Description
Indulge in a dessert that’s the perfect balance of light, rich, sweet, and nutty. This Fluffy Honey Cheesecake with Roasted Pecans features a silky texture, the natural sweetness of honey, and a delightful crunch from its graham cracker crust. Topped with melted chocolate and fresh raspberries, this dessert is a culinary masterpiece that you can easily recreate at home.
Ingredients
- For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons dark brown sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- For the Honey Cheesecake Filling:
- 2 1/2 lbs cream cheese (room temperature)
- 1 cup white granulated sugar
- 4 large eggs (room temperature)
- 2 egg yolks (room temperature)
- 1/4 cup sour cream (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/4 cup honey
- For Garnish:
- 1/2 cup semi-sweet chocolate chips, melted
- Nilla Wafers (optional for decoration)
- Fresh raspberries
- Drizzle of honey
Instructions
- Prepare the Graham Cracker Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar, ground cinnamon, and melted butter. Mix until evenly combined.
- Press the mixture firmly into the bottom and slightly up the sides of the springform pan. Use the back of a measuring cup to compact the crust.
- Bake for 12 minutes. Remove and let cool completely.
- Make the Honey Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy (about 1 minute). Scrape down the sides of the bowl.
- Add sour cream, honey, and vanilla extract. Mix until fully incorporated.
- Add eggs and egg yolks one at a time, mixing on low speed until just combined. Avoid overmixing to keep the batter airy.
- Bake the Cheesecake:
- Pour the cheesecake batter into the cooled crust.
- Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this water bath prevents cracks).
- Bake at 325°F (163°C) for 60-70 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes.
- Remove from the water bath and place on a cooling rack to cool completely.
- Chill the Cheesecake:
- Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight.
- Garnish and Serve:
- Melt the chocolate chips in the microwave, stirring every 20 seconds until smooth. Pour into a piping bag and drizzle over the cheesecake.
- Decorate with Nilla Wafers, fresh raspberries, and an optional drizzle of honey.
- Slice and serve chilled. Enjoy!
Notes
- Use room temperature ingredients for a smooth, lump-free filling.
- The water bath ensures even baking and prevents cracking.
- Chill the cheesecake thoroughly for the best texture and flavor.
- Customize the garnish with nuts, berries, or edible flowers.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American