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Cinnamon Roll Honeybun Cheesecake

Mouthwatering Cinnamon Roll Honeybun Cheesecake
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This Cinnamon Roll Honeybun Cheesecake combines the best of both worlds: the comforting flavors of cinnamon rolls and honeybuns with the creamy decadence of cheesecake. It’s a show-stopping dessert that’s surprisingly easy to make!

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons (3 oz) unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • For the Cinnamon Roll Swirl:
  • 1/4 cup unsalted butter, softened
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • For the Honeybun Topping:
  • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1/4 cup honey
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
  2. Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs one at a time, mixing until just combined.
  3. Make the Cinnamon Swirl: In a small bowl, combine softened butter, brown sugar, and cinnamon.
  4. Assemble and Bake: Pour half of the cheesecake filling over the crust. Drop spoonfuls of the cinnamon swirl mixture over the filling. Pour the remaining cheesecake filling over the cinnamon swirl.
  5. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  6. Make the Honeybun Topping: While the cheesecake is cooling, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, honey, vanilla, and salt. Bring to a simmer and cook for 2-3 minutes, stirring constantly.
  7. Finish and Chill: Pour the honeybun topping over the cheesecake. Refrigerate for at least 4 hours, or preferably overnight.
  8. Remove the cheesecake from the springform pan before serving.

Notes

For an extra touch, drizzle with melted cream cheese frosting before serving.

Find it online: https://seasonedrecipe.com/cinnamon-roll-honeybun-cheesecake/