Description
Indulge in the perfect fusion of rich, creamy cheesecake and flaky, nutty baklava in these Baklava Cheesecake Bars! With a buttery, crispy phyllo crust, a velvety cheesecake filling, and a honey-nut topping, these bars are a sweet and decadent dessert that combines two classic favorites. Perfect for any celebration or as a luxurious treat.
Ingredients
Scale
For the Crust:
- 1 package phyllo dough (about 16 oz), thawed
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
For the Baklava Topping:
- 1 1/2 cups mixed nuts (such as walnuts, pistachios, and almonds), coarsely chopped
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 tbsp ground cinnamon
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper for easy removal.
- Lay a sheet of phyllo dough in the prepared pan and brush it with melted butter. Sprinkle with a little sugar.
- Continue layering and buttering the phyllo dough sheets, using about 10-12 sheets in total to create a thick, buttery crust.
- After the final layer, bake the phyllo crust for 10-12 minutes, or until golden brown and crispy. Remove from the oven and set aside to cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until smooth and well combined.
- Assemble the Cheesecake Bars:
- Pour the cheesecake filling over the baked phyllo crust, spreading it evenly.
- Bake at 350°F (175°C) for 35-40 minutes, or until the cheesecake is set and slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, transfer it to the fridge to chill for at least 4 hours, or overnight.
- Prepare the Baklava Topping:
- In a small bowl, combine the coarsely chopped nuts, melted butter, honey, and ground cinnamon. Stir to coat the nuts evenly.
- After the cheesecake has chilled, evenly distribute the nut mixture over the top of the cheesecake.
- Serve:
- Slice the cheesecake into bars and serve chilled. The baklava topping adds a delicious crunch and sweetness to the creamy cheesecake filling, making these bars a perfect treat!
Notes
- Phyllo Dough: Be sure to keep the phyllo dough covered with a damp towel while working with it to prevent it from drying out.
- Nuts: You can use any mix of nuts you prefer for the topping. Traditional baklava uses walnuts and pistachios, but feel free to experiment with almonds or pecans.
- Honey: Use a high-quality honey for the best flavor in the topping.
- Make-Ahead: These bars can be made a day ahead and stored in the fridge. They will stay fresh for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern, American Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal
- Sugar: 26g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg