Cinnamon Roll Honeybun Cheesecake
Ingredients
For the Crust:
• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
For the Cinnamon Roll Layer:
• 1 can (8 count) refrigerated cinnamon rolls
For the Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
For the Honeybun Topping:
• ¼ cup honey
• ½ cup brown sugar
• 1 tablespoon ground cinnamon
• ¼ cup unsalted butter, melted
For the Glaze:
• ½ cup powdered sugar
• 2 tablespoons milk
Instructions
1. Prepare the Crust:
• Preheat your oven to 325°F (163°C).
• In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
2. Add the Cinnamon Roll Layer:
• Open the can of cinnamon rolls and place them in a single layer over the crust, pressing them down slightly to cover the entire surface.
3. Make the Cheesecake Filling:
• In a large mixing bowl, beat cream cheese until smooth.
• Add sugar and continue to beat until creamy.
• Mix in eggs one at a time, followed by vanilla extract and sour cream, until fully incorporated.
• Pour the cheesecake filling over the cinnamon roll layer.
4. Prepare the Honeybun Topping:
• In a small bowl, combine honey, brown sugar, cinnamon, and melted butter.
• Drizzle evenly over the cheesecake filling.
5. Bake:
• Place the cheesecake in the oven and bake for 50-60 minutes or until the center is set but still slightly jiggly.
• Remove from oven and allow to cool at room temperature before refrigerating for at least 4 hours or overnight.
6. Make the Glaze:
• In a small bowl, whisk together powdered sugar and milk until smooth.
• Drizzle over the chilled cheesecake before serving.
Enjoy this indulgent Cinnamon Roll Honeybun Cheesecake as a decadent treat that combines all your favorite flavors into one irresistible dessert!