Honeybun Cinnamon Swirl (Print Version)
Creamy cheesecake combined with cinnamon swirls. Finished with a sweet honeybun glaze for the perfect dessert combo.
# Ingredients:
→ Base Layer
01 -
¼ cup white sugar
02 -
1½ cups crushed graham crackers
03 -
½ cup butter, melted
→ Spiced Filling
04 -
2 tablespoons cinnamon powder
05 -
½ cup melted unsalted butter
06 -
½ cup packed brown sugar
→ Rich Filling
07 -
3 large eggs
08 -
1 teaspoon vanilla essence
09 -
1 cup of sour cream
10 -
16 oz softened cream cheese
11 -
1 cup sugar
12 -
1 cup heavy whipping cream
→ Sweet Drizzle
13 -
1 teaspoon vanilla essence
14 -
½ cup powdered sugar
15 -
2 tablespoons milk
# Steps:
01 -
Set the oven to 325°F. Combine the graham crumbs, butter, and sugar, then press the mix tightly into a 9-inch pan with a removable bottom.
02 -
Stir cinnamon, melted butter, and brown sugar in a small dish. Keep it handy.
03 -
Blend cream cheese, sugar, and vanilla until creamy. Beat in eggs one at a time. Gently add sour cream and heavy cream.
04 -
Spread half the cheesecake mix onto the crust. Add half the cinnamon filling and swirl lightly. Repeat with the rest of the layers.
05 -
Pop it into the oven for 60 to 70 minutes until the center jiggles just a little. Cool it in the oven with the door cracked, then chill in the fridge for 4 hours.
06 -
Mix milk, powdered sugar, and vanilla until smooth. Drizzle it on top of the chilled dessert right before you enjoy it.
# Helpful Notes:
01 -
Run a warm knife along the edges when slicing for a clean cut.
02 -
Bring cream cheese and eggs up to room temp for a smoother mix.
03 -
For extra flair, add whipped cream on top before serving.