Ingredients

• 6-8 hot cross buns
• 80g melted butter
• 2 tbsp brown sugar
• 1 tsp mixed spice
• zest of one orange
• 250g cream cheese
• 150ml thickened cream
• 1/4 cup icing sugar
• 1tsp vanilla bean paste
• 1/2 tsp cinnamon
• 1/4 cup apricot jam
• 1 tbsp water
• icing sugar
• chocolate Easter eggs

Method

1. Toast the buns and slice the hot cross buns in half horizontally.
2. In a small bowl mix melted butter, brown sugar and mixed spice. Brush the mixture onto the cut sides of the buns.
3. Place buns on a tray and toast in the oven or air fryer at 180C for 4-5 minutes until lightly golden.
4. Make the cheesecake filling: In a large bowl beat cream cheese, icing sugar, vanilla and cinnamon until smooth.
5. In a separate bowl whip the thickened cream until soft peaks form.
6. Gently fold the whipped cream into the cream cheese mixture until thick and creamy.
7. Assemble: Line a 20-22 cm springform tin with baking paper.
8. Arrange the bottom halves of the buns around the base and edges of the tin.
9. Spoon the cheesecake filling into the centre.
10. Place the bun tops back on to create the pull-apart shape.
11. Chill: Refrigerate for at least 4 hours (overnight is even better).
12. Make the glaze: Heat apricot jam and water in a small saucepan over low heat until smooth. Brush over the tops of the buns.
13. Decorate: Finish with a dusting of icing sugar and a few chocolate Easter eggs.