Cinnamon Roll Honeybun Cheesecake

275 mins
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. 2Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  3. 3Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  4. 4In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand.
  5. 5In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand.
  6. 6In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand.
  7. 7Press the mixture firmly into the bottom of the springform pan to form an even crust.
  8. 8Press the mixture firmly into the bottom of the springform pan to form an even crust.
  9. 9Press the mixture firmly into the bottom of the springform pan to form an even crust.
  10. 10Bake the crust for 8–10 minutes, then set it aside to cool.
  11. 11Bake the crust for 8–10 minutes, then set it aside to cool.
  12. 12Bake the crust for 8–10 minutes, then set it aside to cool.
  13. 13In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
  14. 14In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
  15. 15In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
  16. 16Add the sugar and continue mixing until fully incorporated.
  17. 17Add the sugar and continue mixing until fully incorporated.
  18. 18Add the sugar and continue mixing until fully incorporated.
  19. 19Beat in the eggs one at a time, followed by the vanilla extract, sour cream, cinnamon, and nutmeg.
  20. 20Beat in the eggs one at a time, followed by the vanilla extract, sour cream, cinnamon, and nutmeg.
  21. 21Beat in the eggs one at a time, followed by the vanilla extract, sour cream, cinnamon, and nutmeg.
  22. 22Mix until the batter is smooth, but avoid overmixing.
  23. 23Mix until the batter is smooth, but avoid overmixing.
  24. 24Mix until the batter is smooth, but avoid overmixing.
  25. 25Pour the filling over the cooled crust, spreading it evenly.
  26. 26Pour the filling over the cooled crust, spreading it evenly.
  27. 27Pour the filling over the cooled crust, spreading it evenly.
  28. 28Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
  29. 29Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
  30. 30Wrap the bottom of the springform pan in aluminum foil to prevent leaks.
  31. 31Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water (creating a water bath).
  32. 32Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water (creating a water bath).
  33. 33Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water (creating a water bath).
  34. 34Bake the cheesecake in the preheated oven for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
  35. 35Bake the cheesecake in the preheated oven for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
  36. 36Bake the cheesecake in the preheated oven for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
  37. 37Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  38. 38Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  39. 39Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  40. 40In a small saucepan over low heat, combine the honey, melted butter, vanilla extract, and cinnamon.
  41. 41In a small saucepan over low heat, combine the honey, melted butter, vanilla extract, and cinnamon.
  42. 42In a small saucepan over low heat, combine the honey, melted butter, vanilla extract, and cinnamon.
  43. 43Stir until smooth and warmed through.
  44. 44Stir until smooth and warmed through.
  45. 45Stir until smooth and warmed through.
  46. 46Let the glaze cool slightly before pouring over the cheesecake.
  47. 47Let the glaze cool slightly before pouring over the cheesecake.
  48. 48Let the glaze cool slightly before pouring over the cheesecake.
  49. 49Once the cheesecake has cooled to room temperature, pour the honeybun glaze over the top, spreading it evenly.
  50. 50Once the cheesecake has cooled to room temperature, pour the honeybun glaze over the top, spreading it evenly.
  51. 51Once the cheesecake has cooled to room temperature, pour the honeybun glaze over the top, spreading it evenly.
  52. 52Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
  53. 53Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
  54. 54Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
  55. 55Before serving, drizzle with cream cheese icing, sprinkle with powdered sugar, or top with crushed honey buns or cinnamon rolls for extra flair.
  56. 56Before serving, drizzle with cream cheese icing, sprinkle with powdered sugar, or top with crushed honey buns or cinnamon rolls for extra flair.
  57. 57Before serving, drizzle with cream cheese icing, sprinkle with powdered sugar, or top with crushed honey buns or cinnamon rolls for extra flair.
  58. 58Slice and enjoy this decadent dessert chilled
  59. 59Slice and enjoy this decadent dessert chilled
  60. 60Slice and enjoy this decadent dessert chilled

Ingredients

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