Cinnamon Roll Honeybun Cheesecake

 

Ingredients:

CRUST

• 2 cups Graham Cracker crumbs
• 1/2 cup unsalted butter melted
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Cinnamon Swirl (Honeybun Layer)

• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 4 tablespoons melted butter
• 1 tablespoon honey

Glaze (Optional, for Drizzle)

• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the crust:
   Preheat oven to 325°F (165°C).
   Mix graham cracker crumbs, sugar, cinnamon, and melted butter.
   Press firmly into the bottom of a 9-inch springform pan.
   Bake for 8 minutes, then set aside.
2. Make the cinnamon honeybun swirl:
   In a bowl, combine brown sugar, cinnamon, melted butter, and honey. Set aside.
3. Make the cheesecake filling:
   Beat cream cheese and sugar until smooth.
   Add sour cream and vanilla.
   Beat in eggs one at a time.
   Mix in flour until just combined.
4. Assemble:
   Pour half of the cheesecake filling over the crust.
   Drizzle half of the cinnamon honeybun mixture over the filling and swirl gently with a knife.
   Add the remaining cheesecake batter on top, then swirl in the remaining cinnamon mixture.
5. Bake:
   Bake at 325°F for 50–60 minutes, or until edges are set and the center jiggles slightly.
   Turn off the oven, crack the door open, and let the cheesecake cool slowly for 1 hour.
6. Chill:
   Refrigerate at least 4 hours or overnight for best texture.
7. Add glaze (optional):
   Whisk powdered sugar, milk, and vanilla until smooth.
   Drizzle over the chilled cheesecake before serving.