Baklava Cheesecake

Welcome to the delicious world of Baklava Cheesecake! This recipe is a fun twist that brings together the creamy delight of cheesecake and the sweet, crunchy layers of baklava. It’s like having two favorite desserts in one! Perfect for anyone who loves a little adventure in their baking, this treat is sure to impress your friends and family.

What’s a Baklava Cheesecake Anyway?

Think of a yummy cheesecake with a twist: it has a baklava crust. Or, imagine baklava topped with creamy cheesecake. This dessert is a perfect mix of both worlds. The tangy cheesecake and the sweet, nutty baklava crust go together like best friends. You get the creamy and the crunchy in every bite. It’s just awesome! Let’s get started on making this mouth-watering dessert that combines the best of both worlds!

Ingredients

For the crust:

• 1 cup finely ground walnuts
• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

The cheesecake:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

For the baklava layer:

• 1 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 8 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted

The syrup:

• 1/2 cup honey
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 teaspoon lemon juice

For garnish:

• Whole walnuts
• Fresh mint leaves

Directions

1. Crust: Begin by combining the ground walnuts, graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan to form your crust.
2. Cheesecake: In a mixing bowl, beat the cream cheese with sugar and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Pour this creamy mixture over your prepared crust.
3. Baklava Layer: Carefully layer the phyllo dough, brushing each sheet with melted butter. Sprinkle the top with a mixture of chopped walnuts, ground cinnamon, and sugar. Cut into desired shapes and place atop the cheesecake layer.
4. Bake: Preheat your oven to 325°F and bake for about 60 minutes. The anticipation will be palpable, but patience is key!
5. Syrup: While the cheesecake cools, prepare the syrup by boiling honey, water, sugar, and lemon juice. Let it cool slightly before drizzling over the cheesecake.
6. Garnish: Add the finishing touches with whole walnuts and fresh mint leaves, making your Baklava Cheesecake not only delicious but a feast for the eyes.

Tips to make a really creamy cheesecake 

• Ensure your ingredients, especially the cream cheese and eggs, are at room temperature before starting. This ensures a smoother cheesecake mixture.
• When working with phyllo dough, keep the sheets covered with a damp cloth to prevent them from drying out.
• For a deeper flavor, consider toasting the walnuts before using them in the recipe.

Nutrition details

• Serving: 1 slice
• Calories: 450
• Carbohydrates: 35g
• Protein: 6g
• Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 200mg
• Fiber: 2g
• Sugar: 25g
• Vitamin A: 10%
• Calcium: 5%
• Iron: 10%

While Baklava Cheesecake is a treat best enjoyed in moderation, it does offer some nutritional benefits. Walnuts are a great source of antioxidants and omega-3 fatty acids, which are beneficial for heart health. Additionally, the eggs in the cheesecake provide high-quality protein and essential vitamins.

FAQs

Q1. Can I use store-bought phyllo dough for the baklava layer?
Absolutely! Store-bought phyllo dough works great for this recipe. Just make sure to thaw it according to the package instructions before using it to ensure it’s easy to handle and doesn’t tear.

Q2. How long does Baklava Cheesecake last in the fridge?
Baklava Cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it with plastic wrap or keep it in an airtight container to maintain its freshness and prevent it from absorbing other flavors from the fridge.

Q3. Can I freeze Baklava Cheesecake?
Yes, you can freeze Baklava Cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Q4. What can I do if my cheesecake cracks?
Cracks can happen, but they’re easy to hide, especially with this recipe. If your cheesecake layer cracks, don’t worry! The baklava layer and syrup on top will cover it up nicely. Plus, it’ll still taste delicious.

Try These Next:

• Cheesecake Pudding Recipe
• Southwest Au Gratin Potatoes

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