Baklava Cheesecake

Baklava Cheesecake is a luxurious fusion of two beloved desserts—classic Middle Eastern baklava and creamy cheesecake. Imagine the rich, nutty layers of cinnamon-spiced walnuts and pistachios, sandwiched between flaky phyllo dough, topped with a honey-infused syrup. Now pair that with a luscious, tangy cheesecake filling for an indulgent, sweet, and slightly savory treat. The textures of crunchy phyllo and silky cheesecake make for a harmonious balance that is sure to impress at any gathering. This dessert will transport you to a world of honeyed sweetness and decadent flavor with each bite.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ⅓ cup melted butter
• 2 tablespoons sugar

For the baklava layers:

• 1 cup walnuts, finely chopped
• ½ cup pistachios, finely chopped
• 1 teaspoon ground cinnamon
• 1 tablespoon sugar
• 8 sheets phyllo dough
• ½ cup melted butter (for brushing)

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream

For the honey syrup:

• ½ cup honey
• ¼ cup water
• ¼ cup sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of the springform pan to create an even layer. Bake for 10 minutes, then set aside.
3. Prepare the baklava layers: In a bowl, combine the chopped walnuts, pistachios, cinnamon, and sugar. Set aside.
4. Assemble the phyllo layers: Lay one sheet of phyllo dough on a flat surface and brush with melted butter. Place a second sheet on top and brush with more butter. Repeat until you have 4 layers. Cut the phyllo to fit the size of your springform pan, then place it over the graham cracker crust. Sprinkle half of the nut mixture over the phyllo.
5. Repeat the phyllo process with 4 more layers, buttering each, then add the remaining nut mixture on top.
6. Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition. Mix in the vanilla extract and sour cream until fully combined.
7. Pour the cheesecake batter over the baklava layers and smooth the top. Bake for 60-70 minutes, or until the center is just set and slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool gradually for about an hour.
8. Prepare the honey syrup: While the cheesecake is cooling, combine honey, water, sugar, and lemon juice in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in the vanilla extract.
9. Once the cheesecake is fully cooled, remove it from the pan. Drizzle the honey syrup generously over the top, letting it soak into the cheesecake.
10. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving. Garnish with extra chopped pistachios if desired.

Enjoy your decadent Baklava Cheesecake!