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Every great recipe begins with quality ingredients, and the Honey Bun Cheesecake is no exception. Each component plays a vital role in crafting the perfect balance of flavors and textures.

Honey Bun Cheesecake

Indulge in the creamy goodness of Honey Bun Cheesecake, a delightful twist on the classic dessert! This recipe combines rich cream cheese, sweet honey, and a crunchy cinnamon graham cracker crust to create a visually stunning and flavorful treat. Perfect for any occasion, each slice offers a perfect balance of sweet and tangy. Get ready to impress your family and friends with this irresistible dessert! #HoneyBunCheesecake #DessertRecipes #BakingIdeas #CheesecakeLovers #SweetTreats
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 teaspoon ground cinnamon

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar

½ cup sour cream

4 large eggs

1 teaspoon vanilla extract

½ cup honey

1 cup powdered sugar

¼ cup milk

1 teaspoon vanilla extract for glaze

Optional: chopped pecans or walnuts for topping

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and ground cinnamon. Mix until crumbs are well-coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the granulated sugar and mix until combined. Add the sour cream, eggs (one at a time), and vanilla extract, mixing just until smooth. Be careful not to overmix.

      Add Honey: Drizzle the honey into the cheesecake filling and gently fold it in by hand for a swirled effect. Do not completely combine; you want swirls of honey visible.

        Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for another hour.

          Prepare the Glaze: In a separate bowl, combine the powdered sugar, milk, and 1 teaspoon vanilla extract until smooth. This will be your glaze for drizzling.

            Cool & Set: After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight, until fully set.

              Serve: Carefully remove the cheesecake from the springform pan. Drizzle the glaze over the top, and if desired, sprinkle with chopped pecans or walnuts. Slice and serve chilled.

                Prep Time: 30 minutes | Total Time: 8 hours (including refrigeration) | Servings: 12