Creamy Honey Cheesecake

Pulling a slice out of the honey cheesecake.

5 from 26 votes

This honey cheesecake is made with a graham cracker crust. It has a baked creamy honey cheesecake topped with fresh raspberries and honey.

Prep Time30

Cook Time1 10

Chilling Time6

Total Time7 40

Servings: slices

Calories: 442kcal

Ingredients

Graham Cracker Crust

2 ½ cups Graham cracker crumbs 2 packets of graham crackers.
⅛ cup Brown sugar packed light or dark
10 tablespoon Unsalted butter melted

Honey Cheesecake

32 oz Cream cheese room temperature
1 cup White granulated sugar
½ cup Sour cream room temperature
⅓ cup Local Hive™ Honey Washington Raspberry Honey
½ teaspoon Salt
1 teaspoon Pure vanilla extract
4 Large eggs room temperature
Fresh raspberries for topping the cheesecake
Local Hive™ Honey Washington Raspberry Honey for topping the cheesecake

US Customary - Metric

Instructions

Graham Cracker Crust

Preheat the oven to 325°F. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle. Spray again.
Use a food processor or blender to blend the graham crackers into a fine crumbs. In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter with a fork.
2 ½ cups Graham cracker crumbs, ⅛ cup Brown sugar, 10 tablespoon Unsalted butter
Pour crumbs into the pan. Use your hands to form the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
Bake for 12 minutes.

Honey Cheesecake

Once the crust is done baking, start the cheesecake batter. Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl and add in the sugar. Beat for 1 minute on high. Scrape the bowl.
32 oz Cream cheese, 1 cup White granulated sugar
Add in sour cream, honey, salt, and vanilla. Mix on high until creamy. Add in the eggs on low speed one a time. Mix until just combined.
½ cup Sour cream, ⅓ cup Local Hive™ Honey Washington Raspberry Honey, ½ teaspoon Salt, 1 teaspoon Pure vanilla extract, 4 Large eggs
Pour the cheesecake batter on top of the crust.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 60-80 minutes. Bake until the edges are set and the middle has a slight jiggle. Once it is done baking, turn off the oven, prop the oven door open slightly, and let it sit for 30 minutes.
Transfer the cheesecake to a wire rack to cool completely. Then, cover and chill for 6 hours or overnight.
Take the springform pan and the parchment circle off the cheesecake. Top the cheesecake with fresh raspberries and drizzle honey on top.
Fresh raspberries, Local Hive™ Honey Washington Raspberry Honey

Notes

Pull out the dairy ingredients out 2 hours before baking.

The cheesecake needs to be chilled for at least 6 hours. I prefer to chill overnight.

Nutrition