Baking homemade graham crackers with a touch of brown sugar and honey makes this cheesecake recipe an extra-special dessert.

Kristina Dula
Source: EatingWell Magazine, March 2019




Instructions Checklist
  • To prepare crust: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  • Combine butter, brown sugar and 2 tablespoons granulated sugar in the bowl of a stand mixer. Beat with the paddle attachment until smooth. Add honey and 1/4 teaspoon vanilla; mix until combined. Add flour and 1/4 teaspoon salt; mix until combined. Form the dough into quarter-size chunks, about 1/2-inch thick, on the prepared pan. Bake until golden brown and firm around the edges, about 20 minutes.

  • Transfer the crust pieces on the parchment to a wire rack and cool for 30 minutes. Pulse in a food processor until finely ground.

  • Coat a 9-inch springform pan with cooking spray. Mix the crust crumbs with oil in a medium bowl; press into the bottom and about 1 1/2 inches up the sides of the prepared pan. Bake until set, about 8 minutes. Let cool on a wire rack.

  • Meanwhile, to prepare filling: Put a kettle of water on to boil for the water bath. Combine cream cheese, sugar, lavender and salt in the stand mixer bowl. Beat with the paddle attachment until smooth and fluffy, scraping down the sides as needed. Add eggs, one at a time, mixing and scraping the bowl after each addition. Add lemon juice and vanilla; mix until combined.

  • Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil. Pour the filling into the crust. Place the springform pan in a roasting pan and pour in enough boiling water to come 1 inch up the side of the springform pan to create a hot water bath. Carefully transfer the roasting pan to the center of the oven. Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 to 1 1/4 hours.

  • Let the cheesecake cool in the water bath on a wire rack until the water is room temperature, about 1 hour. Remove the pan from the water and remove the foil. Refrigerate, uncovered, until very cold, at least 4 hours.


To make ahead: Refrigerate for up to 3 days.

Equipment: Parchment paper, 9-inch springform pan, heavy-duty foil

Nutrition Facts

356.3 calories; protein 7.6g 15% DV; carbohydrates 31.5g 10% DV; exchange other carbs 2; dietary fiber 1.4g 5% DV; sugars 20.5g; fat 22.6g 35% DV; saturated fat 11.9g 59% DV; cholesterol 124.5mg 42% DV; vitamin a iu 1024.6IU 21% DV; vitamin c 0.5mg 1% DV; folate 13.9mcg 4% DV; calcium 55.5mg 6% DV; iron 0.8mg 4% DV; magnesium 19.7mg 7% DV; potassium 77.2mg 2% DV; sodium 287.3mg 12% DV.

Reviews (1)

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Rating: 4 stars
Made this recipe last week and only change I made was to use a box graham cracker - used honey maid. We all loved the lavender touch. Cheesecake was moist but stayed intact. I will definitely make this again. Read More