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Honeycomb Cheesecake

This honeycomb cheesecake combines a silky blend of cream cheese and mascarpone, sweetened with honey and topped with honeycomb pieces and pecan brittle, making it a charming and indulgent dessert.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Can substitute with digestive or Hobnob biscuits.
  • 1/3 cup melted butter Helps bind the crust.
  • 1/4 cup granulated sugar Adds sweetness.
  • 1 pinch salt Balances the sweetness.
For the Filling
  • 24 oz cream cheese, softened Provides structure and tang.
  • 8 oz mascarpone cheese, at room temperature Adds richness.
  • 3/4 cup powdered sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Rounds out flavor.
  • 1 1/2 cups heavy cream Whipped and folded in.
  • 1/4 teaspoon orange blossom water (optional) Adds a floral note.
For the Honeycomb & Topping
  • 1 1/2 cups honeycomb candy, roughly chopped Main flavor component.
  • 4 oz white chocolate, melted Coats honeycomb.
  • 2 tablespoons honey Drizzled in the filling.
  • extra pieces honeycomb For decorating.

Method
 

Make the Crust
  1. Mix the graham cracker crumbs, melted butter, sugar, and a pinch of salt in a bowl until evenly coated. Press into the bottom of a 9-inch springform pan and chill.
Prepare the Filling
  1. Beat the softened cream cheese and mascarpone together until smooth. Add powdered sugar and vanilla, and combine well.
Whip the Cream
  1. Whip the heavy cream until soft peaks form. Gently fold it into the cheese mixture in three additions.
Coat the Honeycomb
  1. Toss the chopped honeycomb with melted white chocolate to coat.
Fold and Flavor
  1. Fold about three-quarters of the honeycomb into the cheesecake filling and add a drizzle of honey and orange blossom water, if using.
Assemble the Cheesecake
  1. Pour the filling into the crust, smooth the top, and scatter the remaining honeycomb pieces on top.
Chill
  1. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Notes

Tip: Dip a knife in warm water for clean slices when serving. Save some decorative honeycomb for the top before serving.