Share this recipe

    Customer recipe
  • By Roxybc
  • View all recipes by Roxybc
  • Save to your scrapbook
  • Save to your scrapbook

    Seriously Creamy Caramel Honeycomb Cheesecake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Creamy Caramel Honeycomb Cheesecake

    A rich and creamy authentic cheesecake with chocolate covered honeycomb pieces folded throughout, and topped off with a layer of caramel and even more honeycomb pieces!

    What makes it the ultimate summer Seriously From Waitrose dessert?

    This cheesecake is a true cheesecake. It's a guilty pleasure that screams summer. It's so rich and luxurious & although smooth & creamy, it's got nice crunchy surprise when you bite into the chocolate covered honeycomb bits that are hidden inside the cheesecake. It's topped with a sinful layer of caramel sauce and sprinkled with even more honeycomb pieces. Everyone I've ever made this for LOVES it. Simply gorgeous! *The honeycomb pieces have to be covered in chocolate so they don't dissolve.


    • Crumb Base:
      125 g finely ground digestive crumbs
      65 g white sugar
      85 g melted butter

      900 g cream cheese
      300 g white sugar
      180 ml cream
      4 eggs
      230 g sour cream
      25 ml vanilla extract
      30 g all-purpose flour
      Chocolate covered Honeycomb pieces
      Caramel dessert sauce


    1. 1. Preheat oven to 175°C. Grease 22cm springform pan. 2. Mix digestive crumbs with melted butter, & press onto bottom of pan. 3. In a large bowl mix cream cheese w/sugar until smooth. Blend in cream & then mix in eggs 1 at a time, mix just enough to incorporate. Mix in the sour cream, vanilla and flour until smooth. Fold honeycomb bits into the mix. Pour filling into crust. 4 Bake in preheated oven for 1 hour. Turn the oven off & cool. Pour caramel sauce on top & sprinkle w/honeycomb bits.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars