email this pageIngredients
2 tablespoons melted butter
1⁄3 cup finely ground walnuts
¼ cup vanilla wafer crumbs
1½ pounds cream cheese, at room temperature
¾ cup, plus 2 tablespoons, honey, divided
3 eggs, at room temperature
¼ cup heavy cream
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
Instructions
1⁄3 cup finely ground walnuts
¼ cup vanilla wafer crumbs
1½ pounds cream cheese, at room temperature
¾ cup, plus 2 tablespoons, honey, divided
3 eggs, at room temperature
¼ cup heavy cream
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon salt
1. Preheat oven to 325F.
2. Brush inside of 8- or 9-inch springform pan with melted butter. Mix walnuts and cookie crumbs in small bowl; spread evenly in the pan, coating bottom and sides.
3. Beat cream cheese and 3⁄4 cup honey with a mixer at medium speed until smooth, scraping down bowl’s sides occasionally, about 3 minutes.
4. Beat in eggs one at a time; beat in cream and vanilla. Beat in flour, cinnamon and salt. Pour into crust.
5. Bake about 1 hour and 10 minutes or until lightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools. Cool on a wire rack 2 hours. Cover and refrigerate. To serve, drizzle with remaining 2 tablespoons honey and garnish with berries, if desired. Serves 10.
Recipe by Bruce Weinstein, New American Farmer, "Honey Do's," Sept. 2007.
Nutritional Information
2. Brush inside of 8- or 9-inch springform pan with melted butter. Mix walnuts and cookie crumbs in small bowl; spread evenly in the pan, coating bottom and sides.
3. Beat cream cheese and 3⁄4 cup honey with a mixer at medium speed until smooth, scraping down bowl’s sides occasionally, about 3 minutes.
4. Beat in eggs one at a time; beat in cream and vanilla. Beat in flour, cinnamon and salt. Pour into crust.
5. Bake about 1 hour and 10 minutes or until lightly browned and a little puffed. Cheesecake will jiggle in the center but will set as it cools. Cool on a wire rack 2 hours. Cover and refrigerate. To serve, drizzle with remaining 2 tablespoons honey and garnish with berries, if desired. Serves 10.
Recipe by Bruce Weinstein, New American Farmer, "Honey Do's," Sept. 2007.
Per serving: 460 calories, 33g fat, 8g prot., 35g carbs., 0g fiber, 320mg sodium
