Honey Cheesecake

Ingredients

Crust

• 2 cups of cinnamon graham cracker crumbs (from 14 graham cracker sheets)

• 1/2 cup of salted butter

• 1/4 cup light brown sugar

Filling

• 1 cup of honey (See highlandhoneyllc.com for purchase of pure, natural, raw honey)

• 1 1/4 cups heavy whipping cream

• 3 (8-oz.) pkg. cream cheese, at room temperature

• 1/4 cup of sour cream

• 1 Tbsp. fresh lemon juice (from 1 lemon)

Directions

1. Prepare the crust:

   Coat a 9-inch springform pan with cooking spray.

   Stir together graham cracker crumbs, butter, and brown sugar in a medium bowl until combined. Press into bottom and sides of prepared springform pan. Freeze until firm and ready to use, at least 30 minutes.

2. Prepare the filling:

   Bring honey to a boil in a medium saucepan over medium. Cook, stirring constantly, until honey is a medium-brown color, 3 to 4 minutes. Remove from heat. Let cool to room temperature, about 1 hour.

3. Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set aside.

4. Finish the cheesecake:

   Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and cooled honey; beat until smooth, about 30 seconds. Fold in whipped cream.

   Spoon mixture into chilled Crust. Cover with plastic wrap, and refrigerate until firm, at least 3 hours or up to 12 hours. Serve slices cold, drizzle with honey, if desired.

Image Credit: Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall