Baklava Cheesecake Recipe

Photo by Tracy W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    sheets phyllo dough (14x9-in.)

  • 1/3

    cup butter, melted

  • 1

    cup finely chopped walnuts

  • 1/4

    cup sugar

  • 1/2

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground nutmeg

  • 1/8

    teaspoon ground allspice

  • 2

    packages (8 ounces each) cream cheese, softened

  • 1

    carton (8 ounces) mascarpone cheese

  • 2/3

    cup honey

  • 1/4

    cup 2% milk

  • 3

    tablespoons all-purpose flour

  • 3

    large eggs, lightly beaten

  • GARNISH:

  • 3

    tablespoons light corn syrup

  • 3

    fresh rosemary sprigs

  • 1/4

    cup sugar, divided

  • 1/2

    cup fresh or frozen cranberries, thawed and patted dry

Directions

Preheat oven to 425°. Place one sheet of phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up sides of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Place on a 15x10x1-in. baking pan. 2. In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edges are lightly browned (sides will puff). Cool on a wire rack. Reduce oven setting to 325°. 3. In a large bowl, beat cream cheese and mascarpone cheese on low speed until smooth. Beat in honey, milk and flour. Add eggs; beat on low speed just until blended. Pour into crust. Return pan to baking pan. 4. Bake 50-60 minutes or until center is almost set. Cool on a wire rack 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. 5. For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon sugar. 6. If needed, reheat remaining corn syrup until warm; gently toss cranberries in syrup. Place remaining sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour. 7. Just before serving, top cheesecake with sugared rosemary and cranberries. Yield: 16 servings. I didn't use the garnish! From Taste of Home

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