Description
Indulge in this creamy Honeycomb Cheesecake, featuring a delightful crunch from honeycomb pieces and a luscious honey drizzle. Perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup heavy whipping cream
- 1 cup honeycomb candy, chopped
- 1/4 cup pure honey (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C). Combine crushed graham crackers and melted butter in a bowl. Press into the bottom of a springform pan.
- Bake the crust for about 10 minutes until golden brown. Allow it to cool completely.
- In a separate bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing until no lumps remain.
- Stir in vanilla extract and fold in heavy whipping cream until fully combined.
- Gently mix in chopped honeycomb candy without crushing it.
- Pour the filling over the cooled crust and chill in the fridge for at least 4 hours or overnight.
- Before serving, drizzle with honey.
Notes
- Use room temperature cream cheese for easier mixing.
- Experiment with flavors by adding lemon or almond extract for a unique twist.
- Store leftovers in an airtight container in the fridge for up to five days; serve chilled.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg