Name: Cinnamon Roll Honeybun Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/4 cup melted butter; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 cup sour cream; 1/2 cup brown sugar; 1 tablespoon ground cinnamon; 1/4 cup butter, melted; 1 cup heavy cream; 2 tablespoons honey; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract

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If you're a fan of indulgent desserts, this Cinnamon Roll Honeybun Cheesecake is a must-try! It's a decadent fusion of creamy cheesecake, cinnamon rolls, and honeybun flavors that will satisfy your sweet cravings in every bite.

Cinnamon Roll Honeybun Cheesecake

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

¼ cup melted butter

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

½ cup brown sugar

1 tablespoon ground cinnamon

¼ cup butter, melted

1 cup heavy cream

2 tablespoons honey

¼ cup powdered sugar

½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.

In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and continue to beat until combined. Add the eggs one at a time, beating after each addition. Finally, stir in the sour cream until smooth.

In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Drop spoonfuls of this cinnamon mixture onto the cheesecake batter and swirl with a knife to create a marbled effect.

Pour the cheesecake batter into the prepared crust, spreading it evenly. Bake in the preheated oven for 55-60 minutes or until the center is just set (it may jiggle slightly). Turn off the oven and let the cheesecake cool for an hour inside the oven with the door slightly ajar.

After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.

To make the honeybun glaze, combine the heavy cream, honey, powdered sugar, and vanilla extract in a small saucepan over medium heat. Stir until smooth and bring to a simmer. Remove from heat and allow to cool slightly.

Drizzle the glaze over the chilled cheesecake before serving, and enjoy the sticky-sweet layers of flavor!

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 5 hours (including chilling)

Servings: 12 servings

Variations

Nutty Twist: For a little crunch, add some chopped pecans or walnuts to the cinnamon swirl for a nutty contrast.

Cinnamon Roll Base: Instead of a graham cracker crust, you can use cinnamon roll dough for an extra cinnamon hit in every bite.

Gluten-Free: To make it gluten-free, simply substitute the graham cracker crumbs with gluten-free crumbs or crushed gluten-free cookies.

Chocolate Drizzle: If you're a chocolate lover, drizzle some melted chocolate over the honeybun glaze for an added richness.

Storage/Reheating

Storage: Once fully cooled and glazed, store the cheesecake in the refrigerator. It will stay fresh for up to 5 days.

Reheating: The cheesecake is best enjoyed chilled, but if you want to warm it slightly, microwave a slice for about 10-15 seconds. Be sure to remove the glaze before reheating if you’re doing this.

FAQs

How can I tell when the cheesecake is done?

I usually check the cheesecake by gently shaking the pan. The center should jiggle slightly, but it shouldn't be liquid. If it looks too wobbly, bake it for a few more minutes.

Can I make this cheesecake ahead of time?

Yes! In fact, this cheesecake needs time to chill in the refrigerator for at least 4 hours, or preferably overnight, to fully set and enhance its flavor.

Can I substitute the heavy cream in the glaze?

If I don’t have heavy cream, I can substitute it with half-and-half or whole milk, but the glaze might be a bit thinner.

Can I freeze this cheesecake?

Yes, this cheesecake can be frozen for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.

Can I skip the honey glaze?

While the honey glaze adds the perfect finishing touch, I can skip it if I prefer a simpler cheesecake. The swirled cinnamon effect in the cheesecake alone makes for a delicious treat.

Conclusion

This Cinnamon Roll Honeybun Cheesecake is an indulgent dessert that perfectly combines the flavors of a classic cinnamon roll with the creaminess of cheesecake and a touch of honeybun sweetness. Whether I’m serving it for a special occasion or simply treating myself, it's always a hit. The combination of flavors and textures is simply irresistible, and with easy-to-follow steps, I’ll have a show-stopping dessert ready in no time.

Recipe:

Cinnamon Roll Honeybun Cheesecake

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Author: Cheryl
Total Time: 5 hours (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

A decadent fusion of creamy cheesecake, cinnamon rolls, and honeybun flavors, perfect for satisfying your sweet cravings.

Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and continue to beat until combined. Add the eggs one at a time, beating after each addition. Finally, stir in the sour cream until smooth.
In a small bowl, mix together the brown sugar, cinnamon, and melted butter. Drop spoonfuls of this cinnamon mixture onto the cheesecake batter and swirl with a knife to create a marbled effect.
Pour the cheesecake batter into the prepared crust, spreading it evenly. Bake in the preheated oven for 55-60 minutes or until the center is just set (it may jiggle slightly). Turn off the oven and let the cheesecake cool for an hour inside the oven with the door slightly ajar.
After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
To make the honeybun glaze, combine the heavy cream, honey, powdered sugar, and vanilla extract in a small saucepan over medium heat. Stir until smooth and bring to a simmer. Remove from heat and allow to cool slightly.
Drizzle the glaze over the chilled cheesecake before serving, and enjoy the sticky-sweet layers of flavor!