This Cinnamon Roll Honeybun Cheesecake is the ultimate indulgence! Combining the flavors of gooey cinnamon rolls, creamy cheesecake, and a buttery graham cracker crust, this dessert is a show-stopper. Drizzled with caramel sauce and cinnamon roll icing, it’s perfect for any occasion where a sweet, decadent treat is in order.
Why You’ll Love This Recipe
- Two Desserts in One: It’s a cheesecake and a cinnamon roll combined into one irresistible dessert.
- Decadent and Rich: Layers of creamy cheesecake with bursts of cinnamon and brown sugar make every bite unforgettable.
- Impressive Presentation: Perfect for holidays, birthdays, or any special gathering.
- Customizable Toppings: Caramel drizzle, whipped cream, or extra cinnamon icing make it versatile and indulgent.
- Make-Ahead Friendly: Prepare it in advance and refrigerate until ready to serve.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cinnamon Roll Filling:
- 1 can (8 oz) refrigerated cinnamon rolls
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Topping:
- ½ cup caramel sauce
- Whipped cream (optional)
- Cinnamon roll icing (from the cinnamon roll can)
Directions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture evenly into the bottom of a greased 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Step 2: Cinnamon Roll Filling
- Cut the refrigerated cinnamon rolls into bite-sized pieces.
- In a small bowl, toss the cinnamon roll pieces with brown sugar and cinnamon until evenly coated.
Step 3: Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until the filling is fully combined.
Step 4: Assemble the Cheesecake
- Pour half of the cheesecake filling over the chilled graham cracker crust.
- Sprinkle half of the cinnamon roll pieces over the filling.
- Pour the remaining cheesecake filling on top, then add the rest of the cinnamon roll pieces.
- Use a toothpick or knife to swirl the cinnamon rolls into the cheesecake for a marbled effect.
Step 5: Bake
- Place the springform pan on a baking sheet and bake for 55-65 minutes, or until the center is slightly set but still jiggles when gently shaken.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about 30 minutes.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
Step 6: Serve
- Remove the cheesecake from the springform pan and transfer to a serving plate.
- Drizzle the top with caramel sauce and the cinnamon roll icing.
- Garnish with whipped cream if desired, slice, and enjoy!
Servings and Timing
- Yield: 12 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours
- Total Time: 5 hours
Variations
- Chocolate Lover’s Twist: Add chocolate chips to the cheesecake filling or drizzle with chocolate sauce.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top for added texture.
- Spiced Cheesecake: Add a pinch of nutmeg or cardamom to the cinnamon roll filling for extra warmth.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Lighter Version: Substitute low-fat cream cheese and sour cream for a slightly lighter option.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual slices tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: This cheesecake is best served chilled or at room temperature—no reheating required.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, it’s perfect for making ahead. Prepare and refrigerate it up to 24 hours in advance.
2. How do I prevent cracks in the cheesecake?
Bake the cheesecake in a water bath or place a pan of hot water on the oven rack below it to add moisture. Avoid overmixing and overbaking.
3. Can I use homemade cinnamon rolls?
Absolutely! Replace the canned cinnamon rolls with homemade ones for a personalized touch.
4. Can I skip the caramel sauce?
Yes, the cheesecake is delicious on its own, but the caramel adds an extra layer of indulgence.
5. How do I cut clean slices?
Use a sharp knife dipped in hot water and wiped clean between each cut.
6. Can I use a different crust?
Yes, try a vanilla wafer or Oreo crust for a fun twist.
7. Can I substitute the sour cream?
Greek yogurt works well as a substitute for sour cream.
8. What if I don’t have a springform pan?
Use a deep 9-inch pie dish instead, but note that removing slices may be trickier.
9. How long can this cheesecake sit at room temperature?
Limit it to 2 hours to maintain freshness and food safety.
10. Can I add raisins or nuts to the cinnamon roll filling?
Yes, feel free to add your favorite mix-ins for added flavor and texture.
Conclusion
Cinnamon Roll Honeybun Cheesecake is the ultimate dessert for indulgent gatherings or satisfying your sweet tooth. With layers of creamy cheesecake, gooey cinnamon rolls, and a caramel drizzle, it’s a decadent treat that’s sure to impress. Make it for your next celebration and watch it disappear in no time!
Print
Cinnamon Roll Honeybun Cheesecake
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this Cinnamon Roll Honeybun Cheesecake, a luscious dessert featuring layers of creamy cheesecake, cinnamon roll chunks, and a graham cracker crust. Topped with caramel drizzle and icing, it’s the perfect treat for any occasion!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cinnamon Roll Filling:
- 1 can (8 oz) refrigerated cinnamon rolls, cut into bite-sized pieces
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Topping:
- 1/2 cup caramel sauce
- Whipped cream (optional)
- Cinnamon roll icing (from the cinnamon roll can)
Instructions
- Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Chill in the refrigerator while preparing the fillings.
- Prepare the Cinnamon Roll Filling:
- In a small bowl, toss the cinnamon roll pieces with brown sugar and ground cinnamon until evenly coated.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until just combined.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the chilled crust and spread evenly.
- Sprinkle half of the cinnamon roll pieces over the filling.
- Repeat with the remaining cheesecake filling and cinnamon roll pieces.
- Use a toothpick or knife to swirl the layers gently for a marbled effect.
- Bake the Cheesecake:
- Preheat the oven to 325°F (160°C).
- Bake the cheesecake for 55–65 minutes, or until the edges are set and the center jiggles slightly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Refrigerate for at least 4 hours or overnight for the best texture.
- Decorate and Serve:
- Drizzle the top of the cheesecake with caramel sauce and the reserved cinnamon roll icing.
- Garnish with whipped cream if desired.
- Slice and serve chilled.
Notes
- To prevent cracks, bake the cheesecake in a water bath or place a pan of water on the oven rack below the cheesecake.
- For an extra caramel kick, stir a tablespoon of caramel sauce into the cheesecake filling.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1
- Calories: 450kcal
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