Baklava-Style Cheesecake Bars

Ingredients

• cooking spray
• 12 sheetss frozen phyllo dough , thawed
• 0.25 cups unsalted butter , melted
• 2 , 8 ounce
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 0.5 cups honey
• 0.5 cups water
• 0.5 cups finely chopped walnuts
• 0.25 cups finely chopped pistachio nuts
• 1 tablespoon fresh lemon zest

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.

2. 2

   Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.

3. 3

   Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.

4. 4

   While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).

5. 5

   Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.

6. 6

   Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.

7. 7

   Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.

8. 8

   Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.