Honey Bun Cheesecake (Print Version)

Ingredients:

01 - Graham cracker crumbs: 1 1/2 cups, for crust.
02 - Granulated sugar: 1/3 cup, for crust.
03 - Unsalted butter: 1/2 cup, melted for crust.
04 - Cream cheese: 4 (8 oz) packages, softened for filling.
05 - Granulated sugar: 1 cup, for filling.
06 - Vanilla extract: 1 tsp, for filling flavor.
07 - Eggs: 4 large, for filling structure.
08 - Ground cinnamon: 1 tsp, for filling flavor.
09 - Honey bun or cinnamon roll icing: 1 cup, for topping.
10 - Crushed honey bun or cinnamon roll pieces: 1/2 cup, optional for topping.
11 - Caramel sauce: optional, for extra drizzle.

Instructions:

01 - Preheat oven to 325°F (160°C).
02 - In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
03 - Press the mixture firmly into the bottom of a 9-inch springform pan.
04 - Bake for 10 minutes, then let cool.
05 - In a large bowl, beat softened cream cheese until smooth and creamy.
06 - Gradually add granulated sugar and beat until well combined.
07 - Add vanilla extract, then eggs one at a time, mixing well after each addition.
08 - Add ground cinnamon and mix until fully incorporated.
09 - Pour cheesecake filling over the cooled crust in the springform pan.
10 - Bake for 60-70 minutes, or until the center is set and edges are lightly golden.
11 - Turn off the oven and leave cheesecake inside with the door slightly ajar for about an hour.
12 - After cooling, refrigerate for at least 4 hours or overnight for the best results.
13 - Once chilled, drizzle honey bun icing over the top of the cheesecake.
14 - Optionally, sprinkle crushed honey bun pieces on top and drizzle with extra caramel sauce.

Notes:

01 - This Honey Bun Cheesecake is a delicious blend of creamy cheesecake with a cinnamon-honey bun flavor.
02 - Perfect for gatherings or as a dessert centerpiece, with a unique twist on classic cheesecake.
03 - Serve chilled to enjoy the creamy texture and flavor balance of cinnamon, honey bun, and optional caramel drizzle.