Baklava Cheesecake Bars: A Decadent Dessert Fusion

Baklava, with its layers of flaky phyllo pastry, chopped nuts, and sweet syrup, meets cheesecake, with its creamy, tangy filling, in these Baklava Cheesecake Bars. This dessert is a showstopper, perfect for special occasions or any time you want to impress. The combination of textures and flavors is simply irresistible. The crunchy, buttery baklava topping complements the smooth, rich cheesecake base beautifully. These bars are surprisingly easy to make, although they do require some time and attention to detail. The result, however, is well worth the effort. Prepare to be amazed by this fusion of Middle Eastern and American dessert traditions.

## Why You’ll Love These Baklava Cheesecake Bars

* **Unique Flavor Combination:** The marriage of baklava and cheesecake is a match made in dessert heaven. The nutty, sweet, and buttery baklava topping is the perfect complement to the creamy, tangy cheesecake filling.
* **Impressive Presentation:** These bars look absolutely stunning, making them ideal for parties, holidays, or any special occasion.
* **Surprisingly Easy to Make:** While they may seem complicated, these bars are actually quite straightforward to make. The recipe is broken down into easy-to-follow steps.
* **Make-Ahead Friendly:** You can make these bars ahead of time and store them in the refrigerator, making them a great option for entertaining.
* **Customizable:** You can easily customize the nuts, spices, and syrup to your liking.

## Ingredients You’ll Need

### For the Crust:

* 1 ½ cups graham cracker crumbs
* 5 tablespoons unsalted butter, melted
* ¼ cup granulated sugar

### For the Cheesecake Filling:

* 3 (8-ounce) packages cream cheese, softened
* 1 ½ cups granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* ½ cup sour cream
* 2 tablespoons all-purpose flour

### For the Baklava Topping:

* 1 pound phyllo dough, thawed
* 1 cup unsalted butter, melted
* 2 cups mixed nuts (walnuts, pistachios, almonds), finely chopped
* 1 teaspoon ground cinnamon
* ½ teaspoon ground cloves

### For the Syrup:

* 1 cup granulated sugar
* ½ cup water
* ¼ cup honey
* 1 tablespoon lemon juice
* 1 teaspoon orange blossom water (optional)

## Equipment You’ll Need

* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Pastry brush
* Sharp knife or pizza cutter
* Saucepan

## Step-by-Step Instructions

### Step 1: Make the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom of the 9×13 inch baking pan.
4. Bake for 8-10 minutes, or until the crust is lightly golden. Let cool completely.

### Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
3. Stir in the vanilla extract, sour cream, and flour until just combined. Do not overmix.

### Step 3: Assemble and Bake the Cheesecake

1. Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
2. Bake for 45-55 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will continue to set as it cools.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
4. Remove the cheesecake from the oven and let it cool completely at room temperature.
5. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

### Step 4: Make the Baklava Topping

1. Preheat your oven to 350°F (175°C).
2. Melt the butter in a small saucepan or in the microwave.
3. Finely chop the mixed nuts (walnuts, pistachios, almonds). You can use a food processor for this, but be careful not to over-process them into a paste.
4. In a bowl, combine the chopped nuts, cinnamon, and cloves.
5. Unroll the phyllo dough on a clean, flat surface. Keep the stack of phyllo covered with a damp towel to prevent it from drying out.
6. Carefully lift one sheet of phyllo dough and place it on top of the chilled cheesecake. Brush the phyllo sheet with melted butter.
7. Repeat with another sheet of phyllo dough, brushing with melted butter. Continue this process until you have used about half of the phyllo dough.
8. Sprinkle the nut mixture evenly over the phyllo layer.
9. Top with the remaining phyllo dough sheets, brushing each sheet with melted butter as before.
10. Using a sharp knife or pizza cutter, carefully score the top layer of phyllo dough into bars or squares. Do not cut all the way through to the cheesecake layer; just score the phyllo.
11. Bake for 30-40 minutes, or until the phyllo topping is golden brown and crispy.

### Step 5: Make the Syrup

1. While the baklava topping is baking, make the syrup. In a small saucepan, combine the sugar, water, and honey.
2. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved.
3. Reduce the heat and simmer for 5-7 minutes, or until the syrup has thickened slightly.
4. Remove from heat and stir in the lemon juice and orange blossom water (if using).

### Step 6: Finish and Serve

1. As soon as the baklava cheesecake bars come out of the oven, slowly pour the warm syrup evenly over the top. The syrup should soak into the phyllo layers.
2. Let the bars cool completely in the pan before cutting along the scored lines.
3. Serve at room temperature or chilled. Store leftovers in the refrigerator.

## Tips for Success

* **Use High-Quality Ingredients:** The flavor of these bars will depend on the quality of the ingredients you use. Use good-quality cream cheese, nuts, and butter.
* **Soften the Cream Cheese Properly:** Make sure the cream cheese is completely softened before you start mixing the filling. This will help prevent lumps.
* **Don’t Overmix the Cheesecake Filling:** Overmixing can incorporate too much air into the filling, which can cause the cheesecake to crack during baking. Mix until just combined.
* **Cool the Cheesecake Slowly:** Cooling the cheesecake slowly helps prevent cracking. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour before removing it.
* **Keep Phyllo Dough Covered:** Phyllo dough dries out very quickly, so it’s important to keep it covered with a damp towel while you’re working with it.
* **Brush Phyllo Generously with Butter:** Brushing each sheet of phyllo with melted butter is what makes the baklava topping so flaky and crispy. Don’t skimp on the butter!
* **Score the Phyllo Before Baking:** Scoring the phyllo dough before baking makes it easier to cut the bars after they’re baked.
* **Pour Warm Syrup Over Hot Baklava:** Pouring the warm syrup over the hot baklava allows the syrup to soak into the phyllo layers more effectively.
* **Chill Before Serving:** Chilling the bars before serving allows the cheesecake to set completely and the flavors to meld together.

## Variations

* **Nuts:** You can use any combination of nuts you like in the baklava topping. Walnuts, pistachios, almonds, pecans, and cashews all work well. You can also use a single type of nut if you prefer.
* **Spices:** Feel free to adjust the spices in the nut mixture to your liking. You can add more cinnamon, cloves, or nutmeg. You can also add a pinch of cardamom or allspice.
* **Citrus Zest:** Add some citrus zest (lemon, orange, or grapefruit) to the cheesecake filling or the baklava topping for a bright, fresh flavor.
* **Chocolate:** Drizzle melted chocolate over the cooled bars for an extra touch of decadence. White chocolate, milk chocolate, or dark chocolate all work well.
* **Different Extracts:** Instead of vanilla extract, try using almond extract, lemon extract, or orange extract in the cheesecake filling.
* **Syrup Flavors:** Experiment with different flavors for the syrup. You can add rosewater, maple syrup, or even a touch of liquor (such as brandy or rum).

## Serving Suggestions

* Serve these bars as a dessert for a special occasion.
* Pair them with a scoop of vanilla ice cream or whipped cream.
* Serve them with a cup of coffee or tea.
* Garnish them with chopped nuts, a drizzle of honey, or a sprinkle of cinnamon.

## Storage Instructions

* Store leftover bars in an airtight container in the refrigerator for up to 5 days.
* You can also freeze the bars for up to 2 months. Thaw them in the refrigerator overnight before serving.

## Nutrition Information (per bar)

* Calories: Approximately 450-550
* Fat: 30-40g
* Saturated Fat: 15-20g
* Cholesterol: 100-150mg
* Sodium: 200-300mg
* Carbohydrates: 40-50g
* Sugar: 30-40g
* Protein: 5-7g

(Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.)

## Conclusion

These Baklava Cheesecake Bars are a truly decadent and unforgettable dessert. The combination of the creamy cheesecake and the crispy, nutty baklava topping is simply divine. While they may require a bit of effort to make, the result is well worth it. These bars are perfect for impressing your guests or simply indulging in a special treat. So, go ahead and give this recipe a try – you won’t be disappointed!

Enjoy baking and savoring every bite of these delightful Baklava Cheesecake Bars!