Baklava Cheesecake

This decadent recipe is a mashup combination of two favorite desserts: cheesecake and a baklava crust. You can call it cheeseklava!

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 520 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons lemon juice
• 2 (8 ounce) packages cream cheese, softened
• 1 cup water
• 6 ounces chopped walnuts
• 0.5 cup honey
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon vanilla extract
• 0.75 cup white sugar
• 0.5 (16 ounce) package frozen phyllo pastry, thawed
• 0.5 cup melted butter, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.

Step 2

Toss walnuts and cinnamon together in a bowl and set aside.

Step 3

Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.

Step 4

Bake in the preheated oven for 20 minutes. Leave oven on.

Step 5

Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.

Step 6

Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.

Step 7

Cut cooled cheesecake into 12 servings.

Step 8

Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.

Step 9

Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.