Cinnamon Roll Honeybun Cheesecake

Description

Cinnamon Roll Honeybun Cheesecake is a luscious dessert that combines the creamy texture of cheesecake with the comforting flavors of cinnamon rolls and a touch of honey glaze. The rich, velvety cheesecake filling sits on a buttery cinnamon roll crust, topped with a sweet honey glaze for a truly indulgent treat. This dessert is perfect for special occasions or whenever you’re craving something extra sweet and decadent.

Ingredients

For the Crust:

• 1 can (8 oz) refrigerated cinnamon rolls (8 rolls)
• 2 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• ½ tsp ground cinnamon

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 tbsp all-purpose flour

For the Honey Glaze:

• ¼ cup honey
• 2 tbsp unsalted butter
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare the Cinnamon Roll Crust:

1. Preheat your oven to 325°F (163°C).
2. Roll out the cinnamon rolls and cut each roll into small pieces.
3. In a medium bowl, mix the cinnamon roll pieces with melted butter, sugar, and ground cinnamon until well coated.
4. Press the mixture into the bottom of a 9-inch springform pan, making sure the crust is evenly spread.
5. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract, sour cream, and flour until fully combined.
4. Pour the cheesecake batter over the cinnamon roll crust, spreading evenly.

3. Bake the Cheesecake:

1. Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
2. Place the pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath.
3. Bake the cheesecake for 55-65 minutes, or until the center is set but slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
5. Transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.

4. Make the Honey Glaze:

1. In a small saucepan, melt the butter and honey together over medium heat.
2. Stir in the powdered sugar, vanilla extract, and a pinch of salt until smooth and slightly thickened. Remove from heat.

5. Serve:

1. Once the cheesecake has chilled, drizzle the honey glaze over the top just before serving.
2. Slice and enjoy!

Tips for Success

• Ensure that your cream cheese is softened before mixing to avoid lumps in the batter.
• If you don’t have a springform pan, you can use a regular round cake pan, but make sure to line it with parchment paper for easy removal.
• For a fun twist, top the cheesecake with extra cinnamon roll pieces before baking for an even more indulgent treat.

Recommendations

• Serve this cheesecake with a hot cup of coffee or a glass of milk to complement the sweet and spicy flavors.
• It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for extra richness.

Nutrition (per slice, approx., based on 12 servings):

• Calories: 490
• Protein: 7g
• Carbohydrates: 45g
• Fat: 32g
• Fiber: 1g
• Sugars: 34g