Blueberry Bourbon Tupelo Honey Cheesecake

Make any special occasion even sweeter with this Blueberry Bourbon Tupelo Honey Cheesecake.  You are welcome to use your favorite honey.  We are celebrating with Tupelo Honey because it's Ted's favorite but also this buttery honey makes the best blueberry compote. Optionally, a good bourbon really takes this cake to the next level. 

      Blueberry Bourbon Tupelo Honey Cheesecake
     with Tupelo Honey


Blueberry compote

12oz jar of Tupelo Honey

1 heaping cup of blueberries

Squeeze of lemon

3oz bourbon (optional)


¼cup butter

½cup sugar

dash of cinnamon

2 cups graham cracker crumbs


4 8oz packs of Philadelphia Cream Cheese

10oz of your favorite Savannah Bee Honey

4 eggs

Dash of salt

2 tsp vanilla


8oz sour cream

2oz honey

1tsp vanilla



9in nonstick spring-form pan

Preheat oven to 325

Make space in Freezer

Soften 4 - 8oz packs of cream cheeses to room temperature



Warm honey, lemon, and blueberries in saucepan over low heat for 10 minutes. Let cool, refrigerate overnight


Cream ¼cup butter and ½cup sugar, add dash of cinnamon

Add graham cracker crumbs gradually until mixed - will be fairly loose and crumbly 

Pour into center, and pat 3/4 way up the sides, set in freezer


In Large Mixing Bowl on Medium Speed, add softened cream cheeses one at a time

Do not overbeat, runny filling may drip out of pan

Add honey slowly- taste after 10oz, may want to add more

Beat in eggs one at a time.  Add vanilla and dash of salt

Pour filling into frozen pan and bake 1 hour, middle will wobble

Cool 10 - 15 minutes on rack while preparing topping

Sour Cream Topping

Whip 8oz sour cream at high speeduntil it increases 1/3 in size, add 2oz honey

Taste, may add more

Blend in tsp vanilla

Pour Carefully onto hot cake

Bake another 9 - 10 minutes, cake will jiggle.  Cool on wire rack until room temp - 45 minutes

Cover tightly with foil and freeze overnight if possible (at least four hours)

To Serve

Remove from freezer, remove from spring-form pan, let stand at room temp for one hour

Top with blueberry compote

Use sharp knife or thin wire to cut