Description
Deliciously rich Baklava Cheesecake Bars combine the flaky, buttery layers of phyllo dough with creamy cheesecake and a sweet, nutty baklava topping. This dessert offers a perfect balance of textures and flavors, featuring a smooth, spiced honey nut topping with pistachios and walnuts over a golden phyllo crust and luscious cheesecake filling. Ideal for gatherings and special occasions.
Ingredients
Scale
Phyllo Crust
- 6 sheets phyllo dough, defrosted
- 1/4 cup butter, melted (salted or unsalted)
Cheesecake Filling
- 16 ounces cream cheese (2 blocks), at room temperature
- 1/3 cup sour cream, room temperature
- 2 eggs, room temperature
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons honey
Baklava Topping
- 1/2 cup honey
- 3/4 cup water
- 1 cup pistachios, finely chopped
- 1 cup walnuts, finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and line a 9-inch square pan with parchment paper on all sides to prevent sticking and ease removal later.
- Layer Phyllo Dough: Cut one sheet of phyllo dough to fit the pan. Lay it in the prepared pan and brush with melted butter. Continue layering and brushing with butter, cutting to size as needed, until 12 layers are built up.
- Blind Bake Crust: Place the layered phyllo crust in the oven and bake for 15 minutes or until golden brown to create a crisp base.
- Prepare Cheesecake Batter: While the crust bakes, use a stand mixer fitted with the paddle attachment and whip softened cream cheese, sour cream, honey, and granulated sugar until smooth and creamy, about 1 minute. Add vanilla extract, then add eggs one at a time, mixing until just combined to avoid overmixing.
- Pour Cheesecake Batter: Pour the prepared cheesecake batter over the baked phyllo crust. Gently drop the pan on the counter a few times to release any air bubbles trapped inside the batter.
- Bake Cheesecake Bars: Place the pan on the middle rack of the oven and bake for 40 minutes, rotating halfway through baking to ensure even cooking. The center should remain slightly wobbly when done — this indicates perfect doneness.
- Cool Gradually: After baking, turn off the oven and open the door slightly. Leave the cheesecake bars inside for 1 hour to cool gradually, which helps prevent cracking.
- Make Baklava Topping: In a heavy-bottomed saucepan over medium heat, combine honey and water. Cook until the mixture thickens and reduces by half, thick enough to coat the back of a spoon.
- Add Nuts and Flavorings: Remove the syrup from heat and stir in finely chopped pistachios, walnuts, lemon juice, and salt to create the baklava topping.
- Top Cheesecake Bars: Pour the nutty honey topping over the cooled cheesecake bars and spread evenly across the surface. Cover the pan with foil and refrigerate overnight to allow the topping to set firmly.
- Serve: When ready, remove from the refrigerator and slice into 8 larger squares or 16 smaller squares to serve. Enjoy your Baklava Cheesecake Bars!
Notes
- Make sure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature for a smooth batter and even baking.
- Do not overmix eggs into the cheesecake batter to avoid incorporating too much air, which can cause cracking.
- Gradually cooling the cheesecake in the oven helps maintain a creamy texture without cracks.
- The phyllo sheets should be kept covered with a damp towel while assembling to prevent drying out.
- Chilling the bars overnight is important for flavors to meld and the topping to set properly.
- You can substitute mixed nuts as preferred in the topping, but pistachios and walnuts give the classic baklava flavor.
