Description
Experience a unique dessert with this Baklava Cheesecake, combining a buttery graham cracker crust, creamy cheesecake filling, and a crunchy baklava topping, all drizzled with sweet honey syrup. Perfect for impressing guests at any gathering!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 1 cup phyllo dough, thawed
- 1 cup honey
- ½ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, and continue to beat until well combined.
- One at a time, add the eggs, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Add the sour cream and heavy cream, mixing on low speed until just combined.
- Pour the filling over the cooled graham cracker crust and spread it evenly.
- Place the springform pan in the oven and bake at 350°F (175°C) for about 50-60 minutes. The edges should be set, but the center will still have a slight jiggle.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- In a medium bowl, combine the finely chopped walnuts, pistachios, and ground cinnamon. Mix well and set aside.
- Melt the unsalted butter in a small saucepan over low heat.
- Unroll the phyllo dough and lay it flat on a clean surface, keeping it covered with a damp cloth.
- Take one sheet of phyllo dough, brush it lightly with melted butter, and place another sheet on top. Repeat this process until you have several layers (about 6-8 sheets).
- Sprinkle a portion of the nut mixture over the phyllo layers, then fold the phyllo over the nuts. Brush with more melted butter and repeat the layering and nut sprinkling until all the nuts are used.
- Cut the layered phyllo into diamond shapes and place it in a baking dish. Bake at 350°F (175°C) for about 20-25 minutes or until golden brown.
- In a small saucepan, combine honey, water, vanilla extract, and lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes.
- Remove from heat and let it cool slightly.
- Once the cheesecake has chilled, remove it from the springform pan.
- Top with the baked baklava topping and drizzle with honey syrup before serving.
Notes
- For best results, refrigerate the cheesecake overnight to allow the flavors to meld.
- You can adjust the sweetness of the honey syrup according to your preference.
- Prep Time: 30 minutes
- Cook Time: 90 minutes