Cinnamon Roll Honeybun Cheesecake

why make this recipe

Cinnamon Roll Honeybun Cheesecake combines the best of two worlds: the soft, sweet flavors of cinnamon rolls and a rich, creamy cheesecake. This dessert is not only delicious but also a fun treat for gatherings or family dinners. It’s sure to please everyone and offers a unique twist on traditional cheesecake.

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
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon cinnamon
• Optional: additional cinnamon roll topping or honeybun for garnish

Directions:

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix the crushed cookies with melted butter and 1/4 cup sugar until combined.
3. Press this mixture into the bottom of a springform pan to create the crust.
4. In a large mixing bowl, beat the cream cheese until smooth. Gradually add in 3/4 cup sugar and continue to mix.
5. Add in the vanilla extract, eggs (one at a time), sour cream, heavy cream, and cinnamon, mixing until fully combined.
6. Pour the cheesecake mixture over the crust in the springform pan.
7. Bake for 55–70 minutes, or until the center is set and only slightly jiggly.
8. Turn off the oven and crack the door, letting the cheesecake cool slowly in the oven for about an hour.
9. After cooling, refrigerate for at least 4 hours or overnight.
10. Serve chilled, garnished with additional cinnamon roll topping or honeybun if desired.

how to serve Cinnamon Roll Honeybun Cheesecake

Serve this cheesecake chilled, sliced into generous pieces. You can add some extra cinnamon roll topping on each slice for an appealing look and a delightful touch. It’s perfect for dessert after dinner or as a special treat during celebrations.

how to store Cinnamon Roll Honeybun Cheesecake

Store any leftovers in an airtight container in the refrigerator. This cheesecake will keep well for up to a week, making it a great option for meal prep or to enjoy over several days.

tips to make Cinnamon Roll Honeybun Cheesecake

• Make sure your cream cheese is fully softened to avoid lumps in your cheesecake mixture.
• Monitor the baking time closely; every oven is different, and you want to ensure the center is just set.
• For added flavor, try adding a dash of nutmeg along with the cinnamon.

variation

You can experiment with the base by using different types of cookies for the crust, such as chocolate graham crackers or even crushed Oreos. Additionally, try adding some chopped nuts or chocolate chips to the filling for a delightful crunch and flavor contrast.

FAQs

Can I use a different type of cheese?
Yes, you can use mascarpone cheese for a creamier texture or even a combination of cream cheese and ricotta for a lighter taste.

Can I make this cheesecake in advance?
Absolutely! This cheesecake tastes even better after a day in the fridge, so feel free to make it a day or two ahead of when you plan to serve it.

Can I freeze Cinnamon Roll Honeybun Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and place it in an airtight container. It will last for about 2-3 months in the freezer. Let it thaw in the refrigerator before serving.

Cinnamon Roll Honeybun Cheesecake

Cinnamon Roll Honeybun Cheesecake combines the soft, sweet flavors of cinnamon rolls with a rich, creamy cheesecake. This delight is perfect for gatherings and sure to please everyone.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

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

Filling

• 16 oz cream cheese, softened Ensure it's fully softened to avoid lumps.
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs Add each egg one at a time.
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1 teaspoon cinnamon For additional flavor, a dash of nutmeg can be added.
• Optional additional cinnamon roll topping or honeybun for garnish

Method

 

Preparation

1. Preheat your oven to 325°F (163°C).
2. In a bowl, mix the crushed cookies with melted butter and 1/4 cup sugar until combined.
3. Press this mixture into the bottom of a springform pan to create the crust.

Mixing the Filling

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Gradually add in 3/4 cup sugar and continue to mix.
3. Add in the vanilla extract, eggs (one at a time), sour cream, heavy cream, and cinnamon, mixing until fully combined.

Baking

1. Pour the cheesecake mixture over the crust in the springform pan.
2. Bake for 55–70 minutes, or until the center is set and only slightly jiggly.
3. Turn off the oven and crack the door, letting the cheesecake cool slowly in the oven for about an hour.
4. After cooling, refrigerate for at least 4 hours or overnight.

Serving

1. Serve chilled, sliced into generous pieces. Optionally, add some extra cinnamon roll topping on each slice.

Notes

Store leftovers in an airtight container in the refrigerator. This cheesecake will keep well for up to a week. It’s advisable to monitor the baking time closely as every oven is different.