Cinnamon Roll Honeybun Cheesecake
Cinnamon Roll Honeybun Cheesecake is a delicious dessert that combines the flavors of warm cinnamon rolls and creamy cheesecake, featuring a crunchy graham cracker crust, rich cheesecake filling, and swirls of sweet cinnamon.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
For the cheesecake filling
- 3 packages (8 oz each) cream cheese softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
For the cinnamon swirl
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
For the glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- 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!