Description
Delectable cinnamon roll honeybun cheesecake blends classic dessert flavors into one irresistible creation. Sweet swirls of cinnamon and creamy cheesecake layers promise a mouthwatering experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 3 packages (8 ounces / 226 grams) cream cheese, softened to room temperature
- 3 large eggs, room temperature
- 2 cups graham cracker crumbs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup brown sugar, packed
Spices and Flavoring:
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
Fat and Binding Ingredients:
- 1 cup unsalted butter, melted
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 325F (163C) and meticulously prepare a 9-inch springform pan by thoroughly greasing the bottom and sides, optionally lining with parchment paper for effortless removal.
- Craft the graham cracker crust by blending crumbs with melted butter, sugar, and cinnamon until uniformly moistened. Compress the mixture firmly into the pan’s bottom and lower sides using a measuring cup. Bake for 8-10 minutes until golden, then allow to cool completely.
- Create the creamy cheesecake filling by whipping softened cream cheese until silky smooth. Incorporate sugar until fluffy, then gently mix in sour cream, vanilla, and cinnamon. Carefully fold in eggs one at a time, avoiding overmixing to maintain a delicate texture.
- Elegantly pour the cheesecake mixture over the cooled crust, ensuring an even distribution with a spatula.
- Develop a tantalizing cinnamon swirl by combining melted butter, brown sugar, and cinnamon. Transfer to a piping bag and artfully pipe a spiral across the filling. Use a skewer to create a marbled effect by gently dragging through the pattern.
- Bake for 55-65 minutes until edges are set but center remains slightly wobbly. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for one hour, preventing potential cracking.
- Loosen the cheesecake’s edges with a knife and cool completely at room temperature. Refrigerate for a minimum of 4 hours or overnight to achieve optimal set and flavor development.
- Whip up a luxurious glaze by whisking powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed by adding milk or sugar. Drizzle artistically over the chilled cheesecake.
- Carefully remove the springform pan sides. Utilize a hot water-dipped knife for pristine, clean slices. Serve chilled and savor the decadent creation.
Notes
- Avoid overmixing the cheesecake batter after adding eggs, as this can incorporate too much air and cause surface cracks during baking.
- Ensure cream cheese, eggs, and sour cream are at room temperature for smoother, lump-free mixing and better cheesecake texture.
- Place a pan of hot water on the bottom oven rack while baking to create humidity, which helps prevent surface cracking and promotes even cooking.
- Swap graham crackers with gluten-free alternatives for a celiac-friendly version, or use almond flour for a lower-carb crust option.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg