Honey Cheesecake

By RossanaV

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.

Per serving: 460 calories, 33g fat, 8g prot., 35g carbs., 0g fiber, 320mg sodium

Ingredients

• 2 tablespoons melted butter
• 1 ⁄3 cup finely ground walnuts
• ¼ cup vanilla wafer crumbs
• 1 ½ pounds cream cheese, at room temperature
• ¾ cup, plus 2 tablespoons, honey, divided
• 3 eggs, at room temperature
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Details

Servings 10
Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

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. Serves 10.