INGREDIENTS
• 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
- INSTRUCTIONS
- ● 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.