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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!

Ingredients

Scale

  • 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

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/