Description
Sweet meets classic in this cinnamon roll honeybun cheesecake, where creamy indulgence merges with nostalgic bakery charm. Swirled layers of cinnamon and honeybun inspiration promise a delightful dessert experience you won’t forget.
Ingredients
Scale
Main Ingredients:
Crust:
- 2 cups (473 milliliters) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1/2 cup (120 milliliters) sour cream
Complementary Ingredients:
Cinnamon Swirl:
- 1/4 cup (50 grams) brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons (28 grams) unsalted butter, melted
Glaze:
- 1/4 cup (30 grams) powdered sugar
- 1 tablespoon milk
- 1 teaspoon honey (optional)
Instructions
- Craft a buttery graham cracker foundation by blending crumbs with sugar and melted butter until it resembles coarse terrain. Firmly press this mixture into a springform pan’s base and walls, creating a sturdy landscape for the upcoming cheesecake adventure.
- In a spacious mixing vessel, whip cream cheese and sugars into a silky, luxurious canvas. Gently fold in sour cream, eggs, and vanilla extract, stirring until the mixture achieves a uniform, velvety consistency without overworking the batter.
- Construct a fragrant cinnamon elixir by whisking brown sugar, ground cinnamon, and molten butter into a rich, aromatic swirl that will dance through the cheesecake layers.
- Strategically layer the cheesecake by pouring half the creamy batter into the prepared crust. Artfully drizzle and weave the cinnamon mixture using delicate knife strokes, creating mesmerizing marble-like patterns. Repeat the layering process with remaining batter and cinnamon swirl.
- Envelop the cheesecake in a water bath by placing the springform pan within a larger roasting pan filled with steaming water. Bake until the edges display a firm demeanor while the center maintains a subtle tremor. After baking, allow the cheesecake to rest inside the oven with the door slightly ajar, then transition to refrigeration for thorough chilling.
- Conclude the dessert with a decadent glaze by whisking powdered sugar, milk, and optional honey into a smooth, glistening drizzle. Cascade this sweet embellishment across the chilled cheesecake moments before serving.
Notes
- Steam-proof the crust by wrapping the springform pan’s exterior with aluminum foil to prevent water seepage during the water bath baking method.
- Ensure cream cheese is at room temperature for smoother mixing and preventing lumps in the cheesecake batter.
- Control cinnamon swirl distribution by using a toothpick or skewer for precise and artistic marble-like patterns throughout the cheesecake.
- Modify for gluten-free diets by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs for the crust base.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg