Honey-Cinnamon Cheesecake
The filling is super-creamy and velvety with hints of honey and cinnamon. This cheesecake can be served year-round; it is not just a fall dessert. It’s so delicious!
Equipment
- 9"springform pan
Ingredients
Crust:
- 2 cups cinnamon graham crackers
- 1 stick unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Filling:
- 24 ounces cream cheese, softened
- 1 1/4 cup good-quality honey
- 1 tablespoon ground cinnamon
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup sour cream, room temperature
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- While the oven is preheating, heat enough water either in the microwave or a tea kettle for your water bath.
- In a small bowl, combine the sugar and cinnamon.
- Break apart the graham crackers and place them in the bowl of the food processor. Add the sugar and cinnamon. Pulse several times to crush them into semi-fine crumbs. Add the melted butter and pulse again until the crumbs are beginning to come together and are finely ground.
- Dump the crumbs into the springform pan and using your fingers or a flat-bottomed glass, press the crumbs evenly on the bottom of the pan and approximately 2″ up the sides.
- Wrap the springform pan tightly in 2 layers of heavy duty foil.
- Bake the crust for 8 to 10 minutes. Remove the crust from the oven to slightly cool while you mix the filling. Maintain the oven temperature.
- Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (see Notes). Mix on medium-low for about a minute to whip up the cream cheese. Add the honey and mix again on medium-low until combined.
- Add the eggs, one at a time, combining well after each addition. Add the vanilla, sour cream, salt and cinnamon, combining thoroughly.
- With the machine on medium-low, give it another 10 seconds to combine everything together very well.
- Scrape the filling into the baked crust, spreading the top flat.
- Place the wrapped springform pan into a pan or dish that’s larger than the springform and fill with hot water about a third of the way up the sides, being careful not to splash any water into the filling.
- Bake the cheesecake for 1 hour. Turn the oven off and allow the cheesecake to finish cooking for 30 more minutes. The cheesecake should still jiggle slightly in the center. Do not open the door.
- Carefully remove the cheesecake from the water bath and allow it to cool at room temperature for 1 to 2 hours. Cover and refrigerate the cheesecake for at least 8 hours.
- When ready to serve, gently unwrap the foil from the pan. There may be some butter that seeped out the bottom, but you can just wipe that off with a paper towel.
- Unlock the springform pan and gently lift the ring off.
- Serve and enjoy.
- Any leftovers can be stored & covered in the refrigerator.
Notes
I have purchased paddle attachments from Amazon that are made of heavy plastic with a silicon edge that scrapes the bowl while rotating. They're awesome! It alleviates the need to stop and scrape as often.
Some people may suggest a "low and slow" method. This would be cooking the cheesecake without a water bath, but at a much lower temperature for more hours. I personally have not tried this method. Feel free to google and give it a try!
Nutrition Facts
Honey-Cinnamon Cheesecake
Amount per Serving
Calories
492.89
% Daily Value*
Fat
32.27
g
50
%
Saturated Fat
18.05
g
113
%
Trans Fat
0.76
g
Polyunsaturated Fat
2.14
g
Monounsaturated Fat
8.49
g
Cholesterol
131.09
mg
44
%
Sodium
278.29
mg
12
%
Potassium
131.95
mg
4
%
Carbohydrates
48.32
g
16
%
Fiber
0.92
g
4
%
Sugar
39.21
g
44
%
Protein
6.47
g
13
%
Vitamin C
0.31
mg
0
%
Calcium
86.21
mg
9
%
Iron
1.16
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!