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Ingredients
- 1 cup graham cracker crumbs
- 1 cup crumbled baklava (I keep leftover baklava in the freezer for recipes like this!)
- 6 tablespoons butter, melted
- 1 cup Vanilla Blended Non-Fat Greek Yogurt (I used Chobani)
- 8 ounces cream cheese, room temperature
- 3 eggs
- 3 tablespoons flour
- Crumbled baklava for topping
Preparation
Step 1
Preheat oven to 325°.
Line a 8x8 inch square baking dish with parchment paper, making sure the paper hangs over the sides enough to lift the cheesecake out in the end.
In a food processor, crumble graham crackers and baklava pieces until fine. In a small bowl, combine with melted butter.
Firmly press the mixture into the lined dish. Bake at 325° for 10-14 minutes until the crust is golden. Set aside.
In a food processor combine the Chobani Vanilla Blended Non-Fat Greek Yogurt, cream cheese eggs and flour until smooth.
Pour the mixture into the baked crust and bake until the edges are firm, about 30-35 minutes.
Cool the cheesecake on a wire rack for 20-30 minutes. Cover and refrigerate overnight.
When ready to serve, remove the cheesecake from the pan by gently lifting the parchment up.
Place on a cutting board, slice into triangles (see video below) and top with crumbled baklava pieces.