Honey and blackberry cheesecake with gingersnap crust



Recipe by the National Honey Board via Family Features



2 cups (8-ounce package) crushed gingersnaps

1/4 cup melted butter


1 1/2 pounds cream cheese, softened

3/4 cup honey

1/3 cup heavy cream

1 tablespoon vanilla

1 tablespoon gluten-free all-purpose flour

1/8 teaspoon salt

4 large eggs

1 pint fresh blackberries


1 pint fresh blackberries (optional)

Honey (optional)

Heat oven to 350F. In medium bowl, combine crushed gingersnaps and butter. Transfer mixture to 9-inch springform pan. Stick hand in sandwich bag and firmly press mixture into bottom of pan to form crust. Bake 8 minutes. Remove from oven, reduce heat to 300F and allow crust to rest.  Meanwhile, using stand mixer, beat cream cheese at medium speed 3 to 4 minutes. Add honey, cream, vanilla, flour and salt. Beat until mixed. Add eggs, one at a time, beating between each addition. Beat mixture until just combined. Pour cream cheese mixture into prepared crust. Drop blackberries on top of mixture. Bake 65 minutes. Turn off oven and leave cake in oven 1 hour. Remove and allow to cool. Run knife around sides of cheesecake. Cover and chill overnight. Remove sides from pan. Serve with additional berries and drizzle with honey, if desired.


Current Morning Briefing Logo

Stay CURRENT with our daily newsletter (M-F) and breaking news alerts delivered to your inbox for free!

Select list(s) to subscribe to

By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact