Go Back
Recipe

Baklava Cheesecake

No ratings yet
The crisp pastry adds texture to the smooth vanilla filling, while a finishing drizzle of syrup ties the flavors together. It’s a dessert to prepare the day before a gathering, giving the cheesecake plenty of time to chill before you bring it to the table.
Print Pin Leave a review
Scale

Ingredients

Pistachio Filling

  • 1 cup shelled pistachios
  • 1 tablespoon ghee
  • 2 tablespoons sugar
  • Phyllo Layers
  • 1/2 package phyllo dough, thawed; you’ll use 7 sheets
  • 1/2 cup melted ghee, for brushing the pan and pastry

Cheesecake Filling

  • 3 packages cream cheese, 8 ounces each, at room temperature
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract

For Serving

  • Prepared simple syrup or honey syrup, to taste

Instructions

  • Prepare the pistachio filling.
  • In a food processor, pulse the pistachios, 1 tablespoon ghee, and 2 tablespoons sugar until roughly chopped and evenly combined. Avoid processing into a paste.
  • Alternatively, finely chop the pistachios by hand and stir together with the ghee and sugar.
  • Reserve 1/4 cup of the mixture for the topping.
  • Prepare the pan and oven.
  • Preheat the oven to 350°F. Brush the bottom and sides of a 9-inch springform pan with melted ghee.
  • Place the pan on a rimmed baking sheet to catch any drips.
  • Build the phyllo base.
  • Brush 4 phyllo sheets individually with melted ghee and layer them in the pan, turning each slightly so they cover the bottom and come up the sides.
  • Spread the pistachio mixture over the base, keeping the reserved 1/4 cup aside.
  • Keep unused phyllo covered while you work so it doesn’t dry out.
  • Make the cheesecake filling.
  • Beat the softened cream cheese until smooth. Add the sugar and mix until fully combined, scraping down the bowl as needed.
  • Add the eggs one at a time, mixing on low just until each is incorporated. Add the vanilla and mix briefly until smooth. Avoid whipping excess air into the filling.
  • Assemble.
  • Pour the cheesecake filling over the pistachio layer and gently smooth the surface.
  • Sprinkle the reserved pistachio mixture over the filling.
  • Brush 3 more phyllo sheets individually with melted ghee. Loosely arrange them over the cheesecake, gently ruffling or folding them to fit inside the pan without pressing them into the batter.
  • Bake.
  • Bake for 55–60 minutes, until the edges of the cheesecake are set and the center still has a gentle wobble. The center should not look liquid. Add a little baking time if needed.
  • Check the phyllo during baking. If it browns too quickly, loosely tent the top with foil.
  • Cool gradually.
  • Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour.
  • Remove and let cool further on a wire rack. Refrigerate within 2 hours of removing it from the oven, then chill for at least 6 hours, preferably overnight. Cover once cold.
  • Finish and serve.
  • Carefully release the cheesecake from the springform pan.
  • Drizzle lightly with cooled simple syrup or honey syrup just before serving. Slice with a sharp knife and offer extra syrup on the side.

Connie’s notes

  • Soften the cream cheese completely. This helps create a smooth filling without lumps.
  • Keep the pistachios textured. Small chopped pieces provide a better contrast than a smooth nut paste.
  • Handle phyllo gently. Keep it covered with plastic wrap and a lightly damp towel over the plastic.
  • Brush with a thin coating of ghee. Coat the sheets evenly without soaking them; you may not need every bit of the melted ghee.
  • Mix gently after adding eggs. Too much air can cause the cheesecake to rise excessively and crack.
  • Watch the pastry closely. The phyllo may become golden before the filling finishes baking.
  • Allow a full chill. Overnight refrigeration helps the cheesecake firm up for clean slices.
  • Add syrup at serving time. A light drizzle adds sweetness while preserving more of the pastry’s texture.
  • Use a sharp knife. Gently cut through the delicate top pastry, then slice through the filling, wiping the blade between cuts.
  • Store refrigerated. Keep leftovers covered for up to 3–4 days. The phyllo will soften as it sits.
Did you make it?

Ratings help other people decide whether to try it — and they tell me which recipes are worth doing more of. It takes ten seconds.

↓ Leave your rating