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.
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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.