Baklava Cheesecake

Name: Baklava Cheesecake
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Yield: 16 servings
Cuisine: Europe, Greek, Mediterranean
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; Candied walnuts, optional

Total Time Prep: 1-1/4 hours Bake: 50 min. + chilling

Yield 16 servings

Test Kitchen Approved

With a phyllo dough crust, a spiced ground walnut layer and a mascarpone and honey cheesecake filling, this baklava cheesecake satisfies the sophisticated sweet tooth.

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
Candied walnuts, optional

Directions

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 in 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 edge is lightly browned (side will puff). Cool in springform pan 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. If desired, garnish with candied walnuts.

Nutrition Facts

1 piece: 339 calories, 26g fat (12g saturated fat), 94mg cholesterol, 174mg sodium, 23g carbohydrate (17g sugars, 1g fiber), 6g protein.

My unique baklava cheesecake makes a grand display for office parties and other special events. —Aryanna Gamble, New Orleans, Louisiana

Recipe Creator