Honey-Vanilla Bean Cheesecake Recipe - Allrecipes.com
Honey-Vanilla Bean Cheesecake Recipe
  • READY IN 3 hr

Honey-Vanilla Bean Cheesecake

Recipe by  

"A hint of honey in a graham cracker crust is the perfect way to sweeten up any cheesecake. This Honey Vanilla Bean Cheesecake will soon become your go-to dessert!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 cheesecake Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • READY IN

    3 hrs

Directions

  1. Home-style Honey Crust: Preheat the oven to 325 degrees.
  2. Melt the butter on the stove top in a small saucepan. Mix the dry ingredients in the bowl of an electric mixer. Add the honey, water and vanilla, and mix using the paddle attachment. Mix on low until dough forms (more water may be needed to form dough-add 1/2 teaspoon at a time until dough comes together). Remove dough from mixer. Using your fingers, gently press the dough evenly into the bottom and up the sides of a 9-inch pie or tart pan.
  3. Bake for 15 minutes for a pie pan or 7 minutes for a tart. Cool completely. While the crust is cooling, prepare your cheesecake filling.
  4. Cheesecake Filling: Submerge gelatin sheets in a bowl of ice water and allow the sheets to soften or bloom (approximately 5 minutes).
  5. Place cream cheese in a metal bowl above boiling water and let it melt, stirring occasionally.
  6. In a large mixing bowl, combine sour cream, honey, vanilla bean seeds, heavy cream and salt. Whip using an electric mixer with a whisk attachment until soft peaks form.
  7. Remove the cream cheese from heat. Squeeze excess water from softened gelatin sheets and whisk gelatin into cream cheese. Add approximately 1/2 cup of the whipped sour cream mixture into the cream cheese mixture and whisk until smooth. Using a rubber spatula, gently fold in the remaining sour cream mixture into the cream cheese mixture.
  8. To assemble, scoop the filling into prepared pie pan. Refrigerate uncovered for at least 2 to 3 hours before adding any desired topping.
  9. Cheesecake can be refrigerated for 2 to 3 days.
Kitchen-Friendly View

Footnotes

  • Optional: For presentation and to contrast the cheesecake flavors, drizzle a darker honey such as buckwheat on top.
ADVERTISEMENT

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 193 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Cheesecake Pops

Watch how to make perfectly sweet cheesecake pops.

Chocolate Cookie Cheesecake

Show-stopping cheesecake stars cream-filled chocolate sandwich cookies.

No-Bake Cheesecake Flag Cake

A light, sweet, no-bake cheesecake topped with fresh berries.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States