Honey Bun Cheesecake is a unique and delicious treat that will tantalize your taste buds! This creamy, sweet and salty dessert is made with a base of a traditional graham cracker crust, filled with a sweet cream cheese filling, and topped with a drizzle of honey and chopped honey buns. The combination of the tangy cream cheese and sweet honey buns creates a flavor that is truly unforgettable.
The graham cracker crust for this cheesecake is easy to make and requires just a few simple ingredients. All you need is graham cracker crumbs, melted butter, and a pinch of salt. Press the crumb mixture into the bottom and sides of a springform pan and bake for about 10 minutes.
Once the crust is done baking, prepare the cream cheese filling by mixing together cream cheese, sugar, eggs, vanilla extract and a pinch of salt. Beat the mixture together until it is light and fluffy. Spread the filling into the cooled crust and bake for about 40 minutes.
Once the cheesecake is done baking, let it cool completely. Then cut the honey buns into small cubes and sprinkle them over the top of the cheesecake. Drizzle the entire top with honey and return it to the
Ingredients:
Crumb Crust
2 cups crushed Nilla wafers
5 tbsp butter, melted
1 tsp cinnamon
1 tsp vanilla extract
Preheat oven to 350. Mix ingredients well and press into bottom and 1″ up sides of pan (I use a spring form pan for just about everything I bake, but definitely cheesecakes). Bake for 5 minutes then sit to the side.
Cheesecake Filling
24 oz cream cheese, softened (the softer the cream cheese the smoother the batter so I will sometimes put mine in the microwave on defrost for a few minutes)
4 large eggs
3/4 cup sugar
1 tsp vanilla
1 cup light brown sugar
1 tsp cinnamon
Instructions:
Beat cream cheese on low-medium speed until fluffy. Add one egg at a time mixing until incorporated in between each. Mix in regular sugar and vanilla. Beat batter until all ingredients are mixed well together, scraping the sides of the bowl frequently. Pour batter on top of crumb crust. In a separate bowl mix together the light brown sugar and cinnamon. Sprinkle this mixture on top of cheesecake batter and swirl with a fork until sugar is mixed with batter. Bake at 350 for one hour. Turn oven off and let cheesecake sit in oven for another 30 minutes. Once cheesecake is out of the oven run a knife around the edge (in between cake and pan).
Glaze Topping
2 cups confectioners’ sugar
1/3 cup milk
1 tsp vanilla
Mix ingredients together and pour onto cheesecake as soon as it comes out of the oven. Chill loosely covered cheesecake for at least 6 hours.
Enjoy
