Cinnamon Honeybun Cheesecake (Print Version)
Swirls of cinnamon and honey tuck into a super creamy cheesecake, sitting on a crisp graham cracker layer, making this treat too good to pass up.
# Ingredients:
→ Crust
01 -
50 g granulated sugar
02 -
115 g melted unsalted butter
03 -
180 g crushed graham crackers
→ Filling
04 -
110 ml raw honey
05 -
2 teaspoons ground cinnamon
06 -
1 teaspoon vanilla extract
07 -
3 large eggs at room temp
08 -
200 g white sugar
09 -
450 g softened cream cheese
→ Topping
10 -
240 ml whipped heavy cream
# Steps:
01 -
Top with whipped cream, throw on some extra honey if you're into that. Slice it up and enjoy.
02 -
Let it chill out on the counter until it's not warm at all. Tuck it in the fridge for at least four hours or just leave it overnight if you want easy slices.
03 -
Pop it in the oven for about 55–60 minutes. Sides will look firm but you'll notice the middle still jiggles when you shake the pan lightly.
04 -
Pour half the mix onto your crust. Stir a little more cinnamon into what's left, if you like. Swirl this on top of the first layer to make a fun marbled look.
05 -
Crack in the eggs one at a time, mixing really well each time. After that, drop in the vanilla, honey, and cinnamon and mix until it all looks happy together.
06 -
Get the cream cheese in a bowl and give it a real good beat with your mixer till it’s super smooth. Slowly add in the sugar while mixing until creamy.
07 -
Toss the graham crumbs, melted butter, and sugar in a bowl. Smush them flat at the bottom of your pan to make a sturdy base.
08 -
Fire up your oven to 160°C. Give a 23 cm springform pan a smear of butter or a light nonstick spray.
# Notes:
01 -
Letting the dairy sit at room temperature makes it way easier to blend and keeps your cake smooth.
02 -
Overnight in the fridge brings out flavor and makes slicing so much easier.