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Baklava Cheesecake Bars

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  • Author: Emma Delaney
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 4 hours 30 minutes (includes chilling time)
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegetarian

Description

A heavenly fusion of rich, creamy cheesecake layered between crisp, golden phyllo and nutty baklava, soaked in spiced honey syrup—each bite is decadently crunchy, creamy, and sweet.

Ingredients

Units Scale
  • 1/2 lb phyllo dough, thawed
  • 1 cup mixed chopped nuts (pistachios, almonds, walnuts)
  • 1 tsp ground cinnamon
  • 1/2 cup melted butter
  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup honey
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp orange zest
  • 1/2 tsp lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan.
  2. In a small bowl, mix chopped nuts with ground cinnamon and set aside.
  3. Layer 6 sheets of phyllo dough in the pan, brushing each with melted butter as you layer.
  4. Spread half of the nut mixture evenly over the phyllo.
  5. Top with another 6 sheets of buttered phyllo dough.
  6. In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream until combined.
  7. Pour the cheesecake mixture evenly over the phyllo and nut layers.
  8. Layer another 6 buttered phyllo sheets over the cheesecake filling, then spread remaining nut mixture.
  9. Top with a final layer of 6 buttered phyllo sheets, brushing the top with melted butter.
  10. Bake for 45–50 minutes, or until golden brown and the center is set. Cool slightly on a wire rack.
  11. While cooling, combine honey, water, sugar, cinnamon, orange zest, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
  12. Pour the hot syrup evenly over the warm cheesecake bars.
  13. Chill in the refrigerator for at least 4 hours or overnight.
  14. Slice into bars and serve with extra chopped nuts on top if desired.

Notes

  • Use a damp towel to cover phyllo dough while working to prevent it from drying out.
  • Let bars cool to room temperature before refrigerating to set properly.
  • For cleaner cuts, slice with a sharp knife dipped in hot water.

Nutrition

  • Serving Size: 1 bar
  • Calories: 290
  • Sugar: 18g
  • Sodium: 140mg
  • Fat: 20g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

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