Honey Almond Cheesecake
Satisfy your sweet tooth with a slice of creamy Honey Almond Cheesecake. With a graham cracker crust and a toasted almond topping, this decadent dessert is the perfect finish to any meal.
Makes: 8-10 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1 cup ground almonds
- ½ cup (1 stick) unsalted butter, melted
- 3 tablespoons honey
- ¼ teaspoon salt
Filling:
- 24 ounces (3 packages) cream cheese, room temperature
- 1 cup honey
- 3 eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon pure almond extract
- ¼ teaspoon salt
Topping:
- ½ cup sliced almonds
- 2 tablespoons honey
Instructions
- Preheat oven to 300 degrees and lightly grease a 9-inch springform pan.
- In a large bowl, combine all crust ingredients and mix until well-combined. Press all but ½ cup of the crumb mixture into the bottom of the prepared pan. Set aside.
- In a food processor or blender, combine all filling ingredients. Blend on medium speed until very creamy.
- Spoon filling over crust. Evenly sprinkle the remaining ½ cup of crumb mixture over the top. Bake for 1 hour. Allow the cake to cool completely.
- While cake is cooling, toast the almonds in a dry pan over medium heat for about 4 to 5 minutes, taking care not to burn them. Set aside.
- Drizzle honey over the cooled cake, and sprinkle with the toasted almonds. Serve cake at room temperature, but store in the refrigerator.
Tips & Notes
This cake is best when made a day before serving.
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