Honey Bun Cheesecake

Ingredients

Honey-kissed Crumb Crust

  • 2 cups Nilla wafers, finely pulverized
  • 5 tbsp unsalted butter, liquified
  • A dash of cinnamon
  • A hint of pure vanilla extract

Creamy Cheesecake Filling

  • 24 oz cream cheese, silky smooth (Tip: Microwaving cream cheese on defrost mode for a couple of minutes can help achieve this consistency)
  • 4 farm-fresh large eggs
  • 3/4 cup granulated sugar
  • 1 tsp aromatic vanilla essence
  • 1 cup light brown sugar, packed
  • 1 tsp cinnamon, ground

Glossy Glaze Topping

  • 2 cups powdered sugar
  • 1/3 cup fresh milk
  • 1 tsp vanilla essence

Instructions

Preheat your oven to 350 degrees. For the crust, mingle all the ingredients until well amalgamated, then firmly press this mixture into the base and about an inch up the sides of your preferred pan (a springform pan is recommended for a flawless cheesecake outcome). Bake this base layer for a swift 5 minutes and set it aside to cool.

To create the filling, fluff up the cream cheese with a mixer on a moderate speed. Introduce each egg individually, ensuring it is thoroughly mixed before adding the next. Blend in the granulated sugar and vanilla, ensuring the batter is velvety and well combined, remembering to scrape down the sides of the bowl periodically.

Pour this creamy concoction atop the pre-baked crust. Combine the light brown sugar and cinnamon in a separate bowl, then scatter this sugary-spicy mixture across the top of the cheesecake batter. Employ a fork to artistically swirl the sugar into the batter. Bake in the preheated oven for a full hour, then switch off the oven and allow the cheesecake to remain inside for another 30 minutes. As a final touch, run a knife gently around the edge to separate the cake from the pan, ensuring an impeccable finish.

Honey Bun Cheesecake

Honey Bun Cheesecake

Ingredients

  • Honey-kissed Crumb Crust
  • 2 cups Nilla wafers, finely pulverized
  • 5 tbsp unsalted butter, liquified
  • A dash of cinnamon
  • A hint of pure vanilla extract
  • Creamy Cheesecake Filling
  • 24 oz cream cheese, silky smooth (Tip: Microwaving cream cheese on defrost mode for a couple of minutes can help achieve this consistency)
  • 4 farm-fresh large eggs
  • 3/4 cup granulated sugar
  • 1 tsp aromatic vanilla essence
  • 1 cup light brown sugar, packed
  • 1 tsp cinnamon, ground
  • Glossy Glaze Topping
  • 2 cups powdered sugar
  • 1/3 cup fresh milk
  • 1 tsp vanilla essence

Instructions

    Preheat your oven to 350 degrees. For the crust, mingle all the ingredients until well amalgamated, then firmly press this mixture into the base and about an inch up the sides of your preferred pan (a springform pan is recommended for a flawless cheesecake outcome). Bake this base layer for a swift 5 minutes and set it aside to cool.

    To create the filling, fluff up the cream cheese with a mixer on a moderate speed. Introduce each egg individually, ensuring it is thoroughly mixed before adding the next. Blend in the granulated sugar and vanilla, ensuring the batter is velvety and well combined, remembering to scrape down the sides of the bowl periodically.

    Pour this creamy concoction atop the pre-baked crust. Combine the light brown sugar and cinnamon in a separate bowl, then scatter this sugary-spicy mixture across the top of the cheesecake batter. Employ a fork to artistically swirl the sugar into the batter. Bake in the preheated oven for a full hour, then switch off the oven and allow the cheesecake to remain inside for another 30 minutes. As a final touch, run a knife gently around the edge to separate the cake from the pan, ensuring an impeccable finish.

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