Baklava Cheesecake

Baklava Cheesecake with Pistachios and Honey Syrup is an amazing blend of two favorites; a luscious cheesecake and rich, crispy baklava pastry.

Course Cakes, Cupcakes & Cheesecake, Dessert

Cuisine Greek

Keyword baklava, cheesecake, greek, pistachio, honey syrup

Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings servings

Calories 768kcal

Author Barb

Equipment

1 Springform Pan 10 inch diameter

Ingredients

For the Cinnamon Honey Syrup

1 & ⅓ cup water
1 cup granulated sugar
1 cup honey
½ teaspoon ground cinnamon

For the Crust

1 cup walnuts (toasted)
1 cup almonds (toasted)
10-12 sheets phyllo pastry (thawed)
8 ounces butter (melted, for brushing dough)
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ cup honey syrup
2 tablespoons melted butter

For the Cheesecake

16 ounces cream cheese softened
1 cup granulated sugar
1 pinch salt
2 tsp vanilla extract
1 Tbsp lemon zest
1 tablespoon lemon juice
1 tablespoon cornstarch
3 large eggs (room temperature)
8 ounce Greek yogurt, strained (or sour cream)

For Garnish

¼ cup pistachios
¼ cup toasted almonds and walnuts (reserved from nut crust)

Instructions

To Make the Honey Syrup

Stir together the water, sugar, and honey in a medium saucepan over medium-high heat. Bring to a simmer and let cook for 20-25 minutes until reduced and syrupy and you have approximately 1 3/4 to 2 cups.
Remove syrup from heat and stir in cinnamon. Let cool completely.

To Make the Cheesecake

Preheat oven to 350°
Combine the toasted nuts and measure out and set aside 1/4 cup.
Put the remaining nuts in a food processor and process in quick bursts until finely chopped.
Transfer the finely chopped nuts to a medium bowl and add 1/4 cup of the honey syrup, salt, cinnamon, and melted butter. Stir together and set aside.
Place a layer of trimmed parchment paper on the base of a 9-10 inch springform pan before you lock the collar.
Remove phyllo dough from packaging and keep it covered with a moistened towel to keep it from drying out.
Lay your first sheet of phyllo on your work surface and brush it with melted butter. From the short side, fold the phyllo up a quarter of the way then continue to fold over until you have one strip of folded phyllo.
Place one end into the center of the springform pan and have it run up the side of the pan (there will be some overhang). Repeat with remaining sheets of phyllo. Your bottom should now be covered in phyllo strips.
Spread one cup of the nut mixture over bottom of pan. Bake phyllo and nuts for 6 minutes and remove from oven and let cool while you make the base.
Combine cream cheese, sugar, salt, vanilla, lemon zest and juice and corn starch in a mixing bowl and mix for about 4-5 minutes or until smooth and there are no lumps. Scrape the sides with a spatula.
Add the eggs one at a time followed with the yogurt; scrapping the sides of the bowl between additions. Pour the mixture into your springform pan and smooth to even out. Tap the springform a couple of times on your counter to remove any air bubbles.
Use a teaspoon to place dollops of the remaining nut filling dotted all over the top of the cheesecake batter. Fold the overhanging filo edges onto the cheesecake. Bake for 1 hour or until the center is almost set.
Remove cheesecake from the oven. Brush 4 pieces of phyllo dough with butter, use your hands to crumple them into a loose ball and place them on the top of the cheesecake. Bake for 8-10 minutes more or until the newly added dough has turned golden.
Remove cheesecake from the oven and let cool at room temp for about an hour, then place in the refrigerator for a minimum of 4 hours.
To serve, remove springform pan and sprinkle top with the reserved nut mixture combined with chopped pistachio nuts. Drizzle more syrup over cheesecake; serving any that is remaining on the side. Refrigerate leftovers.

Notes

I wrapped my springform pan with foil at the bottom; even though I included a piece of parchment to help with containment, I wanted more insurance since the crust had honey and butter in it.

I'm glad I did...much rather have it run onto a foil lined sheet than the bottom of my oven!

Don't be tempted to bake this in a bain marie, or water bath. This particular recipe needs to bake and crisp up the phyllo; water could make that impossible.

Also I didn't worry about any imperfection in the top of the cheesecake; the topping of phyllo dough will mask even the slightest imperfection.

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