Description
Experience a unique blend of textures and flavors with this Cheesecake Baklava, featuring a rich cheesecake filling on a graham cracker crust, topped with a crispy baklava layer. Ideal for celebrations or as a decadent dessert!
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 teaspoon ground cinnamon
- ½ cup chopped walnuts
- ½ cup chopped pistachios
- ½ cup honey
- 1 cup phyllo dough, thawed
- ½ cup unsalted butter, melted
- 1 cup chopped walnuts
- 1 cup chopped pistachios
- 1 teaspoon ground cinnamon
- 1 cup honey
- ½ cup water
- 1 teaspoon vanilla extract
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 evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
- 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 to the cream cheese. Continue to beat until well combined.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Mix in the sour cream and ground cinnamon until smooth.
- Fold in the chopped walnuts and pistachios gently with a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to spread it evenly.
- Tap the pan gently on the counter to remove any air bubbles that may have formed in the batter.
- Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
- While the cheesecake is chilling, prepare the baklava topping. In a medium bowl, combine the chopped walnuts, chopped pistachios, and ground cinnamon. Set aside.
- Preheat your oven to 350°F (175°C) if you plan to bake the baklava topping separately.
- Lay out the phyllo dough sheets on a clean surface. Keep the sheets covered with a damp cloth to prevent them from drying out.
- Brush a 9×13 inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush it lightly with more melted butter. Repeat this process, layering 5 sheets of phyllo dough, brushing each layer with butter.
- Sprinkle a portion of the nut mixture over the phyllo layers. Continue layering phyllo and nut mixture until all ingredients are used, finishing with a top layer of phyllo dough.
- Bake the baklava topping in the oven for 20-25 minutes, or until golden brown.
- In a saucepan, combine honey, water, and vanilla extract. Bring to a boil, then reduce heat and simmer for 10 minutes. Pour the syrup over the baked baklava topping and let it soak.
Notes
- For best results, allow the cheesecake to chill overnight before serving.
- You can customize the nut mixture based on your preferences or dietary restrictions.
- Ensure the phyllo dough is kept covered while working to prevent it from drying out.
- Prep Time: 30 minutes
- Cook Time: 70 minutes