Honey Baklava Cheesecake – Creamy, Nutty & Sweet Dessert Recipe
Introduction
Honey Baklava Cheesecake is a delightful fusion of creamy cheesecake and nutty baklava layers, drizzled with sweet honey. This dessert offers a perfect balance of rich textures and warm flavors, making it an impressive yet approachable treat for any occasion.
Ingredients
- 1 package of phyllo dough (thawed)
- 1 cup unsalted butter (melted)
- 2 cups mixed nuts (pistachios, walnuts, almonds)
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
- 2 packages cream cheese (softened)
- 1 cup ricotta cheese
- 3/4 cup honey
- 1/2 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Step 1: Preheat your oven to 325°F (165°C).
- Step 2: In a food processor, combine the mixed nuts, cinnamon, and granulated sugar. Pulse until the nuts are finely chopped but still have some texture.
- Step 3: Brush a 9×13 inch baking dish with melted butter. Lay half of the phyllo dough sheets in the dish, brushing each sheet lightly with melted butter as you layer.
- Step 4: Evenly spread the nut mixture over the phyllo layers.
- Step 5: Layer the remaining phyllo sheets on top of the nuts, again brushing each sheet with melted butter.
- Step 6: In a large bowl, beat together the cream cheese and ricotta cheese until smooth and creamy.
- Step 7: Add the honey, heavy cream, eggs, vanilla extract, and almond extract to the cheese mixture. Beat until all ingredients are fully combined and the mixture is smooth.
- Step 8: Pour the cheesecake mixture evenly over the layered phyllo and nuts in the baking dish.
- Step 9: Bake for 45 to 50 minutes, or until the cheesecake is set and the phyllo top is golden brown.
- Step 10: Let the cheesecake cool completely before cutting into squares. For extra flavor, drizzle with additional honey and sprinkle with chopped nuts before serving.
Tips & Variations
- Use a mixture of your favorite nuts for a personalized flavor; walnuts and pistachios work especially well.
- Be gentle when handling phyllo dough to prevent tearing; cover it with a slightly damp towel while layering to keep it from drying out.
- For a lighter version, substitute part of the heavy cream with Greek yogurt.
- Try adding a pinch of cardamom to the nut mixture for a fragrant twist.
Storage
Store leftover honey baklava cheesecake covered in the refrigerator for up to 4 days. When ready to enjoy, let it come to room temperature or warm slightly in a low oven for a few minutes. This will help refresh the texture and bring out the honey’s aroma.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen phyllo dough for this recipe?
Yes, frozen phyllo dough works well as long as it is fully thawed in the refrigerator before use. Handle it carefully to prevent cracking or drying.
Is it possible to make this dessert ahead of time?
Absolutely. You can prepare the entire dish up to a day in advance and refrigerate it unbaked. When ready, bake as directed, adding a few extra minutes if needed to ensure thorough cooking.
PrintHoney Baklava Cheesecake – Creamy, Nutty & Sweet Dessert Recipe
Honey Baklava Cheesecake is a decadent and creamy dessert that perfectly combines the flaky, nutty layers of traditional baklava with a rich cheesecake filling, sweetened with honey and infused with warm cinnamon and almond flavors. This delightful fusion makes for an irresistible treat that’s both elegant and comforting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Phyllo and Nut Layers
- 1 package of phyllo dough (thawed)
- 1 cup unsalted butter (melted)
- 2 cups mixed nuts (pistachios, walnuts, almonds)
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
Cheesecake Filling
- 2 packages cream cheese (softened)
- 1 cup ricotta cheese
- 3/4 cup honey
- 1/2 cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat the oven: Set your oven to 325°F (165°C) to prepare it for baking the cheesecake.
- Prepare the nut mixture: In a food processor, combine the mixed nuts, cinnamon, and sugar. Pulse until the nuts are finely chopped and the ingredients are well incorporated.
- Layer the phyllo dough: Brush a 9×13 inch baking dish with melted butter. Place half of the phyllo sheets in the dish, brushing each sheet generously with melted butter to ensure flakiness and crispness.
- Add the nut layer: Spread the finely chopped nut mixture evenly over the layered phyllo dough.
- Complete the phyllo layering: Layer the remaining phyllo sheets on top of the nuts, again brushing each sheet thoroughly with melted butter for a golden, crispy finish.
- Make the cheesecake filling: In a large bowl, beat together softened cream cheese and ricotta cheese until smooth and creamy. Add honey, heavy cream, eggs, vanilla extract, and almond extract. Beat the mixture until fully combined and smooth.
- Assemble the dessert: Pour the cheesecake mixture evenly over the layered phyllo and nut base in the baking dish, spreading it out gently.
- Bake the cheesecake: Place the assembled dish in the preheated oven and bake for 45-50 minutes, or until the cheesecake is set in the center and the phyllo top turns golden brown.
- Cool and serve: Allow the cheesecake to cool completely to room temperature. Once cooled, cut into squares, drizzle with extra honey, and sprinkle additional chopped nuts on top before serving.
Notes
- Make sure phyllo dough stays covered with a damp cloth while assembling to prevent it from drying out.
- You can substitute mixed nuts with just walnuts or pistachios if preferred.
- For an extra crisp top, broil the finished cheesecake for 1-2 minutes but watch carefully to avoid burning.
- The cheesecake can be made a day ahead and refrigerated for enhanced flavor.
- Serve at room temperature or chilled, depending on preference.
Keywords: Honey Baklava Cheesecake, baklava cheesecake, honey dessert, nutty cheesecake, Mediterranean dessert, phyllo dough dessert
