Spiced Cinnamon Honey Cheesecake Recipes

HOLIDAY SPICE CHEESECAKE

Steps:

• Place graham crackers and walnuts in a food processor; cover and process until nuts are finely chopped. Add butter and cinnamon; process until blended. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., For filling, in a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, vanilla, cinnamon, allspice and salt. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Transfer to a pastry bag with a star tip. Pipe around edge of cheesecake; sprinkle with cinnamon.

SPICED CINNAMON HONEY CHEESECAKE

Steps:

• Pre-heat the oven to 160 deg C (325 deg F) - line a 20 x 20 cm dish with baking paper {extending over the dish's edges}.
• Combine the Biscuit crumbs and the melted Butter - press into the bottom of the prepared dish - chill for 20 - 30 minutes.
• Beat together the Cream Cheese, Caster Sugar, Honey, Vanilla and the Mixed Spice until smooth - beat in cream and the Egg Yolks.
• Whisk the Egg Whites until stiff - fold into the Cream Cheese mixture - pour onto the crust and bake 30 minutes - switch off the oven but leave the cheesecake in the oven to cool off {oven door slightly ajar}.
• Chill at least 3 hours or overnight.
• Sprinkle with Cinnamon Sugar before slicing into squares.

NO-FUSS CINNAMON CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.
• Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.

RICOTTA HONEY CHEESECAKE

Steps:

• In a food processor, pulse together the flour, butter, sugar and salt until mixture resembles rolled oats.
• Add 3 tablespoons cold water; pulse just until clumped together.
• Press onto the bottom and 2 inches up the side of a 9-inch springform pan; prick all over with a fork.
• Refrigerate for 30 minutes.
• Line the pastry with foil; weigh down with pie weights or dried beans.
• Bake in the bottom third of a 375 degree F oven for 15 minutes.
• Remove the weights and foil; bake until golden, about 20 minutes.
• Let cool on a rack.
• Meanwhile, in a food processor, whirl the ricotta until smooth.
• Add the honey and sugar; whirl until smooth.
• Add the eggs, 1 at a time, whirling well after each addition.
• Blend in the cream, flour and lemon zest and juice; pour into the crust.
• Bake in the centre of a 325 degree F oven until golden and set around the edges yet the centre still jiggles slightly, about 50 minutes.
• Transfer to a rack and loosen the side of the pan; let cool for 1 hour.
• Refrigerate until cold, about 4 hours.
• To serve, cut the cheesecake into wedges, drizzle with honey and dust with cinnamon.

MINI HONEY CHEESECAKES

Steps:

• Beat ricotta, sugar and honey in a large mixing bowl until smooth and well-combined.
• Add the eggs one at a time, beating well as each egg is added.
• Blend in the cinnamon and the lemon rind.
• Spoon the mixture into 6 lightly greased friand moulds or into 8 lightly greased recesses in a muffin pan.
• Bake in a moderate oven (180ºC) for 20-25 minutes or until firm.
• Allow to cool and serve with a drizzle of extra honey, a dollop of cream or mascarpone, and berries.

HONEY CHEESECAKE

Steps:

• Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
• Beat in honey and vanilla.
• Blend in eggs.
• Pour into a buttered and crumb lined 9 inch springform pan.
• Place in a hot water bath.
• Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
• Chill over night before serving.

SPICED CHEESECAKE

Steps:

• Oven to 325 degrees F.
• Wrap the bottom of the springform pan tightly in foil.
• CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess.
• Just until the nuts are in very, very small pieces, not a paste!
• Turn out into a bowl, add the melted butter and mix until it comes together.
• Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry".
• Cool to room temperature.
• FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar.
• Using the paddle attachment on med-low speed, beat just until smooth.
• Add the remaining ingredients and mix on low speed until well combined.
• Pour the filling over the crust.
• Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven.
• Pour water into the baking pan until it comes half-way up the sides of your springform pan.
• Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello).
• This should take about 45-55 minutes.
• Do not overbake!
• Don't worry about the jiggle- the cake will firm up while chilling.
• Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides.
• Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving.
• NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap.
• It is best if if made the day before you serve it.