Spiced Black Cherry Habanero Cheesecake

Spiced Black Cherry Habanero Cheesecake

• Prep time: 30 minutes

• Bake time: 1 hour 15 minutes

• Chilling time: 4 hours (or overnight)

• Yield: 10 to 12 servings

Ingredients

1. The Crust

• 1 and 1/2 cups chocolate graham cracker crumbs (about 12 full sheets)

• 1/3 cup unsalted butter, melted

• 3 tablespoons granulated sugar

• 1/4 teaspoon ground cinnamon

2. The Cheesecake Filling

• 4 packages (8 oz each) full-fat cream cheese, softened to room temperature

• 1 cup granulated sugar

• 1 cup sour cream, room temperature

• 1 teaspoon pure vanilla extract

• 3 large eggs, room temperature

• 1/3 cup MJD Apiary Black Cherry Habanero Infused KICKIN Honey

3. The Black Cherry Habanero Drizzle & Topping

• 1 cup fresh or frozen dark sweet cherries (pitted and halved)

• 2 tablespoons MJD Apiary Black Cherry Habanero Infused KICKIN Honey

• 1 tablespoon water

• 1/2 teaspoon fresh lemon juice

• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for a thicker glaze)

Instructions

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with butter or non-stick spray.

2. In a medium bowl, mix together the graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand.

3. Firmly press the mixture into the bottom and slightly up the sides of the prepared springform pan.

4. Bake for 8 to 10 minutes, then remove and let cool on a wire rack while you prepare the filling. Reduce the oven temperature to 300°F (149°C).

Step 2: Prepare the Filling

1. In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened cream cheese and granulated sugar on medium speed for about 2 minutes until completely smooth and creamy.

2. Add the sour cream and vanilla extract, mixing until just combined.

3. Beat in the eggs one at a time, mixing on low speed just until incorporated. (Be careful not to overmix, as too much air will cause the cheesecake to crack).

4. Gently fold in the 1/3 cup of Black Cherry Habanero Infused KICKIN Honey, ensuring it's evenly distributed for that subtle kick of heat and sweet cherry flavor.

Step 3: Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

2. Place the springform pan onto a large sheet of heavy-duty aluminum foil and wrap the bottom and sides securely to prevent water leaks (if using a water bath), or simply place a pan of hot water on the oven rack below to create steam.

3. Bake at 300°F (149°C) for 1 hour to 1 hour and 15 minutes, or until the edges are set and the center still has a slight, gentle jiggle.

4. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents sudden temperature drops that cause cracking.

Step 4: Make the Cherry Habanero Topping

1. While the cheesecake cools, combine the cherries, 2 tablespoons of Black Cherry Habanero honey, water, and lemon juice in a small saucepan over medium heat.

2. Bring to a simmer and cook for 4–5 minutes until the cherries soften and release their juices.

3. Stir in the cornstarch slurry if you prefer a thicker, glossier compote. Simmer for another minute until thickened, then remove from heat and let cool completely.

Step 5: Chill and Serve

1. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.

2. Once set, run a knife around the edges, release the springform pan rim, and top with the cooled black cherry habanero compote just before slicing.