Cinnamon Roll Honeybun Cheesecake

 

Ingredients:

For the Cinnamon Roll Crust:

2 cans (8-count) refrigerated cinnamon rolls with icing (or homemade, if preferred)

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened

1 cup granulated sugar

1/2 cup sour cream

1 teaspoon vanilla extract

3 large eggs, room temperature

For the Honeybun Swirl:

1/3 cup light brown sugar

1 1/2 teaspoons ground cinnamon

1 tablespoon honey

2 tablespoons unsalted butter, melted

For the Glaze (optional):

Reserved icing from cinnamon rolls or

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Directions:

Prepare the Crust:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Press cinnamon rolls flat and arrange them across the bottom of the pan, slightly overlapping and pressing to form a unified crust. Bake for 10 minutes to partially set, then remove from oven and cool slightly.

Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add sour cream and vanilla extract; beat until just combined. Add eggs one at a time, mixing on low speed and scraping down the sides after each addition. Do not overmix.

Prepare the Honeybun Swirl:

In a small bowl, mix brown sugar, cinnamon, honey, and melted butter until combined.

Assemble the Cheesecake:

Pour half of the cheesecake filling over the partially baked cinnamon roll crust. Drizzle half the honeybun swirl over the batter. Swirl gently with a knife or skewer. Repeat with remaining cheesecake batter and honeybun swirl, swirling again on top.

Bake:

Place the pan in a water bath (wrap the springform pan in foil to prevent leaks) and bake for 55–65 minutes, or until edges are set and the center slightly jiggles.

Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Then transfer to the fridge and chill for at least 4 hours or overnight.

Glaze and Serve:

Drizzle with reserved cinnamon roll icing or homemade glaze before serving. Optional: garnish with a dusting of cinnamon or honey drizzle. Slice and serve this rich, gooey, and utterly decadent cheesecake cold or room temp.