01 -
Preheat the oven to 160°C (325°F).
02 -
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
03 -
Press the crumb mixture firmly into the bottom of a 23 cm (9-inch) springform pan. Bake for 10 minutes, then allow to cool completely.
04 -
In a large bowl, beat the softened cream cheese until smooth and creamy.
05 -
Gradually add granulated sugar to the cream cheese, beating until fully blended.
06 -
Mix in the vanilla extract, then add eggs one at a time, mixing thoroughly after each addition.
07 -
Blend ground cinnamon into the filling until evenly distributed.
08 -
Pour the cheesecake filling over the cooled crust in the pan, smoothing the top.
09 -
Bake for 60–70 minutes until the centre is just set and edges appear lightly golden.
10 -
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
11 -
Remove from oven and refrigerate for at least 4 hours or overnight for optimal texture.
12 -
Once chilled, drizzle honey bun icing over the cheesecake. Optionally, top with crushed honey bun pieces and an extra drizzle of caramel sauce before serving.