Baklava Cheesecake Fusion
This Baklava Cheesecake Fusion combines the creamy richness of cheesecake with the nutty, honey-soaked layers of traditional baklava. It’s a show-stopping dessert with a delightful blend of flavors and textures!
Equipment
- 9-inch springform pan for baking cheesecake
- Pastry Brush for brushing phyllo dough with butter
- Oven preheated to 325°F
- Food processor for chopping nuts
- Saucepan for making honey syrup
Ingredients
- 1 package phyllo dough thawed (16 oz)
- 1 cup unsalted butter melted, for brushing phyllo layers
- 2 cups mixed nuts walnuts, pistachios, and almonds, finely chopped
- 1 tsp ground cinnamon
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 cup Greek yogurt
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup honey for syrup
- 1/2 cup water
- 1 tbsp lemon juice freshly squeezed
Instructions
- Brush a 9-inch springform pan with melted butter. Layer 8 sheets of phyllo dough, brushing each with butter and gently pressing into the pan.
- Mix chopped nuts and cinnamon in a bowl. Sprinkle a layer of the nut mixture over the phyllo crust.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add Greek yogurt, eggs, and vanilla extract, mixing until well combined. Pour over the nut layer.
- Bake at 325°F (165°C) for 60 minutes or until the cheesecake is set but slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours.
- In a saucepan, combine honey, water, and lemon juice. Bring to a boil, then simmer for 5 minutes. Let cool slightly before drizzling over the cheesecake.
- Garnish with additional chopped nuts and a drizzle of honey syrup. Slice and serve!
Tried this recipe?Let us know how it was!