Honey Bun Cheesecake (Print Version)

# Ingredients:

→ For the Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ For the Filling

04 - 4 packages (8 oz each) cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 4 large eggs, at room temperature
08 - 1 teaspoon ground cinnamon

→ For the Topping

09 - 1 cup honey bun or cinnamon roll icing
10 - 1/2 cup crushed honey bun or cinnamon roll pieces (optional)
11 - Caramel sauce for drizzling (optional)

# Instructions:

01 - Start by preheating your oven to 325°F (160°C). This moderate temperature helps your cheesecake bake evenly without cracking or browning too much on top.
02 - In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix them together until everything is moistened and resembles wet sand. I like to use the back of a spoon to really work the butter through the crumbs.
03 - Transfer your crumb mixture to a 9-inch springform pan. Use the bottom of a measuring cup or a flat-bottomed glass to press the crumbs firmly and evenly across the bottom of the pan. Really pack it down - this helps your crust hold together when you slice the finished cheesecake.
04 - Pop the crust into your preheated oven and bake for 10 minutes. This short baking time helps set the crust and gives it a subtle toasty flavor. Once done, set it aside to cool while you prepare the filling.
05 - In a large bowl, beat the softened cream cheese until it's completely smooth and free of lumps. Take your time with this step - scrape down the sides of the bowl frequently to ensure there are no hidden pockets of unmixed cream cheese.
06 - Gradually add the granulated sugar to the cream cheese, beating until the mixture is well combined and looks fluffy. Then mix in the vanilla extract until fully incorporated.
07 - Add the eggs one at a time, mixing well after each addition but being careful not to overmix. Just beat until each egg disappears into the batter before adding the next one. Overmixing at this stage can lead to cracks in your finished cheesecake.
08 - Sprinkle the ground cinnamon into your batter and mix until it's fully incorporated and the batter has a uniform light brown color. The cinnamon is what gives this cheesecake that distinctive honey bun flavor!
09 - Pour your cinnamon-speckled cheesecake filling over the cooled crust in the springform pan. Give the pan a gentle tap on the counter to release any air bubbles. Slide it into the oven and bake for 60-70 minutes, until the center is mostly set but still has a slight jiggle when the pan is gently shaken.
10 - When the cheesecake is done baking, turn off the oven but leave the cheesecake inside with the door cracked open for about an hour. This gradual cooling helps prevent the top from cracking. After an hour, remove it from the oven and let it finish cooling to room temperature.
11 - Once your cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours, but preferably overnight. This chilling time is crucial for developing the perfect texture and flavor.
12 - When you're ready to serve, drizzle the honey bun icing over the top of your chilled cheesecake. If you're using them, sprinkle the crushed honey bun pieces on top and finish with an extra drizzle of caramel sauce for a show-stopping presentation.

# Notes:

01 - For the best texture, make sure all your refrigerated ingredients (especially the cream cheese and eggs) are at room temperature before you start mixing.
02 - You can use store-bought honey bun icing or make your own by combining 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract.
03 - If you don't have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper with extra hanging over the sides to help lift the cheesecake out after chilling.
04 - This cheesecake can be made up to 3 days ahead and stored covered in the refrigerator. Add the toppings just before serving.

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