Cheesecake Factory Honey Butter Biscuit Cheesecake Copycat Recipe (Southern Comfort)
This decadent dessert was the star of our celebration dinner! Incredibly rich and creamy cheesecake with warm honey butter flavors and a buttery biscuit crust.
Ingredients
Main ingredients
- Buttermilk biscuits (baked, cooled) 3 large
- Unsalted butter (melted, cooled) 7 tbsp
- Honey 1.25 cup
- Cream cheese (room temp) 48 oz
- Sour cream 1.5 cup
- Heavy cream 0.5 cup
- Granulated sugar 1.75 cup
- Eggs (large) 6 each
- Egg yolks (large) 2 each
Seasonings/Sauce
- Pure vanilla extract 2 tsp
- Kosher salt 0.5 tsp
- Ground cinnamon 0.75 tsp
- Nutmeg (freshly grated) 0.25 tsp
Nutrition summary
Carbohydrates
84 g
34%
Protein
13 g
5%
Fat
67 g
61%
Cooking steps
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1
Prepare the biscuit crust: Preheat oven to 350°F (177°C). Crumble 3 cooled buttermilk biscuits in a food processor, pulse until fine. Stir in 7 tbsp melted butter, 2 tbsp honey, and 1/4 tsp kosher salt until evenly moistened.
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2
Press the mixture firmly into the bottom and slightly up the sides of a 10-inch greased springform pan. Bake crust for 10 minutes at 350°F. Cool completely. Chef tip: Pre-baking ensures a crisp, rich base—just like at The Cheesecake Factory.
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3
Make the filling: In a stand mixer, blend 48 oz cream cheese and 1.75 cups sugar at medium speed, 3-4 min, until velvety and lump-free. Add 1.5 cups sour cream, 0.5 cup heavy cream, 1 cup honey, vanilla, spices, and salt; beat until smooth.
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4
Add eggs and yolks one at a time on low speed, scraping down bowl. Mix just until blended to avoid aerating the batter, which keeps the cake dense and creamy like the original.
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5
Pour batter over cooled biscuit crust. Wrap pan in heavy-duty foil. Set inside a roasting pan and add hot water halfway up sides. Bake at 325°F for 75-90 minutes, until set at edges but slightly jiggly in center. Chef tip: Water bath prevents surface cracks and achieves that classic smooth texture.
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6
Cool cheesecake in water bath 1 hour, then remove pan and cool to room temperature. Cover and refrigerate at least 24 hours for optimal flavor and structure.
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7
Before serving, brush top liberally with warmed honey butter (2 tbsp melted butter mixed with 3 tbsp honey). Garnish slices with buttermilk biscuit crumbles and a drizzle of honey for Cheesecake Factory-level presentation.
Personalized Q&A
Q. Does this taste like the real Cheesecake Factory Honey Butter Biscuit Cheesecake?
Yes! This copycat uses 48 oz cream cheese, a custom biscuit-based crust, water bath baking, and real honey for rich depth—matching the decadent, creamy texture and honey butter flavor of the Cheesecake Factory version.
Q. Do I need special equipment to make this at home?
You’ll need a 10-inch springform pan, a roasting pan for the water bath, and a mixer for a smooth filling. If you don’t have a food processor, crumble the biscuits by hand. A sturdy aluminum foil wrap is crucial to keep water out—replicating that crack-free Cheesecake Factory look.
Q. Can I make this recipe gluten-free or reduce the sugar?
You can substitute gluten-free biscuits for the crust and reduce the sugar by up to 1/4 cup. For a less sweet flavor, use only 1 cup honey in the filling and brush less on top. The texture remains ultra-creamy.
Q. How many calories are in a serving and what’s the nutrition breakdown?
Each restaurant-sized slice (225g) has about 980 calories: 84g carbs (34%), 13g protein (5%), and 67g fat (61%). This is a truly indulgent, celebratory treat!
Q. Is this cheaper to make at home than ordering at The Cheesecake Factory?
Absolutely! Making the whole cheesecake at home typically costs less than buying just 2-3 slices in the restaurant, with 12 generous servings in each homemade cake.
