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Ingredients2 h 35 m servings 520
Original recipe yields 12 servings
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
- Toss walnuts and cinnamon together in a bowl and set aside.
- Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
- Bake in the preheated oven for 20 minutes. Leave oven on.
- Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
- Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
- Cut cooled cheesecake into 12 servings.
- Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
- Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.
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- Cook's Notes:
- Don't feel pressured to use all the butter. Similarly, you may not need all the sauce. I like mine gooey.
- I use a pastry bag to distribute the filling evenly, requiring as little adjustment as possible so as to protect the phyllo.
Per Serving: 520 calories; 31.9 54.8 7.6 92 268 Full nutrition
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