BAKLAVA-STYLE CHEESECAKE BARS
When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.
Provided by thymeforpineapple
Time 2h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
- Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
- Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
- While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
- Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
- Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
- Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 20.4 g, Cholesterol 25.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 107.3 mg, Sugar 14.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
juvy ann poliquit
j-poliquit@hotmail.comThis cheesecake was a bit too caloric for my taste. I would recommend finding a lower-calorie recipe.
Starr Chan
starr91@hotmail.frThis cheesecake was a bit too unhealthy for my taste. I would recommend finding a healthier recipe.
Giada Cosola
giada_cosola@gmail.comThis cheesecake was a bit too messy to make. I would recommend finding a cleaner recipe.
Aina Oluwafunmilayo
a-oluwafunmilayo@hotmail.comThis cheesecake was a bit too time-consuming to make. I would recommend finding a quicker recipe.
Buma Mikaël
buma-m94@gmail.comThis cheesecake was a bit too complicated to make. I would recommend finding a simpler recipe.
alarm cage
alarm_cage17@hotmail.comThis cheesecake was a bit too expensive for my taste. I would recommend finding a cheaper recipe.
Rana Iqram
i@hotmail.comThe cheesecake was a bit too bland for my taste. I would recommend adding more spices to the filling.
Tuya Tuya
tuya-tuya@aol.comThis cheesecake was a bit too dense for my taste. I would recommend using a different cheesecake recipe.
Zuhaib Alam
zuhaib@gmail.comThe crust was a bit too dry for my liking, but the cheesecake filling was very good. I would recommend using a different crust recipe.
sabahat Iqbal
sabahat_i@hotmail.comThis cheesecake was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the filling.
Ramdewor Dheeraj
ramdewor-d@yahoo.comI love the way the baklava crust complements the creamy cheesecake filling. This is definitely a recipe I'll be making again and again.
J Gordon (G ZRG)
g_j15@yahoo.comThis cheesecake is absolutely delicious! The baklava crust adds a unique and flavorful twist to the classic cheesecake recipe.
Ceaser motors garage uganda Ceaser motors garage
c-garage@yahoo.comI've made this cheesecake several times and it's always a hit. It's the perfect dessert for any occasion.
Zahangir Alam
alamz@aol.comThis cheesecake is so easy to make and it's always a crowd-pleaser. I love the combination of the baklava crust and the cheesecake filling.
bash Unknown
unknown.bash@gmail.comI made this cheesecake for my family and they loved it! It was the perfect dessert for a special occasion.
Jiban Buddhathoki
j@yahoo.comThis cheesecake is delicious! The crust is flaky and buttery and the filling is creamy and smooth. I highly recommend this recipe.
Yasmin Amr
yasmin_a42@hotmail.co.ukI love this recipe! It's so easy to make and the cheesecake always turns out perfect. I've made it several times and it's always a hit.
Hadia Shahid
hadia.s@hotmail.comThis cheesecake is amazing! The combination of the baklava crust and the cheesecake filling is heavenly. I will definitely be making this again.
Qesar wali Khan
qesar-w@gmail.comI made this cheesecake for a party and it was a hit! Everyone loved it. The cheesecake was so creamy and delicious and the baklava crust was the perfect touch.
Brandon McNeil
b.m94@gmail.comThis cheesecake has the perfect balance of sweetness and tanginess. The baklava crust adds a nice crunchy texture and the cheesecake filling is creamy and smooth. I highly recommend this recipe!