Rich and Nutty Baklava Cheesecake
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the cheesecake filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
For the baklava layers:
1 cup chopped walnuts
1 cup chopped pistachios
1/2 cup chopped almonds
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1/2 cup honey
Directions:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix until combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream until fully incorporated.
Prepare the baklava layers: In a medium bowl, combine the chopped walnuts, pistachios, almonds, granulated sugar, and ground cinnamon. Mix well.
Assemble the cheesecake: Pour half of the cheesecake filling over the baked crust. Sprinkle half of the nut mixture evenly over the filling. Pour the remaining cheesecake filling over the nuts and spread it evenly. Top with the remaining nut mixture.
Bake: Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 70-80 minutes, or until the center is set and the top is lightly golden.
Prepare the honey topping: In a small saucepan, melt the butter and honey together over low heat. Drizzle the mixture over the top of the cheesecake.
Cool and serve: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving. Remove from the springform pan and slice to serve.
No comments: