Cinnamon Honeybun Cheesecake (Print)
Sweet cheesecake mixed with cinnamon and capped with a honeybun glaze. Combines the best of two treats.
# Ingredients:
→ Crust
01 -
½ cup butter, melted
02 -
¼ cup white sugar
03 -
1½ cups crumbs from graham crackers
→ Cinnamon Roll Filling
04 -
¼ cup unsalted butter, melted
05 -
2 tablespoons cinnamon powder
06 -
½ cup packed brown sugar
→ Cheesecake Filling
07 -
1 teaspoon vanilla
08 -
1 cup sugar
09 -
16 oz softened cream cheese
10 -
1 cup heavy whipping cream
11 -
1 cup sour cream
12 -
3 eggs, large
→ Honeybun Topping
13 -
1 teaspoon vanilla
14 -
½ cup powdered sugar
15 -
2 tablespoons milk
# Steps:
01 -
Set oven to 325°F. Stir the cracker crumbs, sugar, and melted butter, then press into a 9-inch pan with a removable bottom.
02 -
Stir together cinnamon, brown sugar, and butter in a small dish. Let it sit for now.
03 -
Cream together the cream cheese, sugar, and vanilla until it's smooth. Add one egg at a time while mixing, then stir in the heavy cream and sour cream.
04 -
Spread half the cheesecake mix over the crust, swirl in half the cinnamon mixture. Repeat the process with the rest of the batter and cinnamon.
05 -
Bake for about an hour or a bit more until the center has a slight wobble. Let it cool in the warm oven for an hour, then refrigerate for at least 4 hours.
06 -
Blend the powdered sugar, milk, and vanilla. Drizzle it over the cold cheesecake before you serve.
# Notes:
01 -
Run a warm blade over a knife for cleaner slices.
02 -
Cream cheese works better when soft, and eggs at room temperature blend seamlessly.
03 -
Optional: Add whipped cream on top for serving.