Makes 10 servings
- 2 cups crushed gingersnap cookies
- 1/2 cup (1 stick) butter, melted
- 2 – 8 oz. packages cream cheese
- 1/2 cup honey
- 1 – 8.5 oz. jar guava fruit spread, divided*
- 3 eggs
- 2 Tablespoons flour
- 3 Tablespoons amaretto liqueur, divided
Preheat oven to 350°F. In a medium bowl, combine cookie crumbs and butter. Press into bottom and up sides of a 9-inch springform pan; set aside. In a large mixer bowl, beat cream cheese until fluffy. Add honey and 1/2 cup guava spread; mix well. Add eggs, one at a time; blend after each addition. Add flour and 2 tablespoons amaretto; mix well. Pour into prepared pan. Bake 40 minutes, or until filling begins to turn golden and edges are set. Turn off oven and open door slightly, leaving cheesecake inside for 10 minutes with door ajar. Remove cheesecake from oven and place on a cooling rack. In a small saucepan, combine remaining guava spread (1/4 cup +) and 1 Tablespoon amaretto. Heat and stir until spread is warm and smooth. Spread on top of cheesecake, starting at the center and working topping outwards, in a circle, leaving filling bare towards the outside. Cool at least 30 minutes. Refrigerate 2 to 3 hours. Cut and serve.
Recipe courtesy of the National Honey Board.