This cinnamon honeycomb cheesecake combines the creamy richness of a classic cheesecake with the sweet crunch of spiced honeycomb for a layered, flavorful dessert. A gluten-free cookie-based crust provides a buttery, textured foundation, while the cheesecake filling, made with cream cheese, heavy cream, and honey, delivers a smooth, indulgent center. The cinnamon-infused honeycomb adds a subtle warmth and crunch, creating a beautiful contrast in both flavor and texture. Baked slowly to achieve a perfect, creamy consistency, this dessert is a sophisticated centerpiece that balances sweetness, spice, and creaminess with every bite.

Ingredients

Crust

• 1 batch of your favorite gluten-free cookies – or a batch of these lovely gluten-freeSnickerdoodles
• 3 tbsp butter, melted

Cheesecake Filling

• 2 pounds cream cheese, room temperature
• 4 eggs
• 3/4 cup heavy cream
• 3/4 cup honey
• 1/4 cup flour

Cinnamon Honeycomb

• 2/3 cup honeycomb, diced
• 1/4 cup flour
• 3 tbsp butter, melted
• 2 tsp cinnamon

Instructions

1. Blend the cookies & butter in a food processor, and press into a greased springform pan.
2. Mix all of the filling ingredients together & pour half of it into the springform pan.
3. Mix all of the cinnamon honeycomb ingredients together & sprinkle over the poured cheesecake filling.
4. Add the remaining cheesecake filling.
5. Bake for 15 minutes at 350.
6. Reduce heat to 200 and bake for an additional 90 minutes.
7. Let the cheesecake sit at room temperature for an hour before refrigerating for several hours.