• 1 package filo dough

  • 3/4 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup crushed pistachios
  • 1 cup chopped walnuts
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup honey
  • 3 (8 ounce) packages cream cheese, softened
  • 1 Tsp vanilla extract
  • 1/4 cup of water
  • 2 Tbsp lemon juice
  • ● Preheat oven to 350°F (175°C). Mix pistachios, walnuts, 1/4 cup sugar and cinnamon in a bowl. Step aside.
    ● Unroll the filo dough and cover with a damp cloth to prevent it from drying out. Place two sheets of phyllo on the bottom of a greased 9-inch skillet, brushing each layer with melted butter.
    ● Sprinkle a thin layer of nut mixture on top. Repeat layers with phylo, butter and nut mixture until all but two of the phyllo sheets and some nuts are used.
    ● In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs, one at a time, then stir in vanilla. Pour over the filo crust in the pan.
    ● Bake for 50-60 minutes, or until the center is almost set. Great on a wire shelf.
    ● Combine honey, water and lemon juice in a small saucepan. Bring to a boil, then simmer for about 2 minutes. Pour over the cooled cheesecake.
    Refrigerate for at least 4 hours. Garnish with the remaining walnuts.

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