Honey maid cheesecake recipe, a very special name that can easily top the list of my cheesecake recipes list. In the last 15 years, I have tried many cheesecake recipes and shared them with you as well, e.g., Strawberry Shortcake Cheesecake with Golden Oreos, Lemon Blueberry Cheesecake Recipe for Cake Lovers. But nothing beats the outstanding feelings that this honey maid cheesecake offers.
Today I’m here to entertain you with this superbly oriented tasty cheesecake meal. If you are already familiar with the lemon cheesecake Philadelphia or lemon cheesecake pie, preparing this honey maid recipe will feel like a piece of cake to you. This cake is cherry-topped, creamy, and rich to be the showstopper at any event!
For me, the overall experience has always been pretty smooth. It would normally require a 15-minute preparation time along with a 1 and a half-hour cooking time. So, without being hasty, you can get your meal ready any time of the day and entertain your family.
Ingredients
- Honey Maid Graham Cracker Crumbs (1-3/4 cups)
- Fully melted margarine or butter (1/3 cup)
- Finely divided sugar (1-1/4 cups sugar)
- Softened brick cream cheese (3 pkg., around 8 oz. each)
- Sour cream (1 cup)
- Vanilla (2 teaspoons)
- Eggs (3 medium size eggs)
- Cherry pie filling (1 can, around 21 oz.)
Note: If you know how to crush graham crackers, go ahead and prepare (crush) it yourself at home. This will always yield a better result.
Instructions
Preheat your oven
- Begin the cooking processing by preheating your oven to 350-degree Fahrenheit. But, if you use your 8/9-inch springform pan, which should always be a dark nonstick one, reduce the heat to 325-degree Fahrenheit.
- Now, in a small bowl, mix ¼ cup sugar with the margarine and graham cracker crumbs. Combine finely and press 2-1/2 inches up after pressing onto the bottom firmly. Then, set it aside.
Beat the remaining ingredients
- At this point, in a big bowl, beat the reaming sugar, which is 1 cup, along with the cream cheese using an electric mixer. Set the mixer at medium and keep beating until well combined.
- Then, add up the vanilla and sour cream and combine well. After that, one by one, add the eggs and take time to combine the eggs well before adding the next one. Beat at low speed and mix perfectly. Slowly, shape the mixture into crust.
Bake the crust
- Now, take at least 1 hour and 10 minutes to bake the crust. It may also take more time till the center of the crust gets set. Then, after turning the oven off, open the oven door and let the cake sit for approximately an hour.
- Then, take the cheesecake out of the oven and set it aside to cool it down completely.
- Put the cheesecake in the refrigerator overnight for a better result. If it’s not affordable for it, take at least 4 hours.
- Now, slowly, from the rim of the pan loosen the cheesecake and remove the rim.
At last, to get done with the honey maid cheesecake recipe, use the pie filling to top the cheesecake before serving.
If you have any leftover cheesecake, keep it easily in the refrigerator and enjoy it anytime later.
Substitute Ingredients
There aren’t really many options to swap ingredients. Yet, from my experience, swapping the softened brick cream cheese with the Neufchatel cheese will get the job done easily. So, try it whenever you want!
Cut The Creamy Desserts Easily
When cutting velvety finished treats, like cheesecake, cautiously clear of the blade sharp edge between cuts with a spotless soggy towel. This keeps the rich filling from developing on the cutting edge, guaranteeing decent clean cuts that leave the filling flawless.
If followed as instructed, it will leave you an impressive result every time.
Recipe Variation
It’s really simple to bring variation to your usual honey maid cheesecake recipe. You can get it ready utilizing non-hydrogenated margarine, along with light sharp cream and light cherry pie filling. Apart from this, utilizing brick light cream cheddar will do an outstanding job! Trust me, folks!
Recipe Notes
If you may need to use a dark nonstick 9-inch springform pan for baking your cheesecake, you would need to set the temperature at 325-degree Fahrenheit. Otherwise, the cheesecake will lose its desired consistency. Be very careful!
Nutritional Value
Honey maid cheesecake feels even more precious to me because of its impressive nutritional numbers. It’s hard to be impressed by it! Just check out what it offers:
| Serving (per serving) | Nutritional Value | Daily Value |
| Calories | 370 (1517 kJ) | – |
| Total Fat | 23 g | 44% |
| Saturated Fat | 13 mg | 56 mg |
| Sodium | 340 mg | 67% |
| Total Carbohydrate | 0.2 g | 3% |
| Dietary Fiber | 14 g | 32% |
| Protein | 24 g | 61% |
| Cholesterol | 110 mg | 34% |
| Vitamin A | – | 20% |
| Vitamin B12 | – | 12% |
| Vitamin B | – | 4% |
| Vitamin D | – | 4% |
| Sugar | 20g | 56% |
| Calcium | – | 6% |
| Iron | – | 4% |
Note: Daily Value percentage is based on a 2,000-calorie diet a day.
The three-fold cooking process might seem a bit hard for the beginners. But I would tell you not to worry about it. This honey maid cheesecake recipe is so simple to prepare that even a beginner can get it done flawlessly. If you don’t believe me, I bet you to give it a chance.
Anyway, today, I feel really blessed to have shared it with you. I would be grateful if you let me know your feedback. Thanks!