Cinnamon Roll Honeybun Cheesecake is a delicious dessert that combines the flavors of warm cinnamon rolls and creamy cheesecake. This sweet treat is perfect for any occasion, whether it’s a family gathering, birthday party, or just a special dessert for yourself!
Why Make This Recipe
This recipe is a great choice because it brings together two beloved desserts in one. The crunchy graham cracker crust, rich cheesecake filling, and swirls of sweet cinnamon blend perfectly, creating a dessert that everyone will love. Plus, it’s not too complicated to make, so you can impress your friends and family without too much fuss!
How to Make Cinnamon Roll Honeybun Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 3 packages (8 oz each) cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsalted butter (melted)
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Directions:
- Preheat oven to 325°F. In a bowl, mix crust ingredients until combined. Press into a 9-inch springform pan and bake for 8-10 minutes. Let it cool.
- In a separate bowl, beat the cream cheese until smooth. Add sugar, sour cream, eggs, vanilla, and cinnamon. Mix well and pour over the cooled crust.
- For the cinnamon swirl: mix melted butter, brown sugar, and cinnamon. Pipe it in a spiral over the cheesecake filling and swirl with a skewer to create a marble effect.
- Bake for 55-65 minutes until set. Let cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours.
- For the glaze: Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake. Serve and enjoy!
How to Serve Cinnamon Roll Honeybun Cheesecake
Serve this cheesecake chilled, drizzled with the glaze for added sweetness. You can also add extra cinnamon on top or serve it with a dollop of whipped cream.
How to Store Cinnamon Roll Honeybun Cheesecake
Store any leftovers in the refrigerator. Make sure to cover the cheesecake with plastic wrap or foil to keep it fresh. It will last for about 5 days in the fridge.
Tips to Make Cinnamon Roll Honeybun Cheesecake
- Make sure the cream cheese is at room temperature for easier mixing.
- Let the cheesecake cool before refrigerating it; this will help it set properly.
- For a stronger cinnamon flavor, you can add an extra 1/2 teaspoon of cinnamon to the filling.
Variation
You can add nuts like chopped pecans or walnuts to the crust for a crunchy texture. Alternatively, try adding chocolate chips to the cheesecake for a chocolatey twist!
FAQs
1. Can I freeze Cinnamon Roll Honeybun Cheesecake?
Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months.
2. How do I know when the cheesecake is done?
The cheesecake is done when it is set but still slightly jiggly in the center. It will continue to firm up as it cools.
3. Can I use a different type of crust?
Yes! You can use a cookie crumb crust (like Oreos) or a traditional pastry crust if you prefer.
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