Baklava Cheesecake

Baklava Cheesecake

Baklava cheesecake combines the rich, creamy texture of cheesecake with the sweet, nutty flavors of traditional baklava. To make this decadent dessert, start with a base layer of buttery, flaky phyllo dough, followed by a creamy cheesecake filling infused with hints of cinnamon and honey.

🔸Ingredients🔸

1 cup crushed pistachios
1 cup chopped walnuts
1/4 cup sugar
1 teaspoon ground cinnamon
1 package filo dough, thawed
3/4 cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup honey
1/4 cup of water
2 tablespoons lemon juice

🔹Directions🔹

Preheat oven to 350°F (175°C).
Mix pistachios, walnuts, 1/4 cup sugar and cinnamon in a bowl.  Step aside.
Unroll the filo dough and cover with a damp cloth to prevent it from drying out.  Place two sheets of phyllo on the bottom of a greased 9-inch skillet, brushing each layer with melted butter.  Sprinkle a thin layer of nut mixture on top.  Repeat layers with phylo, butter and nut mixture until all but two of the phyllo sheets and some nuts are used.

In a large bowl, beat cream cheese and 1 cup sugar until smooth.  Add eggs, one at a time, then stir in vanilla.  Pour over the filo crust in the pan.
Bake for 50-60 minutes, or until the center is almost set.  Great on a wire shelf.

Combine honey, water and lemon juice in a small saucepan.  Bring to a boil, then simmer for about 2 minutes.  Pour over the cooled cheesecake.

Relax for at least 4 hours.  Garnish with the remaining walnuts and crumbled filo pastry before serving.
Preparation time: 30 minutes |  Cooking Time: 1 hour |  Total time: 5 hours (including cooling)

Kcal: 450 kcal |  Servings: 12 servings