Baklava-Style Cheesecake Bars

by

Description

When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.

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

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9×13-inch baking dish with parchment paper
  2. allowing excess to hang over sides. Lightly grease with cooking spray.
  3. Place 1 sheet phyllo dough in the prepared pan
  4. pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets
  5. brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
  6. Bake in the preheated oven until light golden brown
  7. about 5 minutes. Place on a wire rack and let cool slightly
  8. 10 to 15 minutes.
  9. While phyllo cools
  10. reduce oven temperature to 325 degrees F (165 degrees C).
  11. Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth
  12. 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy
  13. about 2 minutes
  14. stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
  15. Bake in the preheated oven until filling has set
  16. 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled
  17. about 45 minutes more.
  18. Meanwhile
  19. bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer
  20. stirring occasionally
  21. until thickened and syrupy
  22. about 15 minutes. Remove from heat; stir in walnuts
  23. pistachios
  24. and lemon zest until combined. Let cool to room temperature
  25. about 45 minutes.
  26. Spoon over cooled cheesecake. Using excess parchment
  27. lift cheesecake out of the pan
  28. and slice into 2×2-inch bars.

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 2 hrs 20 mins

Servings: 24

Leave a Comment