Baklava Cheesecake Recipe

5 from 2 votes

Impress your guests, and enjoy two of your favorite desserts in one with this easy, bakery-worthy baklava cheesecake recipe!

Prep Time20

Cook Time1 10

Chill Time12

Total Time13 30

Course: Dessert

Cuisine: American, middle eastern

Keyword: baklava cheesecake, baklava cheesecake recipe

Servings: servings

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch springform pan with cooking spray, and wrap a triple layer of foil around the bottom and sides.
In a food processor, pulse the graham crackers, walnuts, granulated sugar, and salt until they form fine crumbs.
9 sheets graham crackers, 1/2 cup raw walnuts, 3 Tablespoons granulated sugar, Pinch of salt
Transfer the crumb mixture into a bowl and add melted butter. Mix until well combined.
6 Tablespoons unsalted butter
Press the mixture into the bottom of the prepared springform pan. Ensure an even layer on the bottom and slightly up the sides of the pan.
Bake the crust for about 8-10 minutes until lightly golden. Remove from the oven, and let it cool while preparing the filling.

Reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
In a large mixing bowl, beat the cream cheese until smooth and creamy.
4 blocks
Gradually add the granulated sugar and vanilla extract, continuing to beat until well combined.
1 cup granulated sugar, 1 Tablespoon vanilla extract
Mix in the crème fraîche (or sour cream) and heavy cream until the mixture is smooth.
¾ cup crème fraîche or sour cream, 1/2 cup heavy cream
Gradually add the whisked eggs, one at a time, mixing well after each addition until fully incorporated.
5 large eggs
Pour the cheesecake filling over the cooled crust, spreading it evenly.

Place the springform pan on a deep roasting dish, and fill it with water. Transfer the cheesecake to the preheated oven for about 60-70 minutes or until the edges are set and the center is slightly jiggly (The outer three inches should look slightly puffed and set, but the inner circle should still jiggly slightly when gently shaken.)
Remove the roasting pan with the cheesecake pan from the oven. Take the cheesecake pan out of the roasting pan, and unwrap the foil.
Turn off the oven, and return the cheesecake pan. Leave the door cracked open slightly, and allow the cheesecake to cool for 1 hour. This helps prevent the cake from collapsing and prevents cracks!
Remove the cheesecake from the oven, and allow it to cool completely at room temperature.
Transfer the cheesecake to the refrigerator for at least 4 hours or ideally up to overnight.

Once chilled and set, carefully remove the sides of the springform pan.
To assemble the cheesecake: Drizzle with honey, mound the crumbles over the cheesecake and toasted walnuts or pistachios, and drizzle with a little extra honey.
1 batch baklava crumbles

Homemade Baklava Crumbles Recipe

Ingredients:

Instructions:

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Lay out the phyllo dough sheets, and cut them into small squares or rough pieces using kitchen scissors or a knife.
In a mixing bowl, phyllo dough pieces, melted butter, and a pinch of salt. Gently toss until the ingredients are evenly coated. You will need to keep mixing and gently rubbing the phyllo to moisten all the pieces with butter.
Spread the mixture evenly onto a baking sheet lined with parchment paper or a silicone baking mat.
Bake in the preheated oven for about 12-15 minutes or until the crumbles turn golden brown and crisp. Be sure to flip have way through baking.
Once done, remove from the oven and immediately drizzle with honey. Let the baklava crumbles cool completely before topping your cheesecake.

Options: If you don’t want to make your own crumbles, feel free to purchase store-bought baklava, and crumble it over the cheesecake.