Ingredients and Weight:
- Cream cheese, softened: 16 ounces (2 cups)
- Sour cream: 8 ounces (1 cup)
- White sugar: 1 1/4 cups
- Vanilla extract: 2 teaspoons
- Egg: 1 large
- Phyllo dough sheets: 12 ounces (1 package)
- Melted unsalted butter: 1/2 cup
- Chopped walnuts: 1 cup
- Chopped pistachios: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
- 2 out of 5 (Simple to moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, beat cream cheese until smooth. Beat in sour cream and sugar until fluffy. Stir in vanilla extract and egg.
- Spread cheesecake filling evenly into a greased 9x13 inch baking pan.
- Place phyllo dough sheets on a flat surface. Brush with melted butter. Crumble walnuts and pistachios over dough.
- Cut phyllo dough into 1-inch wide strips. Arrange strips diagonally in a criss-cross pattern over cheesecake filling.
- Bake for 30-35 minutes, or until phyllo dough is golden brown and cheesecake is set.
- Let cool completely before cutting and serving.
Nutritional Information:
- Serving size: 1 bar
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 35g
- Protein: 10g
Dish Characteristics:
- Sweet and savory
- Crispy phyllo dough exterior
- Creamy and tangy cheesecake filling
- Rich with walnuts and pistachios
User Comments:
- "These cheesecake bars were a hit at my party! They were delicious and so easy to make." - Sarah
- "The combination of flavors is amazing. I love the contrast between the sweet cheesecake and the savory phyllo dough." - John
- "I made these bars for a potluck and they were gone in minutes. Everyone raved about them." - Mary
Special Precautions and Tips:
- To ensure the cheesecake is set, insert a toothpick into the center. If it comes out clean, the cheesecake is done baking.
- Allow the cheesecake bars to cool completely before cutting to prevent them from breaking apart.
- Serve cheesecake bars chilled for the best flavor.
