A Cinnamon Roll Honeybun Cheesecake sounds like a decadent treat, combining the warm flavors of cinnamon rolls with the rich, creamy texture of cheesecake! Here’s a delicious recipe you can follow:
Cinnamon Roll Honeybun Cheesecake
Ingredients:
For the Cinnamon Roll Crust:
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1 can (8 oz) refrigerated cinnamon rolls (8 rolls)
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2 tbsp melted butter
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1/4 cup brown sugar
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1 tsp cinnamon
For the Cheesecake Filling:
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3 packages (8 oz each) cream cheese, softened
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1 cup sour cream
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1/2 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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1/4 cup all-purpose flour
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1/4 cup heavy cream
For the Honeybun Swirl:
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1/2 cup brown sugar
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2 tbsp unsalted butter
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1/4 cup honey
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1 tsp cinnamon
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1/4 tsp salt
For the Topping:
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1/4 cup powdered sugar (optional)
Instructions:
1. Make the Cinnamon Roll Crust:
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Preheat your oven to 325°F (163°C).
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Grease a 9-inch springform pan or a 9×9-inch baking dish.
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Unroll the cinnamon rolls from the can and cut each roll into quarters.
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In a bowl, mix the melted butter, brown sugar, and cinnamon.
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Add the cinnamon roll pieces to the butter-sugar mixture, tossing to coat.
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Press the cinnamon roll mixture into the bottom of your prepared pan, forming an even layer.
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Bake the crust for about 12 minutes, or until golden brown and slightly set. Set aside to cool while you prepare the cheesecake filling.
2. Prepare the Honeybun Swirl:
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In a small saucepan, combine the brown sugar, butter, honey, cinnamon, and salt over medium heat.
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Stir until the butter melts and the mixture is smooth. Remove from heat and set aside to cool.
3. Make the Cheesecake Filling:
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In a large bowl, beat the softened cream cheese until smooth using an electric mixer.
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Add the sugar and vanilla, mixing until fully combined.
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Add the sour cream, flour, and heavy cream, and continue to mix until smooth and well-combined.
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Add eggs, one at a time, mixing well after each addition.
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Pour the cheesecake filling over the cinnamon roll crust in the prepared pan.
4. Add the Honeybun Swirl:
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Drizzle the cooled honeybun mixture over the top of the cheesecake batter in a swirling pattern.
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Use a knife or toothpick to gently swirl the honeybun mixture into the cheesecake.
5. Bake the Cheesecake:
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Bake the cheesecake for 50-60 minutes, or until the center is mostly set but still slightly jiggly.
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Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight for best results.
6. Serve:
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Before serving, dust the top with powdered sugar for a light, sweet finish (optional).
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Slice and enjoy the delicious layers of cinnamon rolls, honeybun swirl, and creamy cheesecake!
Tips:
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To avoid cracks in your cheesecake, you can bake it in a water bath, or simply be careful not to over-bake it.
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If you prefer a stronger cinnamon flavor, you can add a bit more cinnamon to the cheesecake filling.
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You can also use a store-bought honeybun glaze if you prefer a shortcut for the swirl.