Cinnamon Roll Honeybun Cheesecake
A delightful blend of rich flavors and textures, this cheesecake combines the comforting taste of cinnamon rolls with creamy cheesecake for a heavenly dessert.
Ingredients
For the crust and topping
- 2 cans soft and fluffy cinnamon rolls
- 1/2 cup melted butter
- 1/2 cup brown sugar for topping
- 1 tbsp ground cinnamon for topping
- 1 cup powdered sugar for dusting
For the cheesecake filling
- 2 packages cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- 1 cup heavy cream
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Unroll the cinnamon rolls and cut each roll into quarters.
- Arrange the dough pieces in the base of the springform pan.
- In a bowl, combine the melted butter, ground cinnamon, and brown sugar, then drizzle over the cinnamon roll base.
Baking the crust
- Bake the cinnamon roll base for about 15-20 minutes or until golden brown.
Preparing the cheesecake filling
- In a mixing bowl, beat together softened cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing gently, then add vanilla extract, sour cream, and heavy cream.
- Pour the cheesecake filling over the baked cinnamon roll base.
Baking the cheesecake
- Bake for 50-60 minutes or until the center is set with a gentle jiggle.
- Let the cheesecake cool to room temperature and then transfer it to the refrigerator for at least 4 hours.
Finishing touches
- Combine melted butter, brown sugar, and ground cinnamon in a small bowl and drizzle over the cooled cheesecake.
- Dust the top with powdered sugar before serving.
Notes
For best results, chill the cheesecake overnight. You can use homemade cinnamon rolls for a personal touch. Be mindful of the baking time to avoid overbaking.