Description
These Baklava Cheesecake Bars combine the flaky, buttery texture of phyllo dough with a rich, creamy cheesecake filling, topped with a sweet and crunchy baklava-inspired nut mixture. Perfect for dessert lovers who enjoy the fusion of Mediterranean flavors with classic cheesecake decadence.
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 of the bars.
- Layer Phyllo Dough: Lay a sheet of phyllo dough in the prepared pan and brush it with melted butter. Sprinkle lightly with sugar. Repeat this process, layering and buttering about 10-12 sheets to build a thick, buttery crust.
- Bake Phyllo Crust: Bake the layered phyllo crust for 10-12 minutes until golden brown and crispy. Remove from oven and let cool completely.
- Make Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and creamy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until fully combined and smooth.
- Assemble and Bake Cheesecake: Pour the cheesecake filling evenly over the baked phyllo crust. Return to the oven and 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 leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then transfer to the refrigerator and chill for at least 4 hours or overnight to set completely.
- Prepare Baklava Topping: In a small bowl, combine the coarsely chopped nuts, melted butter, honey, and ground cinnamon. Mix thoroughly to coat the nuts evenly.
- Add Topping and Serve: After the cheesecake has chilled, spread the nut mixture evenly over the top. Slice into bars and serve chilled for a delicious dessert featuring crunchy, nutty baklava topping and creamy cheesecake beneath.
Notes
- Ensure phyllo dough stays covered with a damp towel while working to prevent drying out.
- You can adjust the nut combination based on preference or availability—pistachios, walnuts, and almonds work best.
- For easier slicing, dip your knife in hot water and wipe dry between cuts.
- Store leftover bars covered in the refrigerator for up to 5 days.
- Allow cheesecake to chill sufficiently for best texture and flavor.
