Here’s a delicious recipe for Honey Bun Cheesecake:
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 4 (8 oz each) cream cheese blocks, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
For the Topping:
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
- Prepare Filling:
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, beating on low speed after each addition.
- Mix in the sour cream and heavy cream until smooth.
- Stir in the ground cinnamon.
- Bake Cheesecake:
- Pour the cream cheese filling over the cooled crust.
- Bake in the preheated oven for about 60-70 minutes, or until the center is set and the edges are slightly puffed.
- Prepare Topping:
- In a small bowl, mix together the brown sugar, flour, and ground cinnamon.
- Stir in the melted butter until crumbly. If using, add the chopped pecans.
- Add Topping:
- Remove the cheesecake from the oven and sprinkle the topping mixture evenly over the top.
- Return to the oven and bake for an additional 10 minutes, or until the topping is golden brown.
- Cool and Chill:
- Allow the cheesecake to cool to room temperature.
- Refrigerate for at least 4 hours or overnight to set completely.
- Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving platter.
Enjoy your Honey Bun Cheesecake!