Ensure your springform pan is ready to go. Lightly grease it and, if you like, line the bottom with parchment paper for easier removal.

Grease the pan

Line with parchment (optional)

Note: Greasing and lining the pan helps prevent the cheesecake from sticking, making it easier to serve beautifully.

Let’s start by making a simple crust using crushed honey bun rolls. It adds a sweet, cinnamon twist that’s absolutely delightful.

Crush honey bun rolls into fine crumbs

Mix with melted butter

Press into the bottom of the pan

Warning: Don’t press the crust too hard; a light touch is enough to form a solid base.

The key to a perfect cheesecake is in the creamy filling. Make sure your cream cheese is at room temperature before you begin to ensure smooth mixing.

Beat the cream cheese until smooth

Add sugar and vanilla, mix until combined

Incorporate eggs one at a time

Stir in sour cream and flour just until blended

Note: Overmixing can introduce too many air bubbles, which might cause your cheesecake to crack during baking.

Just before pouring the filling into the crust, swirl in the honey. This will give you lovely honey streaks throughout the cheesecake.

Pour half the filling over the crust

Drizzle half the honey over the filling

Add the remaining filling and honey

Use a knife to gently swirl the honey into the filling

Baking the cheesecake slowly in a water bath helps prevent cracks and ensures a smooth, creamy texture.

Place the cheesecake pan in a larger baking tray

Fill the tray with boiling water halfway up the sides of the cheesecake pan

Bake at 325°F for about 60 minutes

Warning: The water bath is crucial as it helps to moderate the oven’s heat and provides moisture, which keeps the cheesecake from drying out and cracking.