Cinnamon Roll Honeybun Cheesecake Recipe

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Indulge in a fusion of two beloved treats: cinnamon rolls and cheesecake! This Cinnamon Roll Honeybun Cheesecake is a decadent dessert with layers of creamy cheesecake, spiced cinnamon roll filling, and a buttery graham cracker crust, topped off with caramel sauce and cinnamon roll icing. Perfect for any celebration or special occasion!

Ingredients:

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cinnamon Roll Filling:

  • 1 can (8 oz) refrigerated cinnamon rolls
  • ½ cup brown sugar
  • 1 tbsp ground cinnamon

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream

For the Topping:

  • ½ cup caramel sauce
  • Whipped cream (optional)
  • Cinnamon roll icing (from the refrigerated cinnamon rolls)

Instructions:

  1. Prepare the Crust:
    • In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
    • Grease a 9-inch springform pan and press the crumb mixture evenly into the bottom of the pan.
    • Chill the crust in the refrigerator while you prepare the filling.
  2. Make the Cinnamon Roll Filling:
    • Open the can of refrigerated cinnamon rolls and separate them.
    • In a small bowl, mix the brown sugar and cinnamon. Toss the cinnamon roll pieces in this cinnamon-sugar mixture to coat evenly.
  3. Make the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
    • Add the eggs one at a time, mixing until fully combined before adding the next.
    • Stir in the vanilla extract and sour cream until smooth.
  4. Assemble the Cheesecake:
    • Pour half of the cheesecake filling over the chilled crust.
    • Evenly distribute half of the cinnamon roll pieces on top of the cheesecake layer.
    • Pour the remaining cheesecake filling over the cinnamon rolls and top with the remaining cinnamon roll pieces.
    • Use a toothpick or knife to gently swirl the cinnamon roll filling into the cheesecake batter for a marbled effect.
  5. Bake:
    • Preheat your oven to 325°F (160°C).
    • Bake the cheesecake for 55-65 minutes, or until the edges are set and the center has a slight jiggle when gently shaken.
    • Let the cheesecake cool gradually by turning off the oven and cracking the door. Cool for 1 hour before removing from the oven.
    • Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (or overnight) for the best texture.
  6. Serve:
    • Drizzle the cheesecake with caramel sauce and cinnamon roll icing.
    • Garnish with whipped cream, if desired, and serve chilled.

Tips for Success:

  • Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth and creamy cheesecake filling.
  • Gluten-Free Option: Use gluten-free graham crackers and cinnamon roll dough for a gluten-free version of this cheesecake.
  • Prevent Cracks: Bake in a water bath for even heat distribution or ensure your oven temperature is stable to avoid cracks.

Nutritional Information (per slice, 12 servings):

  • Calories: ~450
  • Carbohydrates: ~38g
  • Protein: ~7g
  • Fat: ~30g (includes 18g saturated fat)
  • Sugar: ~28g

This Cinnamon Roll Honeybun Cheesecake is the perfect dessert for any occasion, blending the warmth of cinnamon rolls with the rich, creamy texture of cheesecake. Enjoy!

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