CINNAMON ROLL HONEYBUN CHEESECAKE 🍯🍰🍥
ingredients:
for the crust:
* 1 1/2 cups graham cracker crumbs
* 1/4 cup granulated sugar
* 1/2 cup melted butter
for the cinnamon roll filling:
* 1/2 cup brown sugar
* 1 tablespoon ground cinnamon
* 2 tablespoons melted butter
for the cheesecake filling:
* 3 (8 oz) packages cream cheese, softened
* 1 cup granulated sugar
* 3 large eggs
* 1/2 cup sour cream
* 1/2 cup heavy cream
* 1 teaspoon vanilla extract
for the glaze (optional):
* 1/2 cup powdered sugar
* 1–2 tablespoons milk
* 1/4 teaspoon vanilla extract
instructions:
1. preheat oven to 325°f (160°c). line the bottom of a 9-inch springform pan with parchment paper.
2. mix graham cracker crumbs, sugar, and melted butter. press into the bottom of the pan and slightly up the sides. bake for 8 minutes, then set aside.
3. in a small bowl, mix brown sugar, cinnamon, and melted butter for the cinnamon swirl. set aside.
4. in a large bowl, beat cream cheese until smooth. add sugar and mix well.
5. add eggs one at a time, mixing after each. stir in sour cream, heavy cream, and vanilla.
6. pour half of the cheesecake batter over the crust. drizzle half the cinnamon mixture and swirl gently with a knife. repeat with remaining batter and cinnamon swirl.
7. bake for 55–65 minutes, or until the center is just set. turn off oven, crack door open, and let sit 1 hour.
8. cool to room temperature, then refrigerate at least 4 hours or overnight.
9. for glaze, whisk powdered sugar, milk, and vanilla until smooth. drizzle over chilled cheesecake before serving.