Indulge in Southern Charm: The Ultimate Tupelo Honey Cafe Buttermilk Cheesecake Recipe

For years, my baking repertoire has featured an array of delightful buttermilk pies, each one a testament to classic Southern comfort. However, it was only recently that I stumbled upon a true revelation: the buttermilk cheesecake. More specifically, the renowned Tupelo Honey Cafe Buttermilk Cheesecake, a dessert celebrated for its unique flavor and velvety texture, made famous by the beloved Southern restaurant chain. The moment I heard about it, my curiosity was piqued. Could a cheesecake truly capture the distinctive tang and richness of buttermilk in such an elegant form? After baking it yesterday, I can confidently say, yes, it absolutely can! Today, I had the pleasure of cutting into the perfectly chilled creation, and the results were nothing short of spectacular. This isn’t just a dessert; it’s an experience, a slice of Southern culinary heritage brought right into your home kitchen.

Before we dive into the delicious details, here’s a little shortcut if you’re eager to get started:

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A Symphony of Flavors: Exceptionally Smooth and Creamy Buttermilk Cheesecake

This buttermilk cheesecake truly exceeded all expectations. From the very first bite, I was captivated by its extraordinarily creamy texture, a characteristic often sought after but rarely perfected in homemade cheesecakes. This is complemented by a delightful tartness, a signature of buttermilk, which balances the richness beautifully. Each mouthful is a journey to the heart of Southern flavors, evoking warmth and comfort. What surprised me most was how utterly satisfying it was on its own. I initially considered garnishing it with fresh berries or a dollop of whipped cream, as one often does with cheesecake, but quickly realized it needed no such adornment. Its inherent deliciousness shines through, unmasked and unpretentious. The flavors are so well-balanced and profound that any addition would simply detract from its perfection. Now, I find myself already planning my next bake, eager to experiment with different crust variations to see how they might complement this magnificent filling.

The Nostalgic Twist: Barnum’s Animal Cracker Crust

While the original Tupelo Honey Cafe recipe typically calls for a classic Nilla Wafer crust, I decided to take a delightful detour and use Barnum’s Animals Crackers for the base of this cheesecake. And yes, for the record, it’s officially “Animals” with an “s,” though most of us affectionately just call them “animal crackers.” There’s something inherently nostalgic and comforting about these childhood favorites, and I was certainly feeling a craving for them. The subtle hint of lemon or perhaps orange (it’s always been a debate!) in the animal crackers creates a wonderful synergy with the tartness of the buttermilk cheesecake filling. It’s an unexpected but incredibly harmonious pairing that adds another layer of complexity to the dessert.

Beyond nostalgia, animal crackers offer a unique texture and flavor profile that stands out. They grind down into fine, buttery crumbs that, when mixed with melted butter and pressed into the pan, create a firm yet delicate base. For this recipe, you’ll need almost an entire 8 oz bag of these charming crackers. Don’t worry, there will be just enough left over for a little pre-baking snack! If Barnum’s Animal Crackers aren’t available in your local store, or if you simply prefer the traditional route, 48 Nilla Wafers make an excellent substitute, providing that classic vanilla flavor that complements any cheesecake.

The Heart of the Dessert: Decadent Buttermilk Cheesecake Filling

This is undeniably one of the smoothest, creamiest cheesecakes I have ever had the pleasure of preparing. The secret to this luxurious texture and profound depth of flavor lies in its rich and carefully balanced filling. It starts with three 8-ounce packages of softened cream cheese, providing the essential tang and richness that forms the backbone of any great cheesecake. But what truly sets this recipe apart is the addition of a full stick of unsalted butter, also softened. This generous amount of butter contributes significantly to the cheesecake’s incredible silkiness and melt-in-your-mouth quality, elevating it beyond typical recipes.

Sweetness comes from 1¼ cups of sugar, perfectly calibrated to balance the tart notes. Then come the four large eggs, which act as the primary binding agent, ensuring the cheesecake sets beautifully while contributing to its smooth texture. The star ingredient, of course, is a full cup of whole milk buttermilk. Buttermilk is crucial here, imparting a delicate tang and tenderizing effect that makes the cheesecake incredibly moist and prevents it from being overly dense. To further brighten the flavor profile, two tablespoons each of fresh lemon juice and pure vanilla extract are added. The lemon juice cuts through the richness, adding a zesty lift, while vanilla extract provides warmth and aromatic depth, making every bite a complex and satisfying experience.

And let’s not forget the crown jewel: the luxurious sour cream topping. This is a simple yet brilliant addition, made by mixing a cup of sour cream with a cup of powdered sugar. Poured over the cheesecake towards the end of baking, it creates a delicate, slightly tangy, and unbelievably smooth layer that adds another dimension of flavor and helps prevent cracking, ensuring a visually stunning as well as delicious dessert.

Choosing Your Tool: Mixer or Food Processor for the Perfect Filling

When it comes to preparing the cheesecake filling, the original instructions suggest using an electric stand mixer. This is a perfectly viable method, and many bakers achieve fantastic results this way. However, I found myself with the food processor already out and assembled, having just used it to grind the animal crackers for the crust. Ever the pragmatist, I decided to continue and make the filling in the food processor as well. This decision proved to be quite beneficial, though it comes with its own set of considerations.

The primary advantage of using a food processor for cheesecake batter is that you are significantly less likely to incorporate excessive air into the mixture. Over-beating the cream cheese and eggs with a stand mixer can introduce too much air, which can lead to cracks in your cheesecake during baking or cooling. A food processor, with its powerful blades, quickly and efficiently blends the ingredients into a smooth, homogenous batter with minimal air incorporation. This results in an exceptionally dense and creamy cheesecake, exactly what we’re aiming for with this recipe.

However, there’s a trade-off. While the food processor is excellent for smoothness, its design means you’ll need to stop frequently to scrape down the sides of the bowl. Ingredients tend to cling to the edges and lid, requiring manual intervention to ensure everything is thoroughly combined. With a stand mixer, especially one with a paddle attachment, scraping might be less frequent depending on the bowl design. Ultimately, both tools can get the job done, but if you prioritize a denser, crack-free cheesecake, the food processor offers a slight edge, provided you don’t mind the extra scraping.

Mastering the Water Bath: The Key to a Leak-Proof Springform Pan

Ah, the dreaded water bath! Many bakers shy away from it, envisioning leaky pans and soggy crusts. But for cheesecakes, especially one as magnificent as the Tupelo Honey Cafe Buttermilk Cheesecake, a water bath is truly indispensable. It provides a gentle, even heat distribution and a moist environment, which are crucial for preventing cracks on the surface of your cheesecake and ensuring that creamy, custardy texture throughout. Trust me, the extra effort is absolutely worth it for a consistently perfect result.

To ensure a leak-proof experience, I made a small but significant investment: an 18-inch roll of heavy-duty aluminum foil, replacing my usual 12-inch roll. I was incredibly glad I did! The wider, stronger sheets of foil provide much more complete coverage for the springform pan, wrapping up the sides with fewer seams and thus significantly reducing the chance of any water seeping in. When preparing your 9-inch round springform pan, you’ll want to wrap the outside thoroughly, ideally with two or three layers of heavy-duty foil, ensuring it extends well above the base. If you’re new to this technique, there are many helpful resources available online. This video offers a clear demonstration on how to properly wrap a springform pan for a water bath.

Another clever alternative, which I haven’t tried myself but am seriously considering after seeing the success of this cheesecake, is to skip the foil altogether. Instead, you can place your 9-inch springform pan inside a larger round baking pan (like a 10-inch or 12-inch cake pan) before setting both into the roasting pan for the water bath. This creates a protective barrier, preventing water from reaching the springform. I’m contemplating treating myself to a 10-inch pan specifically for this purpose, as many reviews on Amazon mention its effectiveness as a water bath protector. It could be a game-changer for stress-free cheesecake baking!

A Culinary Journey: Exploring the Tupelo Honey Cafe Cookbook

This incredible buttermilk cheesecake recipe hails from a true treasure: the Tupelo Honey Cafe Cookbook. If you’re as enchanted by modern Southern cuisine as I am, this book is an absolute must-have. It’s not just a collection of recipes; it’s an invitation to bring the vibrant, heartwarming flavors of the beloved Tupelo Honey Cafe right into your own kitchen. The cookbook is filled with an impressive array of dishes that beautifully blend traditional Southern roots with fresh, contemporary twists – nothing “weird,” just wonderfully innovative and incredibly delicious.

I’ve been thoroughly enjoying my journey through its pages, discovering new favorites and reimagining classic comfort foods. Beyond the cheesecake, you’ll find everything from hearty breakfast staples and vibrant salads to satisfying main courses and, of course, more irresistible desserts. The recipes are approachable, clearly written, and designed for home cooks. It’s no surprise that the book boasts plenty of glowing reviews from others who, like me, wanted to capture that authentic cafe taste at home. If your cookbook shelf is already overflowing with Southern cuisine titles, I urge you to make room for just one more. This cookbook offers a fresh perspective and a guarantee of deliciousness. And seriously, even if you buy it for nothing else, you absolutely *must* try this buttermilk cheesecake recipe – it’s a showstopper!

• Chocolate Streusel Coffee Cake
• Milk Chocolate Peppermint Ice Cream Crunch Cake
• Nutella Instant Pot Cheesecake
• Blueberry Sour Cream Tart
• Amazing Flourless Chocolate Cake Made With Whipped Cream

Recipe

Tupelo Honey Cafe Buttermilk Cheesecake

A very rich, creamy, and smooth cheesecake with buttermilk, sour cream, lemon and vanilla flavors, inspired by the famous Southern restaurant.

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Prep Time

30 minutes
mins

Cook Time

1 hour
hr
30 minutes
mins

Chilling and Cooling

11 hours
hrs

Total Time

13 hours
hrs

Course
Dessert

Cuisine
American, Southern

Servings
8

Equipment

• 1 Springform Pan (9-inch recommended)
• Food Processor or Stand Mixer
• Roasting Pan (for water bath)
• Heavy Duty Aluminum Foil (18-inch width if possible)

Ingredients

 

For the Crust

• 6 ounces Animal Crackers (approx. 2 ½ cups crackers, yielding 1 ½ cups crumbs)
  (170 grams)
• 3 tablespoons unsalted butter, melted
  (42 grams)

For the Filling

• 3 8 oz packages cream cheese, softened
  (670 grams)
• 1 stick unsalted butter, softened
  (114 grams)
• 1 ¼ cups granulated sugar
  (250 grams)
• 4 large eggs
• 1 cup whole milk buttermilk (low-fat also acceptable)
  (230 grams)
• 2 tablespoons fresh lemon juice
• 2 tablespoons vanilla extract

For the Topping

• 1 cup sour cream, brought to room temperature
  (230 grams)
• 1 cup powdered sugar
  (120 grams)

Instructions

 

• Prepare for Baking: Preheat your oven to 300 degrees F (150°C). Carefully prepare a 9-inch round springform pan for a water bath by securely lining its entire outer surface with multiple layers of heavy-duty aluminum foil. Ensure the foil extends well up the sides to prevent any water leakage.
• Make the Crust: In a food processor, pulse 2 ½ cups of animal crackers until they form fine crumbs, yielding approximately 1 ½ cups of crumbs. Transfer the crumbs to a bowl, add 3 tablespoons of melted butter, and mix until well combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
• Start the Filling: In the bowl of a stand mixer fitted with the paddle attachment (or use a food processor for a denser cake), beat the softened cream cheese and the softened stick of butter together on medium-low speed until the mixture is completely smooth and free of lumps. Stop and scrape down the sides of the bowl frequently to ensure even blending.
• Incorporate Sugar and Eggs: Gradually beat in the granulated sugar, continuing to scrape the sides of the bowl often until it is fully incorporated and the mixture is light and fluffy. Add the eggs one at a time, beating on medium speed just until each egg is blended into the mixture. Avoid overmixing the eggs to prevent too much air incorporation.
• Add Liquids and Flavorings: With the mixer on low speed, gradually pour in the buttermilk until just combined. Follow with the fresh lemon juice and vanilla extract, mixing until everything is smoothly incorporated. The resulting mixture will be noticeably thin, which is normal for this style of cheesecake.
• Set up Water Bath: Carefully pour the cheesecake mixture into the cooled, crust-lined springform pan. Place the springform pan into a larger roasting pan. Double-check that your foil wrapping is secure and leak-proof. Then, carefully pour hot water into the roasting pan, ensuring it comes up about 1 to 1.5 inches on the sides of the springform pan.
• First Bake: Transfer the roasting pan with the cheesecake to the preheated oven. Bake for 1 hour and 25 minutes at 325 degrees F (160°C). The internal temperature should reach at least 150 degrees F (65°C), and the center of the cheesecake will still have a slight jiggle when gently shaken.
• Prepare and Add Topping: While the cheesecake is baking, whisk together the room temperature sour cream and powdered sugar in a small bowl until smooth. Once the initial 1 hour and 25 minutes of baking has passed, carefully remove the roasting pan with the cheesecake from the oven. Gently and evenly pour the sour cream mixture over the top of the partially baked cheesecake, spreading it carefully to the edges. Return the roasting pan to the oven and bake for another 10 minutes.
• Cool and Chill: Remove the cheesecake from the oven. Carefully lift the springform pan out of the water bath. The sour cream layer will be delicate, so avoid touching it if possible (see note below). Let the cheesecake cool completely at room temperature for about an hour. Once cooled, cover the pan tightly with plastic wrap and transfer it to the refrigerator to chill overnight, or for a minimum of 8-10 hours, to allow it to set fully and develop its flavors.

Notes

If your sour cream layer has any small indentations or imperfections, don’t fret! Once the cheesecake is fully chilled and firm, you can gently spread a very thin, fresh layer of plain sour cream over the top for a perfectly smooth finish.

Keyword
Buttermilk, Cheesecake, Tupelo Honey Cafe, Southern Dessert

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The Tupelo Honey Cafe Buttermilk Cheesecake is more than just a dessert; it’s a testament to the rich, comforting traditions of Southern baking, elevated with a touch of modern culinary finesse. Its unparalleled creaminess, delicate tang, and the unexpected joy of an animal cracker crust create a symphony of flavors and textures that will undoubtedly leave a lasting impression. Whether you’re a seasoned baker or just starting your culinary adventures, this recipe is a rewarding journey into the heart of Southern hospitality. So, gather your ingredients, embrace the art of the water bath, and prepare to be utterly enchanted by this magnificent cheesecake. Happy baking!