Cinnamon Roll Honeybun Cheesecake

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📖 Description:

Cinnamon Roll Honeybun Cheesecake is a rich, layered dessert that merges three classics: cinnamon rolls, honeybuns, and cheesecake. With a cinnamon-sugar swirl throughout and a sweet glaze on top, this dessert delivers warm spice, creamy texture, and a nostalgic bakery flavor in every bite.

🌍 Origin:

United States – A modern bakery fusion dessert inspired by classic cinnamon rolls and honeybuns, both beloved American treats often enjoyed for breakfast or dessert.

🧾 Ingredients (with Quantity):

🔸 Crust Layer:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 tsp cinnamon

🔸 Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour

🔸 Cinnamon Swirl:

  • 1/2 cup brown sugar
  • 1 tbsp ground cinnamon
  • 2 tbsp all-purpose flour
  • 1/4 cup unsalted butter, melted

🔸 Glaze Topping:

  • 3/4 cup powdered sugar
  • 1 tbsp milk (or more for desired consistency)
  • 1/2 tsp vanilla extract

🧂 Optional Ingredients:

  • 1/4 tsp nutmeg (for depth in the swirl)
  • Chopped pecans (for texture)
  • 1/2 tsp maple extract (in glaze for added richness)
  • Store-bought cinnamon roll dough (for shortcut base)

👩‍🍳 Instructions:

1. Prepare the Crust:

  • Preheat oven to 325°F (160°C). Grease or line a 9-inch springform pan.
  • Mix graham cracker crumbs, brown sugar, melted butter, and cinnamon.
  • Press mixture firmly into the bottom of the pan and slightly up the sides.
  • Bake for 10 minutes, then set aside to cool.

2. Make the Cinnamon Swirl:

  • Combine brown sugar, cinnamon, flour, and melted butter until smooth and set aside.

3. Make the Cheesecake Filling:

  • Beat cream cheese until smooth. Add sugar and beat again.
  • Mix in eggs one at a time, then add sour cream, vanilla, and flour until fully incorporated.

4. Assemble:

  • Pour half of the cheesecake filling over the crust.
  • Drizzle half of the cinnamon swirl on top and gently swirl with a knife.
  • Pour remaining filling, then top with remaining swirl. Swirl again lightly for a marbled effect.

5. Bake:

  • Place the pan in a water bath and bake for 55–65 minutes, or until the center is slightly jiggly.
  • Turn off oven, crack door, and let cool in oven for 1 hour.
  • Refrigerate at least 4 hours or overnight.

6. Make the Glaze:

  • Whisk powdered sugar, milk, and vanilla until smooth.
  • Drizzle over cooled cheesecake before serving.

💡 Tips for Success:

  • Use room-temperature cream cheese and eggs for a smoother batter.
  • Swirl gently to keep the cinnamon mix from sinking.
  • Use a water bath to prevent cracks and ensure creamy texture.
  • Glaze just before serving for the freshest look.

🌟 Recommendations:

  • Serve chilled or slightly warmed with coffee or chai tea.
  • Add chopped nuts or caramel drizzle for a gourmet touch.
  • Store leftovers in the fridge for up to 5 days or freeze slices.

🍽️ Nutrition (per slice, approx. 12 servings):

  • Calories: ~470
  • Fat: 32g
  • Saturated Fat: 18g
  • Carbohydrates: 39g
  • Sugar: 29g
  • Protein: 6g
  • Fiber: 1g
  • Sodium: 290mg

Note: Nutrition may vary depending on toppings and crust thickness.

Would you like a no-bake version, a gluten-free crust, or a mini cheesecake variation?

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