Description
This Baklava and Cheesecake recipe masterfully combines the flaky, nutty layers of traditional baklava with the creamy, rich texture of classic cheesecake. Featuring a buttery graham cracker crust, layers of phyllo dough with spiced walnuts and pistachios, and a luscious cream cheese filling, topped with a fragrant honey-lemon syrup, this dessert offers a delightful Mediterranean-inspired fusion perfect for any special occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 8 tablespoons melted butter
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt or sour cream
Nut Layers
- 1 1/2 cups finely chopped walnuts
- 1/2 cup finely chopped pistachios
- 1 teaspoon ground cinnamon
Phyllo Layers
- 8 sheets phyllo dough, cut into quarters
- 4 tablespoons melted butter for brushing
Honey Syrup
- 1/2 cup honey
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- Prepare the crust: Preheat the oven to 325°F. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool completely.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add eggs one at a time, blending well after each addition. Stir in the vanilla extract and Greek yogurt until fully combined and silky.
- Prepare nut mixture: In a separate bowl, mix finely chopped walnuts, pistachios, and ground cinnamon. Set this mixture aside.
- Layer phyllo and nuts: Over the cooled crust, layer four sheets of phyllo dough, brushing each sheet generously with melted butter. Sprinkle half of the nut mixture evenly over the phyllo. Repeat layering with the remaining four phyllo sheets, each brushed with butter, then top with the remaining nuts.
- Assemble and bake: Pour the cheesecake batter evenly over the layered nuts and phyllo sheets. Bake in the preheated oven for 55 to 65 minutes, until the center is nearly set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool slowly inside the oven for 1 hour. Afterward, chill it in the refrigerator for at least 4 hours to set completely.
- Prepare honey syrup: In a small saucepan, combine honey, water, and lemon juice. Simmer gently for 5 minutes until slightly thickened, then remove from heat and allow to cool.
- Serve: Once the cheesecake is fully chilled, drizzle the cooled honey syrup over the top. Slice and serve, optionally garnishing with toasted chopped nuts for extra crunch.
Notes
- For extra crunch, sprinkle a few toasted chopped nuts on top just before serving.
- This cheesecake tastes even better the next day as the flavors meld and deepen.
- Ensure the phyllo dough is kept covered with a damp cloth while layering to prevent drying out.
- Use a water bath if desired to prevent cracking, although the softer center helps keep it moist.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
