Cinnamon Roll Honeybun Cheesecake

4h 35m
Serves 12
https://camr.online/cinnamon-roll-honeybun-cheesecake/?fbclid=IwZXh0bgNhZW0CMTEAAR2cUHgrNPU5cBcZycqH0tQK-bHgdBz7YgQD_MYepkH09J_d5GsyzoXU3Jk_aem__5woRjjGGrpJB7CegARMew

Directions

  1. 1Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. 2In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand.
  3. 3Press the mixture firmly into the bottom of the springform pan to form an even crust.
  4. 4Bake the crust for 8–10 minutes, then set it aside to cool.
  5. 5In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
  6. 6Add the sugar and continue mixing until fully incorporated.
  7. 7Beat in the eggs one at a time, followed by the vanilla extract, sour cream, cinnamon, and nutmeg.
  8. 8Mix until the batter is smooth, but avoid overmixing.
  9. 9Pour the filling over the cooled crust, spreading it evenly.
  10. 10Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
  11. 11Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water (creating a water bath).
  12. 12Bake the cheesecake in the preheated oven for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
  13. 13Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  14. 14In a small saucepan over low heat, combine the honey, melted butter, vanilla extract, and cinnamon.
  15. 15Stir until smooth and warmed through.
  16. 16Let the glaze cool slightly before pouring over the cheesecake.
  17. 17Once the cheesecake has cooled to room temperature, pour the honeybun glaze over the top, spreading it evenly.
  18. 18Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
  19. 19Before serving, drizzle with cream cheese icing, sprinkle with powdered sugar, or top with crushed honey buns or cinnamon rolls for extra flair.
  20. 20Slice and enjoy this decadent dessert chilled

Ingredients

  • 2 cups graham cracker crumbs (or crushed cinnamon graham crackers)
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 0.5 cup sour cream or Greek yogurt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup honey
  • 2 tablespoons butter, melted
  • 0.25 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 cream cheese icing
  • 1 powdered sugar
  • 1 crushed honey buns or cinnamon rolls

Equipment

9-inch springform panelectric mixeraluminum foillarge baking dishsmall saucepan

Tips

  • Ensure all cheesecake ingredients are at room temperature for a smooth, lump-free filling.
  • Add a splash of maple syrup or caramel to the honeybun glaze for an extra layer of flavor.
  • Store leftovers in the refrigerator for up to 5 days, or freeze individual slices for up to 1 month

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