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Honey Cheesecake

Honey Cheesecake

Sweet, rich and oh-so-satisfying, this cheesecake will please guests or family.

To keep the cheesecake from cracking, run a knife between the crust and pan a few minutes after removing it from the oven. The cheesecake will cool and condense without sticking to the pan’s sides.

Prep: 25 days Cook: 70 days
Serves: 10 Save

Ingredients (11)

  • 2 T Butter
  • ⅓ cup Walnuts, Ground
  • ¼ cup Vanilla Wafer Crumbs
  • 1½ lb Cream Cheese
  • 14 T Honey
  • 3 Eggs
  • ¼ cup Heavy Cream
  • 2 tsp Vanilla Extract
  • 1 T All Purpose Flour
  • ½ tsp Ground Cinnamon
  • ¼ tsp Salt
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Directions

  1. Preheat oven to 325F.
  2. Brush inside of 8- or 9-inch springform pan with melted butter. Mix walnuts and cookie crumbs in small bowl; spread evenly in the pan, coating bottom and sides.
  3. Beat cream cheese and 3/4 cup honey with a mixer at medium speed until smooth, scraping down bowl’s sides occasionally, about 3 minutes.
  4. Beat in eggs one at a time; beat in cream and vanilla. Beat in flour, cinnamon and salt. Pour into crust.
  5. Bake about 1 hour and 10 minutes or until lightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools. Cool on a wire rack 2 hours. Cover and refrigerate. To serve, drizzle with remaining 2 tablespoons honey and garnish with berries, if desired.