How long does it take to make Baklava Cheesecake?

About 1 hour 20 minutes in total: 30 minutes of prep and 50 minutes of cooking.

How many servings does this Baklava Cheesecake recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Baklava Cheesecake recipe come from?

It was shared by Connie Homayed Kazan on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Baklava Cheesecake Recipe

Name: Baklava Cheesecake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 340 g pistachios; 1 tbsp ghee; 390 ml honey; 0.5 package phyllo dough; 0.25 cup walnuts; 454 g cream cheese; 2 eggs; 1 tsp vanilla extract; 120 ml water; 1 tsp rose water; 120 ml honey; 240 ml honey

A decadent fusion of flaky phyllo, nutty pistachios, and rich cream cheese, finished with a fragrant rose‑honey glaze—sweet, buttery, and irresistibly crunchy.

Recipe by Connie Homayed Kazan· Structured by ReelsMeals

From: Facebook(view original)

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Prep Time

30 min

Cook Time

50 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 20 min estimated total time for 8 servings.

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Dessert Cheesecake Baklava Easy

Ingredients

12 oz pistachios
1 tbsp ghee
0.5 package phyllo dough
1/4 cup walnuts

Cheesecake Filling

1 lb cream cheese
2 eggs
1 tsp vanilla extract
0.51 cup honey

Rose‑Honey Syrup

1 cup honey
0.51 cup water
1 tsp rose water

Instructions

1
Preheat the oven to 350°F (347°F).
2
In a food processor, combine pistachios, ghee, and honey; process until finely chopped. If you don’t have a processor, finely chop the walnuts and mix all ingredients together in a bowl.
3
Brush a greased 8‑inch springform pan with melted ghee and layer four sheets of phyllo dough, brushing each sheet with melted ghee before adding the next.
4
Spread the pistachio‑nut mixture evenly over the layered phyllo, reserving about 1/4 cup of nuts for later.
5
In a stand mixer, beat the cream cheese until fluffy. Add honey, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6
Pour the cheesecake batter over the nut‑phyllo layer, smoothing the top.
7
Top with the remaining chopped walnuts, brush with melted ghee, and add the remaining phyllo sheets, brushing each with ghee.
8
Bake for 45–50 minutes, until the cheesecake is set and the phyllo is golden brown.
9
Allow the cake to cool to room temperature, then refrigerate for at least 4 hours or overnight.
10
While the cheesecake chills, make the rose‑honey syrup: combine 1 cup honey, 1/2 cup water, and 1 tsp rose water in a small saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat and let cool.
11
When the cheesecake is fully chilled, drizzle the cooled rose‑honey syrup over the top and serve.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Brush each phyllo sheet

Brush each phyllo sheet with melted ghee before adding the next layer.

Reserve nuts for topping

Set aside about 1/4 cup of the pistachio‑nut mixture to sprinkle on top before the final bake.

Cool before refrigerating

Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours.

Simmer syrup precisely

Simmer the rose‑honey syrup for 15 minutes, then let it cool before drizzling over the chilled cheesecake.

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