Cinnamon Roll Honeybun Cheesecake (Print Version)
Honeybun and cinnamon rolls blend into a creamy cheesecake with a caramel swirl finish.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
03 -
1 cup cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
2 large eggs
07 -
1 cup sour cream
→ Cinnamon Roll Layer
08 -
1/2 cup brown sugar
09 -
1 teaspoon ground cinnamon
10 -
1 cup mini cinnamon rolls, chopped
→ Toppings
11 -
1 cup whipped cream
12 -
1 tablespoon caramel sauce
# Steps:
01 -
Preheat oven to 325°F. Grease a 9-inch springform pan with cooking spray or butter.
02 -
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated, then press firmly into the bottom of the springform pan to form an even crust.
03 -
In a large mixing bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth. Add eggs one at a time, mixing well after each, then fold in sour cream until fully incorporated.
04 -
In a small bowl, mix brown sugar with ground cinnamon. Gently fold chopped mini cinnamon rolls into the cheesecake batter. Sprinkle the cinnamon-sugar mixture on top and gently swirl with a spatula to create a marbled effect.
05 -
Pour the cheesecake batter over the prepared crust and smooth the top. Bake for 50 to 60 minutes, or until the center is set but slightly jiggly. Turn off oven and allow cheesecake to cool inside for 1 hour.
06 -
Remove cheesecake from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight to fully set.
07 -
Before serving, top with whipped cream and drizzle with caramel sauce.
# Notes:
01 -
Chilling the cheesecake overnight improves flavor and texture.