honey bun cheesecake with a cinnamon sugar swirl and a big fluffy frosting swirl on top 🍯🤍 basically a giant honey bun in cheesecake form!! Crust: 1 ½ cups honey graham cracker crumbs, about 11 cracker sheets 6 tablespoons salted butter (melted) 2 tablespoons granulated sugar Cinnamon sugar swirl/ topping: 1 cup light brown sugar 1 tablespoon ground cinnamon 4 tablespoons all-purpose flour 4 tablespoons unsalted butter (melted) Pinch of salt Cheesecake: 32 ounces cream cheese (4 blocks, room temperature) 1 ¼ cups granulated sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract ½ cup sour cream ¼ cup heavy whipping cream 4 large eggs (room temperature) 4 Little Debbie Honey Buns (chopped) Honey Bun Cheesecake Frosting: 4 oz (½ block) cream cheese (softened) 4 tbsp salted butter (softened) 1½ cups powdered sugar 1 tsp vanilla extract 1–2 tbsp heavy cream or milk pinch of salt Crust: -Preheat oven to 350°F. Grease a 9-inch springform pan, line the sides with parchment, and wrap the outside in two layers of heavy-duty foil. -Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan. -Bake for 10 minutes for a firm crust. Let cool. Cinnamon Sugar Swirl: -Combine brown sugar, cinnamon, and flour in a bowl. -Stir in melted butter until crumbly clumps form. Set aside. Cheesecake: -Beat cream cheese until smooth. Add sugar and flour, mixing until combined. -Mix in vanilla, sour cream, and heavy cream until creamy. -Add eggs one at a time, mixing just until incorporated. Scrape the bowl as needed. -Pour half the batter over the crust. Sprinkle with half the cinnamon sugar and gently swirl. -Layer the chopped honey buns evenly over the filling. Gently spoon the remaining batter, followed by the rest of the cinnamon sugar. -Tap the pan gently to release air bubbles and push any honey bun pieces back under the batter. -Place the cheesecake in a larger pan filled with 1 inch of hot water. Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle. -Turn off the oven and let the cheesecake cool inside with the door slightly ajar until it reaches room temperature. -refrigerate for at least 4 hours, preferably overnight for best results. Add the frosting when serving. Cheesecake frosting: -Beat the cream cheese and butter until completely smooth and fluffy. Add powdered sugar and vanilla, then beat again. Add the cream 1 tablespoon at a time until it’s smooth and pipeable. -For the look, I’d use a large open star tip and pipe one big spiral starting in the center and working outward—or do a tall, bakery-style swirl right in the middle. Enjoy!! #cheesecake #bakingrecipe #honeybun #cozybaking #dessert - @lori_ilc