Description
Baklava Cheesecake Bars combine the flaky, buttery layers of classic baklava with a rich and creamy cheesecake filling. This recipe features a crisp phyllo dough crust and topping, spiced nuts, and a luscious honey syrup that soaks into every bite, creating a perfect fusion of Mediterranean and American dessert traditions.
Ingredients
Scale
For the crust and topping:
- 1 package (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 1 ½ cups finely chopped walnuts or pistachios
- 1 teaspoon cinnamon
For the cheesecake layer:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the honey syrup:
- ½ cup honey
- ¼ cup water
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon stick or ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prevent sticking.
- Mix nuts and cinnamon: In a small bowl, combine the finely chopped walnuts or pistachios with the cinnamon. Set aside for layering.
- Layer phyllo base: Unroll the phyllo dough and cover it with a damp towel to keep it moist. Place one sheet of phyllo in the greased pan and brush it generously with melted butter. Repeat this process with 7 to 8 more sheets, brushing each sheet with butter to build a sturdy, flaky base.
- Add first nut layer: Evenly sprinkle half of the nut and cinnamon mixture over the layered phyllo sheets to add texture and flavor.
- Make cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add in eggs one at a time along with the vanilla extract, mixing until fully combined and smooth.
- Assemble cheesecake layer: Pour the cheesecake mixture over the nut layer in the pan. Use a spatula to smooth the top evenly for a uniform filling layer.
- Top cheesecake with phyllo and nuts: Place another 7 to 8 sheets of phyllo dough on top of the cheesecake layer, brushing each sheet with melted butter. Sprinkle the remaining nut mixture evenly over this phyllo layer.
- Final phyllo layers: Finish by layering 7 to 8 more sheets of phyllo dough on top, again brushing each sheet with butter to seal the bars.
- Score the top: Using a sharp knife, gently score the top layer of phyllo in a diamond or square pattern. This helps create clean slices after baking.
- Bake the bars: Bake the assembled bars in the preheated oven for 45 to 50 minutes, or until the top is golden brown and the cheesecake filling is set.
- Prepare honey syrup: While the bars are baking and cooling slightly, combine honey, water, sugar, lemon juice, and cinnamon in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 5 to 7 minutes. Remove the cinnamon stick if used, then set the syrup aside to stay warm.
- Add syrup to bars: Once the baked bars have cooled slightly, pour the warm honey syrup evenly over the top. Allow the bars to soak in the syrup for at least 2 hours or preferably overnight to fully absorb the flavors.
- Serve: After soaking, cut along the scored lines and serve these rich, flaky, and delicious baklava cheesecake bars at room temperature.
Notes
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out and tearing.
- These bars can be made up to a day ahead and taste even better the next day after fully absorbing the honey syrup.
- Use either walnuts or pistachios depending on your preference; both bring authentic flavor and texture to the bars.
- Ensure the cream cheese is softened before mixing for a smooth cheesecake layer without lumps.
- Scoring the bars before baking helps to cut them neatly after baking without crumbling.
