Swirled Cinnamon Honeybun Cheesecake
A creamy cheesecake with a swirled cinnamon honeybun-inspired design, featuring a graham cracker crust and a sweet glaze.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 16 ounces cream cheese softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter melted
- ¼ cup brown sugar
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Prepare the crust by mixing graham cracker crumbs, melted butter, sugar, and cinnamon. Press into a 9-inch springform pan and bake at 325°F for 10 minutes. Let cool.
- Beat softened cream cheese until smooth. Add sugar, sour cream, eggs, vanilla, and cinnamon. Mix until smooth.
- Combine melted butter, brown sugar, and cinnamon for the swirl mixture.
- Pour half the cheesecake batter into the crust, drizzle with half the swirl mixture, and swirl with a knife. Repeat with remaining batter and swirl.
- Bake at 325°F for 55-60 minutes. Cool in the oven with the door cracked, then chill for 4 hours. Glaze with powdered sugar, milk, and vanilla before serving.
Notes
For a smooth cheesecake, avoid overmixing the batter and ensure all ingredients are at room temperature.
Nutrition
Calories: 3500kcalCarbohydrates: 420gProtein: 45gFat: 210gSodium: 2500mg
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