Description
Cinnamon Roll Honeybun Delight Cheesecake combines classic bakery favorites in one irresistible dessert. Swirls of cinnamon, creamy cheesecake, and sweet honeybun glaze create a dessert so delicious you cannot resist taking another heavenly bite.
Ingredients
Scale
Main Ingredients:
- 1 can (8-count) cinnamon roll dough
- 16 ounces (453 grams) cream cheese, softened
- 2 large eggs
- ½ cup sour cream
Sugar and Sweeteners:
- ½ cup sugar
- ¼ cup brown sugar
- ¼ cup honey
Flavor Enhancers and Additional Ingredients:
- 4 tablespoons butter, melted
- 1 tablespoon milk
- 1 ¼ teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C) and meticulously grease a 9-inch (23-centimeter) springform pan with butter or non-stick cooking spray.
- Carefully unroll the pre-made cinnamon roll dough and gently flatten each individual roll to create an even base layer.
- In a small mixing bowl, combine melted unsalted butter, brown sugar, and ground cinnamon until thoroughly blended.
- Drizzle the butter-sugar mixture evenly across the flattened cinnamon roll dough, ensuring complete coverage.
- Transfer the prepared dough to the preheated oven and bake for 15-20 minutes until the edges turn golden brown and slightly crisp.
- Remove the crust from the oven and allow it to cool completely while preparing the cheesecake filling.
- Using an electric mixer, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Incorporate eggs one at a time, mixing thoroughly after each addition to prevent lumps.
- Gently fold in sour cream until the mixture is uniform and silky.
- Pour the cheesecake filling over the prepared cinnamon roll crust, smoothing the top with a spatula.
- Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is slightly jiggly but set.
- Turn off the oven and allow the cheesecake to cool inside for 1 hour, preventing potential cracking.
- For the honeybun topping, whisk together honey, melted butter, milk, and ground cinnamon.
- Once the cheesecake has completely cooled, drizzle the honeybun topping evenly across the surface.
- Refrigerate for at least 4 hours or overnight before serving to allow the flavors to meld and the cheesecake to set properly.
Notes
- Prep Like a Pro: Chill cream cheese to room temperature for smooth, lump-free mixing that guarantees a silky cheesecake texture.
- Crust Perfection: Press cinnamon roll dough evenly into the pan to create a consistent, delectable base that won’t crumble when slicing.
- Baking Wisdom: Use a water bath or place a pan of water on the lower oven rack to prevent cracking and ensure even, gentle baking.
- Cooling Technique: Let the cheesecake cool slowly in the oven to prevent sudden temperature changes that can cause surface cracks.
- Sweet Finish: Drizzle honeybun topping just before serving to maintain its glossy, appetizing appearance and prevent soaking into the cheesecake.
- Storage Secret: Refrigerate covered for up to 5 days, allowing flavors to meld and develop a more intense, decadent taste.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg