Description
This Baklava and Cheesecake recipe is a delightful fusion dessert combining the rich, creamy texture of classic cheesecake with the flaky, nutty layers of traditional baklava. Featuring layers of phyllo dough, walnuts, pistachios, and a cinnamon-spiced syrup poured over a cream cheese filling, this Mediterranean-American dessert offers a unique and indulgent treat perfect for special occasions or impressive entertaining.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Baklava Layers:
- 1 cup finely chopped walnuts
- 1/2 cup finely chopped pistachios
- 1/2 teaspoon ground cinnamon
- 8 sheets phyllo dough, thawed
- 1/4 cup melted butter, for brushing
For the Syrup:
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 cinnamon stick
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
- Make the cheesecake filling: In a separate large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, thoroughly mixing after each addition. Stir in the vanilla extract and sour cream until fully combined, creating a smooth cheesecake batter.
- Mix the nut filling: In another bowl, combine the finely chopped walnuts, pistachios, and ground cinnamon. This nut mixture will add the signature baklava flavor and texture between cheesecake layers.
- Assemble the baklava layers: Lay 4 sheets of phyllo dough over the baked and cooled crust, brushing each sheet lightly with melted butter to ensure crispness and golden color. Evenly sprinkle half of the nut mixture over the phyllo sheets.
- Add the first cheesecake layer: Pour half of the prepared cheesecake filling over the nut layer and gently spread it out to cover evenly.
- Repeat layering: Place the remaining 4 sheets of phyllo dough on top, again brushing each with melted butter. Sprinkle the remaining nut mixture over these sheets, then pour the rest of the cheesecake filling on top, smoothing it evenly.
- Bake the cheesecake: Bake the assembled cheesecake in the preheated oven for 60 to 70 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, allowing it to fully set and chill before serving.
- Prepare the syrup: While the cheesecake chills, combine honey, water, granulated sugar, lemon juice, and the cinnamon stick in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Remove the cinnamon stick and let the syrup cool to room temperature.
- Finish and serve: Once the cheesecake is completely chilled, pour the cooled syrup evenly over the top layer. Slice into 12 pieces and serve, enjoying the luscious combination of creamy cheesecake and crisp, nutty baklava layers.
Notes
- Keep the phyllo dough covered with a damp towel when assembling to prevent it from drying out and becoming brittle.
- You can substitute walnuts and pistachios with pecans or almonds according to your preference or availability.
