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Cinnamon Roll Honeybun Cheesecake

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A delightful fusion of cinnamon rolls and cheesecake, delivering a rich and indulgent dessert that’s perfect for any occasion.

Ingredients

Scale
  • 2 cans of cinnamon rolls with icing (8-count)
  • 2 tablespoons of melted butter
  • 1 teaspoon of ground cinnamon
  • 1 tablespoon of brown sugar
  • 2 packages (8 oz each) of softened cream cheese
  • 1 cup of granulated sugar
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 1/4 cup of sour cream
  • 1/4 cup of heavy cream
  • 1/4 cup of melted butter (for topping)
  • 1/4 cup of brown sugar (for topping)
  • 1/2 teaspoon of ground cinnamon (for topping)
  • 1/4 cup of powdered sugar

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Unroll the cinnamon rolls and cut each roll into quarters, arranging them at the bottom of the springform pan.
  3. Combine the melted butter, ground cinnamon, and brown sugar in a small bowl and drizzle this mixture over the cinnamon roll pieces.
  4. Bake in the preheated oven for 15-20 minutes until golden-brown, then allow to cool completely.
  5. Beat the softened cream cheese and granulated sugar in a mixing bowl until smooth, then incorporate the eggs one at a time, followed by the vanilla extract, sour cream, and heavy cream.
  6. Pour the cheesecake filling over the cooled cinnamon roll base and smooth the top with a spatula.
  7. Bake for another 50-60 minutes until the cheesecake is set with a slight wobble in the center.
  8. Cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.
  9. Combine melted butter, brown sugar, and ground cinnamon for the topping, and drizzle it over the chilled cheesecake, finishing with a dusting of powdered sugar.

Notes

Best served chilled with a dollop of whipped cream or a scoop of ice cream. Can be made ahead of time and stored in the refrigerator.

Nutrition

Find it online: https://yummyfirst.com/cinnamon-roll-honeybun-cheesecake-fusion/