Description
This smooth and creamy baked cheesecake is naturally sweetened with honey and Greek yogurt, then finished with a golden honey drizzle. Elegant, simple, and full of warm flavor.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted
For the filling:
24 oz cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup honey (plus more for drizzling)
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
Optional garnish:
Honeycomb or crushed nuts
Whipped cream
Instructions
Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.
In a large bowl, beat cream cheese until smooth. Add Greek yogurt, honey, sugar, and vanilla. Mix well.
Add eggs one at a time, mixing on low and scraping the sides after each addition.
Pour filling over cooled crust and smooth the top.
Bake for 50–60 minutes, until the center is just set with a slight jiggle.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, drizzle with honey and garnish as desired.
Notes
Use floral honey like clover or orange blossom for enhanced flavor.
For added texture, mix finely ground nuts into the crust.
Add a pinch of cinnamon or cardamom to the filling for warmth.
Swapping half the yogurt for sour cream adds tang.
Top with roasted fruit like figs or pears for a rustic finish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
