- 12 sheets phyllo dough
- 12 tablespoons butter, divided and melted
- 2 cups pistachios
- 2 cups walnuts
- Pinch salt
- 3 cups cream cheese, softened
- 1/2 cup honey
- 3 large eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- 1 cup honey
- 1/2 cup water
- 1 teaspoon orange blossom water
- 1/4 cup pistachios, chopped
- 1/2 cup walnuts, chopped
- Zest and juice of 2 lemons
- Prepare a 9-inch springform pan with baking spray and line with parchment between the plate and the form. Set aside.
- Working quickly and one at a time, brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tablespoons of butter are used. Set in fridge while you make the crust.
- In the bowl of a food processor fitted with the blade attachment, grind pistachios and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press into the bottom of the phyllo-lined pan and set in the refrigerator until cheesecake filling is made.
- Preheat the oven to 325 degrees.
- In a large bowl, beat cream cheese until fluffy. Add honey. Add in eggs one at a time until combined. Add vanilla and lemon juice. Do not over mix.
- Pour over crust and level in the pan. Bake for 40 to 45 minutes until cheesecake is set. Remove from oven and let cool for 1 hour. Set in fridge for 4 hours or up to overnight to completely chill.
- Once cheesecake has set and cooled, remove springform pan to reveal the baklava crust. Top with pistachio walnut topping and serve. Cake will keep up to 5 days refrigerated.
- In a small saucepan, combine honey, water and orange blossom water and heat on medium-high. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat until cool, approximately 40 minutes. Stir in walnuts and pistachios and set aside until the cheesecake is ready.