Baklava Cheesecake Recipe

Directions for Baklava Cheesecake

1. 1

   Prepare the Base

   Preheat your oven to 350°F (175°C). Melt the butter and brush a 9-inch springform pan with some of the melted butter. Lay 5 sheets of phyllo dough in the pan, brushing each sheet with melted butter before adding the next. Make sure the edges hang over the sides.

2. 2

   Make the Filling

   In a mixing bowl, beat the cream cheese and granulated sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. 3

   Add the Nut Mixture

   In a separate bowl, combine the chopped nuts and ground cinnamon. Spread half of this mixture over the phyllo base in the springform pan.

4. 4

   Layer the Cheesecake Mixture

   Pour the cheesecake filling over the nut mixture and smooth the top. Add the remaining nut mixture on top of the cheesecake.

5. 5

   Finish the Phyllo

   Layer the remaining phyllo sheets over the top, brushing each with more melted butter. Fold the overhanging edges over the top.

6. 6

   Bake

   Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly.

7. 7

   Prepare the Syrup

   While the cheesecake is baking, combine honey and water in a small pot. Bring to a boil, then reduce heat and simmer for about 10 minutes. Remove from heat and let it cool.

8. 8

   Serve

   Once the cheesecake is done baking, remove it from the oven and let it cool for about 10 minutes. Drizzle the syrup over the warm cheesecake. Chill in the refrigerator for at least 4 hours before serving.