Cinnamon Roll Honeybun Cheesecake

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### 👩‍🍳 How to Make It:

#### 1. **Prepare the crust**
Mix crushed graham crackers with melted butter and cinnamon. Press it into a springform pan and bake for 8–10 minutes. Let it cool while you prep the filling.

#### 2. **Mix the cheesecake**
Beat the cream cheese until smooth, then add sugar, vanilla, and eggs one at a time. Stir in the sour cream last. This batter should be silky and lump-free.

#### 3. **Layer the swirl**
Pour half the cheesecake batter into the crust. Drizzle half the cinnamon-sugar swirl over the top, then repeat with the rest of the batter and swirl.

Use a knife or skewer to gently swirl the layers for that signature marbled effect.

#### 4. **Bake low and slow**
Bake the cheesecake in a water bath at 325°F (160°C) for about 60–70 minutes. The edges should be set but the center slightly jiggly. Let it cool completely, then chill for at least 4 hours (overnight is even better).

#### 5. **Glaze it up**
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle generously over the chilled cheesecake — just like a honeybun.

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### 🍽 Pro Tips:

– **Room temp ingredients** are key for a smooth batter.
– For **clean slices**, dip your knife in warm water and wipe between each cut.
– Want more **cinnamon roll flavor?** Use crescent roll dough as a crust for a shortcut cinnamon roll base!

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### ✨ Final Thoughts

The **Cinnamon Roll Honeybun Cheesecake** isn’t just a dessert — it’s a celebration in every slice. It’s nostalgic and modern, cozy and elegant, rich and light all at once. Whether you’re serving it at brunch or bringing it to a potluck, be ready to share the recipe — because everyone will be asking.

You might just find yourself making this on repeat. And honestly? No one’s mad about that. 😋

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Want the full step-by-step recipe with measurements? I can drop that too — just say the word! 🍰💛