Brenda Watts’ Honey Brulee Crème Cheesecake with Honey Graham Crust entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey Brulee Crème Cheesecake With Honey Graham Crust
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Ingredients
  1. 3/4 cup Sue Bee® Honey, divided
  2. 2 cups honey graham crumbs
  3. 6 tablespoons unsalted butter, melted
  4. 3 8-ounce packages cream cheese, softened
  5. 1/2 cup granulated sugar
  6. 2 tablespoons all-purpose flour
  7. 1 teaspoon freshly grated orange peel
  8. 1 teaspoon pure vanilla extract
  9. 1/2 teaspoon pure orange extract
  10. 3 large eggs
  11. 3 tablespoons light brown sugar
Instructions
  1. Heat oven to 325 F.
  2. To prepare crust, in a medium bowl, mix honey graham crumbs, 1/4 cup Sue Bee Honey and melted butter together until crumb mixture is combined well and crumbs are moistened.
  3. Place moistened crumb mixture into a 9-inch nonstick springform pan with removable bottom and press crumb mixture evenly into bottom of pan; set aside.
  4. For the cheesecake filling, in a large bowl, beat cream cheese, granulated sugar, flour, 1/4 cup Sue Bee Honey, grated orange peel, vanilla extract and orange extract together with an electric mixer, over medium speed, for 1-2 minutes, or until well-blended and smooth.
  5. Add eggs to cheesecake filling mixture one at a time, beating well after each egg addition until cheesecake filling mixture is smooth and creamy.
  6. Pour cheesecake filling mixture evenly over pressed crumb crust in prepared pan.
  7. Bake for 50 minutes, or until cheesecake center is almost set or slightly jiggles in the center.
  8. Carefully sprinkle brown sugar evenly over top cheesecake and loosely cover top of pan with a large sheet of aluminum foil and bake an additional 5-10 minutes, or until brown sugar slightly melts.
  9. Remove from oven and let cheesecake set for 30 minutes at room temperature.
  10. Carefully run a sharp thin knife around the edges of cheesecake and pan and loosen to remove rim from sides of cheesecake.
  11. Place cheesecake in refrigerator to chill for at least 2 hours, or until cheesecake has chilled completely.
  12. Using a spoon, drizzle the remaining 1/4 cup Sue Bee Honey over the top of cheesecake evenly.
  13. Using a sharp water-moistened knife cut the cheesecake into 12 wedges.
  14. Keep any leftover cheesecake stored in refrigerator.
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