Description

Cinnamon Roll Honeybun Cheesecake is a decadent mash-up of your favorite breakfast treat and classic cheesecake. Featuring a cinnamon roll crust, spiced cream cheese filling, and drizzles of honey and icing, this dreamy dessert delivers sweet, sticky indulgence in every slice. Keyword: Cinnamon Roll Cheesecake.

Ingredients

Base:

1 package cinnamon roll dough (with icing)

Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup sour cream
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Topping:

Reserved icing from cinnamon roll package
1/4 cup honey
1/4 cup melted butter

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Unroll the cinnamon roll dough and press it into the bottom of the pan, pinching seams to form a single layer. Reserve the icing.
In a large bowl, beat cream cheese until smooth. Add sour cream and sugar; mix until creamy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, cinnamon, and nutmeg. Add to cream cheese mixture and stir until fully combined.
Pour cheesecake batter over the cinnamon roll crust. Smooth the top with a spatula.
Bake for 50–60 minutes, until the center is set and lightly golden.
Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, drizzle with reserved icing, honey, and melted butter.

Notes

For extra flair, top with chopped pecans or a dusting of cinnamon sugar.
This cheesecake pairs perfectly with a cup of coffee or chai latte.
Store leftovers in the fridge for up to 3 days.