Cinnamon Roll Honeybun Cheesecake

Sometimes life throws you a curveball—like that time I decided to impress my in-laws with my culinary skills. I thought, “Why not dazzle them with a dessert as sweet as their compliments?” Enter the star of our show: the Cinnamon Roll Honeybun Cheesecake! Imagine sinking your fork into creamy cheesecake swirled with fragrant cinnamon and topped with a glaze that would make even the pickiest dessert lover swoon.

This recipe is like finding a unicorn in your backyard—unexpected yet magical. Perfect for family gatherings or just because you want to treat yourself after a long week of adulting. Trust me; this cheesecake will have you daydreaming about its sweet aroma and delectable taste long after it’s gone.

I’ll never forget the first time I baked this beauty for my best friend’s birthday. She had tears of joy streaming down her face after one bite. Don’t worry; they were happy tears!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Crushed Graham Crackers: This serves as the base and adds a lovely crunch; choose finely crushed crackers for better texture.
• Granulated Sugar: Just enough sweetness to balance out the tanginess of the cream cheese; don’t skimp on this!
• Cream Cheese: Use full-fat cream cheese for the richest flavor; let it soften at room temperature for easier mixing.
• Sour Cream: Adds a creamy texture and slight tang; opt for full-fat sour cream for maximum indulgence.
• Eggs: These bind everything together; ensure they are at room temperature for better blending.
• Cinnamon: The star spice that gives it that delightful warmth; freshly ground cinnamon is preferred if possible.
• Vanilla Extract: A splash enhances all flavors beautifully; use pure vanilla extract instead of imitation for best results.
• Butter: Melted butter adds richness to the crust and helps hold it together; use unsalted butter for more control over flavor.
• Powdered Sugar: For the glaze on top; it should be smooth and sweet without any graininess.
• Milk: Just enough to thin out the glaze; whole milk works best to keep things rich.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Oven and Pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick spray or butter so that your cheesecake doesn’t cling like an awkward hug.

Create Your Crust: In a bowl, combine crushed graham crackers and melted butter until crumbly but combined. Press this mixture firmly into the bottom of your prepared pan.

Mix Your Filling: Beat together softened cream cheese and granulated sugar until smooth. Add sour cream, eggs, vanilla extract, and cinnamon one by one until fully blended—don’t forget to scrape down those pesky sides!

Bake It Up: Pour your filling over the crust and smooth out the top with a spatula. Bake in your preheated oven for about 50 minutes or until only slightly jiggly in the center—just like me after eating too much cheesecake!

Create Your Glaze: While baking, whisk together powdered sugar and milk until smooth. Adjust consistency as needed—it should drizzle nicely but not pour too fast!

Add Finishing Touches: Once baked, let your cheesecake cool completely before drizzling with glaze on top—this ensures a beautiful presentation without melting into oblivion.

Now you have a show-stopping dessert that will leave everyone wondering how you pulled off such magic!

Perfecting the Cooking Process

Begin by preparing your crust while preheating the oven. Next, whip up the cheesecake filling and layer it with cinnamon rolls for even cooking.

Add Your Touch

Feel free to swap cream cheese for mascarpone or add walnuts for extra crunch. A drizzle of caramel sauce on top never hurts either!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat slices in the microwave for about 10-15 seconds until warm.

When I first made this Cinnamon Roll Honeybun Cheesecake, my friends couldn’t stop raving about it! Their delighted faces were priceless, and I knew I’d struck dessert gold.

FAQ

Can I use store-bought cinnamon rolls?

Absolutely! Store-bought cinnamon rolls save time and still taste delicious in this recipe.

How do I know when the cheesecake is done?

The cheesecake should be slightly jiggly in the center but set around the edges when done.

Can I freeze Cinnamon Roll Honeybun Cheesecake?

Yes, wrap individual slices tightly and freeze for up to three months for later enjoyment.

Cinnamon Roll Honeybun Cheesecake

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Cinnamon Roll Honeybun Cheesecake is a delightful fusion of creamy cheesecake and warm cinnamon flavors, topped with a sweet glaze. Perfect for any gathering or a cozy night in!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the Crust:

  • 1 ½ cups (150g) crushed Graham Crackers
  • ¼ cup (50g) Granulated Sugar
  • ½ cup (115g) Unsalted Butter, melted

  For the Cheesecake Filling:

  • 24 oz (680g) Cream Cheese, softened
  • 1 cup (200g) Granulated Sugar
  • ½ cup (120g) Sour Cream
  • 3 large Eggs
  • 1 tsp Ground Cinnamon
  • 1 ½ tsp Vanilla Extract

  For the Glaze:

  • ¾ cup (90g) Powdered Sugar
  • 2 tbsp Milk (adjust as needed)

Instructions

1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, mix crushed graham crackers with melted butter and sugar. Press into the bottom of the prepared pan.
3. In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add sour cream, eggs, vanilla extract, and cinnamon; blend until fully combined.
4. Pour the filling over the crust and bake for about 50 minutes, until the center is slightly jiggly.
5. While the cheesecake is baking, whisk powdered sugar and milk to create a smooth glaze. Adjust consistency as needed.
6. Allow the cheesecake to cool completely, then drizzle the glaze over the top before serving.

Notes

– For added flavor, consider mixing in chopped walnuts or drizzling caramel sauce on top.

– Store leftovers in an airtight container in the fridge for up to five days or freeze individual slices for up to three months.

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 350
• Sugar: 25g
• Sodium: 260mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

Keywords: For added flavor, mix in chopped walnuts or drizzle caramel sauce on top. Store leftovers in an airtight container in the fridge for up to five days or freeze individual slices for up to three months.

Find it online: https://masonrecipes.com/cinnamon-roll-honeybun-cheesecake/