Breathtaking Baklava Cheesecake

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If you saw my Passport to Fun post the other day on our trip to Greece, then you already got a "taste" of this scrumptious cheesecake.

I had such a huge response to that delicious dessert, so here it is, showcased in all its glory:

What You Need

Syrup (1 1/3 cups water, 1 cup honey, 1/2 teaspoon cinnamon)

6 ounces toasted walnuts

1 teaspoon cinnamon

1/4 teaspoon salt

20 ounces cream cheese

1 1/4 cups Greek yogurt (make your own)

1/4 cup honey

2 teaspoon vanilla

3 eggs

10 sheets filo

1/2 cup melted butter

What You Do

1.  Make your syrup by bringing the water and honey to a boil, then reducing heat and simmering for 20-25 minutes.  Stir in the cinnamon and set aside to cool.

2.  Finely chop 5 ounces of the toasted walnuts and then combine those in a bowl along with 1/2 cup of the cooled syrup, the 1 teaspoon of cinnamon and 1/4 teaspoon salt.  Set aside.

3.  Process (I just used this) the cream cheese, yogurt and 1/4 cup of honey, then add in the 3 eggs and mix until smooth.

4.  Set a springform pan on a baking sheet (just in case you have some ooze).  Take one sheet of filo, brush it with melted butter, then fold it in half lengthwise.  Drape it in your pan, starting at the center and overhanging the edge (you'll be folding this on top at the end - be aware that butter might drip onto the counter while you work).  Repeat this process with the rest of the filo, so that the bottom is covered completely (arrange the filo like the face of a clock).

5.  Pour your cheesecake (step #3) mixture into the pan.

6.  Drop dollops of the nut mixture all over the top of the cheesecake.  It will sink, but that's okay.

7.  Fold the filo ends up over the top of the cheesecake and brush with remaining butter.

8.  Bake 1 hour 10 minutes at 325.

9.  Turn off the oven, prop the door open a bit, and let the cheesecake sit inside for another 40 minutes.

10.  Cool the cheesecake completely, then stick it in the fridge for several hours.

11.  Crumble the rest of the nuts over the top, drizzle with the rest of the syrup, and serve by the slice.

Do you love cheesecake as much as I do?  Do you like fancy versions, like this, or do you prefer your cheesecake plain?  I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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