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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
20 sheets frozen phyllo dough, thawed
1/4 c. butter, melted
1 12-oz. pkg. vanilla wafers, finely crushed
1/2 c. butter, softened
1/4 c. granulated sugar
4 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
1/4 c. lemon juice
1 tsp. vanilla extract
4 eggs
1 c. chopped pistachios
1/4 c. granulated sugar
1/2 c. butter, cubed
1/2 tsp .ground cinnamon
1/2 c. liquid honey
1/4 c. water
Preheat oven to 325F.
Brush 7 sheets of phyllo dough with melted butter and stack.
Repeat with another stack of 7 sheets, and a third stack of 6 sheets.
Using the bottom of a 9-inch round spring-form pan as template, cut each stack into 9-inch circles; set aside and cover with a clean damp towel.
In a medium bowl, combine vanilla wafer crumbs, butter and sugar; mix until well blended.
Press on bottom and up side of 9-inch spring-form pan.
In large bowl, beat cream cheese and brown sugar until smooth; add lemon juice and vanilla.
Add eggs, one at a time, beating after each addition until just combined.
Spread evenly over crust; place pan on rimmed baking sheet.
In a medium bowl, combine pistachios, sugar, butter and cinnamon; mix until crumbly.
Layer one 7-stack of phyllo over filling; sprinkle with half of pistachio topping.
Repeat with second 7-stack of phyllo and remaining half of topping.
Cover with remaining 6-stack of phyllo; brush with melted butter.
Score top lightly into 12 wedges – Do not cut completely though to outer edge.
Bake at 325F for 90 minutes, or until golden brown.
Combine honey and water and brush liberally over warm cheesecake; cool completely.
Refrigerate at least 4 hours or overnight before serving.
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CHEESECAKE - BAKLAVA
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
20 sheets frozen phyllo dough, thawed
1/4 c. butter, melted
1 12-oz. pkg. vanilla wafers, finely crushed
1/2 c. butter, softened
1/4 c. granulated sugar
4 8-oz. pkg. cream cheese, softened
1 c. granulated sugar
1/4 c. lemon juice
1 tsp. vanilla extract
4 eggs
1 c. chopped pistachios
1/4 c. granulated sugar
1/2 c. butter, cubed
1/2 tsp .ground cinnamon
1/2 c. liquid honey
1/4 c. water
Preheat oven to 325F.
Brush 7 sheets of phyllo dough with melted butter and stack.
Repeat with another stack of 7 sheets, and a third stack of 6 sheets.
Using the bottom of a 9-inch round spring-form pan as template, cut each stack into 9-inch circles; set aside and cover with a clean damp towel.
In a medium bowl, combine vanilla wafer crumbs, butter and sugar; mix until well blended.
Press on bottom and up side of 9-inch spring-form pan.
In large bowl, beat cream cheese and brown sugar until smooth; add lemon juice and vanilla.
Add eggs, one at a time, beating after each addition until just combined.
Spread evenly over crust; place pan on rimmed baking sheet.
In a medium bowl, combine pistachios, sugar, butter and cinnamon; mix until crumbly.
Layer one 7-stack of phyllo over filling; sprinkle with half of pistachio topping.
Repeat with second 7-stack of phyllo and remaining half of topping.
Cover with remaining 6-stack of phyllo; brush with melted butter.
Score top lightly into 12 wedges – Do not cut completely though to outer edge.
Bake at 325F for 90 minutes, or until golden brown.
Combine honey and water and brush liberally over warm cheesecake; cool completely.
Refrigerate at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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