Cinnamon Roll Honeybun Cheesecake
This Cinnamon Roll Honeybun Cheesecake combines the spiced sweetness of cinnamon rolls, the sticky glaze of honeybuns, and the creamy richness of cheesecake for a dessert that’s indulgent, flavorful, and perfect for any occasion.
Ingredients
For the Crust:1 ½ cups graham cracker crumbs¼ cup granulated sugar½ cup unsalted butter, meltedFor the Cinnamon Roll Filling:½ cup brown sugar2 teaspoons ground cinnamon2 tablespoons unsalted butter, meltedFor the Cheesecake Filling:16 oz cream cheese, softened¾ cup granulated sugar2 large eggs1 teaspoon vanilla extract½ cup sour creamFor the Honeybun Glaze:1 cup powdered sugar2 tablespoons milk½ teaspoon vanilla extract
Instructions
Prepare the Crust:Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes at 350°F (175°C). Cool.Make the Cinnamon Roll Filling:Mix brown sugar, cinnamon, and melted butter until smooth.Create the Cheesecake Filling:Beat cream cheese and sugar until creamy. Add eggs one at a time, then mix in vanilla and sour cream.Assemble Layers:Spread half the cheesecake filling on the crust. Add spoonfuls of cinnamon filling and swirl. Cover with the remaining cheesecake filling.Bake:Bake at 325°F (160°C) in a water bath for 50–60 minutes until the center is slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours.Glaze:Mix powdered sugar, milk, and vanilla. Drizzle over the chilled cheesecake before serving.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Bake in a water bath to prevent cracks.
- For a no-bake option, use a no-bake cheesecake filling and refrigerate until set.