Ingredients
12 sheets phyllo dough (14x9-in.)1/3 cup butter, melted1 cup finely chopped walnuts1/4 cup sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon ground allspice2 packages (8 ounces each) cream cheese, softened1 carton (8 ounces) mascarpone cheese2/3 cup honey1/4 cup 2% milk3 tablespoons all-purpose flour3 large eggs, room temperature, lightly beatenGARNISH:3 tablespoons light corn syrup3 fresh rosemary sprigs1/4 cup sugar, divided1/2 cup fresh or frozen cranberries, thawed and patted dry
Preparation
Preheat oven to 425°. Place 1 sheet of 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 on a 15x10x1-in. 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 325°.
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.
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.
