Description
These Baklava Cheesecake Bars combine the rich, creamy texture of classic cheesecake with the sweet, nutty crunch of baklava. Layers of flaky phyllo crust are baked to golden perfection and topped with a luscious cream cheese filling, finished with a spiced honey nut topping. Perfect for a decadent dessert that blends Mediterranean flavors with American cheesecake tradition.
Ingredients
Scale
Phyllo Crust
- 1 package phyllo dough (about 16 oz), thawed
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Baklava Topping
- 1 1/2 cups mixed nuts (such as walnuts, pistachios, and almonds), coarsely chopped
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 tbsp ground cinnamon
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
- Layer Phyllo Dough: Lay a sheet of phyllo dough in the prepared pan and brush it with melted butter. Sprinkle with a little sugar.
- Build the Crust: Continue layering and buttering the phyllo dough sheets, using about 10-12 sheets in total to create a thick, buttery crust.
- Bake the Crust: After the final layer, bake the phyllo crust for 10-12 minutes, or until golden brown and crispy. Remove from oven and set aside to cool.
- Prepare Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy, about 3 minutes.
- Add Eggs: Incorporate eggs one at a time, beating well after each addition.
- Mix Remaining Filling Ingredients: Stir in vanilla extract, sour cream, and heavy cream until fully combined and smooth.
- Assemble Bars: Pour the cheesecake filling evenly over the cooled phyllo crust.
- Bake Cheesecake: Bake at 350°F (175°C) for 35-40 minutes, until the cheesecake is set but slightly jiggly in the center.
- Cool the Cheesecake: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight to chill completely.
- Prepare Baklava Topping: In a small bowl, combine coarsely chopped nuts, melted butter, honey, and ground cinnamon, stirring to coat evenly.
- Add Topping: Spread the nut mixture evenly over the chilled cheesecake surface.
- Serve: Slice into bars and serve chilled for a delightful crunchy and creamy dessert experience.
Notes
- Ensure phyllo dough is fully thawed before handling to prevent tearing.
- Use a sharp knife to slice bars cleanly, wiping between cuts for neat pieces.
- Store leftover bars covered in the refrigerator for up to 4 days.
- For extra flavor, toast the nuts lightly before chopping.
- If phyllo sheets vary in size, trim edges carefully to fit pan evenly.
