Quick Cheesecake With Lemon Topping

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

I could sit here and tell you that this week's Golden Blossom Honey recipe share was inspired by spring. Or the upcoming Easter holiday. Or because one doesn't need an excuse for cheesecake. But then I'd be lying. Y'all ever look at my Instagram stories and wonder how I've managed to get through 42 years of life? Because I do. Last weekend if it could have went wrong, it did. The hotel lost my reservation. Portillos lost my online food order, then refused to give me my food even though I showed them on their app that I had already paid, a 10 minute drive for new food took me on a 2 hour detour so new dinner was cold by the time we finally got to eat. And to top it off, my daughter woke up Saturday night with a stomach bug and vomited all over the hotel. By the time I got home Sunday night, I was ready to sit in the tub and drown myself in moonshine to try and forget the entire weekend even happened. It didn't work. So, after that whole mess, I decided I deserved cheesecake. Not because it was a special day or we had some fancy gathering with people to impress. Oh, no. I wanted a cheesecake that was ALL FOR ME. And that's how I ended up making and eating damn near an entire Cheesecake with Lemon Topping this week. 

 

 

I ended up going with lemon because yellow is such a happy color and I for sure needed a little happy in my life. Plus, I've never made a lemon cheesecake before and thought it would be a nice change of pace. The recipe does say quick cheesecake, and for the most part it is a quick recipe. Except you will need to allow more than 30 minutes than the recipe calls for cook time. I pulled mine out at the 60 minute mark and thought that was perfect, though ovens do vary from one to the next, so keep an eye on yours every 10 minutes or so after the initial 30 minute bake time. I appreciated that the topping was a simple pie filling, so if I want to use the cheesecake recipe as a base next time, I can swap out canned lemon for any other pie filling and still end up with an amazing cheesecake. For those of you having a fantastic week and don't need to drown your sorrows in sweet treats, this recipe really would be great to save for Easter dinner this year. We are also heading into graduation and wedding season, so there will be plenty of opportunities for you to impress with this cheesecake. Just stock up on different pie fillings and you've got a simple recipe to serve time and time again. Or just stick with lemon because lemon is freaking delicious.  

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

 

CLICK HERE FOR FULL RECIPE

 

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If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!  

 

 

  

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