BAKLAVA CHEESECAKE

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Baklava Cheesecake image

A decadent combination of two of my favorite desserts: cheesecake with a baklava crust. I call it cheeseklava! This is best made a day before serving.

Provided by Trinity

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h35m

Yield 12

Number Of Ingredients 13

6 ounces chopped walnuts
½ teaspoon ground cinnamon
½ (16 ounce) package frozen phyllo pastry, thawed
½ cup melted butter, or as needed
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 tablespoons all-purpose flour
2 eggs
2 tablespoons lemon juice
1 cup water
1 cup white sugar
½ cup honey
½ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
  • Toss walnuts and cinnamon together in a bowl and set aside.
  • Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
  • Bake in the preheated oven for 20 minutes. Leave oven on.
  • Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
  • Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
  • Cut cooled cheesecake into 12 servings.
  • Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
  • Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

Nutrition Facts : Calories 519.9 calories, Carbohydrate 54.7 g, Cholesterol 92.4 mg, Fat 31.9 g, Fiber 1.4 g, Protein 7.6 g, SaturatedFat 14.5 g, Sodium 268.3 mg, Sugar 41.3 g

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