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Cake: Honey Cheesecake - dairy

Posted by : Karen Selwyn

Crust: 
  1-1/2 cups graham cracker crumbs
  1/2 cup walnuts, toasted and ground
  1/2 cup (1 stick) butter or margarine, melted

Filling: 
  4 packages (8oz each) cream cheese, softened to room temp
  4 large eggs, room temp
  2/3 cup granulated sugar
  1/4 cup clover honey
  2 tablespoons vanilla
  1 tablespoon cornstarch
  1/2 teaspoon salt
  1-1/2 cups sour cream
  2 tablespoons clover honey

Topping: 
  1 cup chopped walnuts, toasted
  1/3 cup clover honey
  2 tablespoons butter or margarine, melted

Crust: Combine crust ingredients. Press on bottom and up sides of 9-1/2
or 10 inch spring form pan. Chill for 10 minutes. 

Filling: In large mixer bowl, beat cream cheese until fluffy. Add eggs,
sugar, 1/4 cup honey, vanilla, cornstarch, and salt; beat until smooth.
Pour into chilled crust. Bake at 350 degrees for 30 minutes. (To
minimize cracking, place a pan of water on the oven rack below the
cheesecake and cover cheesecake loosely with aluminum foil.) 

Reduce heat to 300 degrees and bake for 1-1/2 to 2 hours more or until
almost set in center. Stir together sour cream and 2 tablespoons honey;
spoon on cheesecake. Gently spread to cover top. Bake 15 minutes more. 

After baking, turn off oven and let cheesecake stand in closed oven for
1 hour. Remove from oven and let stand at room temperature for 1 hour. 

Topping: Combine topping ingredients; spoon over top. Chill for at least
2 hours. 

Makes 16 servings.

Source: my recipe files with no attribution

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