Cinnamon Roll Honeybun Cheesecake isn’t just a dessert—it’s an experience. Combining the cozy flavors of a classic cinnamon roll with the creamy, decadent texture of cheesecake, this creation is a match made in dessert heaven. Perfect for holidays, birthdays, or simply indulging your sweet tooth, this dessert is bound to steal the show at any gathering.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours (including chilling)
Ingredients :
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Cinnamon Roll Filling:
1 can (8 oz) refrigerated cinnamon rolls
½ cup brown sugar
1 tbsp ground cinnamon
Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
Topping:
½ cup caramel sauce
Whipped cream (optional)
Cinnamon roll icing
Directions :
Prepare the Crust: Mix graham cracker crumbs, sugar, and butter. Press into a greased 9-inch springform pan. Chill.
Cinnamon Roll Filling: Toss cinnamon roll pieces with brown sugar and cinnamon.
Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream.
Assemble: Layer half the cheesecake filling over the crust. Add half the cinnamon rolls. Repeat. Swirl with a toothpick.
Bake: Bake at 325°F (160°C) for 55-65 minutes. Cool gradually, then refrigerate for at least 4 hours.
Serve: Drizzle with caramel and icing, and garnish with whipped cream if desired.
Notes :
Use room-temperature ingredients for a smoother cheesecake.
For a gluten-free option, substitute with gluten-free graham crackers and dough.
