This baklava cheesecake recipe is the perfect dessert. With a baklava crust and creamy yet light cheesecake flavored with rosewater, this indulgent dessert is everyone's favorite.
Our readers have been raving about our baklava recipe and its delicious flavor. So I thought why not take those flavors and texture, and incorporate them into a cheesecake? And that's how this luscious baklava cheesecake came to life! Just like our qatayef and pistachio cookies, this cheesecake has a nutty flavor thanks to the baklava crust, absolutely delicious!
Table Of Contents:
Why This Recipe Works
- Flavors: We're talking a combination of nutty pistachio baklava and creamy luscious cheesecake. With subtle floral flavor thanks to the rosewater, this is the dessert from heaven!
- Make ahead: You can make this baklava cheesecake up to a day in advance and serve it when you're ready.
- A crowd-pleaser: This is a unique and delicious dessert that will have everyone rave about it. It's also indulgent which means it can feed a crowd if desired.
Tips To Make Baklava Cheesecake
- Room temperature ingredients: Make sure the ingredients are all at room temperature. This will assure you that all the ingredients combine well and there won't be clumps of cream cheese left in the batter.
- Don't over mix: Overmixing the cheesecake batter will incorporate air into the batter which will result in cracks on the cheesecake.
- Let it cool completely: For clean slices make sure to have the baklava cheesecake cool completely and refrigerate for 8 hours.
Baklava Cheesecake Ingredients
- Pistachios: Make sure you're using unsalted pistachios, could be roasted or raw. Read more about pistachios and how to use them to learn about this unique nut!
- Sugar: We need granulated sugar to add to the pistachios and the cheesecake batter. Other sweeteners including stevia won't work.
- Phyllo dough: Phyllo sheets come in a package and is usually rolled. There are usually 18 sheets in each package and they are paper thin. Phyllo dough dries easily so keep it covered with a kitchen towel.
- Butter: You need unsalted melted butter to brush the phyllo sheets.
- Cream cheese: Make sure the cream cheese is not whipped or flavored.
- Ricotta: To make this cheesecake lighter than a regular one, I used half cream cheese and half ricotta. Whole milk ricotta works best.
- Rosewater: Adds a subtle floral taste. You can get rosewater at many Middle Eastern or Mediterranean shops.
- Eggs: You need 4 large eggs ay room temperature. Egg substitutes don't work for this recipe.
- Heavy whipping cream: Make sure the cream is at room temperature as well.
- Cornstarch: To bring the batter together and slightly thicken it.
How To Make Baklava Cheesecake
- Preheat the oven to 350 degrees F. Take the phyllo dough out of the packaging and roll it out. Cover it with a damp kitchen towel to prevent them from drying out.
- Mix the chopped pistachios with sugar and rosewater, set aside.
- Place two sheets of phyllo dough at the bottom of the springform pan and brush with melted butter. Repeat and brush every 2 layers until 10 phyllo sheets are used. Spread the pistachio mix on the phyllo dough and gently press down using the back of a spoon or a spatula.
- In a bowl mix the cream cheese, ricotta, rosewater and sugar. Add in the heavy cream and eggs. Mix slowly to combine and finally, add in the cornstarch and give it a final mix. Pour the mixture into the pan over the pistachios.
- Bake in the oven for 50 minutes until the phyllo dough is golden. The center of the cheesecake should still be jiggling.
- Take the cheesecake out of the oven and break the golden crispy phyllo dough that's been hanging around the edges. Crumble it and sprinkle all around the cheesecake. Pour the simple syrup over the phyllo dough crumble and refrigerate the cheesecake for 8 hours. Top with ground pistachios and edible roses.
What Does Baklava Cheesecake Taste Like?
Imagine two delicious desserts, baklava and cheesecake combined in one! The crust here is made with layers of phyllo brushed with butter and a thick layer of slightly sweetened crushed pistachios. The cheesecake is made with a combination of cream cheese and ricotta, giving it a creamy and rich texture while maintaining its lightness.
Similar to my olive oil cake, this dessert is also lightly sweetened, making it even more pleasing and delicious.
This baklava cheesecake is a good make-ahead dessert. You can store the leftovers in an airtight container and refrigerate for up to 3 days. I don't recommend freezing baklava cheesecake because the baklava part might get soggy and lose the crispiness it once had.
Frequently Asked Questions
Serve this creamy baklava cheesecake with a cup of Persian tea or a fresh cup of coffee.
Since the cheesecake has a phyllo crust which is very crispy around the edges, I don't recommend using any other pans rather than a springform.
Yes, you can use walnuts, pecans, cashews or a mix of chopped nuts as the base.
More Dessert Recipes
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Baklava Cheesecake Recipe
- 1 cup sugar
- 1 cup water
- 1 cup pistachios unsalted
- 2 tablespoon granulated sugar
- 2 tsp rosewater
- 10 phyllo sheets
- ½ stick butter melted
- 8 oz cream cheese room temperature
- 8 oz whole milk ricotta cheese room temperature
- 1 tbsp rosewater
- 1 cup granulated sugar
- 4 eggs room temperature
- ¾ cup heavy whipping cream room temperature
- 3 tablespoon cornstarch
- 2 tbsp ground pistachio
- edible roses
- 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.
- 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 tablespoon sugar and 2 teaspoon rosewater, set it aside.
- 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.
- Spread the pistachio mix on the phyllo sheets in the bottom of the pan. Set it aside.
- Preheat the oven to 350 degrees F.
- 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.
- Add in the eggs and heavy cream to the cheese mixture and mix again. Finish with the cornstarch and mix slowly one last time.
- 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.
- 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.
- Once the cheesecake has cooled completely, transfer to the fridge and refrigerate for 8 hours or overnight.
- 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.
- Each phyllo package has about 18 to 20 sheets. You can store the leftovers in the fridge.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
- Make sure to have all the ingredients at room temperature, this will assure that every ingredient would combine easily and here won't be clumps of cream cheese in the mixture.
- Mix the batter using an electric mixer on low speed to make sure too much air is not incorporated into the batter.