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Baklava Cheesecake Bars Recipe

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4.1 from 71 reviews

Baklava Cheesecake Bars combine the flaky, buttery layers of phyllo dough with a creamy, tangy cheesecake filling and a spiced nut topping inspired by traditional baklava. This unique dessert blends the rich flavors of pistachios, walnuts, cinnamon, honey, and rose or orange water for an indulgent treat that’s perfect for special occasions or a delightful everyday dessert.

Ingredients

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)
  • 2 tbsp honey

Baklava Filling/Topping

  • 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

  1. Prepare the Oven and Pan: Preheat oven to 425°F. Line a 9×13-inch baking dish with parchment paper, leaving extra over the edges for easy removal later. Lightly grease with cooking spray.
  2. Cut and Layer Phyllo Dough: Using a serrated knife, cut phyllo dough sheets to fit the length of the pan. On a work surface, brush 2 sheets of phyllo with melted butter, sprinkle with sugar, and transfer to the pan. Press gently to fit. Repeat layering each phyllo sheet with butter and sugar, covering sides and bottom. Keep unused phyllo covered with a damp towel to prevent drying.
  3. Use Remaining Phyllo: Crumble any leftover phyllo and trimmed pieces over the bottom. Drizzle remaining melted butter on top. Bake for 5-8 minutes until light golden. Remove and cool slightly. Reduce oven temperature to 350°F.
  4. Prepare Nut Mixture: In a food processor, pulse cinnamon, pistachios, and walnuts until they form a slightly chunky crumb. Transfer to a bowl and mix with honey until it becomes a smooth paste. Set aside.
  5. Make Cheesecake Filling: Using an electric mixer with a whisk attachment at medium speed, whip cream cheese, sour cream, eggs, sugar, vanilla extract, and optional orange or rose water until smooth and creamy.
  6. Assemble the Bars: Sprinkle one-third of the nut mixture evenly over the cooled phyllo base. Pour the cream cheese mixture evenly over the nuts.
  7. Bake the Cheesecake: Place the pan on the middle rack of the oven and bake for 40 minutes. The cheesecake should still jiggle slightly when shaken. After baking, turn off the oven, open the door slightly, and leave the cheesecake inside to cool gradually for 60 minutes.
  8. Add Final Topping and Chill: Once cooled, crumble the remaining nut topping over the cheesecake. Press down gently with a wet hand to set the nuts into the cheesecake. Refrigerate for 1 hour.
  9. Serve: Use parchment paper overhang to lift the bars out of the pan. Cut into slices and optionally sprinkle with crushed dried rose petals before serving.

Notes

  • To achieve a clean edge without crispy phyllo edges, center and trim the phyllo sheets to the pan size before layering. Save trimmed pieces to crumble on the base.
  • Keep unused phyllo covered with a damp towel to prevent it from drying out during assembly.
  • Using room temperature ingredients helps the cheesecake mixture whip smoothly.
  • Leaving the cheesecake to cool gradually in the oven prevents cracking and enhances texture.
  • Dried rose petals add an aromatic and visual touch but are optional.

Find it online: https://flavorspath.com/baklava-cheesecake-bars-recipe/