Cheesecake Baklava
Indulge in the luxurious fusion of rich, creamy cheesecake and the nutty, flaky decadence of traditional baklava with this Cheesecake Baklava recipe. Perfectly balancing creamy layers of sweetened cream cheese with the crunch of pistachios and walnuts, this dessert is encased in buttery layers of delicate phyllo dough. A generous drizzle of warm honey syrup infused with a hint of lemon ties everything together, creating a dessert that's both irresistible and unforgettable. Ideal for special occasions or when you simply want to wow your guests, this layered masterpiece offers a delightful combination of textures and flavors in every slice. Whether served on its own or with a dollop of whipped cream, Cheesecake Baklava is the ultimate dessert for lovers of innovation and tradition alike.
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 1.5 cups Sugar
- 2 tsp Vanilla extract
- 3 large Eggs
- 16 sheets Phyllo dough sheets
- 1 cup Unsalted butter, melted
- 1 cup Pistachios, chopped
- 1 cup Walnuts, chopped
- 1 cup Honey
- 0.5 cup Water
- 2 tsp Lemon juice
- 1 tsp Cinnamon
- 0.25 tsp Salt
Instructions
Preheat your oven to 325°F (165°C). Grease a 9x13-inch baking pan lightly with butter or nonstick spray.
In a large mixing bowl, beat together the cream cheese and 1 cup of sugar until smooth and creamy.
Add the vanilla extract and eggs to the cream cheese mixture, one at a time, beating until fully combined after each addition. Set aside.
In a small bowl, combine the chopped pistachios, walnuts, remaining 0.5 cup sugar, cinnamon, and salt. Mix well and set aside.
Unroll the phyllo dough sheets and keep them covered with a damp towel to prevent them from drying out. Place one sheet of phyllo in the prepared pan, then brush it lightly with melted butter. Repeat this process with 7 more sheets, brushing each with butter before layering the next.
Spread half of the nut mixture evenly over the phyllo layers.
Layer 4 more sheets of phyllo dough on top of the nut mixture, brushing each with melted butter.
Pour the cheesecake batter over the top of the phyllo and nut layers, spreading it evenly.
Add the remaining nut mixture on top of the cheesecake batter.
Finish with the remaining 4 phyllo sheets, layering and brushing each sheet with melted butter.
Using a sharp knife, score the top layers of the phyllo into diamond-shaped or square portions. Be careful to only cut through the top layers without cutting all the way through to the filling.
Bake for 50-60 minutes, or until the top is golden brown and crispy.
While the baklava is baking, prepare the honey syrup. In a small saucepan, combine the honey, water, and lemon juice. Bring to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes. Remove from heat and let cool slightly.
Once the baklava is out of the oven, immediately pour the warm honey syrup evenly over the top, ensuring it seeps into all the layers.
Let the baklava cheesecake cool completely in the pan, then slice along the scored lines before serving.
Nutrition Facts
Calories |
8064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 527.0 g | 676% | |
| Saturated Fat | 234.2 g | 1171% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 1533 mg | 511% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 757.4 g | 275% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 529.1 g | ||
| Protein | 126.2 g | 252% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 870 mg | 67% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
