The filling of this Cardamom Honey Cheesecake is silky and bright, sweetened with honey and fresh orange zest, while the crust is infused with ground cardamom for a fragrant, aromatic depth. It is a stunning, meaningful dessert that brings a beautiful touch of heritage to your Shavuot holiday table.
As Jewish people, our holiday of Shavuot is forever tied to the sweetest traditions, specifically, filling our tables with rich dairy dishes and golden honey to symbolize a “land flowing with milk and honey.” While a classic cheesecake is always a holiday staple, this version is a beautiful ode to that sentiment, with a spin to the traditional.
My cheesecake recipe reflects precise, intentional recipe testing over years of my friends taste-testing. I tested everything from choosing a cheesecake pan for its clean, crack-free release, to dialing in the exact amount of cardamom for a subtle, balanced warmth, and carefully calibrating the crust-to-filling ratio so each bite feels just right. I also rely on temperature rather than guesswork to ensure a consistently smooth texture with no cracks.
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Preheat oven to 325°F.
Pulse graham crackers with ground cardamom until fine. Stir in melted butter until evenly moistened. Press firmly into an 8-inch cheesecake pan (no greasing needed for aluminum; lightly spray a springform). Press crumbs about 2 inches up the sides. Chill briefly (about 5 minutes) while you prepare the filling. Beat cream cheese on low speed until completely smooth and lump-free (about 1 minute) Add eggs one at a time, mixing slowly and scraping down the bowl between additions. Gradually mix in honey until creamy and fully combined (1–2 minutes) Add sour cream, lemon zest, and vanilla. Mix just until incorporated, and avoid overbeating to keep the texture light. Wrap the outside of the pan tightly in foil. Place in a large roasting pan. Pour filling into the crust and smooth the top. Pour in boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake at 325°F for 45 minutes (or 65–75 minutes if using honey). The center should still jiggle slightly when done. See recipe card for internal temperature recommendation. Cool in the pan for 30 minutes, then refrigerate at least 4 hours (overnight is best), loosely covered. 
Run a thin spatula around the edge before unmolding. 
Slice with a hot, dry knife for clean edges.
Two ways to check for done-ness
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Cheesecake is done when the center still has a slight jiggle, but the edges look set and puffed. If you prefer a more precise check (like me), use an instant-read thermometer: the center should register about 150–155°F, which will be 145°F when you take it out of the oven. This tells you the custard is fully cooked without over-baking, which can lead to cracks and a dry texture.
If you prefer a less-precise but still great check, if you gently nudge the pan and the middle moves like soft Jell-O (not sloshy, not liquid), you’re right on target.
The cheesecake will continue to firm up as it cools and chills.
🍽️ Cheesecake pan vs. springform pan
You can bake this cheesecake in either a springform pan or a cheesecake pan, but I strongly prefer a cheesecake pan. It doesn’t require greasing, which eliminates one extra step/ingredient, and the release is more gentle and controlled.
With a springform pan, I’ve noticed the sides can pull slightly as you loosen the ring, just enough tension to sometimes cause cracks. The cheesecake pan releases cleanly and evenly, helping preserve that smooth, crack-free top.
Cardamom Honey Cheesecake
Ingredients
- 2 cups graham crackers almost two packages, 15 cracker sheets (30 squares)
- 2 teaspoons ground cardamom
- 1 stick unsalted butter melted
- 1 pound cream cheese 2 (8-ounce) blocks, room temperature
- 3 eggs room temperature
- ¾ cup honey runny honey only
- 16 oz. sour cream room temperature
- 1 orange zest approx. 2-3 teaspoons
- 1 dash vanilla extract
Equipment
- 8" Cheesecake Pan or springform pan
Instructions
- Preheat the oven to 325 degrees F.
- Pulse the graham crackers in a food processor with the ground cardamom until finely ground. In a mixing bowl, combine with the melted butter with a fork until evenly moistened.2 cups graham crackers, 2 teaspoons ground cardamom, 1 stick unsalted butter
- If using an 8-inch aluminum cheesecake pan, you do not need to grease the pan. If using an 8-inch springform pan, lightly coat the bottom and sides with nonstick cooking spray.Pour the crumbs into the pan. Using the bottom of a smooth glass or measuring cup, press down into the base and ~2-inches up the sides. Refrigerate for 5 minutes.
- In the bowl of a stand mixer or with an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. (KitchenAid stand mixer speed 2.)1 pound cream cheese
- Add the eggs, 1 at a time. Scrape down sides and continue to beat slowly until combined. Gradually add honey and beat until creamy, for 1 to 2 minutes.3 eggs, 3/4 cup honey
- Add sour cream, orange zest, and vanilla. (KitchenAid stand mixer speed “Stir”). Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten.16 oz. sour cream, 1 orange zest, 1 dash vanilla extract
- Remove the cake pan from the refrigerator, set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it.
- Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Place the cake pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan. The foil will prevent water from seeping into the cheesecake.
- Bake for 65-75 minutes (the internal temperature should be 150-155F, so take it out of the oven at 145F). The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook.Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered or uncovered (this depends on how your refrigerator smells! I do not cover mine.), for at least 4 hours.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula or wooden skewer around the inside rim.Unmold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.