Cinnamon Roll Honeybun Cheesecake
Cinnamon Roll Honeybun Cheesecake combines creamy cheesecake filling layered atop a cinnamon roll crust, creating a delightful blend of flavors and textures. Perfect for any occasion.
Ingredients
For the crust
- 1 package cinnamon roll dough
For the cheesecake filling
- 1 cup cream cheese, softened Ensure cream cheese is at room temperature for the smoothest mix.
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add the eggs one at a time.
- ½ cup sour cream Plain Greek yogurt can be used as a substitute.
- ¼ cup honey Maple syrup can be used as an alternative.
- ½ teaspoon cinnamon
- ¼ cup caramel sauce (optional) Drizzle on top for added sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Roll out the cinnamon roll dough and press it into the bottom of the prepared pan. Seal any seams.
Make the Cheesecake Filling
- In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, honey, and cinnamon until well combined.
Bake
- Pour the cream cheese filling over the cinnamon roll layer in the pan and spread it evenly.
- Bake in the preheated oven for 40-50 minutes or until the cheesecake is set and slightly golden on top.
Cool and Serve
- Let the cheesecake cool in the pan before removing it.
- Optional: Drizzle caramel sauce over the top once cooled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in the microwave for about 15-20 seconds, or warm in the oven at low temperature. Can be made a day in advance. Can also be frozen; wrap tightly in plastic wrap and foil before freezing.
