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Baklava Almond Cheesecake Supreme Recipe

Baklava Almond Cheesecake Supreme Recipe
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★★★★★

4.7 from 22 reviews

This Baklava Almond Cheesecake Supreme combines the creamy richness of classic cheesecake with the crunchy, spiced notes of baklava-inspired almonds and phyllo topping, finished with a luscious caramel drizzle for a decadent dessert that impresses at any gathering.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 tbsp granulated sugar

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream

For the Baklava Almond Topping:

  • 1 cup finely chopped almonds
  • ½ cup granulated sugar
  • 1 tsp cinnamon
  • ½ cup unsalted butter, melted
  • 4 sheets phyllo dough, thawed
  • 2 tbsp honey (for drizzling)

For the Caramel Drizzle (optional):

  • ½ cup caramel sauce

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture is well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then set aside to cool completely.
  2. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy without lumps. Add eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract and sour cream until the batter is smooth and well combined. Pour this filling over the cooled crust evenly.
  3. Bake the Cheesecake: Place the springform pan in the oven and bake at 325°F (163°C) for 50 to 60 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracks. Remove from oven and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to set properly.
  4. Prepare the Baklava Almond Topping: In a bowl, mix finely chopped almonds, sugar, and cinnamon together. Brush a baking sheet generously with melted butter. Lay one phyllo sheet at a time on the sheet, brushing each layer lightly with melted butter before adding the next one. After layering all four sheets, evenly sprinkle the almond mixture on top. Bake at 350°F (175°C) for 10 to 12 minutes or until the phyllo is golden and crisp. While still warm, drizzle with honey to infuse sweetness and shine.
  5. Assemble the Cheesecake: Once the cheesecake is fully chilled, carefully place the baklava almond topping on top of it. If desired, drizzle with caramel sauce for an extra layer of rich sweetness. Slice into 12 portions and serve immediately to enjoy the blend of creamy, crunchy, and sweet textures.

Notes

  • To prevent cracking, do not overbake the cheesecake and allow it to cool in the oven with the door ajar.
  • Phyllo dough should be handled gently and kept covered with a damp towel while preparing to prevent drying out.
  • You can substitute almonds with walnuts or pistachios for a different nutty flavor.
  • The caramel drizzle is optional but adds a delightful richness to the dessert.
  • For best results, prepare the cheesecake a day ahead to fully meld the flavors.

Nutrition

Keywords: baklava cheesecake, almond cheesecake, phyllo topping dessert, caramel cheesecake, layered cheesecake, nutty dessert

Find it online: https://maicook.com/baklava-almond-cheesecake-supreme-recipe/