Honey Bun Cheesecake with Cinnamon-Sugar Swirl

Ingredients

• 1.5 cup Honey graham cracker crumbs (About 11 cracker sheets)
• 6 tbsp Salted butter (Melted, for the crust)
• 2 tbsp Granulated sugar (For the crust)
• 1 cup Light brown sugar (For the cinnamon-sugar swirl)
• 1 tbsp Ground cinnamon
• 4 tbsp All-purpose flour (For the cinnamon-sugar swirl)
• 4 tbsp Unsalted butter (Melted, for the cinnamon-sugar swirl)
• Salt (A pinch, for the cinnamon-sugar swirl)
• 32 oz Cream cheese (4 blocks; room temperature)
• 1.25 cup Granulated sugar (For the cheesecake filling)
• 3 tbsp All-purpose flour (For the cheesecake filling)
• 1 tsp Vanilla extract (For the cheesecake filling)
• 0.5 cup Sour cream
• 0.25 cup Heavy whipping cream (For the cheesecake filling)
• 4 Eggs (Large; room temperature)
• 4 Little Debbie Honey Buns (Chopped)
• 4 oz Cream cheese (½ block; softened, for the frosting)
• 4 tbsp Salted butter (Softened, for the frosting)
• 1.5 cup Powdered sugar (For the frosting)
• 1 tsp Vanilla extract (For the frosting)
• 1 tbsp Heavy cream or milk (Use 1–2 tbsp, adding 1 tablespoon at a time, for a smooth, pipeable frosting)
• Salt (A pinch, for the frosting)

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 for the crust. Press the mixture firmly into the bottom of the prepared pan.

3. 3

   Bake the crust for 10 minutes, then let it cool.

4. 4

   Combine the light brown sugar, cinnamon, flour, and a pinch of salt for the cinnamon-sugar swirl in a bowl.

5. 5

   Stir in the melted unsalted butter until crumbly clumps form. Set the mixture aside.

6. 6

   Beat the room-temperature cream cheese until smooth. Add the granulated sugar and flour for the filling, and mix until combined.

7. 7

   Mix in the vanilla extract, sour cream, and heavy whipping cream until the filling is creamy.

8. 8

   Add the eggs one at a time, mixing just until each is incorporated. Scrape down the bowl as needed.

9. 9

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

10. 10

    Arrange the chopped honey buns evenly over the filling.

11. 11

    Gently spoon the remaining batter over the honey buns, then scatter the remaining cinnamon-sugar mixture on top.

12. 12

    Tap the pan gently to release air bubbles, and push any exposed honey bun pieces back under the batter.

13. 13

    Set the foil-wrapped springform pan inside a larger pan. Pour in hot water to a depth of 1 inch around the cheesecake pan.

14. 14

    Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.

15. 15

    Turn off the oven and leave the cheesecake inside with the door slightly ajar until it reaches room temperature.

16. 16

    Refrigerate for at least 4 hours, preferably overnight. Add the frosting when serving.

17. 17

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

18. 18

    Add the powdered sugar and vanilla extract, then beat again.

19. 19

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

20. 20

    For the suggested finish, use a large open star tip to 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; quantity is represented as 1 tablespoon with 2 tablespoons as the stated upper amount. Yield is estimated at 12 servings. Cooling to room temperature and refrigerating for at least 4 hours (preferably overnight) add substantial elapsed time.

Nutrition per serving

• dessert
• baked
• cheesecake
• American
• sweet
• make-ahead
• holiday
• vegetarian