Cinnamon Vanilla Honey Cheesecake
1 hourTOTAL TIME |
20 minsPREP |
9" CheesecakeYIELD |
Crust
1 cup graham cracker crumbs
½ cup unsweetened, shredded coconut
1 ½ tbsp. cinnamon spiced honey
¼ cup + 1 tbsp. butter
-
Preheat oven to 350°F
-
Add the graham cracker crumbs and coconut to a medium bowl
-
Melt the butter and honey together. Stir to combine. Add butter mixture into the crumbs and stir till everything is moist.
- Pour mixture into the springform pan and press with a fork to form the crust. Bake 8 minutes. Remove from oven and let cool while you make the filling.
Filling
2 packs cream cheese
2 cups Greek yogurt
1 cup white chocolate
½ cup cinnamon spiced honey
3 eggs
1/3 cup flour
1 vanilla bean, scraped
1 lime, zested
Make sure all ingredients are at room temperature for a smooth cheesecake. Lower oven to 300°F
-
Add cream cheese to mixing bowl and mix until smooth. Add yoghurt and combine.
-
Melt chocolate and combine with honey and add to mixture. Add eggs, one at a time. Make sure to scrape the bottom of the bowl.
-
Sprinkle in the flour while mixing on low. Add the scraped vanilla bean and lime zest and combine. Pour into pan.
-
Bake for 35-40 minutes or until center of cheesecake is wobbly like Jell-O, and the outside is firm.
- Remove from oven and let cool to room temperature and overnight in the fridge. Serve with the desired topping.
Did you make this recipe?
Tag @drizzle_honey on Instagram and use the hashtag #howidrizzle