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Sprinkles For Breakfast

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honey lavender cheesecake


How to Make Lavender Cheesecake at Home

In the past couple of years, I have spent a lot of time in the kitchen. I have made everything from cookies to brownie to cakes to quick breads. You name it, I have probably baked it. But for some reason, I always found myself avoiding cheesecake recipes - something about its temperamental reputation intimidated me.

Learn to Bake Homemade Cheesecake
Best Dessert Ideas - Honey Lavender Cheesecake

Finally, I decided it was time to face my cheesy fears. As it turns out, all my preconceived notions about cheesecake were totally false. if you have the right recipe, it is actually quite easy to make and equally as delicious.

Quick and Easy Cheesecake at Home

Once I realized this, I started getting creative with colors (like this Tie Dye Cheesecake) and flavors. This Honey Lavender recipe is definetly one of my favorites!

Do It Yourself Honey Lavender Cheesecake

Something about the combination of honey + lavender really gives this cheesecake an amazing taste without being too overpowering. I hate when things taste super floraly. This guy is nice and light and absolutely to die for! You will definetly be going back for a second piece!

Top Rated Cheesecake with Graham Cracker Crumbs Perfect Cheesecake Crust and Filling Recipe


Honey Lavender Cheesecake


Honey Lavender Cheesecake | Sprinkles For Breakfast

Ingredients

Crust

  • 1 3/4 cups graham cracker crumbs
  • 4 tablespoons melted butter

Filling

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lavender extract
  • 1 1/2 tablespoons honey
  • 1/4 teaspoon salt
  • 2/3 cup sour cream
  • 2/3 cup heavy whipping cream
  • Violet food coloring

Topping

  • 1 cup sour cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract

Directions

for the crust

  1. Preheat the oven to 350 degrees.
  2. Prepare a 9" springform pan with cooking spray.
  3. In a small bowl combine graham cracker crumbs and melted butter until throughly combined.
  4. Press crumb mixture into the bottom of the pan and about 1/2 inch up the side.
  5. Bake 12 - 15 minutes until the crumbs are set.
  6. Let cool on a wire rack.

for the filling

  1. Preheat oven to 325 degrees.
  2. In a stand mixer, fitted with a paddle attachment, cream cream cheese until light and fluffy.
  3. Add sugar and beat on high for an additional 3 minutes.
  4. Add vanilla extract, lavender extract, honey and salt and mix until just combined.
  5. Add eggs, one at a time, scraping down the side of the bowl with a spatula after each addition.
  6. Add a few drops of violet food coloring and mix until desired color.
  7. Add sour cream and mix until combined.
  8. Add heavy cream and mix until combined.
  9. Wrap the outside of your springform pan in aluminum foil.
  10. Pour cream cheese filling into springform pan. Smooth the top with a spatula.
  11. Place the pan inside a high-sided roasting pan.
  12. Create a water bath by filling the roasting pan with hot water until you reach halfway up the side of the cheesecake pan.
  13. Bake for 1 1/2 hours.
  14. After an hour and a half, turn the oven off and crack the door open 1 inch.
  15. Leave the cheesecake like this for 1 hour.
  16. After an hour, take the cheesecake out of the oven and place aluminum foil over the top (making sure the foil does not actually touch the cheesecake).
  17. Place in the refrigerator for 4 hours.

for the topping

  1. In a medium bowl, combine sour cream, honey, vanilla and powdered sugar. Mix until combined.
  2. Spread mixture over the top of the cooled cheesecake.

*One 9


Here are some of the items used in this recipe
Lavender Extract •  9" Cheesecake Pan


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meet the author



Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.


Comments (36)



Susan

I made this today as a trial run for a wedding shower, but the top sour cream layer seamed really runny. Any suggestions?


Lindsay Nathanson

Hi Susan! This is the perfect wedding shower dessert! The sour cream layer is supposed to be pretty runny. I usually don't put it on until right before I serve. But, if you want it to be thicker, you can do so by adding more powdered sugar and reducing the honey. Let me know if you have any more questions!


Jade

Wow you rock! Thanks for responding so quick, I thought I was going to have to wait until tomorrow to make this, thanks again and please post more, I'm getting inspired looking at all your recipes on here and plan to bake a bunch of stuff for my best friends bridal shower! Love this blog/page!!


Lindsay Nathanson

I am so glad to hear you like the blog! There are a lot of things on here that would be perfect for a bridal shower - but this cheesecake is definitely one of my favorites. Let me know how it turns out!


Jade

Hi Lindsay! It's impossible for me to find lavender extract anywhere I go! I saw that someone used Lavender bitters, would you suggest me using the same measurement for the bitters as you did with the lavender extract?


Lindsay Nathanson

Hi Jade! I am so sorry you are having trouble finding lavender extract! But yes, you can totally use lavender extract! But since I have never actually used the bitters in this recipe, I would suggest starting with 1/4 teaspoon and then tasting the batter. Add more as you see necessary. Let me know if you have any questions!


Karen Bacon

I do not have lavender extract, but I have dried culinary lavender. Do you know if I could substitute? If so, how much would I use?


Lindsay Nathanson

Hi Karen! You can definitely use dried culinary lavender in this recipe. But because I have never used it, I do not know exactly how much you would need. I would suggest starting with 1/2 teaspoon and then trying it for taste. Let me know how it goes!


Vic Vosbrink

Where can I get the lavender extract?


Lindsay Nathanson

Hi Vic! Sorry for the delayed response, I was out of town! I found the extract I use on Amazon. But I have also found it at places like Sur La Table and Whole Foods or other Natural Markets.


Beth

So delicious!!! Made it for my best friends birthday!!


Lindsay Nathanson

I am so glad! I hope they have a good birthday!


Christine Holsey

Looks yummy


Lindsay Nathanson

This is one of my FAVORITE recipes of all time. You should try it!


Ivy Blankenship

Hi, Lindsay. I just made this cheesecake for my daughter's birthday. Her favorite color is purple. All purple, all the time. She loved this cheesecake, Loved it. My husband had a slice with coffee, for breakfast! Amazing look and taste. Thank you for the wonderful recipe!


Lindsay Nathanson

Hi Ivy! You are welcome! I am so glad you made this recipe for your daughter and that it turned out so well! And tell your husband I have had quite a few lavender cheesecake slices for breakfast as well - he knows how to do it right!


Courtney Clements

I've never made a cheesecake before, and this one turned out AMAZINGLY!! Thanks so much for this awesome recipe!


Lindsay Nathanson

Hi Courtney! This makes me SO happy! It really is one of my favorite recipes and I am so glad it turned out well for you. And now, you can be a cheesecake making machine!


Theresa

Can I use the Neufchâtel cream cheese in this recipe?


Lindsay Nathanson

Hi Theresa! Yes, you can totally use Neufchâtel cream cheese.


Michelle

Do you think this could be made a few days in advance? ...maybe wait until the day of serving for the topping?


Lindsay Nathanson

Hi Michelle! You can definetly make this a few days in advance - just do the topping the day of! It should be perfect that way! And of course, let me know if you have any further questions.


Desi

Made this for Easter and it was a big hit! I used a shortbread crust instead of graham crackers and lavender essential oil (2 drops). This is a keeper recipe.


Lindsay Nathanson

Hi Desi! I am so glad you enjoyed this recipe! And a shortbread crust sounds amazing!


Jay Jennings

I've never made a cheesecake before and the roasting pan concept makes it sound like this such a diva little cake. But I did it and it came out great! I read and re-read your recipe a million times and it was perfect. Thanks!


Lindsay Nathanson

Hi Jay! I am SO happy this worked out for you. The cheesecake is definitely a little diva cake - but it is so worth it in the end!


Leslie

Where do I find lavender extract


Lindsay Nathanson

Hi Leslie! I found the one I used on Amazon. But I have also found it at places like Sur La Table and Whole Foods or other Natural Markets.


Austin

This looks awesome for Easter! How far in advance can I make this? Also I have lavender bitters..do you think that will have the same effect?


Lindsay Nathanson

You can make it a few days in advance and it will be totally fine! However, I would add the topping on the day you are serving. And Lavender Bitters will work just fine!


Selena

Love this for Easter! How far in advance can I make this? We are having dinner Saturday—I was hoping maybe Thursday morning??


Lindsay Nathanson

Thursday morning is totally fine! But, I would wait until Saturday to put the topping on. Let me know if you have any more questions!


John Alexander

I am attempting to make this for my niece this evening as a birthday cake for her before she has her gastric sleeve surgery. This is a huge life changing moment for her and this recipe really spoke out to me as something special for a special girl in my life. I’ll be adding some minor changes to the recipe such as baking the sour cream top on the cheesecake for the last 10-15 minutes of baking time and adding a bit of lemon zest, adding 1/4 cup sugar to crust, adding dried lavender petals to the filling and as a garnish to the top. I am super excited about this. I also wanted to point out that in the past I have had issues with my cheesecakes browning too quickly so I’ll be lowering the temperature to 275 and baking for additional time. Thank you again and I love your blog!


Lindsay Nathanson

Hi John! You have no idea how happy this makes me! I hope the cheesecake turned out well. All your modifications sound amazing! I love the idea of a little lemon zest and lavender petals. Tell your niece happy birthday and good luck with this momumentous life changing moment. Also, let me know if lowering the temperature worked for you! I am so honored you picked one of my recipes to celebrate with!


Mia

Is there any alternative method if I don't have a roasting pan and can't create the water bath? Can I just put it in the oven at a lower temperature? What temperature would be ideal?


Lindsay Nathanson

Hi Mia! It does not necessarily need to be a roasting pan. Do you have any kind of shallow pan that the cheesecake pan will fit in? If not - I would suggest this. Start the oven at 350 degrees. Cook it for 15 minutes and then put the temperature down to 200 degrees. Let it bake for about 60-80 minutes (you will have to watch it closely). Then turn the heat off and crack the oven door open. Let it sit for another 60 minutes. I have never tried this myself - so I can not GUARANTEE it will come out perfectly. But I am pretty sure it will do the trick! Let me know how it turns out!


shelly

Do you think you could use essential oils? If so how much???


Lindsay Nathanson

Hi Shelly! I have never used essential oils for this recipe, but I know a lot of people have had success with them! In a small bowl, mix 1 teaspoon of water and 1 drop of Lavender Essential Oil. Mix half of this into the mixture and check it for taste. If you feel like it needs more, add the other half. Let me know if you have any questions!


Gillian

Hi Lindsay! I might be missing it, but do you put the topping on before or after removing from the pan? Does it matter?


Lindsay Nathanson

I prefer to put it on right before serving! But it does not really matter!


Roy

Do you place cake in the refrigerator while it's still hot?


Lindsay Nathanson

Hi Roy! The cheesecake will begin to cool down once you turn off the oven/open the oven door a bit and let it sit. But once it is set up, you do put the cheesecake into the fridge warm!


Gillian

Hi! I just put everything together and it’s in the oven! Hopefully it turns out! I just wanted to drop a note of where to get the lavender extract! I looked on amazon and could not find one that wasn’t expensive, so I started trying other places. I found some for $5 at Sur la Table. It’s by Star Kay White and it’s 2 oz. This same bottle is $11 +shipping at amazon (even if you are a prime member)! Hope this helps you save a little! :D


Lindsay Nathanson

Hi Gillian! Thanks so much for this hot tip! That is a great price for lavender extract. I hope you enjoy this cheesecake as much as I do!


Christin

LOVED LOVED LOVED this recipe!!! I added a few things and it turned out beautifully.. Used honey and cinnamon graham crackers for the crust and mixed a little granulated sugar, brown sugar and salt along with the butter. And i added a little fresh lemon juice to the topping. The best cheesecake i ever made thanks to you!!!


Lindsay Nathanson

Hi Christin! This makes me SO happy and I love what you added! It sounds amazing. Make sure you send me a picture over email or on instagram! I want to see it!


Christin

Im going to try this recipe this weekend!!! Im super excited, ive had honey lavender ice cream before and loved it so im sure this will be just as good. Have you ever put lemon zest or a lil lemon juice in your topping?? I was thinking that combination would be really good????


Lindsay Nathanson

Hi Christin! Honey + Lavender is one of my favorite combinations! It's so good! I have done some Lemon Lavender macarons that turned out great! So I think adding a little lemon to this would be perfect! Let me know how it goes.


Barb

I am going to make this cheesecake for Christmas. I have a gas oven and I’m wondering if you know will that impact the cake at all. I believe the gas oven cools quicker than an electric one. I of course am not sure if you have a gas oven or an electric one. Thanks for any information you may have.


Lindsay Nathanson

Hi Barb! This will be a wonderful Christmas treat! You are correct, the only major difference will be in the cooling stage. Instead of leaving the oven door ajar, just turn the oven off and leave the cheesecake in the oven as is. Let me know if you have any further questions!


Stephanie

Hello! I was wondering if this recipe could be made without the honey?


Lindsay Nathanson

Hi Stephanie! Yes, this can definitely be made without honey.


aprilkeithj

Where do u get the lavender extract and hpw much is it ?


Lindsay Nathanson

This is the one I used - http://amzn.to/2zyA2db. I hope that helps!


Marilisa

Hooray! I finally made this cheesecake! I followed the directions exactly and it looks beautiful! It is chilling in the fridge so I won't be tasting it until tomorrow. Yes, baked cheesecake takes some time to prepare but it's worth the effort! when I removed the foil from the bottom of the springform pan there was a pool of water inside so I don't know if the water leaked into the pan. The cake rose a bit and browned slightly but my cheesecakes usually do. I let it cool in the oven for one hour with the door open 1 inch wide and it didn't crack or sink????Fingers crossed for the tasting tomorrow!


Lindsay Nathanson

Hi Marilisa! I am so glad this turned out well for you! Hopefully it tasted delicious!


Kelly-Anne

Can you put the topping on and keep in the fridge overnight?


Lindsay Nathanson

Of course!


Joy

Hi, can you make these in cupcakes?


Lindsay Nathanson

They will work in cupcake form! You just have to figure out the correct baking time, and you may need to double the crust recipe.


Marilisa

I cannot wait to try this one! I love all things lavender. You can bake this cake in a regular 9 inch cake pan (high sided, like 3 inches)instead of using a spring form. Spray the bottom and sides with cake release spray. line the bottom and sides with parchment paper, spray again and prepare your crust and bake. Spray the sides of the pan again lightly for extra assurance, pour filling and bake as directed. To release cheesecake dip the pan in hot water for like 10 seconds. Run a knife around the inside edge of the pan, outside of parchment. Spray a 9 inch round parchment with nonstick spray and lay it on top of the cake. Turn it over onto a cake board or plate (remove the parchment from crust if you like) and then turn cake again onto your serving platter. Remove parchment from sides and top of cake, it should come off easily. Spread topping onto the top and refrigerate until ready to serve. The first time I tried this I almost had a heart attack lol, but it worked beautifully.


Lindsay Nathanson

This is a great tip! Thanks for sharing Marilisa!


Olga

I wish I knew ahead of time this cheesecake takes like 5 hours to make????, way too complicated, hopefully it is worth it, have to wait for it to bake for 1.5 hours...


Stephanie

I tried making this cheesecake but the cream cheese left little clumps. I tried mixing it some more but it still had clumps in it. When I went to check on the cake about an hour in, it had risen a lot (about a cm higher than the pan). It got very brown and I decided to turn the over off with about 5 mins left.

I let it cool in the over for one hour. When I checked back in, the cake fell a lot and the cake had a very spongy texture. I removed it from the pan after some time and noticed that the crust was burnt and the sides of the cake were very brown and burnt. Somehow the cake seemed watery though. When I pressed down on the cake, moisture would come up.

Im not sure what happened. It almost seemed under baked and over baked at the same time. Do you have any recommendations?


Lindsay Nathanson

Hi Stephanie! I am sorry you had problems with this recipe. I have a few suggestions for you...

  1. Make sure your cream cheese is completely at room temperature before you use it.
  2. Try not to over whip the cheesecake. (You might have done this when you were trying to get the cream cheese clumps out) This can add extra air to the batter, which can cause the batter to rise when it bakes and then fall.
  3. Make sure your cheesecake pan and tinfoil wrap are fully secure. It sounds like some water may have gotten into your pan.
  4. Your oven might be running hot. Maybe try cooking both the crust and the cake at 25 degrees lower.

I hope these are helpful and that you will try to make this cheesecake again! Please let me know if you have any questions.


molly

Have you tried boiling lavender to extract the flavor and color instead of using the dye and extract?


Lindsay Nathanson

I have never tried that. Have you?


Samina - The Cupcake Confession

OMG! Wow! This cheesecake looks phenomenal! Love the flavor pairing of lavender and honey!


Lindsay Nathanson

I'm so glad you like it! Honey + Lavender is a great flavor combo!


Emily

What lavender extract do you use or recommend for baking?


Lindsay Nathanson

I used Faeries Lavender Extract and I really liked it!