Description
Cinnamon Roll Honeybun Cheesecake is a rich and indulgent dessert that combines a cinnamon honeybun crust with a creamy cheesecake filling and a sweet cinnamon swirl, finished with a smooth glaze.
Ingredients
- 2 cups crushed honeybun snack cakes
- 1/4 cup unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 cup melted butter (for cinnamon swirl)
- 1 cup powdered sugar
- 2–3 tbsp milk (for glaze)
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix crushed honeybuns with melted butter and press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until fully combined.
- In a separate bowl, combine brown sugar, cinnamon, and melted butter.
- Pour half of the cheesecake batter over the crust, drizzle half of the cinnamon mixture, then repeat layers.
- Swirl gently with a knife.
- Bake for 55–65 minutes until center is just set.
- Turn off oven and let cheesecake cool inside with door cracked for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Mix powdered sugar and milk to form glaze and drizzle before serving.
Notes
- Do not overmix batter to avoid cracks.
- Use room-temperature ingredients for best texture.
- Chill overnight for cleaner slices.
- A water bath can be used for extra creaminess.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American