Description
- Cinnamon Roll Honeybun CheesecakeA dreamy dessert mashup of warm, gooey cinnamon rolls, creamy cheesecake, and sweet honeybun.
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup melted butter
Icing:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar. Press into the pan. Bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla.
- Combine brown sugar, cinnamon, and melted butter.
- Pour half the cheesecake filling over the crust. Drizzle half the cinnamon mixture. Swirl gently. Repeat with remaining filling and cinnamon mixture.
- Bake for 50-60 minutes. Turn off oven, let sit for 1 hour. Refrigerate for at least 4 hours.
- Whisk powdered sugar, milk, and vanilla for icing.
- Drizzle icing over chilled cheesecake. Slice and serve.
Notes
- Don’t overbeat the batter.
- For a smoother texture, use a water bath.
- Let cool completely before refrigerating.
- Serve chilled.
- Prep Time: 20 minutes
- Cook Time: 60 minutes