Cinnamon Honeybun Swirl Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 1½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - ½ cup melted butter

→ Cinnamon Roll Filling

04 - ½ cup brown sugar
05 - 2 tablespoons ground cinnamon
06 - ¼ cup unsalted butter, melted

→ Cheesecake Filling

07 - 16 oz cream cheese, softened
08 - 1 cup granulated sugar
09 - 1 teaspoon vanilla extract
10 - 3 large eggs
11 - 1 cup sour cream
12 - 1 cup heavy cream

→ Honeybun Topping

13 - ½ cup powdered sugar
14 - 2 tablespoons milk
15 - 1 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 325°F. Mix graham cracker crumbs, sugar, and melted butter, then press firmly into a 9-inch springform pan
02 - Combine brown sugar, ground cinnamon, and melted butter in a small bowl. Set aside
03 - Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream and heavy cream
04 - Pour half cheesecake filling over crust, add half cinnamon mixture and swirl. Repeat with remaining filling and cinnamon mixture
05 - Bake for 60-70 minutes until center is slightly jiggly. Cool in cracked oven for 1 hour, then refrigerate for 4 hours
06 - Mix powdered sugar, milk, and vanilla to make topping. Drizzle over chilled cheesecake before serving

# Notes:

01 - Run knife under hot water before slicing for clean cuts
02 - Use room temperature cream cheese and eggs for smooth filling
03 - Optional: serve with whipped cream

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