Honeybun Cheesecake Recipe

Honeybun Cheesecake Recipe
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
1/4 tsp cinnamon
1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1/2 cup honey
1 tsp ground cinnamon
1/4 tsp salt
For the Honeybun Crumble Topping:
1/2 cup crushed cinnamon rolls or cinnamon-flavored graham crackers
1/4 cup unsalted butter (melted)
2 tbsp brown sugar
For the Caramel Drizzle:
1/4 cup caramel sauce (store-bought or homemade)
Directions
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until the mixture is fully combined and resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form a solid crust.
Bake for 8-10 minutes, until golden brown, then remove from the oven and set aside to cool.
2. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
Add the vanilla extract and mix until fully incorporated.
Add the eggs, one at a time, mixing well after each addition.
Stir in the sour cream, heavy cream, honey, cinnamon, and salt until everything is smooth and well combined.
Pour the cheesecake batter over the cooled crust in the springform pan.
3. Bake the Cheesecake:
Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set and slightly jiggly.
Turn off the oven and leave the cheesecake in the oven for an additional hour with the door slightly ajar to prevent cracking.
After 1 hour, remove the cheesecake from the oven and let it cool at room temperature for 10-15 minutes.
Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
4. Prepare the Honeybun Crumble Topping:
In a small bowl, combine the crushed cinnamon rolls or graham crackers, melted butter, and brown sugar.
Mix well until the crumbs are coated and slightly sticky.
Once the cheesecake has chilled and set, sprinkle the honeybun crumble topping evenly on top of the cheesecake.
5. Drizzle with Caramel:
Drizzle the caramel sauce over the top of the cheesecake and the crumble topping for a sweet finish.
6. Serve:
Slice the cheesecake and enjoy the creamy, honey-sweetened filling, buttery crust, and crunchy cinnamon crumble topping.
Tips for Success:
Honey Flavor: If you prefer a more intense honey flavor, you can add a bit more honey to the cheesecake filling or even in the topping.
Storage: Store the cheesecake in the refrigerator for up to 4-5 days. It also freezes well for up to 1 month if you want to save leftovers.
Topping Ideas: You can add extra crushed cinnamon rolls or even chopped nuts like pecans or walnuts for added texture and flavor.
This Honeybun Cheesecake is a decadent dessert that’s sure to impress with its rich flavors and delightful textures!