Honey and nut cheesecake, sounds like a great combination! If you would like a stronger honey flavor you can add 1 cup of honey.
Honey Nut Cheesecake
Crust:
· 3/4 cup graham cracker crumbs
· 3 tablespoons sugar
· 3 tablespoons butter, melted
Filling:
· 4 packages (8 ounces each) cream cheese, softened
· 1 cup sugar
· 1 tablespoon lemon juice
· ¾ tablespoon vanilla extract
· 4 eggs
· ¾ cup honey
Topping:
· 1 container of cool whip, thawed
· Honey
· Slivered almonds
Pre-heat oven to 325*.
Line 9x13 baking dish with no-stick foil.
In a small bowl, combine cracker crumbs and sugar; stir in butter.
Press onto the bottom of prepared pan.
Bake for 10 minutes.
Cool on a wire rack.
For filling, in a large mixing bowl, beat cheese, sugar, lemon juice and vanilla until smooth.
Add honey.
Add eggs; beat on low speed just until combined.
Pour over crust.
Bake for 50-60 minutes or until center is just set and top appears dull.
Refrigerate 4 hours or overnight. (Overnight is best)
When chilled, coat with cool whip.
Drizzle with honey and then sprinkle with slivered almonds.
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Comments
Love the sound of honey in a cheesecake. Yum!
This sounds WONDERFUL! Just a tip - we don't eat dairy but I have used Tofuti cream cheese to make cheesecake in the past and it is WONDERFUL! There is also a great version of "cool whip" that I get at whole foods that is vegan and has no refined sugar. It is wonderful as well. Thanks for sharing this amazing sounding recipe!!
Thank you guys so much for your encouraging thoughts! Brenda..I like how you add things about how to make it for those who do not or can not eat dairy! You should write for Examiner!
Honey nut cheesecake. What a great combination!
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