Cinnamon Roll Honeybun Cheesecake
Treat your taste buds to a luscious combination of creamy cheesecake and warm cinnamon goodness! This delightful dessert is a showstopper for any occasion.
Ingredients:
– 24 oz 680g cream cheese, softened
– 2 teaspoons ground cinnamon
– cup 120g sour cream or Greek yogurt
– 2 cups 200g graham cracker crumbs
– 1 cup 200g granulated sugar
– teaspoon vanilla extract
– 2 tablespoons butter, melted
– cup 120ml honey
– teaspoon ground nutmeg
– 3 large eggs
– cup 115g unsalted butter, melted
– 2 tablespoons granulated sugar
– Optional: Drizzle of cream cheese icing, powdered sugar, crushed honey buns, or cinnamon rolls
Instructions:
1. Preheat your oven to 325F 160C. Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. In a medium bowl, mix together graham cracker crumbs, melted butter, sugar, and 1 teaspoon ground cinnamon until the mixture resembles wet sand.
3. Press this crumb mixture firmly into the bottom of the springform pan to create an even layer for your crust.
4. Bake the crust in the preheated oven for 8-10 minutes, then set it aside to cool completely.
5. In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until its smooth and creamy.
6. Gradually add in the granulated sugar and continue mixing until fully combined and creamy in texture.
7. Add the eggs to the mixture one at a time, making sure to beat well after each addition. Then mix in the vanilla extract, sour cream, 2 teaspoons ground cinnamon, and ground nutmeg until the filling is smooth. Be careful not to overmix!
8. Pour the cheesecake filling over the cooled crust, spreading it evenly.
9. Wrap the bottom of the springform pan tightly with aluminum foil to ensure no water seeps in. Place the springform pan inside a larger baking dish, then fill the outer dish with about 1 inch of hot water to create a water bath.
10. Bake the cheesecake for 55-65 minutes, or until the edges are set while the center is still slightly jiggly.
11. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool gradually.
12. In a small saucepan over low heat, combine honey, melted butter, teaspoon vanilla extract, and 1 teaspoon ground cinnamon. Stir the mixture until it is well blended and warmed through.
13. Allow the honeyb bun glaze to cool slightly before gently pouring it over the top of the cooled cheesecake, spreading evenly.
14. Refrigerate the cheesecake for at least 4 hours or preferably overnight to let it set completely.
15. Before serving, you can drizzle it with cream cheese icing, sprinkle with powdered sugar, or top with crushed honey buns or cinnamon rolls for an extra touch.
16. Slice into pieces and enjoy this creamy and decadent cheesecake chilled.
Nutritional Information: Each serving of this cheesecake contains approximately 320 calories, 22g fat, 28g carbohydrates, and 6g protein.
Time: Preparation time: 30 minutes Cooking time: 1 hour 15 minutes Chilling time: 4 hours or overnight