Honey Bun Cheesecake Recipe

Honey Bun Cheesecake




Honey Bun Cheesecake



Crumb Crust

2 cups crushed Nilla wafers

5 tbsp butter, melted

1 tsp cinnamon

1 tsp vanilla extract



Preheat oven to 350. Mix ingredients well and press into bottom and 1″ up sides of pan (I use a spring form pan for just about everything I bake, but definitely cheesecakes). Bake for 5 minutes then sit to the side.



Cheesecake Filling

24 oz cream cheese, softened (the softer the cream cheese the smoother the batter so I will sometimes put mine in the microwave on defrost for a few minutes)

4 large eggs

3/4 cup sugar

1 tsp vanilla

1 cup light brown sugar

1 tsp cinnamon



Beat cream cheese on low-medium speed until fluffy. Add one egg at a time mixing until incorporated in between each. Mix in regular sugar and vanilla. Beat batter until all ingredients are mixed well together, scraping the sides of the bowl frequently. Pour batter on top of crumb crust. In a separate bowl mix together the light brown sugar and cinnamon. Sprinkle this mixture on top of cheesecake batter and swirl with a fork until sugar is mixed with batter. Bake at 350 for one hour. Turn oven off and left cheesecake sit in oven for another 30 minutes. Once cheesecake is out of the oven run a knife around the edge (in between cake and pan).



Glaze Topping

2 cups confectioners sugar

1/3 cup milk

1 tsp vanilla


Mix ingredients together and pour onto cheesecake as soon as it comes out of the oven. Chill loosely covered cheesecake for at least 6 hours.

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Chicken and Dumpling Casserole

Chicken- and -Dumpling -Casserole



Chicken and Dumpling Casserole



For the chicken – I used my crockpot – 3 chicken breasts with 2 cups of chicken broth on high for 4 hours. This allowed me to eliminate the chicken granules which I did not have – I used the broth the chicken cooked in.





3 boneless chicken breasts, boiled and shredded

2 c chicken stock (from boiling breasts above)

1 stick butter

2 c milk

1 can cream of chicken soup

3 tsp Wylers chicken granules

1/2 tsp dried sage

1 tsp black pepper and salt as desired

2 c Bisquick






Preheat oven to 350 degrees.
Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking.

Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.

Layer 1 – In 9×13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer.

Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour over chicken.

Layer 3 – In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer.
Bake until the top is golden brown- approx. 50-60 minutes.

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