The Ultimate Baklava Cheesecake (Stunning New Year’s Dessert!)

Imagine the most show-stopping dessert for your New Year’s Eve celebration: a dessert that brilliantly combines two beloved classics into one unforgettable masterpiece. Picture a shatteringly crisp, buttery phyllo dough crust, layered like traditional baklava, holding a rich, impossibly creamy cheesecake filling sweetened with honey, with a hidden layer of spiced walnuts at its base. That, my friends, is the breathtaking, decadent magic of this Baklava Cheesecake. This is, without a doubt, the most elegant and impressive dessert you will make to ring in the new year.

I promise you, there is no greater baking triumph than cutting that first slice to reveal the beautiful, distinct layers. The crunch of the phyllo, the sweet spice of the walnuts, and the cool, velvety cheesecake filling create a symphony of textures and flavors that is absolutely divine. It is the perfect, sophisticated sweet to welcome a new year.

Get ready to create a dessert legend, a stunning and delicious centerpiece that will have your guests talking well into the new year.

Save

Why This Baklava Cheesecake is the Perfect Celebration Dessert

You are going to be so incredibly proud of this beautiful and unique creation. It is a true show-stopper worthy of the most special occasion. Here’s why:

• A Genius Fusion of Two Classics: It takes the best elements of baklava—flaky phyllo, nuts, and honey—and marries them with the rich, creamy decadence of a cheesecake.
• The Incredible Crispy Phyllo Crust: The layered, buttery phyllo crust is a textural masterpiece, providing a shatteringly crisp contrast to the smooth filling.
• Creamy, Honey-Sweetened Filling: Using a blend of cream cheese and mascarpone, sweetened with honey, creates a luxurious, tangy, and perfectly balanced cheesecake filling.
• A Stunning Holiday Show-Stopper: With its golden, rustic phyllo edges and creamy center, this cheesecake is breathtakingly beautiful and a guaranteed centerpiece for your New Year’s table.
• The Perfect Make-Ahead Dessert: Like all great cheesecakes, this one must be made at least a day in advance, making it the ideal, stress-free dessert for a busy party day.

Recipe Snapshot

Your Shopping List for This Masterpiece

This impressive dessert is built from two distinct, delicious components.

→ For the Crispy Phyllo Crust & Walnut Layer

• 12 sheets phyllo dough → (14×9-inch). Found in the freezer section, this is the secret to our incredible crust.
• ⅓ cup butter → Melted, for brushing between each delicate layer of phyllo.
• 1 cup finely chopped walnuts → For the spiced, hidden layer at the bottom of the cheesecake.
• ¼ cup sugar → To sweeten the walnut mixture.

→ For the Honey Cheesecake Filling

• 2 packages (8 ounces each) cream cheese → Must be fully softened to room temperature.
• 1 carton (8 ounces) mascarpone cheese → Adds an extra-rich, luxurious creaminess to the filling.
• ⅔ cup honey → The perfect, floral sweetener to complement the baklava theme.
• ¼ cup 2% milk → To create a smooth, perfect consistency.

Let’s Get Baking! Your Step-by-Step Guide

Ready to create a truly spectacular dessert? Let’s walk through it step-by-step.

Part 1: The Crispy Phyllo & Walnut Layer

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Generously grease a 9-inch springform pan.
2. Layer the Phyllo: Lay one sheet of phyllo dough in the prepared pan, pressing it onto the bottom and up the side. Let the corners overhang. Brush the sheet generously with melted butter. Layer the remaining 11 sheets on top, brushing each layer with butter and rotating the sheets slightly as you go to stagger the corners, creating a rustic, star-like edge.
3. Make the Walnut Layer: In a small bowl, mix together the finely chopped walnuts, sugar, and all the spices (cinnamon, nutmeg, allspice).
4. Par-Bake the Crust: Sprinkle the walnut mixture evenly over the bottom of the phyllo crust. Bake for 5-7 minutes, until the overhanging edges of the phyllo are just beginning to turn golden brown. The sides will puff up. Let the crust cool on a wire rack while you make the filling. Reduce the oven temperature to 325°F (160°C).

Part 2: The Creamy Honey Filling & Final Bake

5. Beat the Cheeses: In a large bowl with an electric mixer, beat the softened cream cheese and mascarpone cheese on low speed until completely smooth and free of lumps.
6. Add the Flavors: Beat in the honey, milk, and flour until just combined.
7. Add the Eggs: Add the room-temperature eggs, one at a time, beating on low speed only until each one is just blended in. Do not overmix!
8. Fill and Bake: Pour the creamy batter into the par-baked phyllo crust over the walnut layer. Bake for 50-60 minutes. The cheesecake is done when the center is almost set but still has a slight wobble.
9. Cool and Chill: Let the cheesecake cool on a wire rack for 1 hour. Then, refrigerate it overnight (at least 8 hours). This long chill is essential for the cheesecake to set up perfectly.
10. Serve: Once fully chilled, carefully remove the rim from the springform pan. If desired, garnish the top with beautiful candied walnuts before slicing and serving.

Save

Baklava Cheesecake with Phyllo Crust and Spiced Walnuts

This show-stopping Baklava Cheesecake is the perfect New Year’s dessert! It features a shatteringly crisp, buttery phyllo crust, a layer of spiced walnuts, and a rich, creamy cheesecake filling sweetened with honey. An elegant, make-ahead masterpiece.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 50 minutes mins

Total Time 11 hours hrs 5 minutes mins

Servings: 16

Course: Dessert

Cuisine: American, Greek-Inspired

Calories: 339

Ingredients Equipment Method Notes

Ingredients

  

For the Crust & Walnut Layer

• 12 sheets phyllo dough (14×9-in.)
• 1/3 cup butter melted
• 1 cup finely chopped walnuts
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

For the Filling

• 2 packages (8 ounces each) cream cheese softened
• 1 carton (8 ounces) mascarpone cheese
• 2/3 cup honey
• 1/4 cup 2% milk
• 3 tablespoons all-purpose flour
• 3 large eggs room temperature, lightly beaten
• as needed Candied walnuts optional garnish

Equipment

• 9-in. springform pan
• Electric Mixer
• Pastry brush
• Mixing Bowls

Method

 

1. Preheat oven to 425°F. Grease a 9-in. springform pan. Layer 1 sheet of phyllo dough in the pan, pressing onto the bottom and up the side; brush with melted butter. Repeat with the remaining 11 sheets, brushing each layer and rotating sheets slightly to stagger the corners.
2. In a small bowl, mix walnuts, sugar, and spices. Sprinkle this mixture over the bottom of the phyllo crust.
3. Bake for 5-7 minutes or until the phyllo edge is lightly browned. Let cool on a wire rack. Reduce oven temperature to 325°F.
4. In a large bowl, beat softened cream cheese and mascarpone on low speed until smooth. Beat in honey, milk and flour.
5. Add room temperature eggs; beat on low speed just until blended. Pour the filling into the crust over the walnut layer.
6. Bake for 50-60 minutes or until the center is almost set. Let cool on a wire rack for 1 hour.
7. Refrigerate overnight. When ready to serve, remove the rim from the pan and garnish with candied walnuts, if desired.

Notes

Keep Phyllo Damp: Phyllo dough dries out extremely quickly. While working, always keep the unused sheets covered with plastic wrap and a damp towel.

Room Temperature Dairy: For a smooth, lump-free cheesecake filling, your cream cheese, mascarpone, and eggs must be at room temperature.

Overnight Chill is Mandatory: Do not rush this step. The cheesecake needs to chill overnight to fully set its texture and flavor for clean slicing.

WiseRecipes’ Top Tips for Flawless Baklava Cheesecake

These are the non-negotiable rules for a perfect, show-stopping result.

1. Keep Your Phyllo Covered. Phyllo dough dries out incredibly fast. While you are working, always keep the sheets you aren’t using covered with a piece of plastic wrap and a slightly damp kitchen towel.
2. Room Temperature Ingredients are ESSENTIAL. This is the golden rule of cheesecake. The cream cheese, mascarpone, and eggs must all be at room temperature to ensure a smooth, creamy, lump-free batter.
3. Don’t Overbeat After Adding Eggs. Once you add the eggs, mix on the absolute lowest speed and only until they disappear into the batter. Overbeating incorporates too much air, which causes the cheesecake to puff up and then crack as it cools.
4. Don’t Be Afraid of the Jiggle. The cheesecake is perfectly baked when the edges are set, but the very center (a 2- to 3-inch circle) still wobbles like Jell-O when you gently nudge the pan. It will finish setting as it cools.
5. The Overnight Chill is Mandatory. I can’t stress this enough. This is not a dessert you can rush. The long, uninterrupted chill in the refrigerator is what allows the cheesecake to fully set its texture, develop its rich flavor, and slice cleanly.

FAQs: Your Baklava Cheesecake Questions, Answered!

My phyllo dough keeps tearing! What should I do?

Don’t panic! Phyllo is very delicate. First, make sure it’s fully thawed according to the package directions. Second, keep it covered with a damp cloth as you work. If a sheet tears as you’re layering, it’s okay! Just patch it up and brush it with butter. The many layers are very forgiving.

Can I use all cream cheese instead of mascarpone?

You can. If you can’t find mascarpone, you can substitute it with an equal amount of full-fat cream cheese. The mascarpone just adds an extra layer of richness and a slightly sweeter, less tangy flavor that is truly luxurious.

Can I make this in a regular pie plate?

It’s not recommended. A springform pan, with its removable sides, is essential for cleanly releasing a tall, delicate cheesecake like this without having to invert it and destroy the beautiful phyllo crust.

How do I make candied walnuts for the garnish?

It’s easy! In a small saucepan, combine about ½ cup of walnut halves with ¼ cup of sugar and 2 tablespoons of water. Cook over medium heat, stirring constantly, until the sugar dissolves and then crystallizes on the nuts. Spread them on parchment paper to cool.

Final Thoughts: Your Most Spectacular New Year’s Dessert

There is no dessert more worthy of a grand celebration than this Baklava Cheesecake. It’s a true masterpiece of flavor and texture, a project that is as rewarding to make as it is to eat. It’s the perfect, decadent, and unforgettable way to say goodbye to the old year and hello to the new. I hope it brings a sense of wonder and a whole lot of delicious joy to your celebration. Happy New Year!