Dessert

Honey Vanilla Cheesecake

Servings 12
Vanilla honey cheesecake with a jar of honey and honeycomb.

Overview

The light flavor of honey and vanilla offers a deep, caramel flavor that takes this cheesecake to another level. Don't forget the honeycomb garnish! 

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Add gingersnaps to the bowl of a food processor and pulse until a fine sand texture is created.  Add in the sugar and melted butter and pulse until combined. 
  3. Pour crumbs into the base of a 9” springform pan. Gently press into the bottom and about 1” up the sides of the pan.  Wrap the bottom of the pan with 2 layers of aluminum foil.  Bake for 8-10 minutes, until it appears set and slightly browned.  Set aside until cooled.   
  4. Place the cream cheese and sugar into the bowl of an electric mixer.  With it fitted with the paddle attachment, beat the cream cheese until smooth and fluffy.  Add in the honey and beat until combined.  
  5. Add the eggs one at a time until incorporated, scraping down the bowl between each addition. 
  6. Add in the vanilla, sour cream and salt and mix on low for about one minute to ensure everything is combined well. 
  7. Pour the mixture into the crust. 
  8. Place the cheesecake on a baking sheet on the middle rack of the oven.  Pour about 4 cups of water (so there is about ¼”) into the baking sheet to create a water bath. 
  9. Bake the cheesecake for 1 hour.  Turn off the oven and leave the cheesecake in for another 30 minutes - do not open the oven door while cooking or resting. 
  10. Check on the cheesecake, it should be jiggly in the center but mostly set.  Remove from oven and water bath and allow to cool for 1-2 hours. Leaving it in the springform pan, cover and refrigerate overnight, or at least 8 hours. 
  11. When ready to serve, whip together the heavy cream and vanilla honey until firm peaks form. 
  12. Remove the cheesecake from the fridge and remove the outside of the springform pan.  Spread the whipped topping over the cheesecake and decorate with small pieces of honeycomb. 

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Ingredients

  • 5oz (about 24 each) gingersnaps
  • ⅓ cup granulated sugar
  • 4 Tablespoons melted butter
  • 24oz cream cheese, softened to room temperature
  • ½ cup Savannah Bee Vanilla Honey
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 Tablespoon vanilla extract
  • ¾ cup sour cream room temperature
  • ¼ teaspoon salt
  • ½ cup heavy cream
  • 1 Tablespoon Savannah Bee Vanilla Honey
  • Savannah Bee Honeycomb

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