Baklava Cheesecake l Life, Love, and Sugar

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This Baklava Cheesecake is made with a phyllo dough crust, creamy honey-cinnamon cheesecake filling, and honey walnut filling and topping! This distinctive dessert is a enjoyable twist on the normal Greek dessert. It’s scrumptious and full of wonderful taste!

Why You’ll Love This Baklava Cheesecake Recipe

Baklava is a type of desserts that I didn’t develop up on however as an grownup, I’m positively a fan. I attempted it for the primary time a number of years in the past and fell in love. The honey and cinnamon are completely up my alley. Since then, I’ve used it as inspiration for just a few completely different desserts, similar to my baklava poke cake and this baklava cheesecake. Listed here are just a few the explanation why I feel you’ll love this simply as a lot as I do.

• Mixture of two nice desserts. This recipe is really a wedding of a traditional cheesecake and Greek baklava. The filling is your normal cheesecake filling with a twist so you’ve got that creamy, tangy filling balanced out by the honey, walnuts, and phyllo dough from the baklava.
• Phyllo dough crust. This cheesecake begins with a phyllo dough crust. It’s utilized in conventional baklava so I assumed it’d be enjoyable to include it right here and provides it extra of the normal taste and texture. Plus, having it stick up over the perimeters of the cheesecake is kinda nifty and fairly.
• Walnut filling & topping. The cheesecake’s filling is your normal cheesecake with a baklava walnut filling within the center. It’s a easy combination of walnuts, cinnamon, melted butter, and honey, all tossed collectively and added to the center of the cheesecake. It’s additionally added on high to complete off the dessert. A lot nice taste in right here!

What You’ll Want

This recipe combines the components utilized in a traditional cheesecake recipe with the components used to make baklava. You could find the precise measurements within the recipe card under.

Filling

• Cream cheese – Make sure the cream cheese is at room temperature to keep away from a lumpy filling. You need to use full-fat brick-style cream cheese for this cheesecake. Low fats or the type within the tub container will make the filling too delicate.
• Sugar
• All-purpose flour – Flour helps to create a creamy texture within the filling and stop cracks.
• Bitter cream – Bitter cream provides tp the traditional tangy cheesecake taste and breaks up the richness of the cream cheese.
• Floor cinnamon – Provides a heat taste all through the filling.
• Honey – Honey is likely one of the traditional components in baklava so it helps add that taste to the cheesecake whereas sweetening it a bit as properly.
• Eggs – Use giant eggs, not medium or additional giant. They need to be at room temperature as properly. If it is advisable to do this shortly, you may set them in a bowl of heat water.
• Finely chopped walnuts – One other traditional baklava ingredient that provides texture and taste to this cheesecake. You’ll be able to toast them for additional taste if you would like.
• Unsalted butter

Crust

• Unsalted butter – Melted
• Phyllo dough – You’ll want about 18 sheets, which was one of many two rolls that got here within the field oh phyllo dough.

Walnut Topping

• Walnuts – Chopped. You’ll be able to toast them if you would like.
• Floor cinnamon
• Unsalted butter – Provides a richness to the topping.
• Honey – Provides the traditional sticky-sweet texture and taste to the walnut topping.

How To Make Baklava Cheesecake

Every a part of this baklava cheesecake comes collectively in just a few steps. It does require a number of hours to chill earlier than slicing, so start with loads of time (or make it the evening earlier than). You could find the printable model of the directions within the recipe card under.

Make the filling

• Prep. Preheat the oven to 300°F. Line the springform pan with parchment paper within the backside and grease the edges.
• Make the cheesecake filling. Add the cream cheese, sugar, and flour to a big mixing bowl. Beat on low till fully mixed and clean. Add the bitter cream and a couple of 1/4 teaspoons of cinnamon. Beat on low to mix then add 1/2 cup of honey and blend on low. Beat the eggs separately, mixing slowly after every addition.
• Make the walnut combination. Mix the remaining cinnamon and honey, melted butter, and walnuts in a bowl. Put aside.

Make the crust and bake

• Make the crust. Unroll the phyllo dough in accordance with the bundle directions. Utilizing one piece at a time, place the phyllo sheets into the underside and up the edges of the pan. Since they’re not as massive because the pan, you’ll want to make use of just a few for every layer. Brush the melted butter between the phyllo sheets so that they stick collectively.

• Assemble the cheesecake. Add a 3rd of the cheesecake filling to the crust. Drop the walnut filling by the spoonful into an excellent layer then add the remaining cheesecake filling, drizzling it gently over the walnut filling.
• Put together the water bathtub. Place the springform pan inside one other pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the springform pan, guaranteeing the water doesn’t go above the highest fringe of the aluminum foil.
• Bake. Bake the baklava cheesecake for 1 hour and 45 minutes, till the middle is ready however nonetheless jiggly.
• Cool. Flip off the oven however go away the door closed for half-hour then crack the oven door and permit the cheesecake to proceed to chill slowly. Take away the cheesecake from the oven and water bathtub then let cool to room temperature. Refrigerate till agency, not less than 4-5 hours.

Add the topping

• Prep. As soon as the cheesecake is absolutely set, take away it from the pan (you may see my ideas in this submit). Place it on a plate or serving platter.
• Add the topping. Mix the components for the walnut topping. Spoon evenly over the cheesecake.

Suggestions for Success

• Combine on low pace. When mixing the filling components, you’ll want to combine on low pace. This helps scale back the quantity of air added to the batter. An excessive amount of air within the batter could cause the cheesecake to crack.
• Scrape down the bowl. After every ingredient addition, you’ll want to scrape down the edges of the blending bowl to make sure every little thing is being evenly mixed.
• Make the filling first. In most cheesecake recipes, I make the crust first. Nonetheless, for this baklava cheesecake, you need to make the filling first. You don’t need the phyllo dough sitting round and drying out whilst you make the filling.
• Hold the phyllo dough from drying out. When you are working with the phyllo dough to make the crust, place a humid towel over the items that haven’t been used but. It will stop the dough from drying out.
• Cool slowly. It’s necessary to let this baklava cheesecake cool slowly, beginning with half-hour with the oven door closed and half-hour with the door cracked open. This permits the middle to complete cooking and prevents cracks within the cheesecake.

How Do I Know When This Cheesecake Is Accomplished?

Your baklava cheesecake is finished when the middle is ready however nonetheless jiggly. It should proceed to prepare dinner within the oven after you flip the warmth off so that you don’t need to over bake it.

Word that due to the walnut filling, it could nonetheless be just a little bit extra jiggly than a daily cheesecake. For extra ideas, you may take a look at my submit on methods to inform in case your cheesecake is finished baking.

Can I Use A Totally different Crust?

Sure! The phyllo dough is usually a little robust to chop and doesn’t have the identical crispness of a daily graham cracker crust. So for those who don’t need to use the phyllo dough, this baklava cheesecake would nonetheless style scrumptious for those who used my traditional graham cracker crust.

Correct Storage

• Fridge. Baklava cheesecake could be saved within the fridge for 4-5 days. Hold it coated with a cake provider, when you have one. It might be laborious to cowl with plastic wrap due to the crust.
• Freezer. If you wish to freeze this cheesecake, you might need to contemplate the graham cracker crust. Wrapping the phyllo crust would trigger it to interrupt. To freeze the cheesecake, flash freeze it for 1-2 hours then wrap it tightly in just a few layers of plastic wrap. Freeze for as much as 3 months. You’ll be able to freeze the complete cheesecake or simply slices of it. Thaw within the fridge earlier than serving.

Extra Enjoyable Cheesecake Recipes To Strive

This recipe was up to date 11/25/2024. For the unique recipe, obtain the recipe PDF.

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Recipe

Baklava Cheesecake

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 50 minutes
• 
  Chill Time: 4 hours
• 
  Prepare dinner Time: 1 hour 45 minutes
• 
  Whole Time: 6 hours 35 minutes
• 
  Yield: 14-16 Slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

This Baklava Cheesecake is made with a phyllo dough crust, creamy honey-cinnamon cheesecake filling, and honey walnut filling and topping! This distinctive dessert is a enjoyable twist on the normal Greek dessert. It’s scrumptious and full of wonderful taste!

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Components

Cheesecake Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) bitter cream
• 4 1/4 tsp floor cinnamon, divided
• 3/4 cup (180ml) honey, divided
• 4 giant eggs
• 2 1/2 cups (280g) finely chopped walnuts 
• 2 tbsp (28g) unsalted butter, melted

Phyllo Crust

• 1/4 cup (56g) unsalted butter, melted
• Phyllo dough (about 18 sheets)

Walnut Topping

• 1 1/4 cups (140g) chopped walnuts
• 1 tsp floor cinnamon
• 2 tbsp (28g) unsalted butter, melted
• 1/4 cup (60ml) honey

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Directions

Make the filling

1. Preheat oven to 300°F (148°C). Line a 9-inch (23cm) springform pan with parchment paper within the backside and grease the edges.
2. To make the cheesecake filling, add the cream cheese, sugar and flour to a big mixing bowl and beat on low pace till fully mixed and clean. Make sure you use low pace to cut back the quantity of air added to the batter, which might trigger cracks. Scrape down the edges of the bowl.
3. Add the bitter cream and 2 ¼ teaspoons of floor cinnamon. Beat on low pace till properly mixed. Add ½ cup of the honey and blend on low pace till properly mixed.
4. Add the eggs separately, mixing slowly to mix after every addition till properly mixed. Scrape down the edges of the bowl as wanted to ensure every little thing is properly mixed. Put aside.
5. In a medium sized bowl, mix the walnuts, remaining 2 teaspoons of floor cinnamon, melted butter and remaining ¼ cup of honey. Stir collectively till properly mixed. Put aside.

Make the crust and bake

1. To organize the crust, unroll the phyllo dough in accordance with bundle directions. You’ll must preserve it from drying out by inserting a humid towel over the items that haven’t been used but. Utilizing one piece at a time, place phyllo sheets into the underside and up the edges of the springform pan. The sheets received’t be as massive because the pan, however utilizing just a few for every layer you must have the ability to get one full layer. Brush the melted butter between the phyllo sheets in order that they stick collectively.
2. As soon as the crust is prepared, add a 3rd of cheesecake filling to the crust. Add the walnut filling on high of the cheesecake filling, dropping it by the spoonful into an excellent layer. Add the remaining cheesecake filling. Drizzle it gently over the walnut filling, so that you simply don’t displace it and transfer it round.
3. Cowl the outsides of the pan with aluminum foil in order that water from the water bathtub can not get in (or see how I put together my pan for a water bathtub). Be very light, so that you simply don’t harm the phyllo dough crust.
4. Place the springform pan inside one other bigger pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the springform pan. The water mustn’t go above the highest fringe of the aluminum foil on the springform pan.
5. Bake for 1 hour and 45 minutes. The middle must be set, however nonetheless jiggly (see methods to inform in case your cheesecake is finished baking). Due to the walnut filling, it could appear just a little extra jiggly than a daily cheesecake.
6. Flip off the oven and go away the door closed for half-hour. The cheesecake will proceed to prepare dinner, however slowly start to chill as properly.
7. Crack the door of the oven for half-hour to permit the cheesecake to proceed to chill slowly. This course of helps stop cracking.
8. Take away the cheesecake from the oven and water bathtub wrapping and set the cheesecake apart to chill to about room temperature, then refrigerate till agency, 4-5 hours or in a single day.

Add the topping

1. Take away your cheesecake from the springform pan and set it on a plate or serving platter.
2. Mix the components for the walnut topping in a medium sized bowl, then spoon evenly over the cheesecake.
3. Retailer the cheesecake within the fridge till able to serve. Cheesecake is finest if eaten inside 4-5 days. Learn extra on methods to retailer cheesecake.

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Vitamin

• Serving Measurement: 1 Slice
• Energy: 607
• Sugar: 32.3 g
• Sodium: 267 mg
• Fats: 42.8 g
• Carbohydrates: 50.2 g
• Protein: 11.2 g
• Ldl cholesterol: 109.7 mg