Baklava Cheesecake Bars Bliss (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
1 teaspoon ground cinnamon
→ Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
½ cup granulated sugar
06 -
2 large eggs
07 -
1 teaspoon vanilla extract
→ Baklava Layer
08 -
½ cup chopped walnuts
09 -
½ cup chopped pistachios
10 -
½ teaspoon ground cinnamon
11 -
8 sheets phyllo dough
12 -
¼ cup melted butter (for brushing)
→ Honey Syrup
13 -
½ cup honey
14 -
1 tablespoon lemon juice
15 -
½ teaspoon orange zest
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line an 8×8-inch baking dish with parchment paper. Combine graham cracker crumbs, melted butter, and cinnamon in a bowl. Press mixture firmly into the bottom of the baking dish. Bake for 10 minutes. Remove from oven and let cool.
02 -
Beat softened cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract. Pour the cheesecake mixture evenly over the cooled crust.
03 -
In a small bowl, mix chopped walnuts, pistachios, and cinnamon. Set aside.
04 -
Lay one sheet of phyllo dough over the cheesecake layer. Brush lightly with melted butter. Repeat with all 8 sheets, brushing each with butter as you layer.
05 -
Evenly distribute the nut mixture over the top phyllo layer. Bake in the oven for 35–40 minutes or until golden brown and set.
06 -
Heat honey, lemon juice, and orange zest in a small saucepan over medium heat. Stir until combined and slightly thickened.
07 -
Immediately drizzle the warm honey syrup over the baked bars. Let them cool completely before slicing into squares.
# Notes:
01 -
Use room-temperature ingredients for a smooth filling.
02 -
Cover phyllo dough with a damp towel to prevent drying out.
03 -
Brush phyllo sheets generously with butter for a flaky texture.
04 -
Ensure bars are fully cooled before slicing to allow proper setting.