Baklava Cheesecake dessert π°β¨
Baklava Cheesecake dessert π°β¨
Prep Time: 30 minutes | Cooking Time: 45-50 minutes | Total Time: 5 hours (including chilling time) | Kcal: 350 kcal | Servings: 10 servings
_____Ingredients:_____
1 cup walnuts, chopped
1 cup almonds, chopped
1/2 cup pistachios, chopped
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup unsalted butter, melted
1 package phyllo dough, thawed
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup honey
1/4 cup water
1 tablespoon lemon juice
_____Directions:_____
Preheat oven to 350Β°F (175Β°C). Grease a 9-inch springform pan and set aside.
In a bowl, combine the chopped walnuts, almonds, pistachios, sugar, cinnamon, and ground cloves. Set aside.
Place one sheet of phyllo dough in the prepared pan and brush with melted butter. Repeat layering with five more sheets of phyllo, brushing each layer with butter.
Spread half of the nut mixture over the phyllo dough.
Place another sheet of phyllo dough over the nut mixture and brush with butter. Repeat layering with five more sheets of phyllo and brush each layer with butter.
In a large mixing bowl, beat cream cheese, sugar, eggs, and vanilla extract until smooth and creamy. Pour the cream cheese mixture over the phyllo layers.
Top with the remaining nut mixture.
Layer the remaining phyllo dough over the nut mixture, brushing each layer with butter.
Using a sharp knife, score the top layers of phyllo into diamond or square shapes.
Bake for 45-50 minutes, or until golden brown and the filling is set.
While the cheesecake is baking, combine honey, water, and lemon juice in a saucepan. Bring to a simmer over medium heat and cook for 5 minutes. Remove from heat and let cool slightly.
Once the cheesecake is done baking, drizzle the honey syrup over the top.
Allow the cheesecake to cool completely before serving. Chill in the refrigerator for at least 4 hours or overnight for best results.
