Description
A stunning Honey Baklava Cheesecake featuring a buttery, cinnamon-spiced phyllo crust, a creamy cheesecake filling, and a sweet honey-nut topping.
Ingredients
Scale
- 1 ½ cups finely ground phyllo dough (about 6 sheets)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup honey
- ¼ cup water
- 1 tablespoon lemon juice
- 1 cinnamon stick
- Pinch of ground cloves
- ½ cup chopped pistachios
- ¼ cup chopped walnuts
- 2 tablespoons honey, for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large bowl, combine the finely ground phyllo dough, melted butter, granulated sugar, and ground cinnamon. Make sure the phyllo is evenly coated with the butter mixture.
- Press the mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake the crust for 10-12 minutes, or until it’s lightly golden brown. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar, beating until well combined. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Stir in the sour cream, all-purpose flour, vanilla extract, and almond extract. Mix until just combined. Again, avoid overmixing.
- Pour the cheesecake filling over the cooled baklava crust in the springform pan. Spread it evenly to ensure a smooth surface.
- Wrap the bottom of the springform pan tightly with aluminum foil.
- Place the wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a small saucepan, combine the honey, water, lemon juice, cinnamon stick, and ground cloves.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for 10-15 minutes, or until the syrup has slightly thickened.
- Remove from heat and let the syrup cool slightly. Remove the cinnamon stick.
- Once the cheesecake is completely chilled, remove it from the springform pan. Run a thin knife around the edges of the pan to loosen the cheesecake before releasing the sides.
- Drizzle the cooled honey syrup evenly over the top of the cheesecake.
- Sprinkle the chopped pistachios and walnuts over the honey syrup.
- Drizzle with an additional 2 tablespoons of honey for extra sweetness and shine.
- Slice and serve.
Notes
- Use room temperature ingredients for a smoother cheesecake filling.
- Don’t overmix the batter to prevent cracking.
- A water bath helps to bake the cheesecake evenly.
- Cool the cheesecake slowly in the oven to prevent cracking.
- Chill the cheesecake completely for the best flavor and texture.
- The honey syrup can be made ahead of time.
- Get creative with the toppings!
- Prep Time: 45 minutes
- Cook Time: 70 minutes