Cinnamon Roll Honeybun Cheesecake 🍯🍰✨
Ingredients:
2 cups graham cracker crumbs 🥣
1/2 cup unsalted butter, melted 🧈
1/4 cup granulated sugar 🍬
1 teaspoon ground cinnamon 🌟
24 oz (3 blocks) cream cheese, softened 🧀
3/4 cup granulated sugar 🍬
2 tbsp all-purpose flour 🌾
1/2 cup sour cream 🥄
2 tsp vanilla extract 🍦
3 large eggs 🥚
1/3 cup unsalted butter, melted 🧈
1/3 cup brown sugar 🍂
2 tsp ground cinnamon 🌟
1/4 cup honey 🍯
2 tbsp powdered sugar 🍬
1 tbsp milk (or more if needed for consistency) 🥛
Directions:
1. Preheat your oven to 325°F (163°C). Get your 9-inch springform pan ready by greasing it and lining the bottom with parchment paper. In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix it well and press firmly into the bottom of your prepared pan. Bake for 10 minutes, then let it cool.
2. In a large bowl, beat together cream cheese, sugar, and flour on low speed until smooth. Then add in the sour cream and vanilla extract, mixing until everything is well combined. Add the eggs one at a time, giving a light beat after each addition.
3. In a small bowl, whip together the melted butter, brown sugar, and cinnamon for that delicious swirl. Pour half of your cheesecake batter over the crust, then drizzle half of the cinnamon mixture on top. Grab a knife and swirl it in! Repeat this process with the remaining batter and cinnamon mixture.
4. Now, it's time to bake! Place your springform pan in a water bath and bake for 50-60 minutes. Look for the edges to be set while the center still has a slight jiggle. Once baked, let it cool in the oven for 1 hour, then refrigerate for at least 4 hours—or overnight for the best flavor!
5. Before serving, whisk together the honey, powdered sugar, and milk until smooth. Drizzle this glaze over your chilled cheesecake. If you’d like, top with extra cinnamon or crushed graham crackers for a little flair!
Enjoy your delicious Cinnamon Roll Honeybun Cheesecake!