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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baklava Cheesecake   
    Categories: Pastry, Nuts, Herbs, Cheese   
         Yield: 16 servings   
       
        12    (14" X 9") sheets phyllo   
              - dough   
       1/3 c  Butter; melted   
         1 c  Finely chopped walnuts   
       1/4 c  Sugar   
       1/2 ts Ground cinnamon   
       1/4 ts Ground nutmeg   
       1/8 ts Ground allspice   
        16 oz Cream cheese; softened   
         8 oz Mascarpone cheese   
       2/3 c  Honey   
       1/4 c  Milk   
         3 tb A-P flour   
         3 lg Eggs; room temp, lightly   
              - beaten   
       
     Set oven @ 425ºF/218ºC.   
        
     Place 1 sheet phyllo dough in a greased 9" 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 15" X 10" X 1" 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 325ºF/165ºC.   
        
     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.   
        
     Aryanna Gamble, New Orleans, Louisiana   
        
     Makes: 16 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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