Baklawa Cheesecake
Ingredients
**Cheesecake:**
- 16 ounces cream cheese at room temperature
- 2/3 cup granulated sugar
- 1/2 tablespoon cornstarch
- 1/4 cup sour cream at room temperature
- 1 tablespoon heavy cream
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
**Nut Filling:**
- 8 ounces pistachios
- 8 ounces walnuts
- Dash of salt
- 1 1/2 teaspoons cinnamon
- 1/4 cup simple syrup
**Phyllo Layer:**
- 1/2 cup unsalted butter melted
- 1 16- ounce package phyllo sheets
**Simple Syrup:**
- 3/4 cup water
- 3/4 cup sugar
- 1/3 cup honey
- 1 teaspoon orange blossom water
- 1 teaspoon lemon juice
Instructions
**Make the Simple Syrup:**
- – In a pot over medium heat, combine water, sugar, honey, orange blossom water, and lemon juice. Boil until the sugar dissolves, then simmer for 10 minutes. Let it cool to room temperature to thicken.
**Prepare the Nut Filling:**
- – Pulse pistachios and walnuts in a food processor until crumbled. Mix with salt, cinnamon, and 1/4 cup of simple syrup.
**Make the Cheesecake Filling:**
- – Beat cream cheese and sugar until creamy. Add eggs, cornstarch, sour cream, vanilla extract, and salt. Mix until smooth.
**Assemble and Bake:**
- – Preheat oven to 350°F.
- – Cut phyllo sheets to fit a 9×9 pan. Layer phyllo sheets and butter in the pan, then add nut filling and cheesecake filling. Repeat layers.
- – Bake for about 50 minutes until golden. Pour simple syrup over the top.
- – Let it cool, then chill in the fridge for at least 6 hours before slicing. Enjoy this delightful dessert!