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    Home - cheesecake - Honey-Scented Cheesecake Recipe with Chocolate Ganache and Honeycomb

    Published: Sep 30, 2014 · Modified: Oct 21, 2019 by Amanda Powell · Estimated time to read: About 4 minutes to read this article. · This post may contain affiliate links.

    Honey-Scented Cheesecake Recipe with Chocolate Ganache and Honeycomb

     

     This honey-scented cheesecake is indulgent and easy to make, pairing sweet honey with dark, silky chocolate. Yum!

    honeycomb-cheesecake-UPDATED

    Cheesecake is one of those desserts that I forget I love until I take that first bite. The moment that light, creamy filling hits my tongue, I am thrown into a world of bliss. Once I bite down into that sweet, buttery graham cracker crust,  I am hooked to the gloriousness that is cheesecake all over again. Then, I kind of go into a moment of food frenzy and blackout and the next thing I know, half the cheesecake is gone and I notice people staring at me from the corner of the room as I wipe away the evidence from my shirt. I try to walk away, but I always end up taking just one last bite. One right at the edge, so I can get more of that delicious crust. After that, I keep myself away from cheesecake for another few months so I can try to forget the whole thing.

    Cheesecake rules my life.

    Honey-scented Cheesecake with Chocolate Ganache and Honeycomb | @cookiedesire

     

    That's why it's been a while since I last posted a cheesecake recipe. Lately though, I've been thinking about this one cheesecake. I call it The Cheesecake That Got Away. When I was living in London and found out I was pregnant with my daughter, cheesecake was on the list of foods I could not eat anymore. No big deal, I thought. One evening, though, I went grocery shopping with Vlad and I saw these individually packaged cheesecakes. It was a dark chocolate honeycomb cheesecake with chocolate-coated honeycomb. I loved chocolate-coated honeycomb. I wanted that cheesecake so badly, I stopped and stared at it long enough for one of the workers to notice me and Vlad had to pull me away. "One piece won't hurt" I said, mostly to myself. "No," Vlad said, "The doctor said no cheesecake. What about these chocolate-stuffed pretzels?" I took the pretzels, but I still wanted that cheesecake. The next day, I sneaked away to get that cheesecake and eat it in the park where Vlad wouldn't find me, but it was gone. I checked for days, but they never got them back. I never got that damned cheesecake.

    Honey-scented Cheesecake with Chocolate Ganache and Honeycomb | @cookiedesire

    Every so often, I think about how good that cheesecake must have been. How it was probably life-changing. I couldn't believe Vlad could deny me that one thing. Just one slice. Heck, even half a slice. Last week, I decided this weekend would be it. The day I made my cheesecake. This isn't exactly like the one I saw, but I like to think it is better. I adapted the cheesecake recipe from Tyler Florence and it is light, airy, and incredibly creamy. I stuck a few pieces of honeycomb inside the cheesecake, but the pieces nestled on top are the best. The ganache is made with bittersweet chocolate and helps to balance the sweetness of the cheesecake and honeycomb.

    Honey-scented Cheesecake with Chocolate Ganache and Honeycomb | @cookiedesire

    If you saw on Instagram, I had an incident the first time I made the honeycomb. You are supposed to sift the baking soda, but I was feeling lazy and decided to just whisk it with a fork. I thought I got all the clumps out, but apparently, there were a few small ones I missed because when I started to break apart the honeycomb, I found a few pockets of baking soda hidden inside. It was disgusting! I had to do the whole thing over and trashed most of the first batch which made me upset because I hate wasting food. Lesson learned!

    When I first made this cheesecake, I added honeycomb into the batter before baking, but it melted and created extra honey-flavored pockets which were nice. I then coated the honeycomb in chocolate and added them, which allowed them to hold their crunch and was really nice, I recommend trying that out if you don't mind an extra step of coating the honeycomb in chocolate. Otherwise, keeping the honeycomb and chocolate out of the cheesecake and leaving it on top is what I recommend doing.

    Making this cheesecake was the best decision ever. It will be yours, too.

    Don't have time to make this amazing cheesecake now? Pin it for later!

    *I know it seems like a long ingredient list, but a lot of it repeats itself. 

     

    Honey-scented Cheesecake with Chocolate Ganache and Honeycomb | @cookiedesire

    Honey-Scented Cheesecake with Chocolate Ganache and Honeycomb

    Yield: 1 cheesecake
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Inactive Time: 5 hours 30 minutes
    Total Time: 6 hours 40 minutes

    This honey-scented cheesecake is indulgent and easy to make, pairing sweet honey with dark, silky chocolate. Yum!

    Ingredients

    Honeycomb

    • 1 ½ cups (300 g) granulated sugar
    • ⅓ cup (83 mL) water
    • ⅓ cup (115 g) honey
    • 3 tablespoons corn syrup
    • 1 tablespoon, plus 1 teaspoon baking soda, sifted

    Crust

    • 2 ½ cups (213 g) finely ground graham crackers (about 30 squares)
    • 2 tablespoons sugar
    • ½ cup (115 g) plus 2 tablespoons unsalted butter, melted

    Filling

    • 2 (8-ounce) blocks of cream cheese, softened
    • 3 large eggs
    • 1 cup (200 g) granulated sugar
    • 1 ½ cups (345 g) sour cream
    • ½ cup (175 g), plus 2 tablespoons honey

    Ganache

    • 10 oz bittersweet chocolate
    • ½ cup (120 mL) heavy cream

    Instructions

    Honeycomb

    1. Place parchment paper or silicone baking mat on a rimmed baking sheet. Set aside.
    2. In a saucepan, add the sugar, water, honey and corn syrup (respectively) and heat on medium high until boiling, stirring occasionally. Boil until the mixture is 300 degrees Fahrenheit, or it is a golden amber. Quickly add the baking soda and gently, but working swiftly, stir to combine. Pour on the lined baking sheet and allow to cool completely. Break into pieces.

    Crust

    1. Mix together the graham cracker crumbs and sugar. Add the butter and mix well. Grease an 8 inch springform pan and pour in the graham cracker mixture. Press the crumbs into the base and sides. Chill for about 10 minutes.

    Cheesecake Filling

    1. Preheat the oven to 350 degrees F.
    2. Beat the cream cheese until smooth. Add in the eggs and mix well to combine. Add in the rest of the ingredients, one at a time, mixing well to combine each without over mixing. Fold in broken pieces of honeycomb into the batter if you would like - I preferred the cheesecake without the folded honeycomb. Pour the mixture into the chilled crust and place on the middle rack of the oven. Reduce the temperature to 325 degrees and bake for 45 - 50 minutes. The center will still be very jiggly. Allow the cheesecake to rest on the counter for 30 minutes, then place in the refrigerator to chill for about 4 - 5 hours.

    Ganache

    1. In a saucepan, gently melt the chocolate and heavy cream together on low heat, stirring to combine.

    Assemble

    1. Pour the ganache over the cheesecake and gently spread it out to the edges. Take broken pieces of the honeycomb and place on the center of the cheesecake.

    Notes

    Recipe adapted from Tyler Florence

    Did you make this recipe?

    I'd love to see how it turned out! Tag me @acookienameddesire and use the hashtag #acookienameddesire Don't forget to purchase the Cozy Baking eBook!!

    © Amanda Powell
    Cuisine: American / Category: dessert

     

     

    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

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    Reader Interactions

    Comments

    1. Kelly @ Mostly Homemade Mom says

      September 30, 2014 at 10:40 am

      NO CHEESECAKE WHEN PREGNANT?! I'm glad my doctor never said that to me... 😉 This cheesecake looks amazing!

      Reply
      • Amanda says

        September 30, 2014 at 11:31 am

        Cheesecake is primarily not baked in the UK (albeit, they don't usually use eggs either), so I think that is why it was on the no-eat list. I did end up baking a lemon cheesecake at one point. It was so over baked because our oven was about 60 years old and the temperature marks were way off, but when you are pregnant and having cravings....!

        Reply
    2. Amanda Paa says

      September 30, 2014 at 10:41 am

      this is such a unique cheesecake! i've never made honeycomb, but its so beautiful and sounds like the perfect crunch for this dessert.

      Reply
      • Amanda says

        September 30, 2014 at 11:32 am

        It's really easy to make - as long as you sift the baking soda! I think you will like it 🙂

        Reply
    3. Becky says

      September 30, 2014 at 10:58 am

      Ohhh...this looks heavenly! This is on the "must try" list 🙂

      Reply
    4. [email protected] The Gastronomic Bong says

      October 01, 2014 at 5:30 am

      Gorgeous cheesecake!! Looks absolutely delicious.... Pinning!! 🙂

      Reply
    5. Sarah | Broma Bakery says

      October 01, 2014 at 9:32 am

      GORGEOUS. It looks like gold on top of a mountain of chocolate.

      Reply
    6. Katie @ Pearls + Girls says

      October 20, 2014 at 12:31 pm

      Amanda, this is a gorgeous cheesecake! Jaw dropping gorgeous!! This recipe is right up my alley, I can't wait to make it. 🙂 Thanks for joining in the Spoonful of Foodies Free for All Friday, we're sharing your recipe on our social media sites today!!

      Reply
      • Amanda says

        October 20, 2014 at 12:41 pm

        Yay! I know you are going to love it - it is seriously one of the best cheesecakes I've ever had and it gets the best reviews from the people who've tried it. Please let me know if you ever end up making it!

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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