Description
Creamy, velvety cheesecake topped with golden honeycomb for a naturally sweet and elegant dessert.
Ingredients
Scale
- 16 oz Cream cheese
- 1/2 cup Honey
- 1 1/2 cups Graham crackers (for crust)
- 1/2 cup Butter
- 3 Eggs
- 1 cup Sour cream
- 1 tsp Vanilla extract
- 3/4 cup Sugar
- Fresh honeycomb (for topping)
Instructions
- Preheat oven to 325°F and line a springform pan with parchment paper.
- Mix crushed graham crackers with melted butter and press into the bottom of the pan.
- Beat cream cheese, sugar, honey, and vanilla until smooth; mix in eggs one at a time.
- Pour batter over the crust and bake for 55–60 minutes until just set.
- Let cool completely, then refrigerate for at least 4 hours.
- Before serving, top the chilled cheesecake with a layer of honeycomb and drizzle extra honey over it.
- Slice carefully to preserve the honeycomb pattern and serve chilled.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- For a firmer cheesecake, bake a little longer if needed.
- Use fresh honeycomb for the best flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg