stack of baklava cheesecake bars

Baklava Cheesecake

Prep Time 30 minutes
Cook Time 30 minutes
cooling time 3 hours
Total Time 4 hours
Servings 36 servings
Author Holly Nilsson
Course Dessert
Cuisine American
A creamy cheesecake base topped with walnuts, and buttery canned crescent roll dough and a honey glaze.


  • 2 cans Pillsbury™ refrigerated crescent 8 oz each
  • 16 oz cream cheese softened
  • 1 1/2 cups sugar
  • 1/2 teaspoon grated lemon peel
  • 2 cups walnuts finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey
  • 1 teaspoon fresh lemon juice


  • Preheat oven to 350°. Unroll 1 can of crescent dough and place into an ungreased 9x13 pan.
  • Beat beat cream cheese, 1 cup sugar and lemon peel on medium speed until fluffy. Spread over prepared dough and set aside.
  • Combine walnuts, remaining 1/2 cup sugar and cinnamon in a small bowl. Sprinkle over cream cheese.
  • Place second crescent dough sheet over the first covering the filling.
  • Combine lemon juice and honey. Brush over dough.
  • Bake 30 to 35 minutes or until lightly browned. Cool 20 at least minutes.
  • Refrigerate about 3 hours or overnight. Slice and serve.

Nutrition Information

Calories: 147, Carbohydrates: 14g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 90mg, Potassium: 47mg, Fiber: 1g, Sugar: 11g, Vitamin A: 169IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg