Prep: 1-1/4 hours
Bake: 50 min. + chilling
Makes: 16 servings
Ingredients
12 sheets phyllo dough (14×9-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
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
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. 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. 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.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
Source: tasteofhome.com
