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Baklava Cheesecake

All desserts wish they were as sophisticated as this one.



  • Cheesecake filling:
  • 2, 8 ounces packages cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons flour
  • 3 eggs
  • 2/3 cup Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Nut filling:
  • 1/2 cup walnuts, chopped
  • 1/2 cup pistachios, chopped
  • 3 teaspoons cinnamon powder
  • 3 tablespoons butter, melted
  • 4 tablespoons honey
  • Crust:
  • 20 phyllo dough sheets
  • 4 tablespoons butter, melted
  • Whipped cream, to serve

Let's get Cooking...

  1. Preheat oven to 300°F.
  2. In large bowl, add cream cheese, sugar and flour. Mix at a low speed. Add eggs one at a time. Add Greek yogurt, vanilla, honey and cinnamon. Continue to mix until everything is well-combined; set aside.
  3. In a medium bowl, combine the nut filling ingredients. Set aside.
  4. Butter a 9-inch springform pan. Wrap the outside with foil.
  5. Place a sheet of phyllo dough into the bottom of the springform pan so it comes up over the edges of the pan. Brush butter all over, then add another sheet. Repeat until you've used up all of the sheets.
  6. Pour in a layer of the cheesecake filling, add the nut filling (save about 1/4 cup) and top off with the rest of the cheesecake filling. Even out the surface with your spatula.
  7. Place the springform pan in a large baking pan. Add warm water to the baking pan until it's halfway up the side of the springform pan.
  8. Bake for 50 minutes. Turn off heat and leave cheesecake in oven for 30 minutes.
  9. Remove from oven and let the cheesecake cool completely.
  10. Cut and serve cheesecake with some of the remaining nut filling and whipped cream.