Description
A decadent fusion dessert combining the creamy richness of classic cheesecake with the crisp, nutty layers of traditional baklava, topped with a fragrant honey syrup for a perfect balance of sweet and textured indulgence.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter (melted)
For the Filling
- 24 oz cream cheese (softened)
- ¾ cup granulated sugar
- ¼ cup honey
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Baklava Topping
- 1 cup chopped walnuts
- ½ cup chopped pistachios
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 8 sheets phyllo dough (thawed)
- 4 tablespoons unsalted butter (melted)
For the Honey Syrup
- ½ cup honey
- ¼ cup water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 10 minutes, then remove and let cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, honey, and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream until the mixture is smooth and uniform.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the surface with a spatula. Bake in the preheated oven for 50–60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the Baklava Topping: Combine chopped walnuts, pistachios, cinnamon, and cloves in a bowl. On a baking sheet, lay down 4 sheets of phyllo dough, brushing each sheet generously with melted butter. Sprinkle half of the nut mixture evenly over the layered phyllo. Add 4 more phyllo sheets, brushing each with butter, then top with the remaining nut mixture.
- Bake Baklava Topping: Bake the layered phyllo and nuts at 350°F for 20–25 minutes or until the top is golden brown and crisp.
- Make Honey Syrup: In a saucepan, combine honey, water, sugar, lemon juice, and vanilla extract. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Syrup the Baklava: Pour the warm honey syrup evenly over the hot baklava topping. Allow it to soak and cool completely on the baking sheet.
- Assemble and Serve: Once the cheesecake is chilled and set, cut the baklava topping into squares or shards. Layer or scatter the baklava pieces generously on top of the cheesecake before slicing and serving.
Notes
- Ensure cream cheese is fully softened for a smooth, creamy filling without lumps.
- The baklava topping can be prepared a day ahead and stored separately in an airtight container to maintain crispness.
- This dessert is rich and sweet, so serve in thin slices to balance indulgence and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 34g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
