Description
This Cinnamon Roll Honeybun Cheesecake is a decadent dessert that combines the flavors of a cinnamon roll with the creamy texture of a cheesecake. With a buttery graham cracker crust, a rich cheesecake filling swirled with cinnamon sugar, and a sweet honeybun glaze, this dessert is sure to be a showstopper at any gathering.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Cinnamon Roll Filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
For the Honeybun Topping:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Mix Ingredients: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Form Crust: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- Prepare the Cinnamon Roll Filling:
- Combine Ingredients: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Set aside.
- Prepare the Cheesecake Filling:
- Beat Ingredients: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Mix in Sour Cream and Heavy Cream: Gently mix in the sour cream and heavy cream until fully combined and smooth.
- Add the Cinnamon Roll Swirl:
- Layer the Filling: Pour half of the cheesecake filling over the prepared crust. Then, spoon half of the cinnamon roll filling over the cheesecake layer.
- Swirl: Use a knife or skewer to swirl the cinnamon filling through the cheesecake layer. Pour the remaining cheesecake filling on top and repeat with the remaining cinnamon roll filling, swirling it through the cheesecake.
- Bake the Cheesecake:
- Bake: Place the springform pan in the preheated oven and bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Cool: Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracking. Then, remove from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the Honeybun Topping:
- Mix Topping: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle: Once the cheesecake is fully chilled, drizzle the honeybun topping over the top before serving.
Notes
- To make slicing easier, run a knife under hot water before cutting into the cheesecake.
- For an extra indulgent treat, serve with a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 155mg