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Baklava Cheesecake

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Makes: 1 9-inch cheesecake


  • 9 inch springform pan
  • food processor



  • 1.5 cups graham cracker crumbs
  • 1/3 cup brown sugar, packed
  • 1/3 cup melted unsalted butter
  • 1/2 tsp ground cinnamon

Cheesecake (adapted from www.joyofbaking.com)

  • 32 ounces cream cheese, room temperature (4 bricks of cream cheese)
  • 1 cup granulated white sugar
  • 3 Tbsp all purpose flour
  • 5 large eggs room temperature
  • 1/3 cup heavy whipping cream
  • 1 tsp vanilla extract


  • 1/2 cup melted unsalted butter
  • 1/4 cup granulated white sugar
  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 1 tsp ground cinnamon
  • 12 phyllo pastry sheets
  • 1/2 cup melted unsalted butter, keep this separate - do NOT add to nut mixture

Baklava Syrup

  • 1 cup water
  • 1 cup sugar
  • 3 Tbsp honey
  • 1 tsp lemon juice
  • 1 cinnamon stick
  • 1 cardamom


For the crust

  • In a medium bowl, mix together graham cracker crumbs, brown sugar, melted butter and cinnamon. Press the mixture into the bottom of a 9-inch springform pan and 1 inch up the sides. Cover pan with plastic wrap and refrigerate.

For the nut mixture

  • In a small food processor, add melted butter, white sugar, almonds, walnuts, and ground cinnamon. Pulse 5-6 times or until a course mixture forms. Set aside.

For the baklava

  • On a clean surface, place 12 phyllo pastry sheets. Use your 9-inch springform pan and press it on top of the phyllo pastry sheets. Using a sharp knife, cut around the pan, ensuring you cut through all 12 layers. Remove excess trimmings. Lift springform pan and cover circle phyllo pastry sheets with a damp paper towel to prevent it from drying out.
  • On a parchment paper, place one phyllo sheet circle and brush it with melted butter. Repeat with 3 more phyllo sheets. After 4 phyllo sheets, spoon and spread half of the nut mixture. Place 4 more phyllo sheets on top with melted butter brushed on between the sheets. Spoon the remaining nut mixture on and spread to create an even layer. Finish with final 4 phyllo sheets, brushing melted butter between each sheet. Brush the top layer with melted butter. Using a pizza cutter, cut into 16 even pieces (like a pie), ensuring you don't cut all the way through all of the layers. Set aside.

For the cheesecake

  • Preheat oven to 350°F. In a large bowl, use a hand mixer to beat cream cheese, sugar, and flour until smooth. Scrape the sides of the bowl to ensure mixture is evenly combined. Add the eggs one at a time, beating after each addition. Scrape the sides of the bowl. Add the whipping cream and vanilla extract and beat until combined. Remove the crust from the refrigerator and pour in the filling. Place the springform pan on a large baking sheet.

To assemble

  • Using both hands, lift baklava round and place in springform pan on top of raw cheesecake mixture. Place springform pan with the large baking sheet in the preheated oven. Bake for 1 hour and 15 minutes.

For the syrup

  • In a medium saucepan, bring to a boil water, sugar, honey, lemon juice, cinnamon stick, and cardamom. Lower heat to medium and cook for about 10 minutes or until the syrup thickens slightly. Stir continuously and scrap the sides.

To serve

  • Once cheesecake is baked, remove from oven and pour about 5 Tablespoons of syrup over the cheesecake. Refrigerate excess syrup in an airtight container. Using a sharp knife, run around the border of the cheesecake. Let cheesecake cool completely at room temperature. Cover with plastic wrap and refrigerate overnight.
  • When serving, cut around the border of the cheesecake again and remove springform pan ring. Serve with baklava syrup on the side.


If you make this recipe, don't forget to share a picture and tag me @NutritionbyNaz on Instagram or Twitter!
Course: Dessert
Cuisine: American Inspired, Fusion, Middle Eastern Inspired
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