Baklava Cheesecake

Name: Baklava Cheesecake
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Yield: 16 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

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, 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.