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This Baklava Cheesecake is such a fun twist on the traditional Greek dessert. With all the flavors of cinnamon, honey and walnuts, it’s a fun way to mix together two delicious desserts into one!
So if you follow on instagram or twitter, you may have noticed that I was at a food blogging conference over the weekend. It was a ton of fun! It was great to see old friends and meet new ones, and of course I always learn so much and leave feeling renewed.
Well normally hotel sleeping is all good for me but this weekend I struggled a bit. See I wake up regularly at night to go to the bathroom. At least once, often twice. It’s annoying, but true. Well this weekend that didn’t go so well for me. There was a little piece of wall that you had to walk around to get from the beds to the bathroom and one night when I was walking back to my bed, I left the bathroom, tried to avoid the wall…and walked straight into it. Like face planted in the wall. #fail
So the next night when I woke up and was going back to bed from the bathroom, I tried to avoid the wall by leaving plenty of space. Too bad there was luggage on the floor. Guess who walked right into it and fell over completely, landing on all fours and sounded a bit like a dying animal? That’s right. This girl. A shining moment, my friends. Hotel nighttime bathroom trips and I did not get along this weekend. Fortunately I survived.
Please tell me I’m not the only one who’s had this problem. 🙂
Baklava is one of those desserts that I didn’t grow up on but as an adult I’m definitely a fan. I tried it for the first time a few years ago and totally fell in love. The honey and cinnamon is totally up my alley.
Shortly after trying it for the fist time, I turned it into a Baklava Poke Cake. And since I love taking some of my favorite desserts and creating fun twists of them, I’ve now got a cheesecake version for you.
To start, I used phyllo dough for the crust. It’s the same stuff that’s used in actual baklava, so I thought it’d be fun to incorporate it. Plus, having it stick up over the edges of the cheesecake is kinda nifty and pretty. I totally dig it, but if you’d rather not go through the trouble I totally understand. You could replace it with your favorite kind of cheesecake crust – perhaps graham crackers or vanilla wafers. Another option would be to use the phyllo dough sheets, but not have them stick up over the edge of the pan.
Making the crust is not actually hard, but it is a bit time consuming. Much like when making baklava, the sheets of phyllo dough are layered with melted butter. The trick with phyllo dough is to keep it from drying out while you are working with it. You want to keep a damp cloth over the rolled out dough. Grab one piece of the dough at a time and add it to the cheesecake pan, being sure to spread a little melted butter between each piece. The dough sheets aren’t individually big enough to fully cover the pan, but you can use a few to get full coverage, add some melted butter and then add another layer with a few more sheets. To keep the phyllo from over-baking, it isn’t pre-baked.
The filling of the cheesecake is your standard cheesecake with a bunch of baklava walnut filling in the middle. It’s a simple mixture – walnuts, cinnamon, melted butter and honey. Those are all tossed together and added to the middle of the cheesecake.
Once the cheesecake is baked and cooled, it’s topped with a little whipped cream and a little more walnut filling. That really is the best part of baklava in my opinion, so it isn’t lacking at all from this cheesecake. You’ll want to handle the cheesecake with a bit of care once it’s baked, since the phyllo dough is pretty thin and can break easily.
If you love baklava, this cheesecake should be a hit! It’s got all the essential flavors and really isn’t hard to make. Yay for twists on classics!
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A fun twist on the traditional Greek dessert. With all the flavors of cinnamon, honey and walnuts.
- 4 tbsp butter, melted
- Phyllo dough (about 20 sheets)
- 2 8-ounce packages cream cheese, softened
- 2/3 cup sugar
- 2 tbsp all purpose flour
- 3 eggs
- 2/3 cup sour cream
- 6 tbsp honey
- 1 1/2 tsp ground cinnamon
WALNUT FILLING AND TOPPING
- 3 3/4 cups finely chopped walnuts
- 3 tsp cinnamon
- 6 tbsp butter, melted
- 10 tbsp honey