Pineapple Cheesecake Baklava With Mango Liqueur Syrup

• 20 ounces crushed pineapple
• 8 ounces cream cheese
• 1 cup ricotta cheese
• 1 cup sugar
• 2 egg yolks
• 1 teaspoon grated lemon peel
• 1 teaspoon vanilla
• 13 leaves phyllo
• 1/2 cup butter melted
• 1 teaspoon lemon juice
• 1/2 cup Grand Marnier Liqueur

1. Drain pineapples, saving syrup. In mixer bowl, combine cheese, 1/2 cup of sugar, egg yolks, lemon peel, and vanilla. Blend at medium speed and stir in pineapple.
2. Place 1 phyllo leaf in greased 9 x 13-inch pan. Brush leaf with melted butter. Repeat with 7 additional leaves. Spread pineapple-cheese mixture over phyllo; top with remaining 5 leaves, brushing each leaf. Score top leaves with sharp knife into diamond shapes.
3. Bake at 350 degrees for 50 minutes, or until golden. Combine 1/2 cup sugar with 1/2 cup of pineapple syrup and lemon juice. Cook to a thick syrup. Spoon syrup over finished baklava while both are still hot. Cool and cut at markings.

pineapple, cream cheese, ricotta cheese, sugar, egg yolks, vanilla, phyllo, butter, lemon juice, grand marnier

Taken from www.yummly.com/recipe/Pineapple-Cheesecake-Baklava-With-Mango-Liqueur-Syrup-1671026 (may not work)