Honey Cheesecake Squares
Indulge in the luscious simplicity of Honey Cheesecake Squares, a dessert that perfectly balances rich creaminess with the delicate sweetness of honey. This recipe begins with a buttery graham cracker crust, providing a satisfyingly crunchy base for the velvety cheesecake filling. Infused with natural honey, sour cream, and a hint of vanilla, the filling is baked to perfection, leaving a slight jiggle at the center for that classic, silky cheesecake texture. Whether you're hosting a dinner party or enjoying a quiet moment of indulgence, these squares are as easy to serve as they are to savor. With only 20 minutes of prep time, this crowd-pleasing treat is both elegant and effortless. Don’t forget to drizzle with a touch of extra honey for added decadence!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 0.5 cup honey
- 0.25 cup granulated sugar
- 0.5 cup sour cream
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang to lift the cheesecake squares out later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly and evenly into the prepared baking pan to create the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
Add the honey, 1/4 cup of sugar, and sour cream to the cream cheese. Mix until fully incorporated and smooth.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix.
Stir in the vanilla extract until evenly distributed.
Pour the cheesecake filling over the cooled crust and spread it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is set and the edges are slightly golden. The center should still jiggle slightly.
Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 15 minutes to prevent cracking.
Transfer the pan to a wire rack and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Once fully chilled, use the parchment paper to lift the cheesecake out of the pan. Slice into 12 squares and serve. Optionally, drizzle with extra honey before serving.
Nutrition Facts
Calories |
3920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.4 g | 343% | |
| Saturated Fat | 154.8 g | 774% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 240.8 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 773 mg | 59% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
