Lavender Cheesecake


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

Lavender Cheesecake
Prep Time:
40 mins
Additional Time:
5 hrs 35 mins
Total Time:
6 hrs 15 mins
12 slices



  • 6 tablespoons unsalted butter, softened

  • 2 tablespoons light brown sugar

  • 2 tablespoons granulated sugar

  • 2 tablespoons honey

  • ¼ teaspoon vanilla extract

  • 1 ¼ cups whole-wheat flour

  • ¼ teaspoon salt

  • 1 ½ tablespoons canola oil or light olive oil


  • 3 (8 ounce) packages reduced-fat cream cheese, at room temperature

  • cup granulated sugar

  • 1 tablespoon ground lavender

  • teaspoon salt

  • 4 large eggs, at room temperature

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract


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

  2. 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.

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

  4. 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.

  5. 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.

  6. 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.

  7. 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 (per serving)

356 Calories
23g Fat
32g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 slice
Calories 356
% Daily Value *
Total Carbohydrate 32g 11%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 8g 15%
Total Fat 23g 29%
Saturated Fat 12g 60%
Cholesterol 125mg 42%
Vitamin A 1025IU 20%
Vitamin C 1mg 1%
Folate 14mcg 3%
Sodium 287mg 12%
Calcium 56mg 4%
Iron 1mg 4%
Magnesium 20mg 5%
Potassium 77mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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