I am starting to develop some sort of cheesecake pie fetish. First there was the Berry Cheesecake Pie that I made for the 4th of July. I realized I could have cheesecake (that I love so much), without it being two inches high and heavy. I topped that pie with fresh strawberries and blueberries, and it really brightened the dish.It was a light, yet rich and satisfying dessert. Then I made the Candy Bar Cheesecake in a chocolate pie crust. Though this cheesecake pie was not topped with fresh fruit, instead with my favorite chocolate candy. Not so fresh, but damn good and damn sweet! So you could say I sort of have a thing for making a cheesecake in a pie crust, and adding stuff on top.

I decided to add two of my favorite summer fruits, blueberries and peaches. Not only do they compliment each other well, one sweet and one tart, but they also contrast each other nicely in color. After all, we first eat with our eyes! I decided to add honey to the cheesecake, as well as soak the blueberries and peaches in honey. I use Waitrose Pure Set Honey, which is nice, firm and buttery and has a much more subtle and natural waxy flavor. However you can still use the liquid honey in the recipe.

I may have added the honey soaked fruit too quickly to the top of the pie while it was still warm, or baked it a few minutes too little, but the top did crack and sink ever so slightly in the center. But it made no difference to us! The pie still had a perfect, silky texture. Kyle and I couldn’t help ourselves, and we ate a piece while it was still warm. It was creamy and delicious, while the topping was refreshing and sweet. The texture of the warm cheesecake almost reminded me of creme brulee. And, of course we ate some of the cheesecake after it had been cooling and firming in the fridge for a few hours. Both versions are lovely.

Honey Cheesecake in a Nilla’ Wafer Crust
topped with Honey Soaked Blueberries and Peaches
yield: one pie

1 1/4 cup Nilla’ Wafer Cookies, finely crushed
1/4 cup (1/2 stick) Butter, melted
2 TBS Sugar
2 (8oz) packages Cream Cheese
1/2 cup Sugar
1/2 tsp Vanilla
2 Eggs
1/4 cup Honey
1 cup Blueberries
1 1/2 cup Peaches, peeled and diced
1/4 cup Honey, melted

preheat oven to 350 degrees

1. Combine crushed nilla wafers, butter and sugar in a bowl. Mix under butter has been absorbed and mixture is wet and can easily be molded into a pie pan.
2. Press nilla wafer mixture into a pie pan (I used a springform pan) and press with your hands until mixture is pressed firmly and evenly in all sides of the pan. Bake for 15 minutes and let cool.
3. In the bowl of an electric mixer, combine cream cheese and sugar. Bear at least one minute on high until mixture is airy and soft. Add vanilla. Add eggs one at a time, waiting until the first one is fully incorporated before adding the second one. Add honey and beat until everything is combined and mixture is smooth.
4. Pour into the nilla wafter crust. Bake for 40 minutes or until center is set and firm.
5. While cheesecake is baking, combined diced peaches and blueberries in a bowl. Pour honey on top and gently toss to coat. Stir the honey soaked fruit often, to ensure berries are evenly soaked.
6. When cheesecake is done baking, let cool at least 20 minutes before adding the fruit topping. Gently pour the fruit topping on top, including any honey at the bottom of the bowl.
7. Serve at room temperature after baking, or refrigerate at least 3 hours and serve cold.