Honey and Blackberry Cheesecake with Gingersnap Crust

Honey and Blackberry Cheesecake with Gingersnap Crust

National Honey Board

Preheat oven to 350°F. Combine crushed gingersnaps and butter in a medium bowl. Transfer mixture to a 9-inch springform pan. Stick your hand in a sandwich bag and firmly press the mixture into the bottom of the pan to form a crust. Bake at 350°F for 8 minutes. Remove from oven, reduce heat to 300°F and allow crust to rest. Meanwhile, beat cream cheese at medium speed of a stand mixer ... [read full recipe below]

Ingredients

• Crust - .
• 2 cups (about one 8-ounce package) - crushed gingersnaps
• ¼ cup - melted butter
• Cake - .
• 1½ lbs. - cream cheese, softened
• ¾ cup - honey
• ⅓ cup - heavy cream
• 1 tablespoon - vanilla
• 1 tablespoon - gluten-free all-purpose flour
• ⅛ teaspoon - salt
• 4 large - eggs
• 1 pint - fresh blackberries
• Garnish (optional) - .
• 1 pint - fresh blackberries
• Honey

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Directions

Preheat oven to 350°F. Combine crushed gingersnaps and butter in a medium bowl. Transfer mixture to a 9-inch springform pan. Stick your hand in a sandwich bag and firmly press the mixture into the bottom of the pan to form a crust. Bake at 350°F for 8 minutes. Remove from oven, reduce heat to 300°F and allow crust to rest. Meanwhile, beat cream cheese at medium speed of a stand mixer for 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 at 300°F for 65 minutes. Turn off oven and leave cake in oven for an additional hour. Remove and allow to cool. Run a knife around sides of cheesecake. Cover and chill overnight. Remove sides from pan. Serve with additional berries and drizzles with honey, if desired.