Instructions:

1. Preheat your oven to 325 degrees and prepare a 9-inch springform pan by lightly spraying with nonstick cooking spray.

2. Mix cake mix with dry pudding mix in a large mixing bowl.

3. Add eggs, vegetable oil, and water to the bowl and stir until well blended

4. Pour the batter into your prepared pan and bake in your preheated oven for 15-20 minutes until the surface of the cake turns golden brown in color or until a toothpick inserted in the center comes out clean. (Check recipe notes)

5. Remove the cheesecake from the oven and allow it to cool completely.

6. In a large mixing bowl, combine cream cheese, sugar, and cinnamon until it is well blended.

7. Pour the cream cheese mixture over your cooled cheesecake and spread evenly with a rubber spatula.

8. Top with chopped nuts and sprinkle sifted powdered sugar over the top of your honey bun cheesecake.

9. Drizzle 1/2 tablespoons of milk in a small mixing bowl and mix until the mixture becomes thickened and smooth. (Recipe Notes)

10. Spread the glaze on top of your honey bun cheesecake by using a toothpick or fork to draw patterns on the surface of the cake.

11. Refrigerate your cheesecake for at least 1 hour before serving.

12 Serve chilled and enjoy!

Recipe Notes:

• • If you use a smaller cheesecake pan, reduce cooking time by 5 minutes.
  • Place the chocolate chips close to the stove on a low heat source to melt them. Stir chocolate occasionally until it is melted and smooth.