Simple: just combine, fold, cook, and consume!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 24 |
| Yield: | 24 bars |
Ingredients
- cooking spray
- 12 sheets frozen phyllo dough, thawed
- ¼ cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, at room temperature
- 1 cup white sugar
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup water
- ½ cup finely chopped walnuts
- ¼ cup finely chopped pistachio nuts
- 1 tablespoon fresh lemon zest
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9×13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
- 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.
- 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.
- While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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.
- Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2×2-inch bars.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 107 mg |
| Sugars | 14 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |