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honey bun cheesecake recipe
- Total Time: 105 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This honey bun cheesecake transforms the classic sticky bun flavor into a rich, creamy cheesecake. It features a brown butter pecan swirl and honey glaze, baked in a water bath for a smooth, crack-free result.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon
- 32 ounces full-fat cream cheese, softened
- 1 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 4 large eggs, room temperature
- 0.5 cup full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon fine sea salt
- 4 tablespoons unsalted butter
- 0.5 cup pecans, finely chopped and toasted
- 0.25 cup light brown sugar, packed
- 0.5 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 0.25 cup honey
- 1 cup powdered sugar, sifted
- 1 tablespoon milk, plus more as needed
- 1 tablespoon pecans, finely chopped and toasted, for garnish
Instructions
- Prepare Pan and Oven: Preheat oven to 325°F (160°C). Tightly wrap a 9-inch springform pan with heavy-duty aluminum foil to prevent water from entering during the water bath.
- Make Crust: Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
- Prepare Swirl Mixture: Melt 4 tablespoons butter in a small saucepan over medium heat, cooking until it foams and turns golden brown (approx. 5-7 minutes). Stir in 0.5 cup toasted pecans, 0.25 cup brown sugar, and 0.5 teaspoon cinnamon; set aside to cool.
- Mix Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth (2-3 minutes). Gradually add granulated and brown sugars, mixing until combined. Reduce speed to low, add eggs one at a time, mixing only until just incorporated. Fold in sour cream, vanilla, and salt until combined. Avoid overmixing to prevent cracks.
- Assemble Cheesecake: Pour half of the cheesecake batter over the crust. Dollop half of the brown butter pecan mixture over the batter, then gently swirl with a knife. Pour remaining batter on top, dollop with remaining pecan mixture, and swirl again.
- Bake with Water Bath: Place the springform pan inside a larger roasting pan. Carefully add hot water to the roasting pan, ensuring it reaches halfway up the sides of the springform pan. Bake for 60-75 minutes until edges are set and center jiggles slightly.
- Cool Gradually: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. Remove from water bath, remove foil, and cool completely on a wire rack. Refrigerate for at least 6 hours (preferably overnight).
- Prepare Glaze: Melt 1 tablespoon butter in a small saucepan until brown. Whisk in honey and sifted powdered sugar. Add milk until a smooth, pourable consistency is reached.
- Serve and Garnish: Run a thin knife around the edge of the chilled cheesecake before releasing the pan. Pour the honey glaze evenly over the top and garnish with chopped toasted pecans.
Notes
To achieve a smooth texture, ensure all filling ingredients are at room temperature and avoid overmixing the batter. The cheesecake requires at least 6 hours of chilling time to set fully. Store covered in the refrigerator for 3-5 days.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 100 mg