Honey Bun Cheesecake with Cinnamon Sugar Swirl

Ingredients

• 1.5 cup Honey graham cracker crumbs (About 11 cracker sheets)
• 6 tbsp Salted butter (Melted)
• 2 tbsp Granulated sugar
• 1 cup Brown sugar
• 1 tbsp Ground cinnamon
• 4 tbsp All-purpose flour
• 4 tbsp Unsalted butter (Melted)
• Salt (Pinch)
• 32 oz Cream cheese (Room temperature)
• 1.25 cup Granulated sugar
• 3 tbsp All-purpose flour
• 1 tsp Vanilla extract
• 0.5 cup Sour cream
• 0.25 cup Heavy whipping cream
• 4 Large eggs (Room temperature)
• 4 Little Debbie Honey Buns (Chopped)
• 4 oz Cream cheese (Softened (about ½ block))
• 4 tbsp Salted butter (Softened)
• 1.5 cup Powdered sugar
• 1 tsp Vanilla extract
• 1 tbsp Heavy cream or milk (Use 1–2 tablespoons, adding gradually until smooth and pipeable)
• Salt (Pinch)
• 1 inch Hot water (Depth in the larger water-bath pan)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, line its sides with parchment, and wrap the outside in two layers of heavy-duty foil.

2. 2

   Combine the honey graham cracker crumbs, melted salted butter, and granulated sugar until evenly mixed. Press the mixture firmly into the bottom of the prepared pan.

3. 3

   Bake the crust for 10 minutes, then remove it from the oven and let it cool.

4. 4

   In a bowl, combine the brown sugar, ground cinnamon, and flour for the swirl.

5. 5

   Stir the melted unsalted butter into the cinnamon-sugar mixture until crumbly clumps form. Set it aside.

6. 6

   Beat the room-temperature cream cheese until smooth.

7. 7

   Mix in the granulated sugar and flour until combined.

8. 8

   Mix in the vanilla extract, sour cream, and heavy whipping cream.

9. 9

   Add the room-temperature eggs one at a time, mixing just until each is incorporated.

10. 10

    Pour half of the cheesecake batter over the cooled crust. Scatter half of the cinnamon-sugar mixture over the batter and gently swirl it in.

11. 11

    Layer the chopped honey buns over the filling.

12. 12

    Pour the remaining batter over the honey buns, then add the remaining cinnamon-sugar mixture.

13. 13

    Place the springform pan in a larger pan and add hot water to a depth of 1 inch.

14. 14

    Bake at 350°F (175°C) for 50–60 minutes, until the edges are set and the center still jiggles slightly.

15. 15

    Turn off the oven and let the cheesecake cool inside with the door cracked.

16. 16

    Chill the cheesecake for at least 4 hours or overnight.

17. 17

    For the frosting, beat the softened cream cheese and softened salted butter until smooth and fluffy.

18. 18

    Add the powdered sugar and vanilla extract, then mix to combine.

19. 19

    Add the heavy cream or milk 1 tablespoon at a time until the frosting is smooth and pipeable. Include the pinch of salt.

20. 20

    Pipe one large spiral from the center outward, or pipe a tall bakery-style swirl in the middle. Serve and enjoy.

Notes

The source gives a range of 1–2 tablespoons for the frosting cream or milk. The listed hot-water depth is included from the method; water amount is not specified by volume. Frosting is applied after chilling, as indicated by the recipe sequence.

Nutrition per serving

• dessert
• cheesecake
• baked
• American
• creamy
• cinnamon
• celebration