How To Make Baklava Cheesecake
Add a new twist to a sweet classic with our nutty, baklava cheesecake recipe! It’s rich, flaky, and perfect to serve at a dinner party to impress guests.
- 8ozPillsbury™ refrigerated crescent,2 cans
- 16ozcream cheese,softened
- ½tsplemon peel,grated
- 2cupswalnuts,finely chopped
- ½tspground cinnamon
- 1tsplemon juice,fresh
Preheat the oven to 350 degrees F.
Unroll 1 can of crescent dough, then place it into an ungreased 9 x 13-inch pan.
Beat the cream cheese, 1 cup of sugar and lemon peel on medium speed until fluffy.
Spread the mixture over prepared dough and set aside.
Combine the walnuts, remaining ½ cup of sugar and cinnamon in a small bowl.
Sprinkle them over the cream cheese.
Place the second crescent dough sheet over the first, covering the filling.
Combine the lemon juice and honey in a small bowl, then brush them over the dough.
Bake for 30 to 35 minutes or until lightly browned.
Cool for 20 minutes.
Refrigerate for 3 hours or overnight.
Serve, and enjoy!
- Calories: 84.08kcal
- Fat: 4.46g
- Saturated Fat: 2.44g
- Monounsaturated Fat: 1.11g
- Polyunsaturated Fat: 0.29g
- Carbohydrates: 10.86g
- Fiber: 0.04g
- Sugar: 10.67g
- Protein: 0.79g
- Cholesterol: 13.86mg
- Sodium: 46.18mg
- Calcium: 13.20mg
- Potassium: 20.10mg
- Iron: 0.07mg
- Vitamin A: 46.12µg
- Vitamin C: 0.11mg
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