Cinnamon Roll Honeybun Cheesecake

INGREDIENTS:

For the Crust:

2 cups graham cracker crumbs (about 12–14 graham crackers, crushed)

¼ cup granulated sugar

½ cup unsalted butter , melted 🧈

For the Cheesecake Filling:

4 (8 oz) packages cream cheese , softened

1 cup granulated sugar

1 cup sour cream

1 tsp vanilla extract

3 large eggs , room temperature

For the Cinnamon Swirl:

¼ cup unsalted butter , melted

½ cup brown sugar

1 tbsp ground cinnamon

For the Honey Glaze:

¼ cup honey

2 tbsp unsalted butter , melted

½ tsp vanilla extract

Optional : Powdered sugar for a thicker glaze

DIRECTIONS:

Step 1: Preheat & Prep

Preheat oven to 325°F (160°C) . Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Crust

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8–10 minutes , then let cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Mix in the sour cream and vanilla extract.

Add the eggs one at a time, beating gently after each addition (don’t overmix to avoid air bubbles).

Step 4: Add the Cinnamon Swirl

In a small bowl, mix melted butter, brown sugar, and cinnamon for the swirl.

Pour half of the cheesecake batter into the crust. Dollop spoonfuls of the cinnamon mixture over the batter, then use a knife or skewer to swirl it gently.

Pour the remaining cheesecake batter on top and smooth it out …