Cinnamon Roll Honeybun Cheesecake
If you love cheesecake and cinnamon rolls, you’re in for a treat! The Cinnamon Roll Honeybun Cheesecake combines the best of both worlds. It’s rich, creamy, and has a delightful swirl of cinnamon that makes every bite special. This dessert is perfect for sharing with family and friends, and it’s sure to impress everyone who tries it.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter melted
- 2 8 oz packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture into the bottom of the prepared pan. Chill in the refrigerator.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing just until combined. Stir in the vanilla extract and sour cream until everything is smooth.
- In a small bowl, mix the melted butter, brown sugar, and cinnamon.
- Pour half the cheesecake filling over the crust and drizzle half of the cinnamon mixture on top. Use a knife to swirl it gently into the batter. Repeat with the remaining cheesecake and cinnamon mixture.
- Bake for 45 to 50 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle this over the chilled cheesecake before slicing.
Notes
How to Serve Cinnamon Roll Honeybun Cheesecake
Slice the cheesecake into wedges and serve it chilled. You can add a sprinkle of cinnamon or a dollop of whipped cream on top for an extra touch. It’s also delicious on its own! How to Store Cinnamon Roll Honeybun Cheesecake
Keep the cheesecake covered in the refrigerator. It will stay fresh for up to 5 days. If you have leftovers, you can enjoy them for a sweet treat later in the week! Tips to Make Cinnamon Roll Honeybun Cheesecake
Make sure the cream cheese is softened to room temperature for a smooth filling.
Swirling the cinnamon mixture takes a bit of practice, but it doesn’t have to be perfect—just have fun with it!
Chill the cheesecake overnight for the best taste and texture.
Variation
If you want to mix things up, try adding chocolate chips to the Cinnamon Roll Honeybun Cheesecake filling for a chocolate-cinnamon twist!
Slice the cheesecake into wedges and serve it chilled. You can add a sprinkle of cinnamon or a dollop of whipped cream on top for an extra touch. It’s also delicious on its own! How to Store Cinnamon Roll Honeybun Cheesecake
Keep the cheesecake covered in the refrigerator. It will stay fresh for up to 5 days. If you have leftovers, you can enjoy them for a sweet treat later in the week! Tips to Make Cinnamon Roll Honeybun Cheesecake
Make sure the cream cheese is softened to room temperature for a smooth filling.
Swirling the cinnamon mixture takes a bit of practice, but it doesn’t have to be perfect—just have fun with it!
Chill the cheesecake overnight for the best taste and texture.
Variation
If you want to mix things up, try adding chocolate chips to the Cinnamon Roll Honeybun Cheesecake filling for a chocolate-cinnamon twist!