Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the springform pan to form an even crust.
Bake the crust for 8–10 minutes, then set it aside to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
Add the sugar and continue mixing until fully incorporated.
Beat in the eggs one at a time, followed by the vanilla extract, sour cream, cinnamon, and nutmeg. Mix until the batter is smooth, but avoid overmixing.
Pour the filling over the cooled crust, spreading it evenly.
Step 3: Bake the Cheesecake
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water (creating a water bath).
Bake the cheesecake in the preheated oven for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracks.
Step 4: Prepare the Honeybun Glaze
In a small saucepan over low heat, combine the honey, melted butter, vanilla extract, and cinnamon. Stir until smooth and warmed through.
Let the glaze cool slightly before pouring over the cheesecake.
Step 5: Assemble and Chill
Once the cheesecake has cooled to room temperature, pour the honeybun glaze over the top, spreading it evenly.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Step 6: Garnish and Serve
Before serving, drizzle with cream cheese icing, sprinkle with powdered sugar, or top with crushed honey buns or cinnamon rolls for extra flair.
Slice and enjoy this decadent dessert chilled.
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