All desserts wish they were as sophisticated as this one.
2, 8 oz packages cream cheese, softened
⅔ cup sugar
2 Tbsp flour
⅔ cup Greek yogurt
2 Tbsp honey
1 tsp cinnamon
1 tsp vanilla extract
½ cup walnuts, chopped
½ cup pistachios, chopped
3 tsp cinnamon powder
3 Tbsp butter, melted
4 Tbsp honey
20 phyllo dough sheets
4 Tbsp butter, melted
Whipped cream, to serve
Let's get Cooking...
Preheat oven to 300°F.
In large bowl, add cream cheese, sugar and flour. Mix at a low speed. Add eggs one at a time. Add Greek yogurt, vanilla, honey and cinnamon. Continue to mix until everything is well-combined; set aside.
In a medium bowl, combine the nut filling ingredients. Set aside.
Butter a 9-inch springform pan. Wrap the outside with foil.
Place a sheet of phyllo dough into the bottom of the springform pan so it comes up over the edges of the pan. Brush butter all over, then add another sheet. Repeat until you’ve used up all of the sheets.
Pour in a layer of the cheesecake filling, add the nut filling (save about ¼ cup) and top off with the rest of the cheesecake filling. Even out the surface with your spatula.
Place the springform pan in a large baking pan. Add warm water to the baking pan until it's halfway up the side of the springform pan.
Bake for 50 minutes. Turn off heat and leave cheesecake in oven for 30 minutes.
Remove from oven and let the cheesecake cool completely.
Cut and serve cheesecake with some of the remaining nut filling and whipped cream.