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Baklava Cheesecake Fusion

Baklava Cheesecake Fusion

Discover the ultimate Baklava Cheesecake Fusion a perfect blend of creamy cheesecake and nutty baklava for a showstopping dessert everyone will love.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill Time 5 hours
Total Time 7 hours
Servings: 12 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 packages cream cheese, softened (8 oz each)
  • 1 cup granulated sugar
  • 0.5 cup honey
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup chopped walnuts
  • 0.5 cup chopped pistachios
  • 0.5 cup chopped almonds
  • 1 teaspoon ground cinnamon
  • 0.25 cup melted butter
  • 0.5 cup honey
  • 0.25 cup water
  • 1 tablespoon lemon juice
  • 8 sheets phyllo dough, thawed

Equipment

  • 9-inch springform pan
  • Electric mixer (hand or stand)
  • Mixing bowls (various sizes)
  • Saucepan
  • Pastry brush

Method
 

  1. Preheat oven to 350°F (175°C) and grease a springform pan.
  2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl; press into the pan and bake for 10 minutes. Let cool.
  3. In a large bowl, beat softened cream cheese with sugar until smooth. Add honey, then eggs one at a time, beating after each addition. Add vanilla, cinnamon, and nutmeg; pour over cooled crust.
  4. Bake cheesecake for 50-60 minutes until edges are set and center has a slight wobble. Cool as per instructions.
  5. Preheat oven again to 350°F (175°C). Layer phyllo sheets with melted butter and sprinkle with nut mixture; roll into a log and slice into pieces.
  6. Bake phyllo rolls for 15-20 minutes until golden.
  7. Combine honey, water, and lemon juice in a saucepan; boil and simmer for 5 minutes. Drizzle syrup over baked phyllo.
  8. Press baklava rolls onto chilled cheesecake and drizzle with syrup. Chill for at least one hour before serving.

Nutrition

Calories: 600kcalCarbohydrates: 63gProtein: 8gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 260mgPotassium: 140mgFiber: 2gSugar: 40gVitamin A: 15IUVitamin C: 1mgCalcium: 8mgIron: 6mg

Notes

Make sure all ingredients are at room temperature before starting for a smooth cheesecake filling. Feel free to customize the nuts in the topping as per your preference. Phyllo dough can dry out quickly; keep unused sheets covered. Leftovers can be stored in the refrigerator for up to 5 days, but the phyllo topping may soften. Alternatively, the cheesecake can be frozen before adding the baklava topping.
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