Baklava Cheesecake

Name: Baklava Cheesecake
Total time: 240 min
Yield: 36 servings
Cuisine: Indonesian
Ingredients: 16 ounces refrigerated crescent rolls (2 x 8oz cans); 16 ounces cream cheese (softened); 1 ½ cups granulated sugar; ½ teaspoon lemon zest; 2 cups finely chopped walnuts; ½ teaspoon cinnamon; ¼ cup honey; 1 teaspoon fresh lemon juice

A creamy cheesecake base topped with walnuts, and buttery canned crescent roll dough and a honey glaze.

⏱️ 240 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Hard ⭐ 4.8 (16) 👁️ 31 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

36 servings

16 ounces refrigerated crescent rolls (2 x 8oz cans)
16 ounces cream cheese (softened)
1 ½ cups granulated sugar
½ teaspoon lemon zest
2 cups finely chopped walnuts
½ teaspoon cinnamon
¼ cup honey
1 teaspoon fresh lemon juice

Steps

Preheat oven to 350°F. Unroll 1 can of crescent dough and place into an ungreased 9x13" pan.
Beat beat cream cheese, 1 cup sugar and lemon peel on medium speed until fluffy. Spread over prepared dough and set aside.
Combine walnuts, remaining ½ cup sugar and cinnamon in a small bowl. Sprinkle over cream cheese.
Place second crescent dough sheet over the first covering the filling.
Combine lemon juice and honey. Brush over dough.
Bake 30 to 35 minutes or until lightly browned. Cool 20 at least minutes.
Refrigerate about 3 hours or overnight. Slice and serve.