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Honeycomb Cheesecake

  • 75 minutes
  • 9 ingredients
  • Nut Pie Crust
  • Moderate
  • servings


  • 1 Diamond of California¬ģ Ready to Use Pecan Pie Crust
  • Honey Cheesecake Filling
  • 8 ounce (225 grams) Mascarpone Cheese room temperature
  • 8 ounce (225 grams) cream cheese room temperature
  • 2 large eggs room temperature
  • 1/3 cup (113 grams) honey
  • 1.5 tsp vanilla extract
  • 1/2 tsp orange blossom water
  • 1/2 tsp kosher salt
  • Toppings
  • fresh honey comb

The Steps


  1. Preheat Oven to 325 F (160 C), set aside Pecan Crust.
  2. In the bowl of a stand mixer fitted with paddle attachment, on medium speed, mix together room temperature mascarpone and cream cheese. Scrape sides and bottom of bowl as needed.
  3. Add each egg and mix one a time.
  4. Pour in honey, vanilla, orange blossom water, and salt. Mix until combined.
  5. Transfer cheesecake filling into pie crust. Tap the sides of the pan with a spoon to release any air bubbles.
  6. Bake on middle rack of oven for 45 minutes until just the center of the cheesecake is still wobbly.
  7. Turn off oven and let cool with the oven door ope for an hour.
  8. Remove cheesecake from oven and let cool completely on a cooling rack. Place pie in fridge 2-3 hrs to chill before serving.

Pecan Brittle

  1. Place pecan and pecan pieces on a silicone mat lined baking tray with a rim.
  2. In a medium saucepan about 2 inches deep, stir together corn syrup and sugar.
  3. Turn heat onto medium high and let sit until sugar is completely dissolved.
  4. Reduce to medium heat and let sit until lightly golden in color.
  5. Carefully pour HOT sugar mixture onto pecan pieces. Let sit until completely cool.
  6. Once cooled it should be hard and easy to lift like a firm sheet of sugar.
  7. Bang pan onto counter to break into pieces or break with your hands.
  8. Place brittle on top of cheesecake and enjoy.

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