Honey Cheesecake (GF & DF Option) (Edit recipe)

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This honey cheesecake is rich, creamy, and naturally sweetened with golden honey. With an easy graham cracker crust, smooth filling, and luscious topping, it’s the perfect show-stopping dessert. Gluten-free and dairy-free options make it simple to serve for any occasion.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

16

Serves: 16

Ingredients

Crust

2.25 cups Graham Cracker Crumbs, *regular or gluten-free
.25 cup Brown Sugar
10 Tbsp Butter, Salted, melted *regular or dairy-free

Honey Cheesecake

4 cups Cream Cheese, Full Fat, room temperature *regular or dairy-free
1 cup Honey
1 tsp Sea Salt
4 whole Eggs, large, room temperature
1 tsp Vanilla Extract
.25 cup Cornstarch
1 tsp Cinnamon, Ground

Topping

.5 cup Plain Greek Yogurt, *regular or dairy-free
.5 cup Honey
.5-1 tsp Sea Salt, coarse, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and prepare a 9 or 10-inch springform pan with non-stick baking spray.
In a large mixing bowl, add the graham cracker crumbs and sugar and whisk until well combined. Pour the melted butter into the bowl and mix until the butter until a wet sand-like texture is achieved.
Add the crust mixture into the pan and press it down evenly on the bottom and halfway up the side of the pan. Use a flat-bottom glass or measuring cup to press down firmly, or else the crust will crumble.
Bake for 10 minutes and then remove the crust from the oven and allow it to fully cool to room temperature before using. Once cooled, tightly wrap the bottom of the pan in two layers of tin foil.
On the stove or in the microwave, bring 4 cups of water to a boil and set aside. This will be used as a steam bath for the cheesecake.
With an electric hand mixer or a stand mixer fitted with the paddle attachment, blend the cream cheese, honey, and salt on medium speed until fully combined and smooth. This should take approximately 2-3 minutes.
Add in the eggs, one at a time, scraping down the bowl after each addition.
Add in the vanilla extract and mix again on medium speed for another 2 minutes.
Measure in the cornstarch and cinnamon and combine at low speed for 30-45 seconds. Pour the honey cheesecake batter into the fully cooled crust and tap the pan against a countertop to pop any air bubbles in the batter.
Place the tinfoil-wrapped pan into a 12- 14-inch round pan, then pour the boiling water into the outer pan until it reaches about halfway up the cheesecake pan. This is the water bath. Gently place the pans in the preheated oven and bake for 1 hour.
After the 1-hour mark, turn the oven off, and use a wooden spoon to prop the oven door open and allow the cheesecake to gradually cool in the oven for 1 hour.
Carefully remove the cheesecake from the outer pan and discard the foil. Cool the cheesecake on the countertop for another hour.
Cover the cheesecake with plastic wrap and transfer it to the refrigerator to cool for at least 6 hours or preferably overnight.
When ready to serve the cheesecake, spread the Greek yogurt over the top, drizzle on the honey, and sprinkle on the salt. Enjoy!
Store leftover cheesecake in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	381
Fat:	20 g
Carbohydrates:	47 g
Protein:	5 g
Cholesterol:	20 g
Sodium:	401 mg
Fiber:	1 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated per serving.

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