Cinnamon Roll Honeybun Cheesecake (Print)
Creamy cheesecake meets cinnamon and honey swirls on a rich graham cracker crust for an irresistible treat.
# Ingredients:
→ Crust
01 -
180 g graham cracker crumbs
02 -
115 g unsalted butter, melted
03 -
50 g granulated sugar
→ Filling
04 -
450 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs, at room temperature
07 -
1 teaspoon pure vanilla extract
08 -
2 teaspoons ground cinnamon
09 -
110 ml raw honey
→ Topping
10 -
240 ml heavy cream, whipped
# Steps:
01 -
Preheat oven to 160°C and grease a 23 cm springform pan.
02 -
Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press evenly into the base of the prepared pan to form a compact layer.
03 -
Beat softened cream cheese until smooth using an electric mixer. Gradually incorporate granulated sugar until creamy.
04 -
Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract, raw honey, and ground cinnamon until combined.
05 -
Pour half of the filling over the prepared crust. With the remaining filling, mix in an additional pinch of ground cinnamon if desired. Gently swirl this mixture through the first layer to create a marbled effect.
06 -
Bake for 55–60 minutes until the edges are set but the centre remains slightly wobbly when gently shaken.
07 -
Allow the cheesecake to cool completely at room temperature. Refrigerate for a minimum of four hours, or overnight, before serving.
08 -
Once chilled, garnish with whipped cream and drizzle with additional honey if desired. Slice and serve.
# Additional Notes:
01 -
For the smoothest texture, ensure all dairy ingredients are at room temperature before mixing.
02 -
Chilling overnight not only enhances flavour but guarantees a clean slice.