Next, I beat the softened cream cheese in a large mixing bowl using my electric mixer until it’s light and fluffy. Gradually, I add in granulated sugar, mixing until combined. Then, I add the vanilla extract and eggs one at a time, making sure to scrape down the sides of the bowl for even blending. As I pour in the sour cream and mix again, I can’t help but taste a little (You should too—it’s heavenly!). Finally, I add the flour and cinnamon to thickening this luscious cheesecake batter.
Once the batter is ready, I pour half of it over my crust before gently swirling in a little extra ground cinnamon for that signature honeybun flavor. Then, I pour the remaining cheesecake batter on top, ensuring everything is beautifully layered. I pop my creation into the oven and bake for about an hour, keeping my eyes on it. The wonderful scent fills my kitchen, and I find myself checking the oven multiple times, longing to dive into this creamy confection!
After an hour, the cheesecake will be set but still slightly jiggly in the center—exactly what we want! I turn off the oven and leave the cheesecake inside with the door ajar for about 30 minutes to cool slowly. This helps prevent cracking. Once it’s cooled, I transfer it to the fridge for several hours or overnight, which allows all those amazing flavors to meld beautifully. The waiting is the hardest part, but oh-so-worth-it!
Pro Tips for Best Results
I tested this cheesecake three ways—baking it in a water bath, without one, and using different crusts. The water bath did help keep the cheesecake moist and even, but the baked crust was still divine without it. My favorite way was sticking to the cinnamon roll crust; it adds an extra cinnamon kick that just can’t be beaten! Remember, the secret to a smooth cheesecake is not overbeating once you add the eggs, so I always mix until just blended.
When swirling the cinnamon in, take your time! I love to use a skewer or knife to create lovely patterns without overmixing the batter. It adds an impressive touch to the presentation. And, if you want to sprinkle a bit of cinnamon on top before serving, it ups the charm. You could even garnish it with crushed cinnamon rolls or drizzled icing—because who doesn’t love a little extra sweetness?
Lastly, I recommend letting the cheesecake chill overnight. The flavors deepen and become incredibly delicious as it sets! I assure you; you will taste the difference.
Common Mistakes to Avoid
One major mistake I’ve made before is not letting the cream cheese soften enough before mixing. The result was a lumpy cheesecake—as heartbreaking as it sounds! To avoid this, I always take my cream cheese out a few hours before I start baking. It should be soft to the touch and creamy when mixed. (See the next page below to continue…)