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Delicious Cinnamon Roll Honeybun Cheesecake topped with cinnamon swirl

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
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.