Baklava Cheesecake

Honey cheesecake topped with baklava filling and surrounded by flaking phyllo dough.



  • 1 cup crushed shortbread cookies
  • 12 tbsp unsalted butter, melted (separated)
  • 12-20 sheets phyllo dough


  • 16 oz cream cheese
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 cups Greek yogurt (full fat, plain)
  • 5 tbsp honey
  • 2 tsp ground cinnamon
  • 1/2 tsp rose water
  • 1/2 tsp orange blossom water


  • 5 oz walnuts (roasted)
  • 3/4 cup water
  • 1/2 cup honey
  • 1/2 cup granulated sugar



  1. In a large saucepan, combine all the ingredients except the roasted walnuts

  2. Bring to a boil, and let cook for ~20 minutes until it thickens

  3. Let cool for 15min

  4. Stir in walnuts

  5. Let cool completely to room temperature

Cheesecake Crust

  1. Preheat oven to 325°F

  2. In a bowl, combine crushed cookies and 4tbsp of melted butter

  3. Press into the bottom of a 9" springform pan

  4. Bake for 5min

  5. One sheet at a time, butter and fold a sheet of phyllo dough in half twice. (Butter, fold, butter, fold)

  6. Place phyllo in a circular pattern around the sprinform pan so that a small amount sticks up over the top

Baklava Cheesecake

  1. Preheat oven to 325°F

  2. Mix together cream cheese and sugar until fully combined

  3. Beat in eggs, one at a time

  4. Mix in Greek yogurt

  5. Mix in honey, cinnamon, rose water, and orange blossom water

  6. Pour into the prepared crust

  7. Bake (placing the springform on top of a baking sheet to catch runaway butter) for ~2hrs or until firm with a slight jiggle at the center

  8. Let the cheesecake cool to room temperature

  9. Cover top with the prepared topping

  10. Chill for 3hrs before serving