Honey Brulee Crème Cheesecake With Honey Graham Crust

Brenda Watts’ Honey Brulee Crème Cheesecake with Honey Graham Crust entry in the Sue Bee® honey Sweet Eats Recipe Contest!


  • 3/4 cup Sue Bee® Honey, divided
  • 2 cups honey graham crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 8-ounce packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon freshly grated orange peel
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure orange extract
  • 3 large eggs
  • 3 tablespoons light brown sugar


  • Heat oven to 325 F.
  • To prepare crust, in a medium bowl, mix honey graham crumbs, 1/4 cup Sue Bee® honey and melted butter together until crumb mixture is combined well and crumbs are moistened.
  • Place moistened crumb mixture into a 9-inch nonstick springform pan with removable bottom and press crumb mixture evenly into bottom of pan; set aside.
  • For the cheesecake filling, in a large bowl, beat cream cheese, granulated sugar, flour, 1/4 cup Sue Bee® honey, grated orange peel, vanilla extract and orange extract together with an electric mixer, over medium speed, for 1-2 minutes, or until well-blended and smooth.
  • Add eggs to cheesecake filling mixture one at a time, beating well after each egg addition until cheesecake filling mixture is smooth and creamy.
  • Pour cheesecake filling mixture evenly over pressed crumb crust in prepared pan.
  • Bake for 50 minutes, or until cheesecake center is almost set or slightly jiggles in the center.
  • Carefully sprinkle brown sugar evenly over top cheesecake and loosely cover top of pan with a large sheet of aluminum foil and bake an additional 5-10 minutes, or until brown sugar slightly melts.
  • Remove from oven and let cheesecake set for 30 minutes at room temperature.
  • Carefully run a sharp thin knife around the edges of cheesecake and pan and loosen to remove rim from sides of cheesecake.
  • Place cheesecake in refrigerator to chill for at least 2 hours, or until cheesecake has chilled completely.
  • Using a spoon, drizzle the remaining 1/4 cup Sue Bee® honey over the top of cheesecake evenly.
  • Using a sharp water-moistened knife cut the cheesecake into 12 wedges.
  • Keep any leftover cheesecake stored in refrigerator.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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