Sweet Bun Cheesecake Mix (Print-Friendly Version)
# What You'll Need:
→ For the Base
01 -
30 vanilla wafers, smashed (about 2 cups worth)
02 -
5 tablespoons melted butter
03 -
1 teaspoon cinnamon powder
→ For the Cream Filling
04 -
24 ounces softened cream cheese
05 -
3 large eggs
06 -
1 cup white sugar
07 -
1/4 cup sour cream
08 -
1/4 cup honey
09 -
1 teaspoon vanilla flavoring
10 -
2 tablespoons plain flour
→ For the Cinnamon Mix
11 -
1/4 cup dark sugar
12 -
1 teaspoon ground cinnamon
→ For the Sweet Drizzle
13 -
2 cups powdered sugar
14 -
1/3 cup milk
15 -
1 teaspoon vanilla flavoring
# Step-by-Step Directions:
01 -
Turn your oven on to 325°F to warm up.
02 -
Crush wafers in a food processor until they're fine crumbs. Mix them with the melted butter and cinnamon in a bowl. Push this mix firmly onto the bottom and partly up the sides of a 9-inch springform pan. Stick it in the fridge while you work on the next part.
03 -
With your mixer on low, whip the cream cheese and sugar together until it's fluffy. Add in each egg one by one, mixing after each goes in. Then fold in the sour cream, honey, vanilla, and flour until it's all smooth.
04 -
In another bowl, mix the dark sugar with ground cinnamon. Pour half your cheese mix onto the base. Sprinkle half the cinnamon sugar on top. Add the rest of your cheese mix and top with what's left of the cinnamon sugar. Take a knife and swirl it around gently.
05 -
Set your springform pan inside a bigger pan. Pour hot water around it until it comes halfway up the sides. Bake for 45-55 minutes until the edges are set but the middle still wobbles a bit. Shut off the oven, open the door slightly, and let it sit for 45 minutes.
06 -
Take the cake out of the water bath and let it cool down to room temp. Then put it in the fridge for at least 4 hours or leave it overnight.
07 -
Stir together the powdered sugar, milk, and vanilla in a bowl until smooth.
08 -
Slide a knife around the edges to loosen the cake. Put it on a serving plate. Pour the sweet topping all over, letting it run down the sides. Cut into slices and enjoy.
# Helpful Notes:
01 -
You can keep any extras in the fridge for up to 5 days if covered.
02 -
Ingredients work better when they're not cold from the fridge.
03 -
Don't use low-fat cream cheese - the regular kind makes it taste way better.