Description
Cinnamon Swirl Honeybun Delight Cheesecake blends classic bakery nostalgia with creamy cheesecake richness. Rich cinnamon layers and sweet honeybun notes create a luxurious dessert experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
Crust and Crumb Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup melted butter
Glaze Ingredients:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- 1 teaspoon vanilla extract
Instructions
- Craft a buttery foundation by blending graham cracker crumbs, granulated sugar, and melted unsalted butter (226 grams) until thoroughly incorporated, pressing the mixture firmly into a 9-inch (23-centimeter) greased springform pan.
- Preheat the oven to 325°F (163°C) and bake the crust for 10 minutes, allowing it to cool completely while preparing the subsequent layers.
- In a spacious mixing bowl, whip cream cheese (680 grams) and granulated sugar until achieving a silky, lump-free consistency, gradually introducing room-temperature large eggs one at a time and ensuring complete integration after each addition.
- Gently fold in full-fat sour cream (240 milliliters) and pure vanilla extract, stirring until the cheesecake mixture reaches a luxuriously smooth texture.
- Separately, construct the cinnamon swirl by whisking dark brown sugar, ground cinnamon, and melted unsalted butter (57 grams) into a rich, fragrant mixture.
- Carefully pour half the cheesecake filling over the cooled crust, then artfully drizzle half the cinnamon swirl mixture across the surface, using a knife to create elegant, marbled patterns.
- Repeat the layering process with remaining cheesecake filling and cinnamon swirl, generating intricate visual and flavor dimensions.
- Bake for 50-60 minutes until the center displays a gentle wobble when slightly nudged, then switch off the oven, crack the door open, and allow the cheesecake to gradually cool for one hour.
- Refrigerate the cheesecake for a minimum of 4 hours, enabling complete structural setting and flavor melding.
- Prepare a smooth glaze by whisking powdered sugar (120 grams), whole milk (30 milliliters), and vanilla extract until achieving a perfect drizzling consistency.
- Generously cascade the glossy icing across the chilled cheesecake, creating an enticing final flourish.
Notes
- Prep ahead by bringing all ingredients to room temperature for smoother mixing and better cheesecake texture.
- Prevent cracks by avoiding overmixing the cheesecake batter and using a water bath during baking for even, gentle heat.
- Swirl technique matters: Use a thin knife or toothpick to create delicate, marble-like patterns through the cinnamon mixture.
- Chill completely for at least 4 hours to allow flavors to meld and ensure the perfect, creamy cheesecake consistency.
- Store covered in the refrigerator for up to 5 days, keeping the texture soft and preventing flavor absorption from other foods.
- Optional garnish with additional ground cinnamon or chopped nuts for extra crunch and visual appeal.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg