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Honey Bun Cheesecake

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A luscious, creamy cheesecake with a buttery graham crust and sweet cinnamon-honey swirl that tastes just like a honey bun in dessert form.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup melted unsalted butter (for crust)
  • 3 (8 oz) blocks cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp melted butter (for swirl)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
  2. In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted butter. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
  3. In a large bowl, beat softened cream cheese and 1 cup sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla until fully incorporated.
  5. Pour the cheesecake filling over the cooled crust and smooth the top evenly.
  6. In a small bowl, mix honey, brown sugar, cinnamon, and 1 tbsp melted butter. Drop spoonfuls of the mixture over the top of the cheesecake.
  7. Use a knife or skewer to swirl the honey mixture into the filling for a marbled effect.
  8. Bake for 55–65 minutes, or until the center is just set and slightly jiggly.
  9. Let the cheesecake cool at room temperature for about 1 hour. Then chill in the refrigerator for at least 4 hours or overnight.
  10. Slice and serve chilled. Optionally, drizzle with warm honey or top with whipped cream.

Notes

  • For clean slices, wipe the knife clean between each cut.
  • Use room temperature ingredients to avoid lumps in the filling.
  • This cheesecake can be made a day in advance and stored in the fridge.

Nutrition

Find it online: https://yumfoodusa.com/honey-bun-cheesecake/