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
Units
Scale
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
