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Baklava Cheesecake

A delightful fusion of creamy cheesecake and flaky phyllo pastry adorned with honey and pistachios that delights the senses.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 2 cups cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Best to use room temperature.
  • 1 cup Greek yogurt Adds creaminess.
For the Baklava Layers
  • 10 sheets phyllo pastry Keep covered with a damp towel while working.
  • 1 cup unsalted butter, melted For brushing the phyllo.
  • 1 cup chopped pistachios Can substitute with other nuts.
  • 1 teaspoon cinnamon
  • 1 cup honey For drizzling on top.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, beat the softened cream cheese with granulated sugar until creamy and smooth. Mix in the vanilla extract, then add the eggs one at a time, beating until fully combined. Fold in the Greek yogurt until smooth.
Prepare Baklava Layers
  1. Lay out your phyllo pastry and brush each sheet with melted butter before layering them together (about 5-7 layers).
  2. Sprinkle with a mixture of chopped pistachios and cinnamon.
Assemble Cheesecake
  1. Spread a layer of cheesecake filling over the phyllo layers, add another layer of phyllo followed by more filling. Repeat until all ingredients are used, ending with a top layer of phyllo.
Bake
  1. Bake for 45-50 minutes, until the edges are set, and the center still has a slight jiggle.
Finish
  1. In a small saucepan, warm the honey to thin it out and drizzle it over the baked cheesecake, letting it soak into the layers.
  2. Allow to cool to room temperature before refrigerating for at least 4 hours or overnight. Once set, slice, serve, and enjoy!

Notes

This cheesecake can be served with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit pairs nicely as well. Keep phyllo dough covered while working to prevent drying out.