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Creamy Baklava Cheesecake

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  • Author: clara
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 6 hours
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

Creamy Baklava Cheesecake combines the rich, nutty layers of traditional baklava with the smooth, luscious texture of cheesecake for a stunning and indulgent dessert.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
  • 1/4 cup granulated sugar (for nut mixture)
  • 1 teaspoon ground cinnamon
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar (for cheesecake)
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • Phyllo pastry sheets (optional, for topping or layers)
  • Additional chopped nuts for garnish

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
  2. Mix graham cracker crumbs and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes and set aside to cool.
  3. In a bowl, combine chopped nuts, 1/4 cup sugar, and cinnamon. Spread half over the cooled crust if layering, or reserve for topping later.
  4. In a large bowl, beat cream cheese until smooth. Add 3/4 cup sugar and mix until fluffy.
  5. Beat in eggs one at a time, then add sour cream and vanilla extract until fully combined.
  6. Pour the cheesecake batter over the crust (and nut layer, if using).
  7. If using phyllo, layer a few buttered sheets gently on top before baking for a baklava crust effect.
  8. Place the pan in a water bath and bake for 55-65 minutes, or until center is just set.
  9. While baking, make the honey syrup: combine honey, water, and lemon juice in a small saucepan. Simmer for 5 minutes, then cool.
  10. Once cheesecake is done, let cool for 15 minutes, then drizzle with honey syrup and sprinkle with reserved nuts.
  11. Cool completely, then refrigerate at least 4 hours or overnight before serving.

Notes

  • Use high-quality honey for the best flavor.
  • Gently handle phyllo sheets to avoid tearing if using.
  • Best served chilled, with extra honey drizzle if desired.

Nutrition

  • Serving Size: 1 slice
  • Calories: 510
  • Sugar: 34g
  • Sodium: 220mg
  • Fat: 34g
  • Saturated Fat: 18g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 120mg

Find it online: https://recipe.ukfinda.com/creamy-baklava-cheesecake.htm