Description
Baklava Cheesecake Bars combine the rich, creamy texture of classic cheesecake with the crispy, buttery layers and spiced nutty topping of traditional baklava. Featuring a phyllo dough crust baked to golden perfection, a smooth cheesecake filling, and a sweet honey-cinnamon nut topping, these bars offer a delightful fusion of flavors and textures perfect for dessert lovers.
Ingredients
Scale
Phyllo Dough 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.
- Continue Layering: Continue layering and buttering the phyllo dough sheets, using about 10-12 sheets in total to create a thick, buttery crust.
- Bake Phyllo 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.
- Combine Additional Ingredients: Stir in the vanilla extract, sour cream, and heavy cream until smooth and well combined.
- Assemble Cheesecake Bars: Pour the cheesecake filling over the baked phyllo crust, spreading it evenly.
- Bake Cheesecake: Bake at 350°F (175°C) for 35-40 minutes, or until the cheesecake is set and slightly jiggly in the center.
- Cool 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 to Cheesecake: 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 handle the phyllo dough gently and keep it covered with a damp towel when not in use to prevent drying out.
- You can use a mix of walnuts, pistachios, and almonds for the topping to enhance the nutty flavor.
- Allowing the cheesecake to cool slowly in the oven prevents cracking.
- The bars are best served chilled but can be left at room temperature for 15-20 minutes before serving for a softer texture.
- Store leftovers covered in the refrigerator for up to 4 days.
