Baklava Cheesecake

Baklava Cheesecake

from tasteofhome.com
1 servings

With sugared cranberries and rosemary sprigs, my unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana

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, room temperature, lightly beaten

Directions

  1. 1

    Preheat oven to 425°. Place 1 sheet phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up side 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 a damp towel to prevent it from drying out.) Place springform pan a 15x10x1-in. baking pan.

  2. 2

    In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edge is lightly browned (side will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°.

  3. 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. 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.