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Slice of baklava cheesecake topped with pistachios and a crispy filo pastry crust, served on a plate.

Baklava Cheesecake

4.50 from 2 votes
A decadent blend of flaky Baklava Cheesecake and creamy cheesecake with a hint of citrus and honey.
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Prep Time 30 minutes
Cook Time 1 minute
Chill Time 6 minutes
Total Time 37 minutes
Servings: 18
Course: Dessert
Cuisine: American, Mediterranean
Calories: 315
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Phyllo Crust
  • ⅓ cup extra virgin olive oil for greasing
  • ⅓ cup walnuts chopped for crust and garnish
  • ⅓ cup pistachios chopped for crust and garnish
  • 2 tablespoons sugar for sweetness
  • 1 teaspoon ground cinnamon adds warmth
  • 11 sheets phyllo dough thawed ensures crispness
For the Cheesecake
  • 3 pounds whole milk ricotta cheese strained and room temperature for smooth texture
  • 9 large eggs at room temperature provides structure
  • 1 ⅓ cups sugar adjust sweetness to taste
  • 1 teaspoon vanilla extract for flavor
  • 2 large oranges zested divided for flavor
  • ¼ to ⅓ cup honey for drizzling

Equipment

  • 1 10-inch springform pan This makes it easy to release the Baklava Cheesecake without damaging the delicate phyllo crust.
  • 1 Large sheet pan Catches any butter or oil that might drip during baking.
  • 1 Stand mixer or hand mixer Mixing the ricotta batter for a full 10 minutes gives you that light, fluffy texture.
  • 1 Small bowl for nut mixture Keeps your walnuts, pistachios, sugar, and cinnamon ready to go.
  • 1 Wire rack Lets air circulate around the Baklava Cheesecake as it cools.
  • 1 Bowl for warming honey A simple double-bowl setup warms the honey without scorching it.

Method
 

  1. Preheat your oven to 350°F and adjust the rack to the middle. Brush a 10-inch springform pan with olive oil and set it on a large baking sheet.
  2. In a small bowl, combine the walnuts, pistachios, sugar, and cinnamon. Stir well and set aside.
  3. Lay two sheets of phyllo dough in the prepared pan, pressing gently to line the bottom and sides. Brush with olive oil, then add three more sheets, rotating the pan to cover all sides. Brush each layer with olive oil, then sprinkle the nut mixture on top. Continue layering the remaining phyllo sheets in the same manner.
  4. In a stand mixer, combine the ricotta, eggs, sugar, vanilla extract, and half of the orange zest. Start mixing on low for 1-2 minutes, then increase to medium-low for 10 minutes until the batter is light and fluffy. (Use a hand mixer or wooden spoon if preferred.)
  5. Pour the batter over the prepared phyllo crust. Bake for 1 to 1.5 hours, until the cheesecake is firm and the top is golden brown. If the crust is browning too quickly, lower the oven temperature to 325°F.
  6. Allow the cheesecake to cool on a wire rack for 1-2 hours, then refrigerate for at least 6 hours, preferably overnight.
  7. Warm the honey by placing it in a glass bowl over a bowl of warm water. Stir occasionally for 5-10 minutes until it becomes pourable.
  8. Trim any excess phyllo dough hanging over the sides of the pan, or crumble it to garnish. Release the cheesecake from the pan and transfer to a serving platter. Garnish with extra chopped nuts, orange zest, and drizzle with warmed honey.

Nutrition

Serving: 150gCalories: 315kcalCarbohydrates: 28gProtein: 14gFat: 17gSaturated Fat: 8.5gPolyunsaturated Fat: 5gMonounsaturated Fat: 5.5gTrans Fat: 0.01gCholesterol: 127mgSodium: 155mgPotassium: 170mgFiber: 0.8gSugar: 19gVitamin A: 510IUVitamin C: 0.3mgCalcium: 200mgIron: 1.4mg

Notes

A rich dessert that combines the warmth of baklava with the creamy smoothness of cheesecake, making it a perfect treat for special occasions.

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