Lemon Honey Crumble Cheesecake
Ingredients
Scale
Golden Cookie Crust
- 24 Golden Oreos
- 5 tablespoons melted butter
Lemon Honey Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 large eggs
Honey Crumble Topping
- 1 cup crushed graham crackers
- 1/2 cup chopped lightly salted almonds or pecans
- 1/4 cup honey
- 3 tablespoons melted butter
- Pinch of salt
Finish
- Warm honey
- Fresh lemon zest
Equipment
Instructions
- Preheat oven to 325°F.
- Add the Golden Oreos to a food processor and pulse into fine crumbs. Mix with melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8 to 10 minutes, then let cool completely.
- In a large bowl, beat the cream cheese until completely smooth. Add the sugar and mix until creamy. Blend in the honey, sour cream, vanilla, lemon juice, and lemon zest until fully combined.
- Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing to keep the cheesecake smooth.
- Pour the filling over the cooled crust and lightly tap the pan on the counter to release air bubbles.
- Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator and chill for at least 4 hours or overnight.
- For the topping, stir together the graham crackers, chopped nuts, honey, melted butter, and salt until evenly coated. Spread onto a baking sheet and bake at 350°F for 8 to 10 minutes until lightly golden and crisp. Let cool completely.
- Once the cheesecake is fully chilled, spoon the honey crumble over the top.
- Finish with a drizzle of warm honey and fresh lemon zest before slicing.
Find it online: https://lifeandsprinkles.com/lemon-honey-crumble-cheesecake/