Ingredients
For the crust
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tbsp brown sugar
• 1 tsp cinnamon
For the cheesecake filling
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch
For the cinnamon swirl
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 3 tbsp melted butter
For the honeybun glaze
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
Instructions
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of a springform pan.
Bake for 8–10 minutes, then remove and allow it to cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition.
Mix in sour cream, vanilla extract, and cornstarch until the batter is smooth.
In a small bowl combine brown sugar, cinnamon, and melted butter.
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon mixture and swirl gently with a knife. Add the remaining batter and repeat the swirl.
Bake for 55–65 minutes until the center is slightly set. Turn off the oven and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 3 hours or overnight.
Whisk powdered sugar, milk, and vanilla together. Drizzle over the top to create the honeybun glaze.