Baklava Cheesecake

This baklava cheesecake is made extra special with the addition of Rodelle’s vanilla paste, honey, Greek yogurt, and nuts. First, the phyllo dough is made into the flakiest crust. Then the fluffy filling is mixed together, the honey and pistachios are added to the top, and it’s refrigerated overnight. Easy as pie (well, cheesecake). The crunchy, flaky crust combined with the fluffy, flavorful filling makes for the perfect dessert when you’re looking for something a little different. It’s a real showstopper of a dessert!

  • Medium
  • 60 mins
  • 14 servings
Baklava vanilla honey pistachio cheesecake on neutral background
Baklava vanilla honey pistachio cheesecake sliced on white plates on neutral background Baklava vanilla honey pistachio cheesecake on neutral background Baklava vanilla honey pistachio cheesecake sliced on white plates on neutral background
Ingredients

For the phyllo crust

  • 20 sheets phyllo pastry
  • ½ tsp cinnamon
  • 1.5 Tbsp (19 g) granulated sugar
  • ½ cup (58 g) walnuts, finely chopped & toasted
  • 3 Tbsp (42 g) butter, melted

For the filling

  • 1 cup (240g) heavy cream
  • 3 8-oz packages (680 g) cream cheese
  • ½ cup (170 g) honey
  • ½ cup (127 g) Greek yogurt
  • 1 Tbsp Rodelle Vanilla Paste
  • ¼ cup (20 g) confectioners’ sugar
  • 1 tsp ground cinnamon
  • ¾ tsp ground cloves

For the topping

  • ½ cup (170 g) honey
  • ½ cup (56 g) pistachios, chopped
Uses
Occasions
Directions

For the Crust

  1. Preheat an oven to 350 F. Grease a 9” springform pan. Cut out a circle of parchment paper and place in the bottom of the pan. You'll want a small amount of overlap but not a lot.
  2. Place 1 sheet of phyllo dough in the bottom of the pan, then spread 3 sheets out to cover the sides, leaving some overhang. Repeat with 4 more sheets for 2 layers.
  3. Mix the cinnamon and sugar together in a small bowl.
  4. Brush the top layer with melted butter, then sprinkle with ¼ of the cinnamon sugar mixture. Top with ¼ of the toasted walnuts
  5. Repeat step 2-4 until all the phyllo dough is in the pan and there are 5 layers. Brush with butter.
  6. Bake for 15-20 minutes or until golden brown all over. Watch the crust and tent with foil to prevent burning.
  7. While the crust is cooling, start on the filling.

For the Filling

  1. Using a stand mixer with a whisk attachment, beat the whipped cream until it reaches stiff peaks, about 4-5 minutes. Transfer to a clean bowl.
  2. Using the stand mixer with a whisk attachment, beat the cream cheese until smooth.
  3. Beat in the honey, yogurt, and Rodelle Vanilla Paste until combined.
  4. Beat in the confectioners’ sugar, cinnamon, and cloves until fully combined.
  5. Gently fold the whipped cream into the cream cheese mixture.
  6. Pour the filling into the cooled phyllo crust and spread evenly.

For the Topping

  1. Microwave the honey in a microwave safe bowl for 10 seconds. Slowly pour over the top of the cheesecake to cover the top.
  2. Sprinkle chopped pistachios around the edge of the cheesecake.
  3. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  4. Release from the pan, cut, and serve.

Notes:

  1. Buy the pre-baked mini phyllo shells and fill with the filling, instead of making the crust. Super easy, portable, and party ready!
  2. This recipe was created for Rodelle by Claire Voiss, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.