Description

Indulge in the ultimate dessert mashup with this Cinnamon Roll Honeybun Cheesecake recipe. Creamy cheesecake filling with a hint of cinnamon and honey sits atop a base of cinnamon roll crust for a delightful treat.

Ingredients

Cinnamon Roll Crust:

1 package (8-count) refrigerated cinnamon rolls with icing
Nonstick cooking spray

Cheesecake Filling:

2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/3 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup brown sugar
1 tablespoon all-purpose flour

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Instructions

Preheat Oven: Preheat oven to 325°F and grease a 9-inch springform pan with nonstick spray.
Prepare Crust: Press cinnamon rolls into the bottom of the pan to form a crust. Bake for 10 minutes, then cool.
Make Filling: Beat cream cheese and sugar, add eggs one at a time, mix in remaining ingredients until smooth.
Assemble: Pour filling over crust and bake for 40–45 minutes until set.
Cool: Leave cheesecake in the oven with the door slightly open for 1 hour, then cool and refrigerate for at least 4 hours.
Serve: Drizzle with included icing before serving.

Notes

For a stronger cinnamon flavor, swirl extra cinnamon sugar on top before baking.
Top with whipped cream or chopped pecans for added indulgence.