Baklava Cheesecake Recipe
Baklava Cheesecake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With sugared cranberries and rosemary sprigs, my unique cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana
MAKES:
16 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 50 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 50 min. + chilling

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.
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°.
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.
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.
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.
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.
Just before serving, top cheesecake with sugared rosemary and cranberries. Yield: 16 servings.
Originally published as Baklava Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p33

  • 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
  1. 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.
Originally published as Baklava Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p33

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