Cinnamon Roll Honeybun Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
½ cup butter, melted
→ Cream Cheese Filling
03 -
16 oz cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 teaspoon vanilla extract
→ Cinnamon Swirl Mixture
07 -
¼ cup brown sugar
08 -
2 teaspoons ground cinnamon
→ Glaze Topping
09 -
1 cup powdered sugar
10 -
2 tablespoons milk
11 -
½ teaspoon vanilla extract
# Instructions:
01 -
In a bowl, mix the graham cracker crumbs with melted butter. Press the mixture into a greased springform pan to form an even crust. Chill while preparing the filling.
02 -
Beat the softened cream cheese until smooth. Add sugar, eggs (one at a time), and vanilla extract, mixing until fully incorporated.
03 -
In a small bowl, mix brown sugar and cinnamon.
04 -
Pour half of the cheesecake batter over the crust. Sprinkle half of the cinnamon swirl mixture. Pour the remaining batter, then top with the remaining cinnamon mixture.
05 -
Use a knife or toothpick to gently swirl the cinnamon mixture into the cheesecake batter.
06 -
Place the cheesecake in a preheated oven at 325°F (163°C). Bake for 50-55 minutes or until the center is set but slightly jiggly.
07 -
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
08 -
Whisk together powdered sugar, milk, and vanilla extract until smooth.
09 -
Drizzle the glaze over the chilled cheesecake before slicing. Enjoy!
# Notes:
01 -
For best results, ensure all dairy ingredients are at room temperature before mixing.
02 -
The cheesecake can be made a day ahead for optimal flavor development.