Baklava Cheesecake

This Baklava Cheesecake is a masterful mashup of two beloved desserts, combining the rich, creamy goodness of cheesecake with the sweet, crunchy magic of baklava. Layers of graham cracker crust, cheesecake, and phyllo dough come together in perfect harmony, finished with a dollop of whipped cream and a sprinkle of crunchy nuts.

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• For the cheesecake:
• 12 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup chopped walnuts
• For the baklava layer:
• 1 cup chopped phyllo dough
• 1/4 cup unsalted butter, melted
• 1/4 cup honey
• 1/4 cup chopped walnuts
• 1/4 cup chopped pistachios
• For the whipped cream:
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• For the baklava topping:
• 1/2 cup chopped walnuts
• 1/4 cup chopped pistachios
• 1 tablespoon honey

Instructions

Preheat your oven to 350°F (180°C). Start by preparing the crust: in a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until well combined.

Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.

Let it cool completely. Next, prepare the cheesecake: in a large mixing bowl, beat the softened cream cheese until smooth.

Add the granulated sugar and beat until combined.

Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the sour cream and heavy cream, then add this mixture to the cream cheese mixture and beat until smooth.

Stir in the chopped walnuts.

Pour the cheesecake batter over the prepared crust and smooth the top. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly.

Let it cool in the pan for 1 hour before running a knife around the edges and releasing the springform.

While the cheesecake is baking, prepare the baklava layer: in a small bowl, mix together the chopped phyllo dough, melted unsalted butter, honey, chopped walnuts, and chopped pistachios. Once the cheesecake has cooled, spread the baklava layer over the top of the cheesecake.

Refrigerate the cheesecake for at least 4 hours or overnight.

Just before serving, prepare the whipped cream: in a medium bowl, whip the heavy cream and granulated sugar until stiff peaks form. To assemble the baklava topping, mix together the chopped walnuts, chopped pistachios, and honey in a small bowl.

Slice the cheesecake into 5 equal pieces and top each slice with a dollop of whipped cream and a sprinkle of the baklava topping.

Notes

Make sure to use high-quality phyllo dough for the baklava layer, as it makes a big difference in the final result. When mixing the crust ingredients, make sure they’re well combined to avoid any crumbly texture.

Don’t overmix the cheesecake batter, as it can lead to a dense cheesecake.

Bake the cheesecake until the edges are set and the center is slightly jiggly. If you prefer a firmer cheesecake, bake for an additional 10-15 minutes.

When assembling the baklava topping, mix the ingredients just until combined, as overmixing can cause the nuts to break down.

Chill the cheesecake for at least 4 hours or overnight to allow the flavors to meld together. Slice the cheesecake when it’s completely cooled, as it will be easier to slice cleanly.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 100mg
• Sodium: 250mg
• Total Carbohydrates: 46g
• Dietary Fiber: 2g
• Sugars: 26g
• Protein: 10g