At first glance, you might think pepper in a dessert sounds weird, but we promise this honey cheesecake is truly delicious. The tangy, sweet, and savory mix of lemon, honey, and cheese is perfectly balanced, and the pepper adds a nice depth to the dessert. Give it a try, and you’ll thank us!
Whether you’re serving this honey cheesecake for the holidays or just enjoying a slice in the evenings after a long day of work, this dessert is indulgent without being overly sweet. And, the seasoning from the Lemon Pepper pretzel crust and the use of goat cheese make this honey cheesecake satisfying in a way that only savory foods are.
Inside this Honey CheesecakeÂ
- The Cheese Mixture: For honey cheesecake, we added goat cheese since it pairs so well with our Lemon Pepper Pretzels. You can use only cream cheese if goat cheese doesn’t suit your taste. Note that if you make this change, you’ll need 32 ounces of cream cheese instead of 24.Â
- The Pretzel Crust: The crunchy pretzel crust adds texture to the creamy honey cheesecake filling for a satisfying bite. The savory notes from the lemon pepper seasoning blend on the pretzel nuggets make this dessert truly unique.Â
- The Honey: Use a local honey if you can. If you choose a store-bought version, pick one with floral notes, like orange blossom, to enhance the honey cheesecake filling.
- The Lemon: A touch of fresh lemon zest brightens the rich honey cheesecake and complements the flavors of the crunchy pretzel crust.
The Perfect Honey Cheesecake Pretzel Crust
Making the perfect pretzel crust is super simple and adds the texture to this cheesecake recipe with honey:
- Be sure to pulse the seasoned sourdough pretzel nuggets to a fine texture so that the melted butter and brown sugar can do their job in holding the crumbs together.Â
- Bake on a low heat (325 in this case) so that the pretzels do not get too dark or take on a burned flavor.
- Let the crust cool completely before adding the honey cheesecake filling. This will help keep the pretzel crust crunchy.
How to Make a Creamy Honey Cheesecake
Room Temperature Ingredients: Cold cream cheese is difficult to work with and will not really get smooth no matter how long you mix it. So, be sure all of the ingredients for the honey cheesecake filling, including the eggs, are at room temperature before you start baking.
Mix Well: No one wants a lumpy honey cheesecake. Be sure everything is well combined and smooth on the stand mixer before you bake for the best final result.
Water Bath: The water bath is important to the baking process to keep the honey cheesecake filling smooth and creamy. It adds a steaming element that is essential. There are a few ways to make a water bath, and whichever method you choose, you need about 4 cups of hot water.
- Option 1: Place the springform pan in a 10-inch cheesecake pan. Set the cake pan inside the roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan. This keeps water from leaking into the pretzel crust.
- Option 2: Wrap the springform pan tightly in two layers of aluminum foil and place it in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan. While this method works well, it can occasionally allow water to leak into the crust, causing it to become soggy.
- Option 3: This is our favorite because it keeps the honey cheesecake close to the water without actually submerging the pretzel crust. Place a regular pie plate upside down in the roasting pan. Wrap the springform pan that the crust is in with aluminum foil and place it on top of the pie plate. Add your hot water until it’s just below the prepped springform to prevent water from getting into the lemon pepper pretzel crust.
Chill Thoroughly: This is key for keeping the cheese from spoiling and for maintaining the creamy texture that honey cheesecake is known for. Chilling in stages is also best for keeping the dessert from falling. Keep the dessert in the refrigerator until you are ready to serve it. Making the honey cheesecake the day before you need it is ideal if you can.
Honey Cheesecake with Lemon Pepper Pretzel Crust Recipe
Honey Cheesecake with Lemon Pepper Pretzels Crust
Ingredients
Lemon Pepper Pretzel Crust:
- 1 bag of Lemon Pepper OMG! Pretzels, finely crushed
- 1 stick of butter, melted
- 2 tbsp light brown sugar
Cheesecake:
- 24 oz cream cheese, room temperature
- 8 oz honey goat cheese, room temperature
- 1 cup white granulated sugar
- ½ cup sour cream, room temperature
- â…“ cup honey
- Zest of 1 lemon
- 1 tsp vanilla extract
- 4 large eggs room temperature
Instructions
- Prep springform by lining the bottom with parchment paper and preheat the oven to 325.
- Make the lemon pepper pretzel crust. Pulse the pretzel nuggets in a food processor until the crumbs are fine. Transfer to a medium or small bowl and add the melted butter and brown sugar. Stir to combine.
- Press the crust evenly into the prepared pan and bake for 12 minutes.
- Remove the crust from the oven and allow it to cool.
- Meanwhile, make the honey cheesecake filling. First, beat the cheeses and sugar together until smooth. Then, add the sour cream, honey, lemon zest and vanilla extract. Beat to combine.
- Add in the eggs, one at a time, and mix until well combined and the mixture is smooth.
- Prep the water bath, whichever method works best for you (see above for details).
- Fill the cooled pretzel crust with the honey cheesecake batter.
- Bake for 60-70 minutes on 325. The honey cheesecake should be set with no jiggle but not too brown on top.
- Let the dessert cool for 30 minutes in the oven with the door open to prevent cracks in the honey cheesecake.
- Cool for 6 hours or overnight in the springform pan.
- When you are ready to serve, remove from springform and decorate with a drizzle of honey and more lemon zest or spirals of lemon rind.
