Description
These Baklava Cheesecake Bars combine the flaky, buttery layers of phyllo dough with a smooth cream cheese filling and a fragrant honey-nut topping, inspired by the traditional flavors of baklava. Featuring crunchy pistachios and walnuts, infused with warm cinnamon and a touch of orange or rose water, this dessert offers a decadent fusion of Middle Eastern and classic cheesecake elements perfect for an elegant treat or special occasion.
Ingredients
Scale
Phyllo Dough Base
- 12 sheets phyllo dough (defrosted)
- 1/4 cup butter (melted)
- 2 tbsp sugar
Cheesecake Filling
- 16 oz cream cheese (room temperature)
- 1/3 cup sour cream (room temperature)
- 2 eggs (room temperature)
- 1 cup sugar
- 2 tsp vanilla extract
- 2 tsp orange or rose water (optional)
Nut Topping and Filling
- 1/2 tsp ground cinnamon
- 1 1/2 cups pistachios
- 1 1/2 cups walnuts
- 1/2 cup honey
- 1 tbsp dried rose petals (crushed, optional)
Instructions
- Prepare Oven and Pan: Preheat the oven to 425°F (218°C). Line a 9×13-inch baking dish with parchment paper, leaving excess hanging over the edges for easy removal later. Lightly grease the parchment with cooking spray to prevent sticking.
- Assemble Phyllo Layers: Cut phyllo sheets to the length of your pan. On a work surface, brush two phyllo sheets with melted butter, sprinkle with sugar, then layer them into the prepared pan, pressing gently to cover the bottom and sides. Repeat this process for all phyllo sheets, keeping unused sheets covered with a damp towel to prevent drying.
- Prepare and Bake Phyllo Crust: Crumble any leftover phyllo scraps over the bottom of the pan and drizzle with remaining melted butter. Bake in the preheated oven for 5 to 8 minutes until lightly golden. Remove from oven and allow to cool slightly. Lower oven temperature to 350°F (177°C) for the cheesecake baking stage.
- Make Nut Mixture: In a food processor, pulse pistachios, walnuts, and ground cinnamon until finely chopped but still slightly chunky. Transfer to a bowl and mix in honey until the nuts are evenly coated and form a smooth paste. Set aside.
- Prepare Cheesecake Filling: Using an electric mixer with a whisk attachment, beat the cream cheese, sour cream, eggs, sugar, vanilla extract, and orange or rose water if using on medium speed until the mixture is smooth and creamy with no lumps.
- Layer Filling and Bake: Sprinkle one-third of the nut mixture evenly over the cooled phyllo crust. Pour the cream cheese filling over the nuts, smoothing it into an even layer. Bake on the middle rack at 350°F (177°C) for 40 minutes. The cheesecake should still have a slight jiggle when done.
- Cool Gradually: Turn off the oven, open the door slightly, and leave the cheesecake inside for 60 minutes to cool slowly, preventing cracking and ensuring a creamy texture.
- Finish with Nut Topping and Chill: After cooling, crumble the remaining nut mixture over the cheesecake layer. Press down gently with a wet hand to embed the nuts slightly. Refrigerate for at least 1 hour before lifting out the bars using the parchment paper overhang and slicing into 24 servings. Optionally, sprinkle crushed dried rose petals over the top for aroma and decoration.
Notes
- Keep phyllo sheets covered with a damp towel during assembly to prevent them from drying out and becoming brittle.
- Use room temperature ingredients for a smoother cheesecake filling consistency.
- The gradual cooling step in the oven helps prevent cracks in the cheesecake.
- Rose water is optional but adds authentic floral notes reminiscent of traditional baklava.
- Store leftover cheesecake bars refrigerated in an airtight container for up to 4 days.
- For easier slicing, chill bars well before cutting to maintain clean edges.
