Honey Bun Cheesecake Treat (Printable Version)
# What You'll Need:
→ For the Crust
01 -
30 crushed Nilla Wafers (about 2 cups worth)
02 -
5 tablespoons melted Butter
03 -
1 teaspoon Cinnamon powder
→ For the Cheesecake Filling
04 -
24 ounces softened Cream Cheese
05 -
3 large Eggs
06 -
1 cup Sugar
07 -
1/4 cup Sour Cream
08 -
1/4 cup Honey
09 -
1 teaspoon Vanilla Extract
10 -
2 tablespoons Flour
→ For the Swirl
11 -
1/4 cup Brown Sugar
12 -
1 teaspoon Cinnamon powder
→ For the Glaze Topping
13 -
2 cups Powdered Sugar
14 -
1/3 cup Milk
15 -
1 teaspoon Vanilla Extract
# How to Make It:
01 -
Set your oven to 325°F before starting.
02 -
Crush Nilla Wafers in your food processor until they're fine crumbs. Stir in the melted butter and cinnamon in a bowl. Push the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Pop it in the fridge while you work on the filling.
03 -
With your mixer on low, whip the cream cheese and sugar together until it's fluffy. Add eggs one by one, mixing between each. Fold in sour cream, honey, vanilla, and flour until it's all smooth.
04 -
Mix brown sugar and cinnamon in a separate bowl. Pour half your cream cheese mix onto the crust. Sprinkle half the brown sugar mix on top. Add the rest of your cream cheese and finish with the remaining brown sugar mixture. Make swirls with a knife.
05 -
Put your springform pan inside a bigger pan. Pour hot water into the outer pan until it comes halfway up the sides. Bake for 45-55 minutes until the edges set but the middle still jiggles a bit. Turn off the oven, open the door slightly, and let it cool for 45 minutes.
06 -
Take the cheesecake out of the water bath and let it cool down completely. Put it in the fridge for at least 4 hours but overnight works better.
07 -
Stir together powdered sugar, milk, and vanilla in a bowl until smooth.
08 -
Slide a knife around the edges to loosen the cheesecake from the pan. Move it to a serving plate. Pour the glaze over the top so it drips down the sides. Cut and enjoy.
# Additional Tips:
01 -
Keep any extras in the fridge for up to 5 days with a cover.
02 -
Make sure your ingredients aren't cold for the smoothest texture.
03 -
Don't skimp on the cream cheese quality for the best taste.