Cinnamon Honeybun Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - ½ cup butter, melted
02 - 1½ cups crushed graham crackers
03 - ¼ cup white sugar

→ Cinnamon Roll Filling

04 - 2 tablespoons cinnamon powder
05 - ½ cup light brown sugar
06 - ¼ cup melted unsalted butter

→ Cheesecake Filling

07 - 16 oz softened cream cheese
08 - 1 teaspoon vanilla flavoring
09 - 1 cup sugar
10 - 1 cup heavy whipping cream
11 - 1 cup sour cream
12 - 3 eggs, large

→ Honeybun Topping

13 - ½ cup powdered sugar
14 - 1 teaspoon vanilla essence
15 - 2 tablespoons milk

# Instructions:

01 - Heat the oven to 325°F. Combine the crushed graham crackers, melted butter, and sugar. Press this into a 9-inch springform pan with even pressure.
02 - Stir together cinnamon, brown sugar, and melted butter in a small dish. Leave it aside until needed.
03 - Blend the cream cheese, sugar, and vanilla until it’s creamy. One at a time, beat in the eggs. Finish off by mixing in sour cream and heavy cream.
04 - Spoon half of the cheesecake batter onto the crust. Add half the cinnamon mix and create swirls. Do the same with the remaining cheesecake batter and cinnamon filling.
05 - Pop it in the oven for roughly 60-70 min. You’re aiming for a slightly wobbly center. Let it cool in the oven with the door cracked for an hour, then refrigerate for at least four more.
06 - Mix powdered sugar with milk and vanilla until smooth. Pour this over the chilled dessert before serving.

# Notes:

01 - Warm a knife with hot water for neat slices.
02 - Room temperature cream cheese and eggs ensure a better texture.
03 - Extra idea: add a dollop of whipped cream when serving.

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