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How to Make Baklava-Style Cheesecake Bars - A Step-by-Step Guide

If you love the rich and indulgent flavors of baklava and the creamy, tangy goodness of cheesecake, then this recipe for Baklava-Style Cheesecake Bars is a must-try! These bars are a delightful fusion of two beloved desserts, combining the sweet and nutty flavors of baklava with the smooth and luscious texture of cheesecake.

With layers of flaky phyllo dough, a spiced nut mixture, and a creamy cheesecake filling, these bars offer the perfect balance of sweetness and richness. The addi...

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Ingredients

  • cooking spray
  • 12 sheets frozen phyllo dough, thawed
  • ¼ cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • ½ cup honey
  • ½ cup water
  • ½ cup finely chopped walnuts
  • ¼ cup finely chopped pistachio nuts
  • 1 tablespoon fresh lemon zest

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 24
  • Yield: 24 bars

  • 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

    188 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 26mg
    • Sodium: 107mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 1g
    • Total Sugars: 14g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 21mg
    • Iron: 1mg
    • Potassium: 59mg

    Categories

    Style recipes
    Cheesecake recipes
    Bar recipes