Ingredients:

  • 1 package of phyllo dough (16 oz / 450 g), thawed
  • ½ cup (1 stick / 115 g) unsalted butter, melted
  • 1 cup (100 g) chopped walnuts or almonds
  • ½ tsp ground cinnamon
  • 16 oz (450 g) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • ½ cup (120 ml) Greek yogurt
  • 1 tsp vanilla extract
  • ½ cup (150 g) honey
  • ¼ cup (60 ml) water
  • 1 tsp lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C). Brush the bottom and sides of the springform pan with melted butter.
  2. Layer phyllo dough sheets, brushing each layer with butter; repeat until 5 sheets are stacked.
  3. Sprinkle the nut mixture and one-third of the remaining butter; repeat for layers until all phyllo is used.
  4. Fold excess dough over the top, and brush with remaining butter.
  5. Bake for 10-15 minutes until golden brown. Remove from oven and cool slightly.
  6. In a mixing bowl, beat cream cheese and sugar until smooth, then add eggs one at a time.
  7. Mix in Greek yogurt and vanilla extract until combined.
  8. Pour the cheesecake filling over the baked phyllo crust.
  9. Bake for an additional 20 minutes until set slightly but still jiggly.
  10. In a saucepan, combine honey, water, and lemon juice; simmer for about 5 minutes until slightly thickened.
  11. Drizzle the warm honey syrup over the baked cheesecake after cooling for 10 minutes.
  12. Allow it to chill for at least 30 minutes before removing from the springform pan.