Best Honey Cheesecake Recipes

HONEY RICOTTA CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
• Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
• Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

HONEY PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.

HONEY MAID CREAMY LEMON CHEESECAKE PIE RECIPE - (4/5)

Steps:

• Preheat oven to 375 degrees Beat cream cheese in a bowl with mixer on medium speed, until creamy. Add sugar; beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until well blended. Pour mixture into pie shell Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.

HONEY PEAR CHEESECAKE

Steps:

• Preheat oven to 325°. Securely wrap a double thickness of heavy-duty foil (about 18 in. square) around and under a greased 9-in. springform pan. In a bowl, combine crushed gingersnaps and sugar; stir in 4 tablespoons butter, adding more as necessary. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese until fluffy, gradually adding 2/3 cup honey, lemon juice and minced ginger root. Add eggs; beat on low speed just until blended. Fold in 1 cup chopped pears and raisins. Pour into crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 1-1/2 to 1-3/4 hours. Remove from oven; remove springform from water bath. , Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., In a large skillet, melt butter over medium heat. Add remaining honey and pears; cook and stir until pears are tender. Stir in pecans. Top cake with pear-pecan mixture.

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.

EGGNOG CHEESECAKE WITH HONEY BOURBON PRALINE SAUCE

Steps:

• CRUST.
• Preheat oven to 350°F with rack in middle position. (If using a pressure cooker, make sure the pan can fit inside your pressure cooker without touching the sides or top.) Cut a parchment circle to fit in bottom of springform pan.
• In a medium bowl, combine cookie crumbs, sugar and melted butter. Blend together with a fork until it is combined. Press crumbs onto the bottom and about half way up the sides of the pan. (Don't worry if the side edges aren't the same height all around, the point is to create a sturdy barrier so the batter won't leak out of the pan.).
• Place crumbed pan into the preheated oven and bake until set and golden brown around the edges, approximately 10 minutes. Set aside to cool.
• When crust has cooled, place the pan in the middle of a large piece of heavy-duty aluminum foil. Pull foil up the sides and press around the outside of the pan to make a waterproof shield for the pan. If planning to bake in the oven, place the springform pan in a large high-rimmed roasting pan and set aside. (It is important to leave some clearance between the springform pan and the roasting pan or between the pressure cooker interior wall and the springform pan.).
• FILLING.
• Use either a stand mixer or a medium-size bowl with a hand mixer. Place softened cream cheese and granulated sugar in the bowl and mix until well blended and smooth.
• Add eggs one at a time, blending well after each addition.
• Add the vanilla extract, and slowly add the eggnog while beating at low speed. Increase the speed to medium and beat until the mixture is smooth and slightly thickened, approximately 2-3 minutes.
• Pour filling into the cooled crust.
• IF BAKING IN OVEN.
• Make sure oven has preheated to 350°F Boil a pot of water. The filled springform pan should have an aluminum foil bottom cover and be sitting inside a large high-rimmed roasting pan. Pour enough boiling water into the outer roasting pan to come halfway up the sides of the springform pan.
• Bake for about 40-50 minutes. You want to remove the cheesecake when the cake is slightly "jiggly" in the center.
• Remove from the oven. Leave the cheesecake in the water bath and let set until they are both cooled to room temperature.
• Continue with Step 24.
• IF STEAMING IN PRESSURE COOKER.
• Pour 2 cups water into bottom of 6-quart or larger pressure cooker. Set trivet on top.
• Make 2 4-ply aluminum straps about 1-1/2 inches wide and 28-inches long (you might need to piece together 2 shorter strips by folding it over twice like closing a paper lunch bag). Lay 1 strip across the width of the pressure cooker, then lay the other strip at a 90° angle (as if wrapping a gift).
• Place filled crust (with aluminum foil bottom wrapping) on top. Secure the ends of each aluminum foil strap. (These straps will make it much easier to remove the pan from the pressure cooker after steaming.)
• Secure the pressure cooker lid. Over high heat, bring to high pressure. Reduce heat as low as possible that will just maintain high pressure. From moment high pressure is reached, cook for exactly 15 minutes.
• Remove from heat and allow the pressure to fall naturally. Remove the lid, tilting to direct steam away from you.
• Allow cheesecake to rest 10 minutes while still in the pressure cooker.
• Use aluminum foil straps to carefully pull springform pan from pressure cooker. Place springform pan on wire rack and allow to cool completely. If there is a small pool of condensed water in the middle of the cheesecake, blot with paper towel.
• CHILL.
• Cover the springform pan and place it in the refrigerator for at least 4 hours, but preferably overnight.
• To serve, run a knife around the edge of the pan to loosen edges. Remove outer band, loosen the cheesecake from the base (I leave parchment paper stuck to cheesecake) and transfer to a serving plate.
• Serve cheesecake with praline sauce.
• HONEY BOURBON PRALINE SAUCE.
• In 400°F oven, dry toast coarsely chopped pecans until golden brown (about 2 minutes). Remove from heat and set aside.
• In a shallow pan over medium-high heat, melt butter.
• Add brown sugar to butter, stirring constantly until it, too, is melted and well blended with the butter.
• Stir in the honey, cream, bourbon (or rum or brandy) and toasted pecan pieces. Mix well.
• Cool sauce to room temperature. Pour over chilled cheesecake.

MAPLE HONEY CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, sugar and butter. Press onto bottom of a 9-in. springform pan coated with cooking spray. Bake at 325°; for 10 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese until smooth. Add the cornstarch, honey, syrup and salt, beating just until combined. Add egg whites; beat on low speed just until blended (batter will be very thick). , Spoon half of the batter over crust; smooth top. Toss 1/4 cup hazelnuts with cinnamon; sprinkle over batter. Spoon remaining batter over nuts; smooth top. Place pan on a baking sheet., Bake at 325° for 50-55 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Sprinkle with remaining hazelnuts. Refrigerate leftovers.

LAVENDER HONEY CHEESECAKE

Steps:

• In a small bowl, combine 3 tablespoons lavender and water. Cover and steep for 15 minutes. Strain water, discarding lavender. Set aside., Crush remaining lavender flowers. In a small bowl, combine the cookie crumbs, butter and crushed lavender. Press onto the bottom of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., For filling, in a large bowl, beat cream cheese and honey until smooth. Gradually beat in lavender water. In another bowl, beat cream until stiff peaks form. Fold into filling. Spoon over crust., Refrigerate overnight. Run a knife around edge of pan to loosen; remove sides of pan. If desired, sprinkle with lavender sugar and mint leaves.

HONEY YOGURT CHEESECAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size - a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
• Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
• To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

HONEY YOGURT CHEESECAKE

Steps:

• Prepare yogurt "cheese" a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.
• Preheat oven to 325 F (160 F).
• Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.
• For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.
• Top with diced mango immediately before slicing.

FIG-HAZELNUT CHEESECAKE WITH HONEY-BOURBON DRIZZLE

Steps:

• Preheat the oven to 285 degrees F (140 degrees C). Cover the bottom plate of a 9-inch springform pan with aluminum foil and snap plate into the ring. Coat the sides of the pan with butter.
• Process vanilla cookies in a food processor to yield 2 cups of crumbs. Transfer to a bowl and add butter; use a fork to blend. Press crumb mixture into the bottom of the pan. Top crust with 1/2 the figs and 1 cup hazelnuts.
• Place cream cheese in a large bowl and beat using an electric mixer on low speed for 5 minutes, scraping the sides of the bowl. Sift sugar and flour together in a bowl and add to the cream cheese mixture. Add sour cream, buttermilk, vanilla extract, and hazelnut liqueur, beating thoroughly. Add eggs 1 at a time and mix on low speed until yolks disappear. Pour batter into the prepared pan.
• Bake in the preheated oven for 60 minutes without opening the oven door. Turn off oven and leave cheesecake inside with door closed for 60 minutes more, allowing residual heat to set the cheesecake. Open oven door slightly at 1 hour and leave cheesecake in the cooling oven for another 30 minutes. Remove cheesecake from oven and let cool at room temperature for 60 minutes more.
• Refrigerate cheesecake for 1 hour. Unhook pan clasp and slowly remove ring, making sure not to touch the sides of the cake. Place cheesecake in the freezer, covered or uncovered, 8 hours to overnight. Remove from freezer 1 hour before serving.
• Prepare the topping just before serving: Place honey in a microwave-safe bowl and heat slightly. Stir in bourbon. Arrange hazelnuts around edge and in the center of cheesecake. Drizzle honey-bourbon mixture on top.

HONEY CHEESECAKE SQUARES

Steps:

• Preheat oven to 325ºF.
• Crumble graham crackers into a food processor, then finely grind with sugar and a pinch of salt. Add butter with motor running, then press mixture evenly over bottom of an ungreased 8-inch square baking pan.
• Bake in middle of oven 10 minutes, then cool 5 minutes.
• Meanwhile, blend cream cheese, egg, milk, zest, and lemon juice in cleaned food processor. Add honey and blend filling well.
• Pour filling over crust and bake in middle of oven until slightly puffed and set, about 30 minutes. Cool cheesecake in pan, then chill, covered, until cold, at least 3 hours. Cut into squares.

HONEY VANILLA CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a food processor or blender, crush the gingersnaps with the 2 tablespoons sugar. Add the egg white and process long enough to moisten the mixture. Press the crumbs into the bottom and up the sides of an 8- or 9-inch springform pan to form a thin layer.
• If the crumbs are too sticky, use a sheet of waxed paper between the crust and your fingers to press the crumbs into place. Bake until the crust is brown and firm to the touch, 10 to 12 minutes. Remove from the oven. If the crust slides down the side of the pan, use a rubber spatula or the back of a spoon to press it in place.
• Reduce oven heat to 300 degrees F (150 degrees C). Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
• Clean the food processor or blender. Add the cream cheese, cottage cheese, ricotta cheese and cornstarch. Blend until the mixture is smooth. Add the honey, vanilla and blend again. Add the egg substitute, blending until the mixture is smooth and even colored. Pour into the prepared crust.
• Bake 20 minutes on the lower rack of the oven. Reduce oven temperature to 250 degrees F (120 degrees C) and bake 60 minutes longer or until the sides are set and the center is fluid but not sloshing.
• Turn off the oven and allow the cake to cool 1 hour in the oven. Remove and cool to room temperature. Chill covered overnight before slicing. The cake will continue to set in the refrigerator so don't worry if the center doesn't appear to be firm when you remove it from the oven.
• If desired, serve the cheesecake with a sauce made from thawed frozen strawberries or raspberries. Place the berries in a food processor or blender and puree until smooth. Add sugar (or sugar substitute) to taste, if desired.

CRèME FRAîCHE CHEESECAKE WITH HONEY-RUM-ROASTED PINEAPPLE

Steps:

• For crust:
• Preheat oven to 350°F. Blend all ingredients in bowl. Press mixture over bottom of 9-inch-diameter springform pan with 23/4-inch sides. Bake until golden, about 12 minutes. Transfer to rack; cool. Wrap outside of pan with 2 layers of foil. Reduce oven temperature to 325°F.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sugar. Scrape in seeds from vanilla bean and blend 1 minute. Beat in eggs 1 at a time. Mix in crème fraîche. Transfer filling to crust. Place cheesecake in roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
• Bake cake until top is dry-looking and slightly puffed, about 1 hour. Turn off oven. Let cake cool in closed oven 1 hour. Remove from water bath. Refrigerate uncovered until cold, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• For topping:
• Preheat oven to 400°F. Place pineapple rings on large rimmed baking sheet. Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally. Pour syrup over pineapple. Roast pineapple 12 minutes. Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer. Cool pineapple on sheet. Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl. (Can be made 1 day ahead. Chill.)
• Drain pineapple, reserving syrup. Cover top of cheesecake with some pineapple; stir remainder back into syrup. Serve cake, passing remaining pineapple in syrup separately.

HONEY-NUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Generously grease the bottom and sides of an 8-inch springform pan. Set aside. In a small bowl, combine ground nuts and sugar; set aside.
• Unfold phyllo dough; remove one sheet. (While you work, keep the remaining phyllo dough covered with plastic wrap to prevent it from drying out.) Brush dough with some of the melted butter. Place another sheet of phyllo on top of the first, rotating it slightly to stagger the corners. Brush with a little more of the melted butter. Repeat with remaining phyllo sheets and butter.
• Ease the phyllo stack into the prepared pan, pleating it as necessary and being careful not to tear the phyllo. Sprinkle nut mixture over phyllo in pan.
• For filling: In a large bowl, combine cream cheese, mascarpone cheese, honey, and flour. Beat with an electric mixer on low speed until smooth. Beat in milk. Using a wooden spoon, stir in eggs and lemon peel.
• Pour filling into phyllo crust. Place springform pan in a shallow baking pan. Bake for 50 to 60 minutes or until about a 2-inch border around the edge appears set when gently shaken.
• Cool in springform pan on a wire rack for 1 hour. Using a small sharp knife, loosen from side of pan. Remove side of pan. Cool for 1 hour more. Cover and chill for at least 6 hours or up to 24 hours.
• If desired, brush raspberries and rosemary sprig with light-colored corn syrup and sprinkle with sanding sugar. Arrange raspberries and rosemary on top of the cheesecake.

GINGER AND HONEY CHEESECAKE

Steps:

• Crust-in a bowl, mix cookie crumbs and butter; press into the bottom of a 9-inch greased springform pan and freeze.
• Filling-in a large mixer bowl, beat cream cheese and sour cream on med-high for 3 minutes.
• Mix in flour, brown sugar, and honey until well blended, about 2 minutes.
• Add eggs, one at a time, beating after each addition.
• Add candied ginger, ground ginger, and cinnamon.
• Pour batter over crust.
• Bake in a preheated 350° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on a rack for 2 hours.
• Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
• Pipe whipped cream around border of cheesecake; sprinkle with ground ginger and cinnamon.

HONEY CHEESECAKE BARS

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until mixture is crumbly. Stir in pecans. Press onto the bottom of an 8-in. square baking dish coated with cooking spray. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese and honey until smooth. Add egg; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour over crust. Bake at 350° for 14-18 minutes or until center is almost set. Cool on a wire rack for 1 hour. , Cover and refrigerate for 2 hours or until chilled. Cut into bars. Just before serving, top each bar with a slice of peach and kiwi. Refrigerate leftovers.

HONEY AND LAVENDER CHEESECAKE BITES

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs, lavender and butter; press onto bottoms of 24 paper-lined mini muffin cups, using about 1 tsp. crumb mixture for each cup. Bake 5 min. or until lightly browned.
• Beat cream cheese, sugar, lemon zest, lemon juice and 1/4 cup honey in large bowl with mixer until blended. Add egg; beat just until blended. Spoon into muffin cups.
• Bake 13 min. or until centers of cheesecakes are almost set. Cool completely.
• Refrigerate 1 hour.
• Cook cream and remaining honey in small saucepan on medium heat 5 min. or until thickened, stirring constantly. Cool completely.
• Spoon honey mixture over cheesecakes just before serving.

HONEY & LEMON CHEESECAKE

Steps:

• Heat oven to 300ºF.
• Mix cookie crumbs and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, sugar, 1/2 cup honey, vanilla, lemon zest and juice with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 1 hour 15 min. to 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Cook remaining honey and cream in saucepan on medium heat 6 to 8 min. or until thickened, stirring constantly. Cool 5 min.; pour over cheesecake.

HONEY PECAN CARROT CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch springform pan.
• Combine Rice Chex, pecan, honey, cinnamon, and butter.
• Press into the bottom and slightly up the sides of a springform pan.
• Bake for 5-7 minutes, set aside to cool.
• Place remaining ingredients into large bowl and beat until smooth.
• Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
• Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
• You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
• Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.