Cinnamon Roll Honeybun Cheesecake
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
For the Cinnamon Swirl:
1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Preheat the oven to 325°F (163°C).
Combine graham cracker crumbs, melted butter, granulated sugar, and cinnamon in a bowl. Mix until evenly coated, then press the mixture into a 9-inch springform pan, covering the bottom and slightly up the sides.
Bake the crust for 8-10 minutes and set aside to cool.
Beat softened cream cheese in a large bowl until smooth. Add sugar and mix until combined.
Blend in sour cream, eggs, vanilla extract, and cinnamon, mixing until smooth without overbeating. Pour filling over the cooled crust.
Combine melted butter, brown sugar, and cinnamon for the swirl. Drop spoonfuls of the mixture on the filling and swirl using a knife or skewer.
Bake the cheesecake for 55-65 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
Remove the cheesecake, cool to room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the glaze by mixing powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake in a spiral pattern.
Slice and serve chilled.
Servings: 10-12