Description
A delicious and creamy Honeycomb Cheesecake that combines the rich flavors of cream cheese and honey, topped with optional honeycomb pieces for garnish.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 cup honey
- 1/4 cup honeycomb pieces (optional, for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Drizzle the honey into the cream cheese mixture and fold gently until evenly mixed.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until set, preferably overnight.
- Before serving, garnish with honeycomb pieces if desired.
Notes
- For a chocolate twist, add 1/4 cup of cocoa powder to the cream cheese mixture.
- Substitute the honey with maple syrup for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg