Description
A delightful treat combining creamy cheesecake with the nutty sweetness of baklava, perfect for gluten-free dessert lovers.
Ingredients
Scale
- 1 cup gluten free graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup Greek yogurt
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1/2 teaspoon cinnamon
- 1/2 cup honey
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- Mix gluten free graham cracker crumbs with melted butter. Press this mixture into the bottom of a springform pan.
- Beat the cream cheese and Greek yogurt until smooth. Gradually add sugar, then beat in the eggs one at a time, and stir in vanilla.
- Fold in the chopped walnuts and cinnamon. Pour the filling over the crust in the springform pan.
- Bake for 45-50 minutes, or until the center is set. Allow to cool.
- Combine honey and water in a saucepan. Bring to a boil and simmer for 10 minutes. Let it cool slightly.
- Drizzle the honey syrup over the top once the cheesecake has cooled.
- Chill in the refrigerator for several hours before serving.
Notes
Serve cold, garnished with chopped walnuts or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg