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Baklava Cheesecake 2

Baklava Cheesecake

All the flavors of regular baklava baked into a deliciously creamy Baklava Cheesecake.



  • 1 (12-ounce) package sugar cookies, finely crumbled
  • 1/2 cup butter, softened


  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 eggs


  • 1 cup walnuts, chopped
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1/2 teaspoon cinnamon


  • 15 sheets Athens 9" x 14" Fillo Dough, thawed
  • 1/2 cup butter, melted


  • 1/2 cup light corn syrup, heated


  1. Crust: Combine cookie crumbs and butter with fork. Press crumbs on bottom and up sides of 9" springform pan.
  2. Filling: In large bowl, beat cream cheese and sugar on high speed for about 10 minutes until fluffy.
  3. Add lemon juice, vanilla and eggs, one at a time. Beat until smooth. Pour into springform pan.
  4. Baklava: Combine walnuts, sugar, butter and cinnamon in bowl.
  5. Filo: To cut fillo sheets into 9-inch rounds, cut a pattern out of wax paper that is 9" round, and fold in half. Fold 15 fillo sheets in half so short ends meet. Place the straight edge of the wax paper round on the folded edge of the fillo. Cut the fillo following the pattern. Layer and butter 5 sheets and place on cheesecake filling. Spread the walnut mixture over the fillo. Layer and butter another 5 sheets of fillo including top layer and place on top of walnut mixture. Layer and butter another 5 sheets, lightly score into 10 equal sections without cutting all the way to center or outer edge. Place on top of cheesecake. Trim fillo rounds to fit pan, if needed.
  6. Bake in preheated 325 degrees F oven for 1 1/2 hours or until golden brown.
  7. Syrup: Slowly spoon warm syrup over cheesecake to avoid runoff. Cool to room temperature.
  8. Refrigerate for 6 to 12 hours before slicing.

Prep Time: 50 Min | Cook Time: 1 Hour 30 Min | Yield: 10 servings

Recipe used with permission from Athens Foods. This phyllo recipe and hundreds more can be found at