Cinnamon Roll Honeybun Cheesecake
This decadent dessert combines the flavors of a honeybun, cinnamon rolls, and creamy cheesecake in one irresistible treat!
Ingredients:
For the Crust:
• 1 ½ cups crushed cinnamon graham crackers (or vanilla wafers)
• ¼ cup melted butter
• 2 tbsp sugar
• 1 tsp cinnamon
For the Cheesecake Filling:
• 16 oz (2 blocks) cream cheese, softened
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 tsp cinnamon
For the Cinnamon Swirl:
• ¼ cup brown sugar
• 1 tbsp cinnamon
• 2 tbsp melted butter
For the Honeybun Glaze:
• 1 cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract
Instructions:
1. Prepare the Crust:
• Preheat oven to 325°F (163°C).
• Mix crushed graham crackers, melted butter, sugar, and cinnamon.
• Press into the bottom of a greased 9-inch springform pan.
• Bake for 8 minutes, then let cool.
2. Make the Cheesecake Filling:
• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well.
• Stir in vanilla, sour cream, and cinnamon.
3. Create the Cinnamon Swirl:
• Mix brown sugar, cinnamon, and melted butter.
• Pour half of the cheesecake batter over the crust, then drizzle half of the cinnamon swirl on top.
• Repeat with remaining batter and cinnamon swirl.
• Swirl gently with a knife.
4. Bake the Cheesecake:
• Place a pan of hot water on the bottom rack of the oven (for moisture).
• Bake at 325°F for 45-50 minutes, or until the center is slightly jiggly.
• Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
• Refrigerate for at least 4 hours (preferably overnight).
5. Make the Honeybun Glaze & Serve:
• Whisk powdered sugar, milk, and vanilla until smooth.
• Drizzle over the chilled cheesecake before serving.
Enjoy your Cinnamon Roll Honeybun Cheesecake! Would you like any variations, like a shortcut version using store-bought cinnamon rolls?