Quick Cheesecake With Lemon Topping


Ingredients

Crust:
1 3/4 cups graham cracker crumbs
3 Tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
Filling:
3/4 cup GOLDEN BLOSSOM HONEY
3 (8 ounce) packages cream cheese, room temperature
4 eggs
2 teaspoons vanilla
1 (16 ounce) can lemon pie filling

Directions

Crust: In a small bowl, combine all crust ingredients thoroughly. Spray a 10 inch springform pan with non-stick cooking spray. Press crumb mixture into bottom and halfway up sides of pan.

Filling: Preheat oven to 350°. With an electric mixer, beat together honey and cream cheese until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Pour mixture into crumb crust. Bake 35 minutes, or until set. Remove from oven. Cool 20 minutes. Run knife around edge of pan. Release springform. Cool completely. Spoon pie filling on top. Chill overnight. Serves: 6-8. (Note: may substitute blueberry or cherry pie filling for variety.)


golden blossom honey product