Sweet Cheese Baklava

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For best results with this decadent Baklava recipe use thin Phyllo sheets. To keep Phyllo from drying out, keep covered with a sheet of plastic wrap or parchment and a damp towel until ready to use.

1 cup finely chopped PLANTERS Walnuts
1/4 cup  sugar
1 tsp. ground cinnamon
1/4 tsp.  ground nutmeg
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup  honey, divided
2 eggs
1 tsp.  vanilla
12 sheets frozen phyllo pastry, thawed, cut in half crosswise
1/2 cup  (1 stick) butter, melted


PREHEAT oven to 350°F. Combine walnuts, sugar and spices; set aside. Beat cream cheese, 1/4 cup of the honey, the eggs and vanilla in large bowl with electric mixer on medium speed until well blended.

LAYER phyllo in 13x9-inch baking pan, brushing each phyllo sheet with butter and sprinkling rounded tablespoonful of the nut mixture evenly over every other phyllo sheet. Spread cream cheese mixture over top.

BAKE 25 to 30 min. or until cream cheese mixture is set. Heat remaining 1/4 cup honey; drizzle over baklava. Cool to room temperature before cutting to serve. (To serve chilled, cover baklava with plastic wrap and store in refrigerator up to 2 days. For best flavor, remove from refrigerator about 30 min. before serving.)


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