Honey-Nut Cheesecake--COVER version
Recipe from Better Homes and Gardens

This rich, smooth dessert is ready for any occasion, especially Thanksgiving or New Year's. Guests will love the flaky phyllo crust, nuts, and honey, which is reminiscent of baklava.


Honey-Nut Cheesecake--COVER version

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Servings: Makes 12 servings.
Related Categories: Cheesecake
 
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Ingredients
  • 1/2  cup
    ground walnuts, hazelnuts, or pecans*
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  • 2  tablespoons
    granulated sugar
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  • 12  sheets
    frozen phyllo dough (14x9-inch rectangles), thawed
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  • 1/2  cup
    butter, melted
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  • 2  8-ounce packages
    cream cheese, softened
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  • 1  8-ounce container
    mascarpone cheese, softened
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  • 2/3  cup
    honey
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  • 2  tablespoons
    all-purpose flour
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  • 1/4  cup
    milk
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  • 3 
    eggs, slightly beaten
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  • 2  teaspoons
    finely shredded lemon peel
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  •  
    Raspberries (optional)
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  •  
    Rosemary sprig (optional)
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  •  
    Light-colored corn syrup (optional)
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  •  
    Sanding sugar or granulated sugar (optional)
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Directions
1.
Preheat oven to 325 degrees F. Generously grease the bottom and sides of an 8-inch springform pan. Set aside. In a small bowl, combine ground nuts and sugar; set aside.
2.
Unfold phyllo dough; remove one sheet. (While you work, keep the remaining phyllo dough covered with plastic wrap to prevent it from drying out.) Brush dough with some of the melted butter. Place another sheet of phyllo on top of the first, rotating it slightly to stagger the corners. Brush with a little more of the melted butter. Repeat with remaining phyllo sheets and butter.
3.
Ease the phyllo stack into the prepared pan, pleating it as necessary and being careful not to tear the phyllo. Sprinkle nut mixture over phyllo in pan.
4.
For filling: In a large bowl, combine cream cheese, mascarpone cheese, honey, and flour. Beat with an electric mixer on low speed until smooth. Beat in milk. Using a wooden spoon, stir in eggs and lemon peel.
5.
Pour filling into phyllo crust. Place springform pan in a shallow baking pan. Bake for 50 to 60 minutes or until about a 2-inch border around the edge appears set when gently shaken.
6.
Cool in springform pan on a wire rack for 1 hour. Using a small sharp knife, loosen from side of pan. Remove side of pan. Cool for 1 hour more. Cover and chill for at least 6 hours or up to 24 hours.
7.
If desired, brush raspberries and rosemary sprig with light-colored corn syrup and sprinkle with sanding sugar. Arrange raspberries and rosemary on top of the cheesecake. Makes 12 servings.
8.
*Note: Use a grinder, blender, or food processor to grind the nuts, watching carefully because nuts can form a paste if ground too much.
Nutrition information
Calories 438, Total Fat 35 g, Saturated Fat 19 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 4 g, Cholesterol 139 mg, Sodium 251 mg, Carbohydrate 27 g, Total Sugar 18 g, Fiber 1 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 5%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Oregon Hazelnut Cheesecake
Oregon Hazelnut Cheesecake

Hazelnuts make a pretty topper for this rich cheesecake dessert.

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