Honey Walnut Cheesecake
Featuring a warm honey walnut topping on top of a classic cheesecake, a slice of this Honey Walnut Cheesecake is a great way to end the day!
Servings: 12
Calories: 589kcal
Ingredients
For the Crust
- 2¼ cups vanilla wafer crumbs ~60 vanilla wafers (can use graham cracker crumbs instead)
- ¼ cup brown sugar
- ½ cup unsalted butter melted
For the Cheesecake
- 32 oz. cream cheese room temperature
- 1¼ cups granulated sugar
- 3 Tbsp all-purpose flour
- 4 large eggs
- 2 large egg yolks
- ½ cup sour cream
- 2 tsp vanilla extract
- ½ cup chopped walnuts
For the Honey Walnut Topping
- ½ cup honey
- 2 Tbsp unsalted butter
- 2 Tbsp water
- 1½ cup chopped walnuts
Instructions
For the Crust
- Preheat oven to 350°F.
- Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.
- Using a medium mixing bowl, add vanilla wafer crumbs, brown sugar and melted butter; stir until well combined.
- Transfer mixture into prepared pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
- Bake for 10 minutes.
- Remove pan from oven and let cool.
- Reduce oven temperature to 325°F.
For the Cheesecake
- Using a countertop mixer, beat the cream cheese on medium speed until completely smooth (~3 minutes).
- Add sugar and flour; mix on medium speed until well combined.
- Using a separate bowl, whisk eggs and additional egg yolks together. Add this egg mixture to the mixing bowl in 2 additions, mixing fully on low speed after each addition.
- Add the sour cream, vanilla and chopped walnuts; mix on medium speed until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Pour the cheesecake batter into the pan with the baked crust.
- Wrap the bottom of the pan with a piece of aluminum foil and place in a large baking pan. Fill pan with ~½” of water. Bake at 325°F until center of cake is just barely set (~70-80 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
- Remove cake from oven and carefully run a knife around the edge of the pan to loosen. Let cool in pan for 1 hour.
- Cover pan with plastic wrap and refrigerate or freeze overnight.
For the Honey Walnut Topping
- Using a small saucepan, add honey, butter and water; place over medium heat. Cook for 2-3 minutes, stirring often.
- Add walnuts and cook for 2 more minutes, stirring often. (Note: Mixture will be thin.)
- Spoon mixture on top of cheesecake.
- Remove springform pan and slice cheesecake.
Nutrition
Calories: 589kcal | Carbohydrates: 52g | Protein: 11g | Fat: 52g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 349mg | Potassium: 258mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1496IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg
