HONEY CAKE CHEESECAKE RECIPE
I've combined two beloved desserts into this stunning Honey Cake Cheesecake that's become a favorite at gatherings. Layers of spiced honey cake embrace a creamy, tangy cheesecake filling sweetened with natural honey, creating a perfectly balanced indulgence that tastes as beautiful as it looks.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp honey
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese softened
- 1 cup honey
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
For the Honey Glaze:
- ¼ cup honey
- 2 tablespoon butter
- 1 tablespoon heavy cream
Instructions
Prepare the Crust:
- Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and honey. Press into the bottom of a springform pan.
- Bake for 10 minutes. Let cool.
Make the Filling:
- Beat cream cheese and honey until smooth. Add eggs one at a time, followed by sour cream, vanilla, and flour. Mix until combined.
- Pour filling over the crust and bake for 50-60 minutes or until the center is set but slightly jiggly.
Prepare the Glaze:
- In a saucepan, combine honey, butter, and heavy cream. Heat until smooth and slightly thickened.
- Let the cheesecake cool completely. Drizzle the glaze on top before serving.
Notes
- Make Ahead: This cheesecake can be made 1-2 days in advance. Store it covered in the fridge for the best flavor.
- Customizing the Flavor: Add a touch of cinnamon or nutmeg to the crust for a spiced flavor. Use orange or lemon zest for a citrusy twist.
- Serving Suggestions: Top with fresh fruit, whipped cream, or edible flowers. Pair with a cup of tea or a drizzle of extra honey.
- Storage Tips: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Freeze slices individually for up to 2 months.