phyllo dough as it is delicate and can tear easily.
• Use fresh pistachios and walnuts for the best nutty flavor and texture.
• Allow the cheesecake to cool completely before adding syrup to avoid sogginess.
• The rose extract and rose water add authentic Middle Eastern flavors, but you can adjust amounts per taste.
• Make sure to chill adequately for a firm texture before slicing.

Keywords: Baklava Cheesecake, Middle Eastern dessert, Phyllo dough dessert, Pistachio walnut cheesecake, Rose water syrup cheesecake