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Creamy Honey Cheesecake

Kristen Espino
This creamy honey cheesecake is so luscious and has a delicate honey flavor. It has a cinnamon graham cracker crust and is topped with fresh raspberries and an extra drizzle of honey. It's the perfect dessert to serve with a cup of tea.
4.84 from 6 votes
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 8 hours
Total Time 9 hours 30 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 458 kcal

Ingredients
  

Graham Cracker Crust

  • 1 ½ cups Graham cracker crumbs
  • 2 tablespoon Dark brown sugar
  • 6 tablespoon Unsalted butter melted
  • ½ teaspoon Cinnamon ground

Honey Cheesecake

  • 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

Garnish

  • ½ cup Semi-sweet chocolate chips melted
  • 3 Nilla Wafers for his ears and paws
  • Fresh raspberries
  • Honey to serve on the side

Instructions
 

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.

Honey Cheesecake

  • 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.

Garnish

  • 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.

Nutrition

Calories: 458kcalCarbohydrates: 32gProtein: 7gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 151mgSodium: 299mgPotassium: 170mgFiber: 1gSugar: 25gVitamin A: 1200IUVitamin C: 0.1mgCalcium: 95mgIron: 1mg
Keyword graham cracker crust, baked cheesecake, honey cheesecake, creamy, fresh raspberries
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