Cinnamon Roll Honeybun Cheesecake

This Cinnamon Roll Cheesecake has a cinnamon filling swirled in the batter. It is fluffy, creamy, and delicious.

Ingredients:

For the Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

1 teaspoon ground cinnamon

For the Cheesecake Filling:

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

For the Cinnamon Swirl:

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1 tablespoon ground cinnamon

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 325°F. Mix crust ingredients and press into a 9-inch springform pan.

Bake for 8-10 minutes.

Cool.

In a bowl, beat cream cheese until smooth.

Add sugar, sour cream, eggs, vanilla, and cinnamon.

Blend and pour over crust.

Prepare the swirl by mixing melted butter, brown sugar, and cinnamon.

Pipe onto the filling in a spiral.

Drag a skewer through to marble.

Bake for 55-65 minutes.

Let cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.

Combine glaze ingredients until smooth. Drizzle over the cheesecake.

Chill and serve.

Servings: 8-10