Baklava Cheesecake Recipe

Prepare pan and base

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with a parchment paper round. Combine graham cracker crumbs, ground walnuts, 2 tablespoons melted butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon in a bowl until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust layer (about 1/3 inch thick).

Layer phyllo

Working quickly so phyllo doesn't dry, place one phyllo sheet over the crust, brushing it lightly with melted butter. Repeat with 4 more sheets, brushing each layer. Allow about half the phyllo stack to overhang the sides slightly — these will help seal the filling later. Reserve the remaining 3 phyllo sheets for the top layer, kept covered with a damp towel.

Mix the cream cheese

Reduce oven to 300°F (150°C). In a large bowl or stand mixer fitted with the paddle, beat the room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl.

Add sugars and dairy

Add granulated sugar and brown sugar and beat until combined and creamy, about 1–2 minutes. Add sour cream and Greek yogurt and mix until smooth. Scrape down sides.

Incorporate eggs and flavorings

Add eggs one at a time, mixing briefly after each until just combined — avoid overbeating to minimize air. Mix in vanilla extract, lemon zest, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground cardamom (if using) until homogeneous. The batter should be smooth and pourable but not airy.

Fill and smooth

Pour the cheesecake filling onto the phyllo-lined crust and spread gently with a spatula to an even layer. Fold the overhanging phyllo sheets up and over the top of the filling, tucking gently into the batter or pleating for a decorative edge. Drape the remaining 3 phyllo sheets on top, brushing each with the remaining 2 tablespoons melted butter and finishing with a light brush over the exposed edges.

Place the springform pan on a rimmed baking sheet to catch any drips. Bake in the preheated 300°F (150°C) oven for 55–70 minutes, or until the edges are set and the center is slightly jiggly (it will continue to set as it cools). If the phyllo browns too quickly, tent loosely with foil after 30 minutes.

Once baked, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 30 minutes to reduce cracking. Remove from oven and run a knife around the pan edge to loosen; cool to room temperature on a wire rack for 1 hour.

Toast nuts

While the cheesecake is cooling, preheat oven (or toaster) to 350°F (175°C). Spread 1 cup coarsely chopped walnuts on a baking sheet and toast for 6–8 minutes until fragrant and lightly browned. Let cool, then coarsely chop again if necessary.

Make honey syrup

In a small saucepan combine 1/2 cup honey, 1/4 cup water, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in 1/2 teaspoon orange blossom water or rose water if using. Let syrup cool to warm (not hot).

Assemble baklava topping

Mix the toasted chopped walnuts with 1/4 cup chopped pistachios (optional). Sprinkle the nuts evenly over the cooled cheesecake top. Using a small spoon or pastry brush, evenly drizzle the warm honey syrup over the nuts and phyllo surface so it soaks in. If desired, melt 2 tablespoons butter and brush sparingly over any dry phyllo edges for extra shine.

Once syrup is applied, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to fully set and allow flavors to meld. Release the springform ring just before serving. Garnish with a light dusting of ground cinnamon and remaining chopped pistachios.

Slice with a hot, clean knife (wipe between cuts) to get neat slices. Serve slightly chilled. Store leftover cheesecake refrigerated for up to 4–5 days; pour any remaining syrup over slices when serving to refresh flavors.