Honey Cheesecake with Pecan Crust

Honey Cheesecake with Pecan Crust

I always love the opportunity to add a cheese plate to a meal. I particularly enjoy cheese plates that include a little honey or honeycomb with the cheese, adding a sweet contrast to some of the funkier or saltier cheeses on the plate. This Honey Cheesecake with Pecan Crust is inspired by …

The post Honey Cheesecake with Pecan Crust appeared first on Baking Bites.

Honey Cheesecake with Pecan Crust

I always love the opportunity to add a cheese plate to a meal. I particularly enjoy cheese plates that include a little honey or honeycomb with the cheese, adding a sweet contrast to some of the funkier or saltier cheeses on the plate. This Honey Cheesecake with Pecan Crust is inspired by a cheese plate! The rich cheesecake is made with honey to give it a deep sweetness that contrasts well with the tang of cream cheese, while the pecan crust adds a slightly savory crunch for a texture that sets off the creamy cheesecake.

The honey cheesecake filling is easy to make. It can be done in the food processor or with a hand mixer. The filling includes a generous amount of cream cheese and both sugar and honey. Since honey is so dense, I find that adding a bit of sugar to the filling gives the finished cheesecake a more balanced texture. The honey is where most of the flavor in this recipe comes from, so it is worth choosing a good one to work with. Choose a honey with a rich, citrusy flavor for best results – one that is a local/raw or made from wildflowers is a good place to start. IF you work with a honey that is too mild, you won’t get as much honey flavor in the finished cheesecake.

You can use a prebaked graham cracker crust with this honey cheesecake filling, but you won’t get that delicious nuttiness of the pecans, which add a lot of depth to the dessert. As a result, I really encourage you to try the crust for this recipe, too. It starts with graham cracker crumbs and toasted pecans. You’ll need about 8-10 sheets of graham crackers to make enough crumbs and about 1 cup of toasted pecans. Both can be ground into crumbs in the food processor. You may have a bit extra if you have a standard (vs deep dish) pie crust, but when it comes to crumb crusts it is better to have a little extra crumb to work with than not enough!

The crumb crust has a delicious hint of honey from the graham crackers and a warm nuttiness from the pistachios. It’s not overly sweet on its own, although it does have a small amount of sugar added to it. The crust does need to be prebaked, but the filling can be poured in while the crust is still hot, so this recipe doesn’t take all that much time from start to finish.

The cheesecake will be ready to eat as soon as it has cooled to room temperature, but I highly recommend refrigerating it overnight and serving it the next day. Once chilled, the creamy cheesecake will feel much richer. Even better, the honey flavor will be amplified after the cheesecake sits, so you’ll taste more honey in every bite. Serve with toasted pecans if you really love nuts, or top with fresh berries and a drizzle of honey for a bit of contrast!

Honey Cheesecake with Pecan Crust
Graham Cracker Pecan Crust
1 1/2 cups graham cracker crumbs
3/4 cup finely ground toasted pecans
2 tbsp sugar
1/8 tsp of salt
7 tbsp butter, melted and cooled

Honey Cream Cheese Filling
2 (8-oz) packages cream cheese, room temperature
1/3 cup sugar
1/2 cup honey
2 large eggs
1/3 cup sour cream
1 tsp vanilla extract

Preheat oven to 350 degrees.
Make Graham Cracker Pecan Crust: In a medium mixing bowl, use a fork to toss together graham cracker crumbs, pecans, sugar and salt. Stir in melted butter. Press mixture evenly onto bottom and sides of a 9-inch pie plate.
Bake for 12 minutes on bottom oven rack. Remove from oven and set aside while filling is prepared.

Make Cream Cheese Filling: In a medium mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, then add in the honey, sour cream and vanilla extract. Pour into baked crust.
Bake for 30-35 minutes or until center is just set. Remove from oven and place on a wire rack. Cool for 2 hours, then refrigerate for at least 4-6 hours, or overnight.

Serves 8-10.

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Double Chocolate Cheesecake Cupcakes

Double Chocolate Cheesecake Cupcakes
There are plenty of chocolate cupcake recipes out there to choose from, but this indulgent recipe might just be my favorite. These Double Chocolate Cheesecake Cupcakes have a deep, dark chocolate flavor and are topped with a decadent dark chocolate ganache, delivering a double hit of chocolate in every bite. They are also …

The post Double Chocolate Cheesecake Cupcakes appeared first on Baking Bites.

Double Chocolate Cheesecake Cupcakes
There are plenty of chocolate cupcake recipes out there to choose from, but this indulgent recipe might just be my favorite. These Double Chocolate Cheesecake Cupcakes have a deep, dark chocolate flavor and are topped with a decadent dark chocolate ganache, delivering a double hit of chocolate in every bite. They are also filled with a vanilla bean cream cheese filling, adding just the right amount of contrast to all that chocolate.

The cupcake recipe is a classic dark chocolate cupcake, made with plenty of unsweetened cocoa powder to give it a deep and bittersweet flavor. If you’re a regular baker of chocolate cupcakes, you’ll also notice that there are equal amounts of cocoa powder and flour in this recipe. This creates a light and tender cake, rather than a dense and brownie-like one. This lighter texture is important because it lets the cake stand up to the rich filling and topping without the whole dessert seeming to heavy.

The cheesecake filling is easy to make, with just butter, cream cheese, confectioners’ sugar and vanilla. Vanilla bean paste is going to give your cheesecake filling a beautiful finished look, however extract can be substituted and will still provide a nice vanilla flavor. The filling isn’t overly sweet, so you should be able to taste the tang of cream cheese in every bite.

Chocolate ganache is the topping for these cupcakes. It is easy to make and produces a topping that is velvety smooth and rich. You can use chopped chocolate if you have a large block at home, but dark or semisweet chocolate chips will work just as well. Once the ganache is made, you’ll need to allow it to cool before you can pipe it onto your cupcakes. Give it a stir occasionally to check the consistency, but it should take somewhere from 30 – 45 minutes to thicken up enough to pipe.

Double Chocolate Cheesecake Cupcakes

Double Chocolate Cheesecake Cupcakes
Cupcakes

3/4 cup all purpose flour
3/4 cup cocoa powder, unsweetened
1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream

Chocolate Ganache<e/m>
12-oz dark or semisweet chocolate chips
1/2 tsp vanilla extract
1 cup heavy cream

Cheesecake Filling
1/4 cup butter, room temperature
8-oz cream cheese, room temperature
2 tsp vanilla bean paste (or 1 tsp vanilla extract)
1 cup confectioners’ sugar
pinch salt

Make the cupcakesPreheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the remaining flour until mixture is uniform. Divide evenly into prepared paper liners.
Bake for 19-22 minutes, or until cupcakes are set and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Turn cupcakes out onto a wire rack to cool completely.

Make the ganacheIn a large bowl, combine chocolate chips and vanilla extract. In a small pot or microwave-safe measuring cup, bring heavy cream to a boil, then pour over chocolate. Allow mixture to sit for 1 minute, then slowly stir using a spatula until a smooth ganache forms. Set aside to cool for at least 30-45 minutes, until thickened enough to pipe.

Make the cheesecake filling. In a medium bowl, beat together butter, cream cheese and vanilla until smooth. Blend in confectioners’ sugar and salt until uniform. Set aside.

Assemble: Using the cone method, insert a paring knife into the top of each cupcake and remove a cone of cake to create a cavity to fill. Cut off the base of the cone and save the “lid”. Fill cupcakes with cheesecake filling and replace the “lid” of the cupcake.
Transfer cooled ganache to a piping bag and pipe a generous swirl of ganache on top of each cupcake. Decorate with sprinkles and serve.

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