Apple and Honey Cheesecake
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4.78 from 9 votes

Honey Cheesecake with Apple Pecan Shortbread Crust

This sweet honey cheesecake is complimented by a shortbread crust made with apple chips and chopped pecans.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time5 hrs
Course: Dessert
Cuisine: Jewish
Keyword: honey cheesecake, honey cheesecake recipe, shortbread crust
Servings: 8 servings
Calories: 388kcal
Author: Stef


Apple Pecan Shortbread Crust Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1/2 cup unsalted butter melted
  • 2 1/2 ounces apple chips crushed

Honey Cheesecake Ingredients

  • 8 ounces full-fat plain yogurt room temperature (you can also use Greek yogurt)
  • 8 ounces cream cheese room temperature
  • 2 large large eggs room temperature
  • 1/2 cup honey
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 1/2 ounces apple chips


Apple Pecan Shortbread Crust Instructions

  • Preheat oven to 325 F.
  • In a medium-sized bowl, use your hands to mix together all ingredients except apple chips.
  • Mix in apple chips.
  • Evenly press into the bottom of a greased 13" x 4" tart pan with a removable bottom.
  • Place tart pan on a large cookie sheet and bake for 8 minutes.

Honey Cheesecake Instructions

  • Process all ingredients except apple chips until completely smooth.
  • Pour over pre-baked crust until the pan is full. Pour any extra batter into a small springform or a ramekin.
  • Bake for 30 minutes or until the center is still a little jiggly but the edges are completely set.
  • Turn the oven off, but leave the cheesecake in the oven for another hour with the oven door cracked slightly to gradually cool the cake.
  • Remove from the oven and, once the cheesecake cools to room temperature, place in the refrigerator to chill for at least three hours.
  • Right before serving, crush half of the apple chips (the less pretty ones) and scatter them on top of the cheesecake.
  • Arrange the remaining apple chips in a line (or whatever looks artful to you) across the top of the cheesecake.


This recipe will also work in an 9" round Springform pan. If you want a taller cheesecake, you'd need to make 1 1/2 times the batter and increase the bake time to 50 minutes.


Calories: 388kcal