Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
For the Cheesecake:
16 oz cream cheese, softened
1/2 cup sugar
1/4 cup honey
1/2 teaspoon vanilla extract
2 large eggs
For the Baklava Layer:
1 cup pistachios, chopped
1/2 cup almonds, chopped
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup honey
6 sheets phyllo dough
1/4 cup melted butter
For the Topping:
1/4 cup honey
Extra chopped pistachios and almonds for garnish
Directions
Prepare the crust: Preheat oven to 175°C (350°F). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake for 8 to 10 minutes until golden. Let cool.
Make the cheesecake layer: In a large bowl, beat softened cream cheese, sugar, honey, and vanilla until smooth. Add eggs one at a time, beating until combined. Pour the mixture over the cooled crust. Bake for 20 to 25 minutes or until the center is set. Cool in the pan.
Prepare the baklava layer: In a bowl, combine chopped pistachios, almonds, cinnamon, and sugar. Brush each phyllo dough sheet with melted butter and layer them on top of each other. Spread the nut mixture between a couple of layers, finishing with the remaining phyllo. Bake separately at 175°C (350°F) for 10 to 12 minutes until crispy and golden.
Assemble the cheesecake: Once the cheesecake is cooled, place the crispy baklava layer on top. Drizzle honey over the baklava and garnish with extra pistachios and almonds.
Chill and serve: Refrigerate for at least 2 hours before slicing. Enjoy this incredible fusion of baklava and cheesecake flavors!
Prep Time: 30 minutes
Cook Time: 35 minutes (plus chilling)
Total Time: 3 hours (including cooling)
Servings: 10-12 slices
Calories: 450 kcal per slice
