Layers of cinnamon-sugar swirls and luscious cheesecake with a honey glaze that tastes like breakfast and dessert rolled into one.

Scale

For the Crust:

1½ cups graham cracker crumbs

1/4 cup sugar

1 tsp cinnamon

6 tbsp butter, melted

For the Cheesecake:

3 (8 oz) blocks cream cheese, softened

1 cup sugar

1 cup sour cream

3 eggs

1 tbsp vanilla extract

Cinnamon Swirl:

1/3 cup brown sugar

1½ tsp cinnamon

Honey Glaze:

1/2 cup powdered sugar

1 tbsp honey

1–2 tsp milk (to thin)

Preheat oven to 325°F. Mix crust ingredients and press into a springform pan. Bake 10 minutes.

Beat cream cheese, sugar, and vanilla. Mix in sour cream, then eggs one at a time.

Pour filling over crust. Drop in cinnamon swirl mixture and swirl with a knife.

Bake for 55–65 minutes. Cool, then chill 4+ hours.

Mix glaze ingredients and drizzle over chilled cheesecake before serving.