This Baklava Cheesecake recipe makes a beautiful centerpiece to any holiday dessert table. Flaky phyllo envelops a luscious orange-scented ricotta cheesecake filling that is finished with honey and pistachios!
Just like with my baklava sundae, or pumpkin pie this easy cheesecake recipe is a combination of two desserts I absolutely love: baklava and ricotta cheesecake. Not only does it taste divine, but the crinkly phyllo crust and bright pistachio garnish make for a real show-stopper.
When you grow up eating baklava at every family gathering like I did, you have some strong opinions about what makes the best tasting baklava — honey-soaked phyllo pastry and cinnamon-scented nuts make for a heavenly dessert. When I combined what I love about baklava with my favorite creamy, orange zest-infused ricotta cheesecake filling, this Baklava Cheesecake recipe was born!
If you’re nervous about making cheesecake, don’t worry! The foundation of this recipe is my 5-ingredient Italian Lemon Ricotta Cheesecake recipe with one minor change. I simply swapped lemon zest for orange zest in the cheesecake batter. (You just don’t mess with a great recipe that gives you an indulgent yet airy cheesecake.)
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