Cinnamon Roll Honeybun Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, melted
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

• Instructions
• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
• In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
• Bake the crust in the preheated oven for 8-10 minutes. Remove and allow it to cool completely while preparing the cheesecake filling.
• In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and continue mixing until fully combined.
• Blend in the sour cream, eggs, vanilla extract, and cinnamon. Mix on low speed until the ingredients are well incorporated, being careful not to overbeat the batter. Pour the cheesecake filling over the cooled crust, spreading it evenly.
• Prepare the cinnamon swirl by combining the melted butter, brown sugar, and cinnamon in a small bowl. Transfer the mixture to a piping bag or a resealable plastic bag with a small corner snipped off.
• Pipe the cinnamon mixture in a continuous spiral pattern over the cheesecake filling, starting at the center and working outward. For a marbled effect, lightly drag a skewer or knife through the spiral, creating a decorative pattern while keeping the swirl intact.
• Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually.
• Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
• For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze in a spiral pattern over the chilled cheesecake for a beautiful finishing touch.
• Slice the cheesecake into portions and serve chilled. Enjoy the perfect balance of creamy cheesecake, cinnamon sweetness, and buttery crust.

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