I would never have thought of putting these two delectable treats together to create one memorable dessert. But that’s exactly what happens when you combine Greek Baklava with New York cheesecake. What you get is a delicious, creamy cheesecake filling in a sweet and crunchy phyllo dough cup. The individual servings can be made in a cupcake pan, but are much more suited for muffin tins. Got a special event coming up? The Baklava Cheesecake Cups, with their sweetened raspberries and sugared rosemary twig garnish will provide the wow factor on your dessert plate both in flavor and presentation!
For the Cheesecake:
- 2 cups pistachios, chopped fine
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 packages cream cheese, softened (8 ounces each)
- 2 cartons mascarpone cheese (8 ounces each)
- 1 1/2 cups honey
- 1 cup milk
- 6 tablespoons all-purpose flour
- 6 large eggs, room temperature and lightly beaten
For the Cheesecake:
- Preheat oven to 350 degrees. Spray two muffin or cupcake tins lightly with cooking spray. Cut phyllo dough into squares that will fit and slightly overflow a cupcake or muffin tin. Line the muffin tins with the 2 pieces of phyllo, pressing against the sides and bottom. Brush with melted butter. Continue to add 4-5 more pieces of phyllo to each muffin tin, patting down and brushing with melted butter in between each layer for each cup. In a small bowl, mix together the chopped pistachios, sugar, cinnamon, nutmeg and allspice. Sprinkle over bottom of phyllo in muffin cups. Bake 5-7 minutes or until edges are lightly browned. Cool in pan. Reduce oven setting to 325 degrees. In a large bowl, beat together the 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 in muffin tins. Bake about 20 minutes or until center is almost set. Cool on a wire rack and then refrigerate until ready to serve. For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, for 10 seconds or until warm. Brush corn syrup lightly over both sides of rosemary. Place on waxed paper; sprinkle with 1 tablespoon of sugar. If needed, reheat remaining corn syrup until warm; gently toss raspberries in syrup. Place remaining sugar in a small bowl; add raspberries and toss to coat. Place on waxed paper and let stand at room temperature until set, about 1 hour, or refrigerate for 30 minutes before serving. Just before serving, top cheesecake with sugared rosemary and raspberries. Makes 12-16 Cups.
Share this Recipe