Description
These Baklava Cheesecake Bars combine the flaky, buttery layers of phyllo dough with a rich, creamy cheesecake filling, topped with a sweet and crunchy baklava-inspired nut mixture. This decadent dessert offers a delightful fusion of classic Greek pastries and smooth cheesecake, perfect for any special occasion or an indulgent treat.
Ingredients
Scale
For the Phyllo 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. This ensures your bars come out cleanly after baking.
- Layer Phyllo Dough: Lay a sheet of phyllo dough in the prepared pan and brush it generously with melted butter. Sprinkle a little sugar over it. Repeat this process layering about 10-12 sheets, each brushed with butter and sprinkled with sugar, creating a thick, buttery crust.
- Bake the Phyllo Crust: Bake the layered phyllo dough in the oven for 10-12 minutes, until it turns golden brown and becomes crispy. Remove and let it cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy, about 3 minutes. This step is key for a silky cheesecake texture.
- Add Eggs and Flavorings: Add the eggs one by one, mixing well after each addition to incorporate air and ensure smoothness. Stir in the vanilla extract, sour cream, and heavy cream until everything is well combined and smooth.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled phyllo crust. Bake at 350°F (175°C) for 35-40 minutes, until the cheesecake is set but still slightly jiggly in the center, ensuring a creamy middle.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then transfer it to the refrigerator and chill for at least 4 hours or overnight to fully set and develop flavor.
- Prepare Baklava Topping: In a small bowl, mix the coarsely chopped nuts with melted butter, honey, and ground cinnamon. Toss until the nuts are well coated with the sweet mixture.
- Add the Topping: Once the cheesecake is completely chilled, spread the nut mixture evenly over the top to create the signature baklava crunch and flavor.
- Serve: Slice the cheesecake into bars and serve chilled. Enjoy the lush creaminess combined with the crisp, nutty topping for a delightful dessert experience.
Notes
- Ensure the phyllo dough stays covered with a damp towel while working to prevent it from drying out.
- For easier slicing, dip your knife in hot water and wipe it dry before cutting the bars.
- You can substitute mixed nuts with your favorite variety or add a handful of chopped dried fruit for extra texture.
- These bars keep well in an airtight container in the refrigerator for up to 4 days.
- Make sure to chill the cheesecake overnight for the best texture and flavor development.
