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Slice of Cinnamon Roll Honeybun Cheesecake on a plate with cinnamon rolls garnish

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.