Cinnamon Roll Honeybun Cheesecake

Why Make This Recipe

Cinnamon Roll Honeybun Cheesecake is a delightful blend of flavors that combines the classic taste of cinnamon rolls with the creamy richness of cheesecake. This dessert is perfect for gatherings, special occasions, or simply satisfying a sweet tooth. It offers a unique twist that will impress your family and friends, making it a must-try recipe for any cheesecake lover.

How to Make Cinnamon Roll Honeybun Cheesecake

Ingredients

• 2 cups crushed cinnamon roll cookies (or cinnamon graham crackers, or crushed honeybun snack cakes)
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup sour cream
• 1 teaspoon cinnamon
• 1/4 cup honey (optional for drizzling)

Directions

1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine the crushed cookies, melted butter, and granulated sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add in the vanilla and mix well.
4. Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream and cinnamon until fully incorporated.
5. Pour the cream cheese mixture over the prepared crust in the springform pan.
6. Bake for about 50-60 minutes, or until the edges are set and the center has a slight jiggle.
7. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
8. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
9. Before serving, drizzle with honey if desired.

How to Serve Cinnamon Roll Honeybun Cheesecake

Slice the cheesecake into wedges and serve it chilled. You can add a drizzle of honey on top for extra sweetness. This dessert pairs well with a cup of coffee or tea, making it perfect for afternoon gatherings or dessert after dinner.

How to Store Cinnamon Roll Honeybun Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to a week. You can also freeze slices of cheesecake for longer storage. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months.

Tips to Make Cinnamon Roll Honeybun Cheesecake

• Make sure your cream cheese is at room temperature for a smooth batter.
• Press the crust firmly into the pan to hold its shape.
• Keep an eye on the cheesecake while it’s baking to avoid overcooking.
• Allow the cheesecake to cool slowly in the oven to prevent cracking on the surface.

Variation

You can experiment with different flavors by adding chocolate chips to the cream cheese mixture or using flavored extracts like almond or maple for a unique twist. Some may also like adding a layer of caramel or fruit topping before serving.

FAQs

Can I use a different type of cookie for the crust?
Yes, you can use any cookies you like! Cinnamon graham crackers or crushed honeybun snack cakes work really well.

How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle.

Can I make this cheesecake ahead of time?
Absolutely! It’s a great make-ahead dessert. Just refrigerate it for at least 4 hours or overnight before serving.

Cinnamon Roll Honeybun Cheesecake

A delightful blend of flavors that combines the classic taste of cinnamon rolls with the creamy richness of cheesecake, perfect for gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups crushed cinnamon roll cookies (or cinnamon graham crackers, or crushed honeybun snack cakes)
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

For the cheesecake filling

• 16 oz cream cheese, softened Make sure the cream cheese is at room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 large eggs Add one at a time, mixing well after each addition
• 1 cup sour cream
• 1 teaspoon cinnamon
• 1/4 cup honey (optional for drizzling)

Method

 

Preparation

1. Preheat the oven to 325°F (160°C).
2. In a bowl, combine the crushed cookies, melted butter, and granulated sugar until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

Making the filling

1. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add in the vanilla and mix well.
2. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream and cinnamon until fully incorporated.

Baking

1. Pour the cream cheese mixture over the prepared crust in the springform pan.
2. Bake for about 50-60 minutes, or until the edges are set and the center has a slight jiggle.
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
4. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Before serving, drizzle with honey if desired.

Notes

Slice the cheesecake into wedges and serve it chilled. Pairs well with coffee or tea. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage, up to 3 months.