Honey Lavender Vanilla Cheesecake

Jul 28, 2026 · By VanillaGoods

Baking Cheesecakes Origin: Tahitian Vanilla: Beans Medium

Honey lavender vanilla cheesecake made with Tahitian vanilla

Honey lavender cheesecake flavored with a whole vanilla bean. An intermediate recipe: 30 minutes of prep and 60 minutes of cooking, plus cooling and chilling; serves 12. Best vanilla for this: Tahitian (floral, cherry, anise), or Madagascar (rich, creamy, classic). Any pure vanilla works.

Prep 30 min

Cook 60 min

Cool & Chill 9 hr

Total 10 hr 30 min

Servings 12

Diet —

Ingredients

Adjust yield

servings

Crust

1 ½ cups (150.0 g)graham cracker crumbs
6.0 tbsp (85.0 g)unsalted butter, melted

Filling

32.0 oz (900.0 g)cream cheese, softened
1.0 cup (200.0 g)granulated sugar
4.0large eggs
½ cup (120.0 ml)sour cream
1.0vanilla bean, split and scraped
2.0 tbsp (42.0 g)honey
1.0 tsp (1.0 g)culinary lavender, finely ground

Make it at home

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Instructions

Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan in two layers of foil and bring a kettle of water to a boil for the water bath.
Stir the graham crumbs and melted butter together until evenly moistened, then press firmly into the bottom of the pan and chill while you make the filling.
Beat the softened cream cheese on medium speed until completely smooth, then beat in the sugar and vanilla until creamy.
Beat the honey and ground lavender into the filling.
Add the eggs one at a time on low speed, mixing just until each disappears, then blend in the sour cream; avoid overbeating to keep the texture dense and crack-free.
Pour the filling over the crust, set the pan in a roasting pan, and pour in hot water to come 1 inch up the sides. Bake at 325°F (165°C) for about 60 minutes, until the edges are set but the center still jiggles slightly when nudged.
Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour, then chill overnight before slicing with a warm, clean knife.

Tips

Use culinary-grade lavender and a light hand, since too much of it can taste soapy.
Don't toss the scraped pods: tuck them into a jar of sugar for homemade vanilla sugar.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Choosing vanilla: Tahitian vanilla (floral, cherry, anise) suits this recipe best; Madagascar (rich, creamy, classic) is a great alternative, and any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla cheesecake?

Plan on 30 minutes of prep and 60 minutes of cooking, plus 9 hr cool & chill. The recipe makes 12 servings.

How should I store vanilla cheesecake?

Refrigerate, covered, for up to 5 days, or freeze well-wrapped slices for up to 1 month.

Can I use a different form of vanilla?

Yes. This version uses 1 split vanilla bean. You can swap in 2 teaspoons of vanilla extract, 1 tablespoon of vanilla bean paste, or 1 teaspoon of vanilla powder instead; they're interchangeable at these amounts. Beans give the most visible specks and the fullest aroma.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

462 Calories / serving

35.4g Fat

32.6g Carbs

6.4g Protein

24.9g Sugar

Whole recipe (12 servings): ~5544 cal · 425g fat · 391g carbs · 77g protein · 299g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 462 calories

What it takes to burn one serving

Brisk walking 87 min·5.1 mi·~10200 steps
Walking uphill or incline treadmill 63 min·3.2 mi·~6300 steps
Moderate cycling 47 min·9.4 mi
Swimming laps 65 min
Jogging 45 min·3.8 mi·~7200 steps
Stair climbing 43 min·~3850 steps
Dancing 75 min
Bodyweight circuit training 47 min
Cleaning, errands, or playing with the dog 107 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.