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Our newsletter editor, Nina, is known for her great cheesecakes. Here's one of her new recipes, sure to please all of your holiday guests.
Crust:
1-1/2 cups graham cracker crumbs
1/2 cup walnuts, toasted and ground
1/2 cup (1 stick) butter or margarine, melted
Filling:
4 packages (8oz each) cream cheese, softened to room temp
4 large eggs, room temp
2/3 cup granulated sugar
1/4 cup Burleson's Pure Clover Honey
2 tablespoons vanilla
1 tablespoon cornstarch
1/2 teaspoon salt
1-1/2 cups dairy sour cream
2 tablespoons Burleson's Pure Clover Honey
Topping:
1 cup chopped walnuts, toasted
1/3 cup Burleson's Clover honey
2 tablespoons butter or margarine, melted
Crust: Combine crust ingredients. Press on bottom and up sides of 9-1/2 or 10 inch springform pan. Chill for 10 minutes.
Filling: In large mixer bowl, beat cream cheese until fluffy. Add eggs, sugar, 1/4 cup honey, vanilla, cornstarch, and salt; beat until smooth. Pour into chilled crust. Bake at 350 degrees for 30 minutes. (To minimize cracking, place a pan of water on the oven rack below the cheesecake and cover cheesecake loosely with aluminum foil.) Reduce heat to 300 degrees and bake for 1-1/2 to 2 hours more or until almost set in center. Stir together sour cream and 2 tablespoons honey; spoon on cheesecake. Gently spread to cover top. Bake 15 minutes more. After baking, turn off oven and let cheesecake stand in closed oven for 1 hour. Remove from oven and let stand at room temperature for 1 hour.
Topping: Combine topping ingredients; spoon over top. Chill for at least 2 hours.
Makes 16 servings.
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