Ingredients:
- 12 sheets phyllo dough
- 1/3 cup butter, melted
- 1 cup walnuts, finely chopped
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground allspice
- 2 pkgs. cream cheese, softened
- 1 8 oz. mascarpone cheese
- 2/3 cup honey
- 1/4 cup 2% milk
- 3 Tbsp. all-purpose flour
- 3 large eggs, room temperature, lightly beaten
Ingredients for garnish:
- 3 Tbsp. 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 F.
- Place one 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 on a 15-by-10-by-1-inch baking pan.
- In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5 to 7 minutes or until the edge is lightly browned (side will puff). Cool in springform pan on a wire rack.
- Reduce oven setting to 325 F. 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 to 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.
