Description
These Baklava Cheesecake Bars combine the flaky, buttery layers of phyllo dough with a rich and creamy cheesecake filling, topped with a sweet and crunchy baklava-inspired nut mixture. Perfect for dessert lovers seeking a decadent treat that merges Middle Eastern and classic American flavors.
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 the oven and set aside to cool while you prepare the cheesecake filling.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition.
- Incorporate Flavors: Stir in the vanilla extract, sour cream, and heavy cream until smooth and well combined.
- Assemble the Bars: Pour the cheesecake filling over the baked phyllo crust, spreading it evenly.
- Bake the Cheesecake: Bake at 350°F (175°C) for 35-40 minutes, or until the cheesecake is set and slightly jiggly in the center.
- Cool the Cheesecake: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then transfer it to the fridge to chill for at least 4 hours, or overnight.
- Prepare Baklava Topping: In a small bowl, combine the coarsely chopped nuts, melted butter, honey, and ground cinnamon. Stir to coat the nuts evenly.
- Add Topping: After the cheesecake has chilled, evenly distribute the nut mixture over the top of the cheesecake.
- Serve: Slice the cheesecake into bars and serve chilled. The baklava topping adds a delicious crunch and sweetness to the creamy cheesecake filling, making these bars a perfect treat!
Notes
- Make sure to thaw the phyllo dough completely before using to prevent tearing.
- Brush the phyllo sheets gently with butter to avoid breaking the delicate layers.
- The cheesecake is best when chilled overnight for optimal texture and flavor.
- You can substitute nuts based on preference, but walnuts, pistachios, and almonds offer the classic baklava flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
