★Ingredients
- 1/2 cup finely chopped walnuts
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- Filling
- 1 cup sugar
- 24 oz cream cheese, softened
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
Baklava Topping
- 1/2 cup chopped pistachios
- 1 cup chopped walnuts
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 8 sheets of phyllo dough, thawed
- 1/4 cup melted butter
Honey Syrup
- 1/2 cup water
- 1/2 cup honey
- 1/2 cup sugar
- 1 tsp lemon juice
★Instructions
- Prepare the Crus*
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, chopped walnuts, and melted butter. Press into the bottom of a springform pan.
- Make the Filling*
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and sour cream.
- Pour over the crust and bake for 45-50 minutes. Let it cool completely.
- Prepare Baklava Topping*
- Mix walnuts, pistachios, sugar, and cinnamon.
- Brush each phyllo sheet with melted butter, layer, and sprinkle nut mixture between layers.
- Cut the layered phyllo into strips and place on top of the cooled cheesecake.
- Bake the Topping*
- Bake the cheesecake with the topping at 350°F (175°C) for 15-20 minutes, until golden brown.
- Make the Honey Syru*
- Combine honey, water, sugar, and lemon juice in a saucepan.
- Bring to a boil, reduce heat, and simmer for 10 minutes.
- Assemble*
- Pour the hot syrup over the hot baklava topping.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
Enjoy!