Cinnamon Roll Honeybun Cheesecake (Print Version)
Swirled with cinnamon rolls and caramel, this cheesecake delivers a luscious, spiced treat for dessert lovers.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
03 -
16 ounces cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
2 large eggs
07 -
1 cup sour cream
→ Cinnamon Swirl and Add-ins
08 -
1/2 cup brown sugar
09 -
1 teaspoon ground cinnamon
10 -
1 cup mini cinnamon rolls, chopped
→ Topping
11 -
1 cup whipped cream
12 -
1 tablespoon caramel sauce
# Steps:
01 -
Preheat oven to 325°F. Grease a 9-inch springform pan with butter or nonstick spray.
02 -
Mix graham cracker crumbs and melted butter in a medium bowl until thoroughly combined. Press mixture firmly into the bottom of the prepared pan. Set aside.
03 -
In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until texture is smooth and creamy.
04 -
Add eggs one at a time, mixing well after each addition. Blend in sour cream until homogenous.
05 -
Combine brown sugar and ground cinnamon in a separate bowl. Gently fold chopped mini cinnamon rolls into the cream cheese filling. Pour mixture over prepared crust. Sprinkle cinnamon-sugar blend over the top and swirl gently using a spatula to create a marbled effect.
06 -
Transfer pan to preheated oven. Bake 50–60 minutes, or until center is just set but slightly wobbly.
07 -
Turn off oven and leave cheesecake inside with door closed for 1 hour. This prevents cracking.
08 -
Remove cheesecake from oven. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
09 -
Garnish surface with whipped cream and drizzle with caramel sauce before serving.
# Notes:
01 -
Fully cooling and chilling the cheesecake is essential for a smooth texture and clean slices.