Cinnamon Roll Honeybun Cheesecake
A decadent dessert that combines the soft, spiced warmth of cinnamon rolls with the sweet glaze and caramel notes of honeybuns, all layered in a rich, creamy cheesecake. Perfect for brunch, dessert, or special occasions, this cheesecake offers a luscious balance of textures and flavors with a homemade feel and show-stopping presentation.
Equipment
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring Cups and Spoons
- Baking sheet (optional)
- Cooling rack
Ingredients
- Cream cheese (full fat), softened — 24 oz (3 packages)
- Granulated sugar — 1 cup
- Large eggs — 3
- Heavy cream or sour cream — 1 cup
- Vanilla extract — 1 tsp
- Ground cinnamon — 2 tsp
- Ground nutmeg — ½ tsp
- Cinnamon roll dough (store-bought or homemade) — 1 package or ~12 oz
- Honeybuns (optional, for crust or topping) — 2–3 small honeybuns, crumbled or sliced
- Brown sugar — ¼ cup
- Honey or caramel sauce — for drizzle
- Optional: chopped pecans or walnuts — ½ cup
Instructions
- Prepare crust/base: Preheat oven to 325°F (160°C). Press crumbled honeybun or cinnamon roll dough evenly into the bottom of a greased 9-inch springform pan. Bake 8–10 minutes to set.
- Make filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in heavy cream, vanilla, cinnamon, and nutmeg until fully combined.
- Add cinnamon roll dough: Tear or slice cinnamon roll dough into small pieces. Gently fold into the cheesecake batter, or layer them throughout.
- Bake cheesecake: Pour filling over crust in the pan. Bake 50–60 minutes, until edges are set and center slightly jiggles.
- Cool and chill: Let cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
- Serve: Drizzle with honey or caramel sauce and sprinkle nuts if desired. Slice and enjoy chilled or slightly warmed.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Let cream cheese and eggs come to room temperature before mixing to avoid lumps.
- Avoid overbaking to prevent cracks and dryness; remove when the center still jiggles slightly.
- For a make-ahead dessert, prepare up to 2 days in advance and add toppings just before serving.
- Store leftovers in an airtight container in the fridge up to 5 days or freeze portions for longer storage.
- Experiment with adding nuts or spices for a personalized twist.