Honey Pecan Cheesecake

By Chef Eddy Van Damme

Prep Time:

30m

Bake/Cook Time:

1h 30m

Yield:

1, 9 or 10-inch cheesecake

Sugar, oh, honey, honey – this Honey Pecan Cheesecake has it all! Chef Eddy added a touch of honey in the crust, cheesecake, and pecan topping for an undeniably delicious result. This homemade cheesecake would be a welcome dessert for birthdays, Thanksgiving, Christmas, or just sharing a cup of coffee with a friend.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

1 3/4 cups honey graham crackers
6 tablespoons unsalted butter, melted
1 tablespoon Dixie Crystals Extra Fine Granulated Sugar

Cheesecake

3 packages (8 oz each) cream cheese, soft at room temperature
3/4 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup honey
4 large eggs
1 container (16 oz) sour cream
1 tablespoon vanilla extract

Topping

1/2 cup honey
1/2 cup whipping or heavy cream
2 tablespoons unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cups pecan halves

Directions

Preheat oven to 350°F. To make crust, crush enough graham crackers with a rolling pin to obtain 1 3/4 cups. Add melted butter and sugar. Combine well. Press onto bottom of a 9-inch diameter springform pan.
Place in oven for 8 minutes. Once pan is cold, spread a thin film of vegetable oil on inside walls of pan. Then sprinkle a few tablespoons of granulated sugar onto oil film. If oil beads up, which can happen when pans have not been used much, apply oil and sugar as fast as possible. Oil and sugar application will ensure an easy removal from pan. Don’t worry if some sugar crystals fall on crust. These will melt away.
Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water can penetrate thru foil. Place in a roasting pan and set aside.
Blend cream cheese and sugar on lowest speed, alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well and add honey.
Add one egg at a time waiting for previously added egg to be fully incorporated and mixture shows no lumps. Scrape bowl and beater between additions.
Add sour cream and vanilla. Pour into prepared springform pan with crust.
Pour water about 1 inch of water into roasting pan to create a steam bath and place in oven.
Bake until center of cake no longer trembles when tapping sides of pan, about 90 minutes but it could take up to 2 hours depending on temperature of cheesecake batter.
Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
Before serving, run a sharp knife around edge of cheesecake to remove from pan. Place a sheet of plastic food wrap on surface of cake followed by a cutting board or platter.
Flip cake upside down. Remove bottom of cake pan. If it is slightly sticking run a knife underneath to release it.
Place a serving platter over cheesecake and flip cake once more upside down so original baked surface is once again facing upward.
For topping, in a saucepan combine honey, cream, butter, salt, and bring to a boil. Simmer for 4-5 minutes and remove from heat.
Stir in vanilla and pecans. Spread on surface of cheesecake. Slice and serve.
Store cheesecake in the refrigerator.