Honey Bun Cheesecake (Print Version)

# Ingredients:

→ Crust Base

01 - 1/3 cup white sugar
02 - 1/2 cup melted unsalted butter
03 - 1 1/2 cups crushed graham crackers

→ Creamy Filling

04 - 4 blocks (8 oz each) softened cream cheese
05 - 1 cup granulated sugar
06 - 4 large room-temperature eggs
07 - 1 teaspoon vanilla essence
08 - 1 teaspoon ground cinnamon spice

→ Final Topping

09 - 1 cup icing from honey buns or cinnamon rolls
10 - Optional: 1/2 cup crushed honey bun pieces or cinnamon roll chunks
11 - Optional: Drizzle of caramel syrup

# Instructions:

01 - Switch your oven on and set it to 325°F (160°C). This ensures your cheesecake bakes slowly and evenly without getting cracks or overbrowning its surface.
02 - Toss together the crushed graham crackers, melted butter, and sugar in a bowl. Stir until it all looks like damp sand. Press gently with a spoon to make sure everything is moistened.
03 - Move the crumbly mix into a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to pack the crumbs tightly and evenly across the bottom. Pressing down firmly is key for a sturdy base.
04 - Put the crust in your oven for about 10 minutes. This brief bake gives it a light toast that improves the taste and helps the base set. Cool completely after removing it.
05 - Beat the cream cheese in a large bowl until smooth and free of lumps. Make sure to scrape down the bowl’s sides often so everything blends well.
06 - Add the sugar to your silky cream cheese, beating it until everything’s well mixed and airy. Finally, stir in the vanilla until it disappears into the mixture.
07 - Crack in one egg at a time; mix until just blended before adding the next. Overbeating can lead to cracks later, so stop once each egg is fully mixed.
08 - Add your cinnamon and stir until the batter turns an even shade of light brown. This step creates that tasty honey bun-inspired flavor.
09 - Pour your cheesecake filling over the cooled crust. Tap the pan gently on your counter to remove any air bubbles. Slide it into the oven and bake for 60-70 minutes, until the middle jiggles slightly while the edges are set.
10 - Turn off the oven but leave the cheesecake inside with the door open slightly for an hour. Gradual cooling avoids cracks. Remove from the oven after an hour and let it sit until it’s completely room temperature.
11 - Once the cheesecake feels cool, cover it and chill in your fridge for a minimum of 4 hours or overnight. This time lets the texture firm up and the flavors come together.
12 - When it’s serving time, drizzle the icing evenly over your chilled cheesecake. Add the crushed honey buns or cinnamon roll bits if using. Finish with a drizzle of caramel sauce, if desired, for that extra wow.

# Notes:

01 - For creamy results, have all your fridge ingredients (cream cheese, eggs) warmed to room temp before starting.
02 - You can make your own icing by stirring together 2 tablespoons milk, 1 cup powdered sugar, and a splash of vanilla.
03 - If you don’t own a springform pan, line a regular 9-inch cake tin with parchment paper hanging over the sides for easy lifting once set.
04 - Make your cheesecake a few days ahead of time—it keeps in the fridge for up to 3 days. Add toppings just before serving.

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