Cinnamon Roll Honeybun Cheesecake
Recipe 🍽️
This Cinnamon Roll Honeybun Cheesecake combines the best of both worlds: the warmth and comfort of cinnamon rolls with the creaminess of cheesecake, all atop a graham cracker crust. The result is a rich, indulgent dessert with a swirl of cinnamon-sugar goodness that you won’t be able to resist!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar, packed
1/4 cup melted butter
For the Cinnamon Roll Swirl:
2 tbsp butter, melted
1/4 cup brown sugar, packed
1 tsp ground cinnamon
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1/4 cup all-purpose flour
For the Honeybun Drizzle:
1/4 cup honey
2 tbsp butter
1/4 cup powdered sugar
1 tsp vanilla extract
Instructions:
Step 1: Prepare the Crust
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated with butter.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or your hands to make sure the crust is compact and even.
Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool.
Step 2: Prepare the Cinnamon Roll Swirl
In a small bowl, mix the melted butter, brown sugar, and ground cinnamon until smooth and well combined. Set aside.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the vanilla extract, then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the sour cream and flour until the mixture is completely smooth and well-blended.
Step 4: Assemble the Cheesecake
Pour the cheesecake filling onto the cooled crust and spread evenly.
Drizzle the cinnamon-sugar swirl over the top of the cheesecake filling in a spiral pattern.
Use a knife or skewer to swirl the cinnamon-sugar mixture into the cheesecake, creating a marbled effect.
Bake the cheesecake at 325°F (163°C) for 55-60 minutes or until the center is set and slightly jiggles. Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Step 5: Prepare the Honeybun Drizzle
In a small saucepan, melt the butter over medium heat. Once melted, add the honey and powdered sugar, and whisk to combine.
Bring the mixture to a simmer, then reduce the heat and continue to cook for 1-2 minutes, stirring frequently.
Remove from the heat and stir in the vanilla extract. Allow the honeybun drizzle to cool slightly before using.
Step 6: Serve
Carefully remove the cheesecake from the springform pan and place it on a serving platter.
Drizzle the honeybun syrup over the top of the cheesecake just before serving.
Slice and enjoy the delicious fusion of cinnamon rolls and cheesecake in every bite!
This Cinnamon Roll Honeybun Cheesecake is the ultimate treat for those who love rich, decadent desserts. With its buttery crust, cinnamon-sugar swirl, and honeybun drizzle, it’s a dessert you’ll want to make again and again! 🌀🍰
0 Comments