Baklava Cheesecake Recipe

This Baklava Cheesecake Recipe is what you get when you mix cream cheese with a Greek favorite.  The phyllo dough for this recipe is found in the freezer section of most grocery stores.  It can also be found fresh in some Greek, Middle Eastern, upscale and international markets.

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Baklava Cheesecake Recipe The Ingredients 1 pound phyllo pastry sheets 1/2 cup melted butter 4 (8 ounce) bar of softened Cream Cheese 1 Cup of Honey 2 Teaspoon of Vanilla Extract 1/4 cup of Lemon Juice 6 Eggs 1/2 cup Melted Butter 1/2 cup Confectioners Sugar 1/4 cup Water 1/2 cup Walnuts 1/2 cup Almonds 1 Tablespoon Confectioners Sugar 1 Teaspoon cinnamon 1 Tablespoon fresh lemon juice 1 (1 1/2-inch) cinnamon stick 1 Tablespoon Cognac

The Directions

For the Filling: Using an electric mixer blend cream cheese on low speed in a mixing bowl.  Use spatula to scrape sides and paddle of mixer.  Add in the honey, and continue to beat until creamy.  Add in Lemon juice and extract and continue to mix.  Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. 

For the Crust: Preheat Oven at 350°F.  Coat 10" springform pan generously with butter and 1 place phyllo pastry sheet with long edge partially to edge of surface and cover remaining sheets with damp towel.  Brush left half of sheet with butter and fold right half over.  Brush top with butter.  Place in prepared pan, buttered side up, leaving 5 inches over-hanging at one end. 

Cover with another dampened towel.  Butter and fold second phyllo sheet and arrange in pan, overlapping first sheet by 3 inches.  Repeat with 4 more sheets, covering entire pan.  Store remaining sheets in refrigerator.  Stir through filling and pour into crust.  Cover filling with overhanging phyllo, squaring at edge of pan. 

Bake until pastry is light brown and cake is firm to touch, about 50 minutes. 

Remove pan sides and using a wooden pick, poke 12 holes in top of cake to allow steam to escape.  Cool completely on rack.  Refrigerate 2 days to mellow flavors, covering after first day. 

For the Topping: Preheat oven to 350 degrees F.  Cover baking sheet with 2 pieces of parchment.  Coarse grind all nuts with 1 tablespoon sugar and 1 teaspoon of cinnamon in processor.  Stack 10 reserved pastry sheets on work surface.  Set rim of springform atop pastry.  Cut around inside of rim through entire stack using a sharp knife, making 10 rounds.  Cover rounds with damp cloth. 

Set pan rim on prepared baking sheet.  Brush parchment and inside of pan rim, with butter.  Place 1 pastry round in pan rim brush with butter.  Repeat with 4 more rounds.  Spread nut mixture evenly over pastry.  Top with remaining 5 pastry rounds, brushing each with butter.  Using ruler as guide, cut pastry into 16 wedges with sharp knife.  Sprinkle lightly with water. 

Bake until crisp and golden, about 30 minutes. 

Meanwhile heat 1/2 cup sugar, water and lemon juice in heavy small sauce pan over low heat, swirling pan occasionally until sugar dissolves.  Add cinnamon stick, increase heat to medium and boil until syrupy, about 4 minutes.  Remove from heat. 

When bubbles subside stir in Cognac.  Flatten pastry atop cake.  Remove pan rim from topping.  Set topping on cake, using a large spatula.  Re-cut wedges.  Replace pan rim on assembled cake.  Immediately pour on hot syrup.  Cool 1 hour.  Refrigerate for 1 to 6 hours.  Let cakes stand for 20 minutes before serving.  Serve and enjoy Baklava Cheesecake. 

To help your cheesecake come out just right, check out these cheesecake baking tips.