• 1 cup pistachios (ground) 
  • 1 cup walnuts (ground) 
  • ¼ cup roasted almonds (ground) 
  • 5 tablespoons unsalted butter (melted) 
  • 1 teaspoon cinnamon powder 
  • 5 sheets phyllo dough (thawed) 


  • 1 ½ cups cream cheese (softened) 
  • ¼ cup Greek honey 
  • ¼ teaspoon lemon juice (freshly squeezed) 
  • 1 teaspoon vanilla extract
  • 2 large eggs


  • ½ cup Greek honey 
  • ¾ cup water 
  • ¼ cup pistachio (ground) 
  • ¼ cup walnuts (ground) 
  • 1 tablespoon lemon juice (freshly squeezed) 


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Line a 6-inch spring form pan with parchment paper and spray with cooking spray on both sides. 
  3. Brush phyllo dough with melted butter and fold in half. Place the dough in the spring form pan and repeat the process until pan is fully covered. 
  4. In a large mixing bowl, combine walnuts, pistachios and almonds. Pour in melted butter and stir until a coarse mixture is formed. 
  5. Pour the nut mixture over the phyllo dough and press firmly into place. 
  6. Begin preparing the filling by beating cream cheese with honey until fluffy. Crack one egg at a time, beating each well before adding in the next. Once both eggs have been thoroughly mixed in add vanilla essence and lemon juice. Mix and pour filling over the crust. 
  7. Once oven is preheated add in cheesecake and bake for 30 minutes. Once fully baked, remove from the oven and refrigerate for four hours. 
  8. While the cheesecake is cooling, begin preparing the topping. Combine honey and water in a saucepan, bring to a boil then reduce heat. Let mixture simmer for 15 minutes. Stir in the remaining lemon zest and juice. 
  9. After the syrup has cooled down, stir in walnuts and pistachios. 
  10. Pour topping over the cheesecake, chill for two hours, and serve.

Recipe courtesy of Arkan Bajalani, head chef at J. Graham’s Cafe at The Brown Hotel, Louisville, Kentucky.