Description
Indulge your senses with this Crunchy & Creamy Honeycomb Cheesecake Cake, where the delightful crunch of honeycomb meets the silky smoothness of cheesecake. Perfect for any occasion, this visually stunning dessert will quickly become a favorite among friends and family. A harmonious balance of sweetness and creaminess awaits in every slice—making it an unforgettable treat that’s sure to impress!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup all-purpose flour, sifted
- 1 tsp baking powder
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
- 1 cup crushed honeycomb
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with nonstick cooking spray.
- In a mixing bowl, beat together cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Fold in sifted flour and baking powder until just combined. Pour into prepared pans.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- While cooling, fold whipped cream into remaining cheesecake batter.
- Layer cooled cakes with whipped cheesecake batter and crushed honeycomb; top with more whipped frosting and honeycomb.
- Chill for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 360
- Sugar: 28g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg