Description
Honeybun Cheesecake emerges as a sweet symphony of creamy indulgence and nostalgic comfort. Smooth cream cheese meets classic honeybun flavors, creating a dessert that invites you to savor each luxurious bite with pure delight.
Ingredients
Scale
Primary Ingredients:
- 16 ounces (454 grams) cream cheese
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/4 cup (50 grams) granulated sugar
- 1/3 cup (76 grams) unsalted butter, melted
Topping and Finishing Ingredients:
- 1/4 cup (50 grams) brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (60 milliliters) heavy cream
- 1/4 cup (60 milliliters) honey
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F and line an 8-inch springform pan with parchment paper for easy removal.
- Crush the honeybuns into fine crumbs and mix with melted butter until thoroughly combined.
- Press the honeybun crumb mixture firmly into the bottom of the prepared pan, creating an even, compact base.
- In a large mixing bowl, beat cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually add sugar to the cream cheese, mixing until fully incorporated and the mixture becomes light and fluffy.
- Incorporate eggs one at a time, blending thoroughly after each addition to maintain a smooth texture.
- Stir in vanilla extract and sour cream, mixing until the cheesecake batter is completely uniform.
- Pour the cream cheese mixture over the honeybun crust, spreading evenly to the edges of the pan.
- For the cinnamon topping, melt butter and combine with sugar and ground cinnamon to create a fragrant mixture.
- Drizzle the cinnamon mixture over the top of the cheesecake, using a knife to create swirl patterns throughout the surface.
- Bake for 45-50 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from the oven and let cool at room temperature for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, run a knife around the edge of the pan and carefully remove the springform sides.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake batter that blends perfectly.
- Crush honeybuns gently to maintain some texture and prevent turning into a complete powder for added interest in each bite.
- Wrap the cheesecake pan in aluminum foil when baking in a water bath to prevent moisture from seeping into the crust and creating a soggy bottom.
- For a gluten-free version, substitute honeybuns with gluten-free cinnamon cookies or graham crackers to accommodate dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 75 mg