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Honey Bun Cheesecake

by Middleeastsector

In this recipe, you’ll be making a honey bun cheesecake. This honey bun cheesecake recipe is delicious, easy to make, and naturally sweet. Ready in just 55 minutes, it’s a perfect dessert (and a great snack) for any occasion. For this recipe, I decided to go with a classic, chocolate chip cookie. These cookies have a chocolate chip cookie base and then they are topped with a honey glaze. This delicious combination of chocolate and honey will delight your family.

Today I am going to share with you a Honey bun cheesecake recipe that is a crowd-pleaser! This dessert is so easy and quick to make that it can be used for any type of celebration. This cheesecake recipe is easy to make and fits in well with any type of celebration.

The Honey Bun Cheesecake Recipe is a classic, but not a standard. It’s a fun dessert that showcases both the sweetness of the honey (gluten-free) and the cheesecake inside, along with a velvety creaminess that is made by butter and cream cheese. The only “secret” ingredient is honey. It tastes so amazing, it’s not even funny. This recipe is great for a sweet ending after a lovely meal. It’s perfect for any occasion, whether it’s a birthday, a holiday, or just to celebrate something big!

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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


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 left 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.
Special thanks to Trenya Jones-Riddick and her gorgeous picture with the drool factor.

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