Graham Cracker and Honeycomb Cheesecake
A luxurious, velvety smooth cheesecake featuring a buttery graham cracker crust and topped with a dramatic crown of homemade golden honeycomb toffee. This dessert strikes the perfect balance between creamy texture and crunchy, honey-infused sweetness.
Ingredients
Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 6 tbsp unsalted butter melted
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream full fat
- 1 tbsp vanilla extract pure bean extract preferred
- 3 large eggs room temperature
- 0.5 cup honey for drizzling
- 1 cup honeycomb toffee pieces store-bought or homemade
Notes
To keep the honeycomb crunchy, do not add it until immediately before serving as moisture from the cheesecake will melt the sugar. Store leftovers in an airtight container in the fridge for up to 5 days without the honeycomb topping.