If you’re on the hunt for a showstopping dessert this holiday season, you need to try this baklava cheesecake immediately. It combines all the delicious and syrupy flavours of baklava with the sweet but tangy cheesecake everyone loves. Flaky phyllo crust is layered with chopped walnuts and pistachios soaked in a honey syrup and a smooth and tangy cream cheese filling. This cheesecake comes together really easily, and is actually best made the day before serving, making it the perfect holiday dessert to take the stress out of entertaining.
Cream cheese filling
This recipe requires 8 hours rest time.
Preheat oven 325°F. Grease a 9-inch springform pan with butter, set aside.
With a hand mixer or in the bowl of a stand mixer with the paddle attachment, whisk the cream cheese until smooth. Add the sour cream, sugar and salt and cream for another minute. Add the eggs and whisk until incorporated, don’t overmix. Set aside.
Place 2 sheets of phyllo into the springform pan, press the phyllo into the bottom and up the sides. Brush liberally with melted butter and sprinkle 2-3 tablespoons of the chopped nuts into the bottom of the pan. Place 2 more sheets of phyllo into the pan, staggering it so the corners don’t match up. Repeat with the remaining butter and chopped nuts, finishing with a layer of phyllo on top. Trim off any overhang with scissors and scrunch the phyllo so you get a ruffled effect, then pour in the cream cheese mixture.
Smooth out the top and bake for 40-50 minutes until the edges have set and the centre is still jiggly.
Make the honey syrup when the cheesecake has 5-10 minutes left. In a saucepan over medium heat, stir together sugar, honey and water until the mixture begins to bubble and remove from heat. Carefully spoon the hot syrup down the sides of the baked phyllo crust, working all the way around allowing it to absorb. Let cool on a wire rack then refrigerate for at least 8 hours or overnight for the cheesecake to set completely.
Garnish with chopped pistachios, slice and enjoy!