Hello, I’m Sam. Since retiring, I’ve found comfort in baking recipes that feel special but aren’t difficult to make. This Baklava Bliss Cheesecake is one of those desserts that brings two worlds together: the smooth, creamy richness of cheesecake and the flaky, honey-soaked layers of classic baklava. If you enjoy desserts that look elegant but are easy to pull off, this one will be a new favorite.
This cheesecake delivers a beautiful contrast of textures, velvety filling, buttery phyllo layers, and a crunchy nut topping drizzled with honey. The flavors are warm and spiced with cinnamon and walnuts, perfectly balanced by the cool creaminess of the cheesecake. It’s impressive enough for holidays or dinner guests but simple enough for a quiet weekend bake.
If you loved my Lotus Biscoff Cheesecake Bars or Salted Caramel Cheesecake Cookies, you’ll find this recipe captures that same sense of indulgent simplicity, with a touch of Mediterranean flair.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed baklava pastry)
- 6 tbsp melted butter
- 2 tbsp honey
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup Greek yogurt or sour cream
For the Baklava Topping:
- 1 cup finely chopped walnuts
- ½ cup finely chopped pistachios
- 1 tsp ground cinnamon
- 4 sheets phyllo dough, lightly buttered
- ¼ cup honey (warmed for drizzling)
Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and honey. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool slightly.
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing just until blended. Stir in vanilla and Greek yogurt. Pour the filling over the cooled crust.
3. Add the Baklava Layers
Brush phyllo sheets with melted butter and layer them gently over the cheesecake filling, sprinkling the nut mixture between each sheet. Save some nuts for the top.
4. Bake and Cool
Bake for 50–55 minutes, or until the edges are set but the center is slightly jiggly. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Finish with Honey Drizzle
Once chilled, drizzle warmed honey over the top and sprinkle with the remaining nuts. Slice and serve cold for the best texture.
Tips from Sam’s Kitchen
- Use Full-Fat Cream Cheese: It keeps the filling smooth and rich.
- Keep Phyllo Covered: Drape a damp towel over unused sheets to prevent drying.
- Flavor Tip: Add a touch of orange zest to the honey drizzle for a bright finish.
- Serving Suggestion: Pair with a cup of tea or coffee and a side of Homemade Sandwich Bread toast points for a lovely brunch.
Why This Recipe Works
This Baklava Bliss Cheesecake combines two iconic desserts into one harmonious bite. The layers of phyllo and nuts echo the traditional baklava crunch, while the creamy cheesecake filling provides a cool, velvety contrast. Every slice feels indulgent but not overly heavy.
If you enjoy balanced, comforting desserts like Olympic Village Chocolate Muffins or rich classics like Chocolate Chip Rice Krispie Cookies, this recipe will fit right into your kitchen rotation.
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Baklava Bliss Cheesecake – Creamy Layers with Honeyed Crunch
- Total Time: 80 minutes + chilling
- Yield: 12 slices
- Diet: Vegetarian
Description
Creamy cheesecake layered with buttery phyllo, spiced nuts, and honey drizzle. This Baklava Bliss Cheesecake is a rich, elegant dessert that blends the best of both worlds.
Ingredients
1 1/2 cups graham cracker crumbs
6 tbsp melted butter
2 tbsp honey
24 oz cream cheese, softened
3/4 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup Greek yogurt
1 cup finely chopped walnuts
1/2 cup finely chopped pistachios
1 tsp ground cinnamon
4 sheets phyllo dough, lightly buttered
1/4 cup honey (for drizzling)
Instructions
1. Preheat oven to 325°F (160°C). Combine graham crumbs, butter, and honey; press into a 9-inch springform pan. Bake for 8 minutes and cool.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and Greek yogurt. Pour over cooled crust.
3. Brush phyllo sheets with butter and layer over filling, sprinkling the nut-cinnamon mix between each sheet. Save some nuts for garnish.
4. Bake 50–55 minutes until set but slightly jiggly in center. Cool, then chill for 4 hours or overnight.
5. Drizzle with warm honey and sprinkle remaining nuts before serving.
Notes
Use full-fat cream cheese for the creamiest texture.
Keep phyllo covered while assembling to prevent drying.
Add orange zest or a dash of cardamom for flavor depth.
Store in the fridge up to 5 days; best served cold.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean Fusion