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Baklava Cheesecake Recipe
5 from 32 votes

Baklava Cheesecake Recipe

Baklava Cheesecake Recipe combines the flaky, buttery layers of phyllo dough spiced with pistachios and rosewater with a creamy cheesecake filling made from cream cheese, ricotta, and rosewater. It’s finished with a sweet simple syrup and garnished with ground pistachios and edible rose petals for an elegant dessert offering a blend of rich, nutty, and floral flavors with a contrast of textures.

Prep Time
25 mins
Cook Time
50 mins
Total Time
1 hr 15 mins
Servings: 12
Calories: 476 kcal
Course: Dessert
Cuisine: Mediterranean, Middle Eastern

Ingredients

Simple Syrup
  • 1 cup sugar
  • 1 cup water
Baklava Crust
  • 1 cup pistachio unsalted
  • 2 tbsp granulated sugar
  • 2 tsp rosewater
  • 10 phyllo dough sheets
  • 1/2 tick butter melted
Cheesecake
  • 8 oz cream cheese room temperature
  • 8 oz ricotta cheese room temperature, whole milk
  • 1 tbsp rosewater
  • 1 cup granulated sugar
  • 4 egg room temperature
  • 3/4 cup heavy whipping cream room temperature
  • 3 tbsp cornstarch
Garnish
  • 2 tbsp pistachio ground
  • rose petals edible

Instructions

Simple Syrup:
    Cup of Yum
  1. Place the sugar and water in a smalls saucepan over medium high heat. Bring to a boil, lower the heat to medium and simmer for 8 to 10 minutes until the syrup has slightly thickened. Turn the heat off and set the syrup aside to cool down.
Baklava Cheesecake:
  1. Place the pistachios in a food processor and blend until roughly chopped. You can also use a knife to do so. Mix the pistachios with 2 tbsp sugar and 2 tsp rosewater, set it aside.
  2. Place 2 sheets of phyllo dough in the springform pan with the edges hanging. Brush the phyllo dough with melted butter (including the edges). Rotate the pan 90 degrees and place another 2 sheets of phyllo dough with the edges hanging. Brush with melted butter again. Rotate 90 degrees and repeat with the remaining phyllo sheets, brushing every 2 sheets with melted butter. You should have every part of the pan covered with phyllo sheets and the edges hanging.
  3. Spread the pistachio mix on the phyllo sheets in the bottom of the pan. Set it aside.
  4. Preheat the oven to 350 degrees F.
  5. Place the cream cheese, ricotta, rosewater and granulated sugar in a bowl. Mix using an electric mixer on medium low speed until all is combined.
  6. Add in the eggs and heavy cream to the cheese mixture and mix again. Finish with the cornstarch and mix slowly one last time.
  7. Pour in the batter into the springform pan. Bake in the oven for 50 minutes. until the phyllo dough is golden and crispy. The cheesecake should be jiggly in the middle.
  8. Take the cheesecake out of the oven and let it sit for 10 minutes. Slowly break the crispy overhanging phyllo pieces and crumble them on the edges of the cheesecake. Spoon the cool simple syrup all around the edges on the crispy phyllo. You might not need all the syrup.
  9. Once the cheesecake has cooled completely, transfer to the fridge and refrigerate for 8 hours or overnight.
  10. Open the springform pan and transfer to a serving plate or cake stand. Top with ground pistachio and edible roses if using. Slice and serve.

Notes

  • Prepare all ingredients at room temperature to ensure smooth batter without lumps.
  • Mix cheesecake batter on low speed to avoid adding excess air and keep the texture dense.
  • Phyllo sheets typically come with 18 to 20 sheets; store any leftovers covered in the refrigerator for future use.
  • After baking and cooling, drizzle the cooled simple syrup over the cheesecake to retain moisture and sweetness.
  • Slice and serve chilled or at room temperature for best texture and flavor balance.

Nutrition Information

Calories 476kcal (24%) Carbohydrates 54g (18%) Protein 9g (18%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 8g (40%) Trans Fat 0.2g (10%) Cholesterol 110mg (37%) Sodium 246mg (10%) Potassium 204mg (4%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 796IU (16%) Vitamin C 1mg (1%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 476

% Daily Value*

Calories 476kcal 24%
Carbohydrates 54g 18%
Protein 9g 18%
Fat 26g 40%
Saturated Fat 13g 65%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.2g 10%
Cholesterol 110mg 37%
Sodium 246mg 10%
Potassium 204mg 4%
Fiber 2g 8%
Sugar 37g 74%
Vitamin A 796IU 16%
Vitamin C 1mg 1%
Calcium 91mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.