A fun twist on the traditional Greek dessert. With all the flavors of cinnamon, honey and walnuts.


  1. 4 tbsp butter, melted
  2. Phyllo dough (about 20 sheets)

  1. 2 8-ounce packages cream cheese, softened
  2. 2/3 cup sugar
  3. 2 tbsp all purpose flour
  4. 3 eggs
  5. 2/3 cup sour cream
  6. 6 tbsp honey
  7. 1 1/2 tsp ground cinnamon

  1. 3 3/4 cups finely chopped walnuts
  2. 3 tsp cinnamon
  3. 6 tbsp butter, melted
  4. 10 tbsp honey

  • Preheat oven to 300 degrees.
  • In a large bowl, mix the cream cheese, sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  • Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  • Add the sour cream, honey and cinnamon. Beat on low speed until well combined. Set aside.
  • In a medium sized bowl, toss together 2 1/2 cups of chopped walnuts, 2 tsp ground cinnamon, 4 tbsp melted butter and 6 tbsp of honey. Set aside.
  • Grease a 9 inch springform pan and cover the outside with aluminum foil so that it’s ready for a water bath.
  • To prepare the crust, unroll the phyllo dough according to package instructions. You’ll need to keep it from drying out by placing a damp towel over the pieces that haven’t been used yet. Using one piece at a time, place phyllo sheets into the bottom and up the sides of the springform pan. The sheets won’t be as big as the pan, but using a few for each layer you should be able to get one full layer. Layer the melted butter between the phyllo sheets so that they stick together.
  • Once the crust is ready, add a small amount of cheesecake filling to the pan. It should be just enough to thinly coat the bottom of the crust.