Honey Bun Cheesecake Recipe
This luscious creation combines the best elements of a classic cheesecake and the irresistible flavors of honey buns.
Equipment
- 3 mixing bowls
- 1 springform pan 9-inch
Ingredients
- 1 yellow cake mix
- 1 instant vanilla pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 8 oz cream cheese
- 1 cup sugar
- 1 cup milk
- 1 tsp vanilla extract
- 1/4 cup honey
- graham crackers
- cinnamon
- butter
Instructions
- First, preheat your oven to 325 degrees Fahrenheit. In a mixing bowl, combine the crushed graham crackers with some cinnamon and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan that has been lightly sprayed with nonstick cooking spray.
- In a large mixing bowl, whisk together the yellow cake mix and instant vanilla pudding mix. Add the eggs, vegetable oil, and water. Mix on low-medium speed until well-blended, ensuring a lump-free, smooth batter has formed.
- In a separate mixing bowl, combine the softened cream cheese, sugar, milk and 1 teaspoon of vanilla extract. Mix on medium speed until smooth and well-blended.
- Pour two-thirds of the cake batter over the prepared honey bun crust in the springform pan. Spread the cheesecake filling on top of the cake batter layer, then dollop the remaining one-third cake batter on top of the cheesecake layer. Use a knife to gently swirl the top layers for a marbled effect.Place the springform pan in a larger pan filled with hot water to create a water bath for baking your cheesecake. Bake in the preheated oven for 55-65 minutes or until the edges are golden brown and the center is nearly set.Once baked, remove the cheesecake from the oven and the water bath, and allow it to cool completely before placing it in the refrigerator to chill for at least 4 hours or overnight for the best results. When ready to serve, drizzle the honey over the top of your Honey Bun Cheesecake for a sweet and delightful touch.
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