Silky and smooth, this extra creamy honey cheesecake is pure bliss. This baked cheesecake has a cinnamon graham cracker crust and a tangy cream cheese filling that is sweetened with honey.
It pairs perfectly with a cup of tea and is a great dessert to serve all year round.
This creamy honey cheesecake has a velvety texture and a sweet, but subtle honey flavor. I like to serve this cheesecake with fresh raspberries and a side of honey for those who enjoy an extra drizzle on top.
If you love cheesecake like I do, make sure to try my Strawberry and White Chocolate Cheesecake and Mickey Gingerbread Cheesecake.
Why You Will Love This Recipe
- Creamy cheesecake- This cheesecake recipe is rich and decadent with a subtle sweet honey flavor.
- Graham cracker crust- One of the easiest crusts to make! It pairs perfectly with this cheesecake.
- Kid friendly- This cheesecake is piped with chocolate to make Winnie the Pooh's face. Perfect for kids and so much fun for the family!
- Fresh raspberries- Fresh raspberries and honey are such a great combo.
- Easy water bath- Follow my easy water bath method. No foil and no leaks!
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Cream cheese- Use full fat cream cheese for the best texture and flavor. Make sure to pull from the refrigerator at least 2 hours before baking.
- Graham crackers- I use Honey Maid graham crackers and a food processor to make the crumbs.
- Eggs- I use both whole eggs and egg yolks. Pull them out 2 hours before baking.
- Vanilla extract- Use pure vanilla instead imitation for the best flavor.
- Sour Cream- Use full fat and and once again, pull out 2 hours before baking.
- Honey- I love the mild taste of Clover honey, but feel free to use your favorite honey.
- Raspberries- Look for plump, deeply colored red raspberries.
- Semi-sweet chocolate chips- I melt a small amount inside the microwave to pipe Pooh's face on top of the cheesecake (optional).
- Nilla Wafers- I use these these for Pooh's ears and his paws.
Step By Step Instructions
STEP 1: Make crust. Place graham crackers inside food processor. Blend until you have very fine crumbs. In a small bowl, mix crumbs, brown sugar, cinnamon and melted butter.
STEP 2: Bake crust. Preheat oven to 325°. Spray 9" springform pan with nonstick spray. Pour graham cracker mixture into the pan and press to cover the bottom of the pan. Using a measuring cup, press mixture up along the sides of the pan.
Bake in oven for 12 minutes.
STEP 3: Beat cream cheese and sugar. In a large bowl, combine room temperature cream cheese and sugar. Beat for 1 minute until smooth.
STEP 4: Add wet ingredients. Add sour cream, vanilla and honey to cream cheese mixture. Mix until smooth. Then, add eggs and yolks, one at a time and beat on low speed just until combined.
STEP 5: Prepare water bath. Pour batter into baked crust. Place springform pan into a 10" cake pan. Place cake pan into a 12" round cake pan or large roasting pan. Pour hot water into cake pan/roasting pan and bake for 60-70 minutes. Turn off oven, peak door open and let cool in the oven for 30 minutes.
STEP 6: Chill cheesecakes. Once cheesecake has completely cooled at room temperature, place inside the refrigerator to chill for 8 hours or overnight.
STEP 7: Decorate cheesecake. In a small bowl, add semi-sweet chocolate chips. Microwave in 30 second increments until smooth. Place inside small piping bag with tip and pipe Winnie the Pooh's face.
Line two rows of raspberries for his shirt. Add two Nilla wafers for his ears. For his paws, slice Nilla wafer in half and insert in between raspberries.
You can also skip step 7 and simply garnish with fresh raspberries and a drizzle of honey. But isn't he so cute, so why not!
Expert Baking Tips
Always start with room temperature cream cheese. Leave it out at room temperature for a minimum of two hours. If the cream cheese is hard and cold, your batter will have lumps and you won't have a smooth texture.
Let your cheesecake slowly cool inside the oven for 30 minutes before placing it on the counter to finish cooling. This will help prevent any cracks from forming.
Do not over mix your batter or mix on high speed. When adding your eggs, make sure to beat on low speed or else you will incorporate too much air which will create bubbles. It will also cause your batter to rise and then fall, creating cracks.
Try not to open the oven door while your cheesecake is baking. The cold air into the oven can disrupt the oven temperature and cause the cheesecake to bake unevenly.
You can use shortbread cookies or Nilla wafers. Both will taste delicious with this cheesecake.
The center will be slightly jiggly but not wet when you shake the pan. The edges will be puffed and firm.
Yes! Line your muffin pan with cupcake liners. For the crust, divide graham cracker mixture into each cup. Bake for 5 minutes. Fill each cup to the top with batter. Bake cheesecakes for 18-20 minutes. No water bath required.
Storing and Freezing
This creamy honey cheesecake will keep for 5 days inside the refrigerator. Wrap tightly with plastic wrap.
You can wrap this entire cheesecake with plastic wrap or freeze individual slices. Place slices inside an airtight container or wrap with plastic wrap and place inside Ziplock bag. Freeze for up to 30 days.
The texture of the raspberries will change once frozen, so I suggest removing them. When ready to serve, garnish with fresh raspberries.
Other Desserts To Try
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Creamy Honey Cheesecake
Graham Cracker Crust
- 1 ½ cups Graham cracker crumbs
- 2 tablespoon Dark brown sugar
- 6 tablespoon Unsalted butter melted
- ½ teaspoon Cinnamon ground
- 2 ½ lbs Cream cheese room temperature
- 1 cup White granulated sugar
- 4 Eggs room temperature
- 2 Egg yolks room temperature
- ¼ cup Sour cream room temperature
- 1 ½ teaspoon Vanilla extract
- ¼ cup Honey
- ½ cup Semi-sweet chocolate chips melted
- 3 Nilla Wafers for his ears and paws
- Fresh raspberries
- Honey to serve on the side
Graham Cracker Crust
- Preheat oven to 325°F. Spray 9" round springform pan with nonstick spray.
- Use a food processor to grind graham crackers into a fine crumb. In a small bowl, mix together graham cracker crumbs, brown sugar, cinnamon and melted butter.
- Add graham cracker mixture to greased springform pan. Press down evenly to cover the bottom of the pan. Using a measuring cup, press mixture up along the side of the pan. Bake for 12 minutes. Let cool.
- Using a mixer, beat room temperature cream cheese and sugar together for 1 minute. Scrape down the sides of the bowl.
- Add sour cream, honey and vanilla. Mix until smooth and fully incorporated. Add in eggs and egg yolks, one at a time on low speed. Mix until just combined.
- Pour batter into baked crust. For the water bath, place cheesecake into a 10" round cake pan. Place the cake pan into a 12" round cake pan or large roasting pan and add hot water, enough to come half way up the sides of the cake pan.
- Bake for 60-70 minutes. The center will be slightly jiggly and the edges puffed and firm.
- Turn off oven, peak the oven door half way open and let cheesecake cool for 30 minutes before pulling out.
- Once the cheesecake has cooled completely, place inside the refrigerator to chill for 8 hours or overnight.
- Melt chocolate chips inside microwave. Pour into a small piping bag with tip and pipe Winnie the Pooh's face. For his ears, garnish with Nilla Wafers and fresh raspberries for his shirt. For his paws, slice one Nilla wafer in half and place in between raspberries. Serve with additional honey.
The creamy honey cheesecake of Winnie the Pooh was delicious. Too cute to cut after it was made. Will make again and great to take to a party! Super cute.
I'm so glad to hear that! Thank you for taking the time to leave a comment. I appreciate it so very much.