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Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.
Prepare the Cinnamon Roll Filling:
In a small bowl, combine the brown sugar and ground cinnamon.
Stir in the melted butter until the mixture forms a crumbly texture. Set aside.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until fully incorporated.
Add the Cinnamon Roll Swirl:
Pour half of the cheesecake filling over the prepared crust.
Spoon half of the cinnamon roll filling mixture in dollops over the cheesecake layer.
Use a knife or toothpick to swirl the cinnamon filling into the cheesecake batter.
Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining cinnamon roll mixture.
Bake the Cheesecake:
Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set and the edges are lightly golden. The center may still jiggle slightly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Prepare the Honeybun Topping:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the chilled cheesecake just before serving.
Prep Time: 30 mins | Total Time: 6 hours (including cooling and chilling) | Servings: 12
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