Baklava Cheesecake

Ingredients

• 6 ounces chopped walnuts
• 0.5 teaspoon ground cinnamon
• 0.5 (16 ounce) package frozen phyllo pastry, thawed
• 0.5 cup melted butter, or as needed
• 2 (8 ounce) packages cream cheese, softened
• 0.75 cup white sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 2 tablespoons lemon juice
• 1 cup water
• 1 cup white sugar
• 0.5 cup honey
• 0.5 teaspoon vanilla extract

Steps

1. Heat the oven to 350 degrees F (175 degrees C). Butter the base and sides of a 9×13-inch pan.
2. In a bowl, toss the walnuts with cinnamon, then set aside.
3. Unroll the phyllo dough and trim it slightly larger than the pan so it extends up the sides. Lay 2 sheets in the prepared pan and butter them thoroughly. Repeat to make a total of 8 layered sheets. Scatter about 2 tablespoons of the cinnamon-walnut mixture over them. Add 2 more sheets, butter, and cinnamon-walnut mixture; repeat, finishing with 3 sheets of dough. Butter the baklava's top.
4. Bake in the preheated oven for 20 minutes, then keep the oven on.
5. Meanwhile, put cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high for about 1 minute, until smooth, then scrape the bowl. Beat on low and add eggs 1 at a time, beating for about 15 seconds after each. Scrape the bowl again. Add lemon juice and beat on high for about 1 minute, until well blended. Pour over the baked baklava crust in the pan while the crust is still hot.
6. Bake in the hot oven for 20 to 25 minutes, until set. Allow to cool to room temperature, about 1 hour.
7. Slice the cooled cheesecake into 12 servings.
8. Bring water and sugar to a boil together in a saucepan until melted, about 5 minutes. Add honey and vanilla extract, then simmer for 20 minutes. Drizzle the hot sauce over the cooled cake and between its slices.
9. Refrigerate uncovered or with only a light covering of aluminum foil, since a tight seal will make it soggy.