Baklava Cheesecake Bars
Delicious, crispy baklava and creamy cheesecake combined into one for the ultimate luscious dessert.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 8 ounces blocks cream cheese (room temperature )
- 3 tablespoons sour cream (room temperature )
- 3 tablespoons milk or heavy cream
- 1½ tablespoons flour
- 2 large eggs (room temperature )
- 2 teaspoons rosewater
- ⅔ cup sugar
- 3 cups chopped walnuts
- ¾ cup sugar
- 2 teaspoons orange blossom water
- 1½ teaspoons rose water
- 1½ tablespoons ground cinnamon
- 1 pound Phyllo dough, about 28-32 sheets (thawed according to package insructions)
- 1½ sticks unsalted butter (melted)
Instructions
- 1
Prepare the simple syrup ahead of time so it has time to cool.
- 2
Preheat the oven to 350°F.
- 3
Make sure the cream cheese, eggs, and sour cream are at room temperature, and that the phyllo is thawed according to package instructions.
- 4
Cheesecake Batter:
- 5
To a bowl of a stand mixer and using a paddle attachment, add the cream cheese and sugar and beat on medium speed until smooth, about 3-5 minutes. Stop and scrape down the sides.
- 6
Return to medium speed and add the sour cream, rosewater, cream or milk, and flour. Beat until smooth. Scrape down the sides and return to medium-low speed.
- 7
Add the eggs, and beat just until incorporated. Do not over mix or your cheesecake will be gritty and gummy.
- 8
Baklava Filling:
- 9
Add the walnuts to a food processor or chop by hand until slightly chunky but not fine.
- 10
Transfer to a bowl and add the cinnamon, rose water, orange blossom and sugar. Mix and set aside.
- 11
Assembly:
- 12
Take your 9x13 pan and brush it with 2 tbsp of melted butter. Add 1 sheet of phyllo dough and brush with butter. Repeat phyllo layers until you reach 8.
- 13
Now, add 1 cup of the walnut baklava filling, make sure to spread it evenly. Top with 5 sheets of phyllo dough, brushing in between each layer.
- 14
Now, add the cheesecake batter on top, spreading it around evenly.
- 15
Add 1 sheet of phyllo dough on top and brush with melted butter. Repeat until 5 sheets are finished.
- 16
Add the remaining walnut baklava filling on top.
- 17
Top with the remaining phyllo dough sheets, brushing butter in between each layer.
- 18
Bake at 350° for about 40-50 minutes, or until golden.
- 19
Immediately top with simple syrup, about 1 and half cups.
- 20
Let it cool at room temp for 1 hour before refrigerating 6 hours, preferably overnight.
- 21
Slice, serve with more syrup and chopped pistachios, and enjoy.