Ingredients
Scale
- 1 ½ cups crushed walnuts
- 1 cup honey
- 1 cup sugar
- ½ cup cups unsalted butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 tablespoon lemon juice
- 1 package (16 oz) phyllo dough, thawed
- ¼ teaspoon ground cinnamon
- Pinch salt
- Additional walnuts for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix crushed walnuts with melted butter and cinnamon. Set aside.
- Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
- Layer 5 sheets of phyllo dough in a greased 9-inch springform pan, brushing each layer with melted butter.
- Spread half of the walnut mixture evenly over the phyllo layers.
- Repeat with 5 more sheets, buttering each layer, and add the remaining walnut mixture.
- Finish with another layer of 5 phyllo sheets, buttering each one.
- Bake for 20 minutes until golden brown.
- While baking, prepare the cheesecake filling: beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon juice.
- Pour the cheesecake mixture over the baked phyllo base and return to the oven for another 30-35 minutes or until set.
- Remove from oven, let cool, and drizzle with honey syrup.
- Chill in the refrigerator for at least 4 hours before serving. Garnish with extra walnuts if desired.
- Prep Time: 30
- Cook Time: 60