This Honey Cheesecake Recipe is rich, creamy, and sweetened with honey. With just eight simple ingredients needed, you won't believe the bold flavor of this honey-sweetened dessert. I'm in love with the creamy texture of this cheesecake recipe, and I know you will be too!
I love cheesecake. That cool, creamy texture can't be beat with a cup of coffee for dessert. It is perfect for serving to guests on a special occasion or just some weekend baking love.
Making homemade buttery graham cracker crusts for my cheesecake recipes is always a must. It takes just a few seconds in the food processor and is worth the effort.
Love this recipe? Add this Chocolate Chip Cheesecake Recipe to your baking radar!
Ingredients
- Graham crackers - A must to make the crust mixture.
- Salted butter - This needs to be melted. If you have unsalted butter add a pinch of salt.
- Sugar - Adds sweetness to the crust.
- Cream cheese - Make sure that it's softened before using.
- Eggs - One of the main ingredients used in the cheesecake filling.
- Sour cream - Adds moisture to the cheesecake.
- Honey - The perfect natural sweetener. You can use any variety. Raw honey, wildflower honey, etc.
- Vanilla extract - Adds a nice vanilla flavor to the dessert.
See recipe card for quantities.
How to Make this Honey Cheesecake Recipe
Preheat the oven to 350 degrees. Add two layers of aluminum foil to the outside of an 8-inch springform pan.
Step One: Put the butter, graham crackers, and sugar into a food processor.
Step Two: Pulse until the mixture resembles wet sand. Scrape down the sides if needed.
Step Three: Pour and press the graham cracker crumbs into the bottom of the pan.
Step Four: Add the cream cheese, eggs, sour cream, honey, and extract to the food processor. Mix until smooth.
Step Five: Pour the cheesecake filling onto the crust. Place the plan into a large roasting pan, and add 2 inches of boiling hot water. (helps you have a crack-free cheesecake)
Step Six: Put the pan in the oven and bake for 60 minutes. Turn the oven off, and let the cheesecake cool in the oven for about an hour.
Step Seven: Let the cheesecake cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours before eating.
Step Eight: Slice and serve! Top slices with whipped cream and a honey drizzle, if desired.
Top Tip
Don't skip the hot water bath. It's a must and a great way to alleviate the stress of worrying that the cheesecake is going to crack. That and letting it cool in the oven after baking are key!
Substitutions
- Maple syrup - If you want to change the honey flavor, using maple syrup as the sweetener works just fine.
- Extracts - Almond extract is a fun swap for a different flavor profile.
Variations
- Toppings - Add a drizzle of honey or caramel sauce on the top of the cheesecake. It is a fun way to change the flavor a bit next time you make it. A little bit of fruit compote is a yummy idea as well.
And be sure to try my No Bake Passionfruit Cheesecake and these Strawberry Cheesecake Cookies for two other must-make desserts.
Equipment
To make the cream cheese mixture and the homemade crust, you'll need a food processor or an electric hand mixer. You'll also need a spring form pan, aluminum foil, a spatula for scraping the sides of the pan and bowl, as well as a large roasting pan.
Storage
Once the cheesecake has baked and cooled, store leftovers in an airtight container for the best results, or cover the cheesecake pan with plastic wrap or aluminum foil. Keep it refrigerated and eat it within 3-5 days.
You can freeze leftovers as well. I like to freeze them in individual slices so I can move just one to the fridge to thaw and enjoy.
Common Questions
After the hour of baking time is complete, there should just be a slight jiggle to the center of the cheesecake. That indicates that it's done baking and should start the cool-down process as listed on the recipe card.
There are a few things that could have happened. The first is that the batter could have been overmixed. Mix until just smooth and combined. Be sure there is enough water in the roasting pan to help prevent the cheesecake from drying out in the oven. The other issue could be that it didn't cool down properly, so be sure that those steps aren't overlooked or ignored.
Related
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📖 Recipe
Honey Cheesecake Recipe
Ingredients
- 9 graham crackers
- 4 tablespoon salted butter melted
- 2 tablespoon sugar
- 16 oz cream cheese softened
- 4 large eggs
- 1 cup sour cream
- 1 cup honey
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350.
- Wrap the outside of a 8-inch springform pan with two layers of aluminum foil.
- Put the graham crackers, butter, and sugar in a food processor and pulse until the mixture looks like wet sand.
- Press into the bottom of the pan.
- Add the cream cheese, eggs, sour cream, honey, and vanilla to the food processor. Process until smooth.
- Pour into the crust.
- Put the pan into a large roasting pan and add 2 inches of boiling water. This helps prevent cracks.
- Bake for 60 minutes. Turn off the oven. Let the cheesecake slowly cool in the oven for an hour. This also helps prevent cracks.
- Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Nutrition
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