Description
Irresistible honeybun delight cheesecake combines classic bakery comfort with creamy indulgence. Sweet layers of cinnamon-swirled goodness invite you to savor each luxurious bite.
Ingredients
Scale
- 3 packages (8 oz / 226 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup honey
- 2 cups graham cracker crumbs
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ¼ cup powdered sugar
- ½ cup flour
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ cup unsalted butter
- ¼ cup brown sugar
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ tsp cinnamon
Instructions
- Crust Preparation: Pulverize graham cracker crumbs with brown sugar and melted butter, pressing firmly into a parchment-lined springform pan. Toast at 325F until golden and set.
- Filling Creation: Whip cream cheese until silky, gradually incorporating granulated and brown sugars. Fold in eggs individually, then blend with sour cream, heavy cream, vanilla, cinnamon, and nutmeg until smooth and homogeneous.
- Baking Technique: Wrap springform pan’s exterior with aluminum foil. Place in a larger roasting pan filled with scalding water, creating a moisture-rich environment. Bake until center is barely set, approximately 60-70 minutes.
- Cooling Process: Allow cheesecake to cool gradually in oven with door slightly ajar to prevent cracking. Refrigerate for minimum 4 hours until thoroughly chilled.
- Honey Glaze Development: Combine honey, butter, and powdered sugar over moderate heat, stirring until transformed into a glossy, thickened sauce. Infuse with vanilla and cool to drizzling consistency.
- Crumble Topping: Mix flour, brown sugar, melted butter, and ground cinnamon until achieving a coarse, sandy texture.
- Final Presentation: Remove cheesecake from pan and position on serving plate. Drizzle honey glaze artfully across surface, then generously scatter cinnamon-infused crumble around edges and atop the dessert. Slice and serve this luxurious creation.
Notes
- Prevent Cracking Technique: Cool the cheesecake gradually inside the oven with the door slightly open to minimize sudden temperature changes, preventing unsightly surface cracks.
- Water Bath Mastery: Wrap the springform pan completely in aluminum foil to create a watertight seal, ensuring no moisture seeps into the delicate cheesecake during the water bath baking method.
- Smooth Filling Secret: Whip cream cheese until completely smooth and incorporate eggs one at a time, fully blending each before adding the next to achieve a silky, lump-free texture.
- Glaze Consistency Tip: Allow the honey glaze to cool and thicken to the perfect drizzling consistency, ensuring it flows beautifully over the cheesecake without becoming too runny or stiff.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 385
- Sugar: 31 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg