Preheat an oven to 350 F. Grease a 9” springform pan. Cut out a circle of parchment paper and place in the bottom of the pan. You'll want a small amount of overlap but not a lot.
Place 1 sheet of phyllo dough in the bottom of the pan, then spread 3 sheets out to cover the sides, leaving some overhang. Repeat with 4 more sheets for 2 layers.
Mix the cinnamon and sugar together in a small bowl.
Brush the top layer with melted butter, then sprinkle with ¼ of the cinnamon sugar mixture. Top with ¼ of the toasted walnuts
Repeat step 2-4 until all the phyllo dough is in the pan and there are 5 layers. Brush with butter.
Bake for 15-20 minutes or until golden brown all over. Watch the crust and tent with foil to prevent burning.
While the crust is cooling, start on the filling.
For the Filling
Using a stand mixer with a whisk attachment, beat the whipped cream until it reaches stiff peaks, about 4-5 minutes. Transfer to a clean bowl.
Using the stand mixer with a whisk attachment, beat the cream cheese until smooth.
Beat in the honey, yogurt, and Rodelle Vanilla Paste until combined.
Beat in the confectioners’ sugar, cinnamon, and cloves until fully combined.
Gently fold the whipped cream into the cream cheese mixture.
Pour the filling into the cooled phyllo crust and spread evenly.
For the Topping
Microwave the honey in a microwave safe bowl for 10 seconds. Slowly pour over the top of the cheesecake to cover the top.
Sprinkle chopped pistachios around the edge of the cheesecake.
Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
Release from the pan, cut, and serve.
Notes:
Buy the pre-baked mini phyllo shells and fill with the filling, instead of making the crust. Super easy, portable, and party ready!
This recipe was created for Rodelle by Claire Voiss, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
