Indulge in the ultimate fusion of flavors with this Cinnamon Roll Honeybun Cheesecake. This decadent dessert combines the creamy richness of classic cheesecake with the warm, spiced sweetness of cinnamon rolls and honeybuns. Perfect for holidays, special occasions, or simply satisfying your sweet tooth, this cheesecake is sure to impress with its layers of flavor and beautiful cinnamon swirls.
Why This Recipe Appeals
- Decadent Fusion: Combines the best elements of cinnamon rolls, honeybuns, and cheesecake into one indulgent dessert.
- Visual Appeal: The cinnamon swirls create a stunning marbled effect, making it a showstopper at any gathering.
- Versatility: Suitable for various occasions, from festive celebrations to casual get-togethers.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cinnamon Roll Filling:
- ½ cup brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (three 8 oz packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
For the Honeybun Topping:
- ½ cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Directions
1. Prepare the Crust
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Mix Ingredients: In a medium bowl, combine 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.
- Bake: Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
2. Prepare the Cinnamon Roll Filling
- Combine Ingredients: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until the mixture forms a crumbly texture. Set aside.
3. Prepare the Cheesecake Filling
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add Vanilla and Eggs: Add the vanilla extract, then the eggs one at a time, beating well after each addition.
- Incorporate Sour Cream and Heavy Cream: Gently mix in the sour cream and heavy cream until fully combined and smooth.
4. Assemble the Cheesecake
- Layer the Filling: Pour half of the cheesecake filling over the prepared crust. Spoon half of the cinnamon roll filling over the cheesecake layer in small dollops.
- Swirl: Use a knife or skewer to swirl the cinnamon filling through the cheesecake layer, creating a marbled effect.
- Repeat Layers: Pour the remaining cheesecake filling on top and repeat with the remaining cinnamon roll filling, swirling it through the cheesecake.
5. 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 in Oven: 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.
- Refrigerate: Remove from the oven and refrigerate for at least 4 hours or overnight.
6. 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.
Possible Variations
- Nutty Addition: Sprinkle chopped pecans or walnuts into the cinnamon roll filling for added crunch and flavor.
- Caramel Drizzle: Enhance the dessert by drizzling caramel sauce over the honeybun topping.
- Spiced Crust: Use cinnamon graham crackers for the crust to intensify the cinnamon flavor.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 30 minutes
- Cooking Time: 60–70 minutes
- Cooling and Chilling Time: At least 5 hours (including 1 hour cooling in the oven and 4 hours refrigeration)
- Total Time: Approximately 6 hours
Storage and Reheating Instructions
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Serving: For best flavor and texture, serve the cheesecake chilled.
FAQs
What type of cream cheese should I use?
Use full-fat cream cheese for a rich and creamy texture. Ensure it’s softened to room temperature
