Description
This Baklava and Cheesecake fusion dessert combines the rich creaminess of classic American cheesecake with the nutty, honey-soaked layering of traditional Mediterranean baklava. Featuring a crunchy graham cracker crust, layers of spiced walnuts and pistachios, and delicate phyllo dough brushed with butter, baked to perfection and topped with a warm honey syrup, this dessert offers a delightful balance of textures and flavors that is sure to impress.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
Cheesecake Filling
- 3 (8-ounce) packages cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Nut Mixture
- 1 cup chopped walnuts
- 1 cup chopped pistachios
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Phyllo Layer
- 10 sheets phyllo dough (thawed)
- 1/4 cup melted butter (for brushing phyllo)
Honey Syrup
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon lemon juice
Instructions
- Prepare Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar until well mixed. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake the crust for 10 minutes, then remove and let it cool completely.
- Make Cheesecake Batter: In a large bowl, beat the softened cream cheese with 3/4 cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and sour cream until just combined.
- Layer Batter and Nuts: Pour half of the cheesecake batter evenly over the cooled crust. In a separate bowl, mix together the chopped walnuts, pistachios, cinnamon, and cloves. Sprinkle half of this nut mixture over the batter layer. Carefully pour the remaining cheesecake batter on top, followed by the remaining nut mixture spread evenly over the surface.
- Add Phyllo Layers: Lay 5 sheets of phyllo dough over the top of the cheesecake, brushing each sheet generously with melted butter before adding the next. This creates a buttery, flaky top layer that complements the cheesecake beneath.
- Bake the Cheesecake: Place the assembled cheesecake in the oven and bake for 60 to 70 minutes, or until the center is just set and a toothpick inserted near the middle comes out mostly clean. Remove from oven and allow the cheesecake to cool completely at room temperature.
- Chill the Dessert: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and the flavors to meld together beautifully.
- Prepare Honey Syrup: In a small saucepan, combine honey, water, and lemon juice. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally. Remove from heat and let the syrup cool slightly.
- Serve: Before serving, pour the warm honey syrup evenly over the chilled cheesecake. Cut into slices and enjoy the luxurious blend of creamy cheesecake and baklava textures.
Notes
- You can substitute the graham cracker crust with a traditional phyllo base for a more authentic baklava flavor.
- Toasting the nuts prior to mixing enhances their flavor and adds extra crunch.
- This dessert is best served chilled and can be made a day ahead to allow flavors to fully develop.
