Cinnamon Roll Honeybun Cheesecake

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?

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