11/19/2024
Cinnamon Roll Honeybun Cheesecake 😋🥮
Ingredients:
For the crust:
2 cups crushed cinnamon graham crackers
½ cup unsalted butter, melted
For the cheesecake filling:
3 (8-oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup sour cream
For the honeybun swirl:
½ cup light brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
For the glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Directions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prepare for a water bath.
In a medium bowl, combine the crushed cinnamon graham crackers and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cinnamon, and sour cream until fully combined.
In a small bowl, mix the light brown sugar, ground cinnamon, and melted butter to create the honeybun swirl.
Pour half of the cheesecake batter over the crust. Drizzle half of the honeybun swirl mixture over the batter, then gently swirl it with a knife or skewer. Repeat with the remaining batter and swirl mixture.
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake for 60-70 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.
Prep Time: 30 minutes | Baking Time: 70 minutes | Chill Time: 4 hours | Total Time: 6 hours 40 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
Tips:
For clean slices, warm your knife under hot water before cutting the cheesecake.
Add a sprinkle of cinnamon on top for extra flair before serving.
Haley Family
Megan Lynn Haley
