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Honey Cheesecake with Lemon Pepper Pretzel Crust Recipe - OMG Pretzels

Honey Cheesecake with Lemon Pepper Pretzels Crust

Honey cheesecake has a rich, creamy filling. It is delicious with the lemon pepper pretzel crust for texture and a bit of savory flavor. This dessert can be served during the holidays or in the spring thanks to its versatile ingredients. You could add fresh blueberries or blueberry sauce when serving for a pop of color and a bit of brightness.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 1386 kcal

Ingredients
  

Lemon Pepper Pretzel Crust:

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
  • ⅓ 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.

Nutrition

Calories: 1386kcalCarbohydrates: 343gProtein: 2gFat: 6gSodium: 354mgPotassium: 131mgFiber: 1gSugar: 325gVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword Honey Cheesecake
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