Description
This Cinnamon Roll Honeybun Cheesecake combines the warm, comforting flavors of cinnamon rolls with the creamy richness of cheesecake. Featuring a graham cracker crust infused with sugar and butter, a luscious cinnamon-spiced cream cheese filling, and an optional topping of chopped nuts, this dessert is perfect for special occasions or a decadent treat. Baked to perfection and cooled slowly to ensure a creamy, crack-free texture, it’s sure to delight cheesecake and cinnamon roll lovers alike.
Ingredients
Scale
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tbsp ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a greased springform pan. Bake for 10 minutes until the crust is golden brown. Remove from the oven and set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sour cream and 1 cup granulated sugar, mixing until fully incorporated and silky. Add the eggs one at a time on low speed to avoid over-mixing, followed by the ground cinnamon, blending everything into a smooth batter.
- Bake the cheesecake: Pour the cinnamon cream cheese filling over the cooled crust, spreading it evenly. Bake in the preheated oven for approximately 60 minutes, or until the cheesecake is set but still slightly jiggly in the center when gently shaken.
- Cool gradually: After baking, turn off the oven and crack the oven door open. Allow the cheesecake to cool inside the oven for about one hour. This gradual cooling helps prevent cracks from forming on the surface.
- Chill and serve: Transfer the cheesecake to the refrigerator and chill for at least four hours or preferably overnight. Just before serving, sprinkle with the optional chopped pecans or walnuts for added texture and flavor.
Notes
- Ensure the cream cheese and eggs are at room temperature for a smoother batter and to prevent lumps.
- Gradually cooling the cheesecake in the oven helps minimize cracking on the surface.
- Use a water bath if desired to further reduce cracking, although not required in this recipe.
- For a nut-free version, omit the pecans or walnuts topping.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.