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Baklava Cheesecake Recipe

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★★★★

4 from 41 reviews

This Baklava Cheesecake combines the rich creaminess of classic cheesecake with the crunchy, sweet flavors of traditional baklava, creating a decadent dessert perfect for any occasion.

Ingredients

Scale

Crust

  • 9 sheets graham crackers
  • 1/2 cup raw walnuts
  • 3 Tablespoons granulated sugar
  • Pinch of salt
  • 6 Tablespoons unsalted butter (melted)

Filling

  • 4 blocks (8 ounces each) cream cheese, softened at room temperature
  • 1 cup granulated sugar
  • 1 Tablespoon vanilla extract
  • ¾ cup crème fraîche or sour cream (room temperature)
  • 1/2 cup heavy cream
  • 5 large eggs (lightly whisked)

Topping

  • 1 batch baklava crumbles (see recipe below)

Instructions

  1. Preparing the Crust: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9-inch springform pan with cooking spray, and wrap a triple layer of foil around the bottom and sides.
  2. Pulse: In a food processor, pulse the graham crackers, walnuts, granulated sugar, and salt until they form fine crumbs.
  3. Mix: Transfer the crumb mixture into a bowl and add melted butter. Mix until well combined.
  4. Press: Press the mixture into the bottom of the prepared springform pan. Ensure an even layer on the bottom and slightly up the sides of the pan.
  5. Bake the crust: Bake the crust for about 8-10 minutes until lightly golden. Remove from the oven, and let it cool while preparing the filling.
  6. Preparing the Cheesecake Filling: Reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
  7. Beat: In a large mixing bowl, beat the cream cheese until smooth and creamy.
  8. Beat: Gradually add the granulated sugar and vanilla extract, continuing to beat until well combined.
  9. Mix in: Mix in the crème fraîche (or sour cream) and heavy cream until the mixture is smooth.
  10. Mix: Gradually add the whisked eggs, one at a time, mixing well after each addition until fully incorporated.
  11. Pour: Pour the cheesecake filling over the cooled crust, spreading it evenly.
  12. Baking the Cheesecake: Place the springform pan on a deep roasting dish, and fill it with water. Transfer the cheesecake to the preheated oven for about 60-70 minutes or until the edges are set and the center is slightly jiggly (The outer three inches should look slightly puffed and set, but the inner circle should still jiggly slightly when gently shaken.)
  13. Remove: Remove the roasting pan with the cheesecake pan from the oven. Take the cheesecake pan out of the roasting pan, and unwrap the foil.
  14. Cool: Turn off the oven, and return the cheesecake pan. Leave the door cracked open slightly, and allow the cheesecake to cool for 1 hour. This helps prevent the cake from collapsing and prevents cracks!
  15. Cool: Remove the cheesecake from the oven, and allow it to cool completely at room temperature.
  16. Chill: Transfer the cheesecake to the refrigerator for at least 4 hours or ideally up to overnight.
  17. Final Touches: Once chilled and set, carefully remove the sides of the springform pan.
  18. Assemble: To assemble the cheesecake: Drizzle with honey, mound the crumbles over the cheesecake and toasted walnuts or pistachios, and drizzle with a little extra honey.

Notes

  • Leaving the oven door cracked open slightly during the first hour of cooling helps prevent the cheesecake from collapsing and cracking.
  • Chilling the cheesecake for at least 4 hours or overnight ensures it sets perfectly.

Keywords: Baklava Cheesecake, creamy cheesecake recipe, baklava dessert, walnut cheesecake, baked cheesecake

Find it online: https://foodarohub.com/baklava-cheesecake-recipe/