Cinnamon Roll Honeybun Cheesecake (Print Version)

# Ingredients:

→ Graham Cracker Crust

01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup granulated sugar
04 - 1 teaspoon ground cinnamon

→ Cheesecake Filling

05 - 3 packages (8 oz each) cream cheese, softened to room temperature
06 - 1 cup granulated sugar
07 - 1/2 cup sour cream
08 - 3 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon ground cinnamon

→ Cinnamon Swirl

11 - 1/4 cup unsalted butter, melted
12 - 1/2 cup brown sugar, packed
13 - 1 tablespoon ground cinnamon

→ Vanilla Glaze

14 - 1 cup powdered sugar
15 - 2 tablespoons milk
16 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly, covering the bottom and sides. You can also line the bottom with parchment paper for easier removal.
02 - In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compact the crust evenly. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
03 - In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Add the granulated sugar and continue beating until well combined and fluffy. Add the sour cream, vanilla extract, and cinnamon, mixing until incorporated. Add the eggs one at a time, mixing on low speed just until each is incorporated. Be careful not to overmix once the eggs are added.
04 - Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
05 - In a small bowl, mix together the melted butter, brown sugar, and cinnamon until smooth and well combined. Transfer this mixture to a piping bag or a ziplock bag with a small corner snipped off. Pipe the cinnamon mixture in a spiral pattern on top of the cheesecake filling, starting from the center and working outward. For a marbled effect, use a skewer or knife to gently drag through the spiral, creating a decorative pattern.
06 - Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. The cheesecake will continue to set as it cools. Turn off the oven, crack the door open slightly (you can prop it with a wooden spoon), and let the cheesecake cool gradually in the oven for 1 hour.
07 - Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it from the sides. Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours or preferably overnight to allow it to fully set.
08 - When ready to serve, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add more powdered sugar. Drizzle the glaze over the chilled cheesecake in a spiral pattern or any design you prefer.
09 - Carefully remove the sides of the springform pan. For the cleanest slices, dip a sharp knife in hot water, wipe it dry, then slice. Repeat this process for each cut. Serve chilled and enjoy!

# Notes:

01 - Ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature before starting for the smoothest cheesecake filling.
02 - Allowing the cheesecake to cool gradually in the oven helps prevent cracks on the surface.
03 - This cheesecake can be made 1-2 days ahead and stored in the refrigerator. Add the glaze just before serving for the best appearance.

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