Honey Cheesecake

Emma Whitley
Emma fearlessly explores bold flavors and perfects her baking craft, sharing her delicious experiments with joy.
Updated: 7/29/2020

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 min Cook: 70 min
Serves: 10 Save

Ingredients (11)

  • 2 tablespoon butter, melted
  • 1/3 cup finely ground walnuts
  • 1/4 cup vanilla wafer crumbs
  • 1 1/2 pound cream cheese, at room temperature
  • 3/4 cup honey, plus 2 tablespoons, divided
  • 3 eggs, at room temperature
  • 1/4 cup heavy cream
  • 2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

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.

Gingerbread Espresso Martini

The Bar

Ingredients (7)

  • 1 oz. Ketel One Vodka
  • 0.5 oz. Baileys Original Irish Cream
  • 1 oz. Brewed Espresso or Coffee, Cooled
  • 0.25 oz. Ginger Simple Syrup*
  • 2-4 1/2 Inch Slices Fresh Ginger, to Taste
  • 3 Espresso Beans to Garnish
  • Candy Cane Garnish
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