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Baklava-Style Cheesecake Bars
Baklava-Style Cheesecake Bars
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
140 minutes
Baklava-inspired baked cheesecake bars with flaky pastry, honey-lemon syrup, and crunchy nuts.
Ingredients:
  • cooking spray
  • 12 sheets frozen phyllo dough, thawed
  • 0.25 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 0.5 cup honey
  • 0.5 cup water
  • 0.5 cup finely chopped walnuts
  • 0.25 cup finely chopped pistachio nuts
  • 1 tablespoon fresh lemon zest
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and prepare a 9x13-inch baking dish by lining it with parchment paper, leaving some to hang over the sides, then lightly grease with cooking spray.
  • Lay down 1 sheet of phyllo dough in the pan and press it gently into the bottom. Brush it with butter. Continue layering with the remaining 11 sheets of phyllo, brushing each sheet with butter as you go. Remember to cover any unused phyllo with a damp paper towel to keep it from drying out.
  • Bake in the preheated oven until lightly golden brown, approximately 5 minutes. Then, transfer to a wire rack to cool for 10 to 15 minutes.
  • Allow the phyllo to cool while you lower the oven temperature to 325 degrees F (165 degrees C).
  • Using an electric mixer with a paddle attachment, beat cream cheese until smooth for 2 to 3 minutes. Mix in sugar and vanilla extract until creamy, around 2 minutes, remembering to scrape down the sides of the bowl. Spread the mixture evenly over cooled phyllo.
  • Bake in the preheated oven until the filling is set, about 35 to 40 minutes. Allow to cool in the pan on a wire rack for 15 minutes, then refrigerate until completely cooled, approximately 45 minutes more.
  • Heat honey and water in a saucepan until it boils, then simmer over medium heat until thickened for about 15 minutes. Take off the heat and mix in walnuts, pistachios, and lemon zest. Allow it to cool for about 45 minutes before using.
  • Gently spoon the mixture over the chilled cheesecake. Lift the cheesecake out of the pan using the parchment overhang and cut it into 2x2-inch bars.

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