Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- 1 tbsp ground cinnamon
- ½ tsp vanilla extract
- Pinch of salt
- 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- ¼ cup heavy cream
- ¼ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C).
- Combine graham cracker crumbs, sugar, and melted butter; press into a 9-inch springform pan.
- Bake crust for 8-10 minutes until lightly golden, then cool.
- For the cinnamon swirl, beat softened butter, brown sugar, cinnamon, vanilla extract, and salt until creamy.
- In a large bowl, beat cream cheese and sugar until creamy; add eggs one at a time, mixing well.
- Stir in vanilla extract, sour cream, and heavy cream until smooth.
- Pour half of the cheesecake filling into the crust; add cinnamon swirl in spoonfuls and swirl with a knife.
- Pour remaining cheesecake filling and smooth out; add additional cinnamon swirls if desired.
- Bake for 50-60 minutes until the center is slightly jiggly.
- Turn off oven, leave the door ajar for an hour, then chill in the fridge for at least 4 hours.
- Prepare the honeybun glaze on the stovetop; drizzle over the cooled cheesecake.
Notes
Ensure ingredients are at room temperature for smooth blending.
Avoid overbaking to retain the cheesecake’s creamy texture.
Consider adding nuts or chocolate chips for variation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 22g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg