Skip to content
Sussex Holiday GuidebyLocal Loop
All holiday recipes

Desserts · Taste of Home

Baklava Cheesecake

Honey-sweetened cheesecake baked in a crisp phyllo crust over a layer of spiced walnuts — baklava and cheesecake in one.

Recipe adapted from Taste of Home — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.

Jump to recipe

Illustrative slice of baklava cheesecake with phyllo crust and candied walnuts

The recipe

16 servings
Prep
75 min
Cook
50 min
Total
125 min

Taste of Home lists 1 hour 15 minutes prep and 50 minutes baking, plus 1 hour cooling and overnight chilling.

Ingredients

0 of 14 checked

For the phyllo crust and walnut layer

For the filling

Equipment

  • 9-inch springform pan
  • 15x10x1-inch baking pan
  • Pastry brush
  • Electric mixer
  • Wire rack

Allergen note: Contains milk, eggs, wheat, and tree nuts (walnuts).

Instructions

  1. Layer the phyllo

    Heat the oven to 425°F. Press one phyllo sheet into a greased 9-inch springform pan, covering the bottom and sides, and brush with butter. Repeat with the rest, turning each sheet slightly so the corners fan out. Keep waiting sheets under a damp towel. Set the springform in a 15x10x1-inch pan.

  2. Add walnuts and prebake

    Toss the walnuts with the sugar and spices and scatter over the bottom of the crust. Bake 5–7 minutes, until the edges are lightly browned (the sides will puff). Cool on a rack and lower the oven to 325°F.

  3. Make the filling

    On low speed, beat the cream cheese and mascarpone until smooth. Mix in the honey, milk, and flour, then the eggs, beating only until blended. Pour into the crust and return the pan to the baking pan.

  4. Bake and chill

    Bake 50–60 minutes, until the center is nearly set. Cool on a rack 1 hour more, then refrigerate overnight, covering once fully cool. Release the rim and top with candied walnuts if you like.

Kitchen notes

  • Taste of Home variations: add orange or lemon zest to the filling, top with honey-coated chopped pistachios, or garnish with sugared cranberries and rosemary.
  • Low mixer speed keeps air out of the filling and helps prevent cracks.

Storage & make-ahead

Taste of Home: refrigerate loosely wrapped (or sliced in an airtight container) up to 1 week. Slices can be frozen up to 2–3 months, best within 1 month; the crust softens after thawing.