Honey Bun Cheesecake

The Honey Bun Cheesecake blends smooth, creamy cheesecake with warm cinnamon notes from honey buns. Built on a buttery graham base, this treat features cinnamon-loaded cream cheese filling and a sweet honey bun glaze on top. It's a real showstopper at parties—looks amazing and tastes even better, making it the talk of any get-together.

INGREDIENTS

• Graham cracker crumbs: 1 1/2 cups, for the base
• Granulated sugar: 1/3 cup, for the base
• Unsalted butter: 1/2 cup, melted for the base
• Cream cheese: 4 (8 oz) packages, room temperature for mixture
• Granulated sugar: 1 cup, for mixture
• Vanilla extract: 1 tsp, adds flavor
• Eggs: 4 large, gives structure
• Ground cinnamon: 1 tsp, adds spice
• Honey bun or cinnamon roll icing: 1 cup, goes on top
• Crushed honey bun or cinnamon roll pieces: 1/2 cup, optional garnish
• Caramel sauce: optional, for finishing

INSTRUCTIONS

Step 1:

Get your oven hot at 325°F (160°C).

Step 2:

Throw graham cracker crumbs, sugar, and melted butter in a bowl. Stir until everything's wet.

Step 3:

Pack this mix tightly into your 9-inch springform pan bottom.

Step 4:

Pop in the oven for 10 minutes, then let it cool down.

Step 5:

Whip the soft cream cheese till it's super smooth.

Step 6:

Slowly pour in your sugar while beating until it's all mixed up.

Step 7:

Drop in vanilla, then add eggs one by one, mixing after each.

Step 8:

Sprinkle in cinnamon and blend it all together.

Step 9:

Empty the filling onto your cooled crust.

Step 10:

Bake for 60-70 minutes until the middle doesn't jiggle and edges turn slightly golden.

Step 11:

Switch the oven off but leave your cake inside with the door cracked open for about an hour.

Step 12:

Cool it down, then stick it in the fridge for at least 4 hours or overnight.

Step 13:

Once it's completely cold, pour honey bun icing all over the top.

Step 14:

If you want, toss some crushed honey bun bits on top and finish with caramel drizzle.

Serving and Storage Tips

• Always serve cold for the tastiest experience.
• Keep any extras covered in the fridge for up to 3 days.

Helpful Notes

• Want more cinnamon kick? Just toss in another 1/2 teaspoon into your mix.
• Make it look fancy by squeezing icing in a cool zigzag pattern from a piping bag.

Tips from Well-Known Chefs

• Chef Tip: Let your cheesecake cool down slowly with the oven door open a bit to stop it from cracking.
• Chef Tip: Don't use low-fat cream cheese if you want it super creamy.

The Magic of Honey Bun Cheesecake

This knockout dessert mixes the velvety richness of cheesecake with the cozy sweetness of honey buns and cinnamon. It's a real winner for any dessert spread, bringing together familiar flavors in a totally fresh way.

FAQs

Can I switch up the crust?

Sure thing. Try cinnamon graham crackers or even crushed honey buns for an extra sweet foundation.

What's an easy way to make honey bun icing at home?

Just mix powdered sugar with a splash of milk and some vanilla. Add more sugar to thicken or more milk to thin it out.

How long does the cheesecake need to chill?

At least 4 hours in the fridge, but leaving it overnight works even better.

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Conclusion

Creamy cheesecake meets the sweet warmth of a honey bun with this dessert. A spiced graham cracker base, cinnamon filling, and a sugary icing top make it irresistible. Caramel and crushed honey buns take it over the top for any gathering or treat!