Cinnamon Roll Honeybun Cheesecake: Your New Favorite Dessert Mash-Up
Print it, save it, or add it to your recipe binder.
If you’re a fan of rich, creamy cheesecake and crave the comforting flavors of cinnamon rolls and honeybuns, this Cinnamon Roll Honeybun Cheesecake is the perfect dessert for you. Combining the best of these sweet treats, this decadent recipe features a buttery cinnamon crust, a creamy cheesecake filling, and a cinnamon-sugar swirl, all topped with a luscious glaze. I discovered this indulgent creation on I Wuv Cooking, and it’s a must-try for any dessert lover.
What Makes This Cheesecake Special?
This dessert brings together the velvety texture of cheesecake with the spiced sweetness of cinnamon rolls and honeybuns. The Nilla wafer crust provides a buttery foundation, while the swirl of cinnamon, brown sugar, and honey adds a gooey, caramel-like touch that takes this cheesecake to the next level. Topped with a vanilla glaze, it’s a show-stopping dessert perfect for holidays, parties, or simply treating yourself.
Cinnamon Roll Honeybun Cheesecake Recipe
Ingredients
For the Crust:
- 2 cups crushed Nilla wafers (1 box mini vanilla wafers)
- 5 tbsp butter, melted
- 1 tsp cinnamon
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, room temperature
- 3/4 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
For the Cinnamon Swirl:
- 1 cup light brown sugar
- 1 tsp cinnamon
- 1/4 cup melted butter
- 1/4 cup honey
For the Glaze:
- 2 cups confectioners’ sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Directions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Make the Crust:
- In a bowl, mix crushed Nilla wafers, melted butter, cinnamon, and vanilla extract.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Bake for 5 minutes, then set aside to cool.
3. Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth.
- Gradually add the sugar, mixing until fully combined.
- Beat in the eggs one at a time, ensuring the batter is smooth after each addition.
- Stir in the vanilla extract.
4. Create the Cinnamon Swirl:
- In a small bowl, mix the brown sugar, cinnamon, melted butter, and honey until combined.
5. Assemble the Cheesecake:
- Pour half of the cheesecake filling into the prepared crust.
- Drizzle half of the cinnamon swirl mixture over the batter.
- Repeat with the remaining cheesecake filling and swirl.
6. Bake the Cheesecake:
- Bake in the preheated oven for 60-70 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight for best results.
7. Prepare the Glaze:
- In a bowl, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth.
8. Glaze and Serve:
- Once the cheesecake is chilled, remove it from the springform pan.
- Drizzle the glaze generously over the top.
Tips for Success
- Room Temperature Ingredients: Use room-temperature cream cheese and eggs for a smooth batter.
- Don’t Overmix: Overmixing the cheesecake filling can incorporate air and cause cracks during baking.
- Chill Fully: Allow the cheesecake to chill overnight for the best flavor and texture.
This Cinnamon Roll Honeybun Cheesecake is the ultimate dessert indulgence. Whether you’re serving it at a holiday gathering or enjoying a slice with coffee, it’s a recipe guaranteed to impress.
Be sure to check out I Wuv Cooking for more delectable recipes like this!
Cinnamon Roll Honeybun Cheesecake: Your New Favorite Dessert Mash-Up
If you’re a fan of rich, creamy cheesecake and crave the comforting flavors of cinnamon rolls and honeybuns, this
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 2 cups crushed Nilla wafers (1 box mini vanilla wafers)
- 5 tbsp butter, melted
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 24 oz (3 blocks) cream cheese, room temperature
- 3/4 cup sugar
- 4 large eggs
- 1 cup light brown sugar
- 1/4 cup melted butter
- 1/4 cup honey
- 2 cups confectioners' sugar
- 1/3 cup milk
- Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix crushed Nilla wafers, melted butter, cinnamon, and vanilla extract.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Bake for 5 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese until smooth.
- Gradually add the sugar, mixing until fully combined.
- Beat in the eggs one at a time, ensuring the batter is smooth after each addition.
- Stir in the vanilla extract.
- In a small bowl, mix the brown sugar, cinnamon, melted butter, and honey until combined.
- Pour half of the cheesecake filling into the prepared crust.
- Drizzle half of the cinnamon swirl mixture over the batter.
- Repeat with the remaining cheesecake filling and swirl.
- Bake in the preheated oven for 60-70 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight for best results.
- In a bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth.
- Once the cheesecake is chilled, remove it from the springform pan.
- Drizzle the glaze generously over the top.
- Tips for Success:
- Room Temperature Ingredients: Use room-temperature cream cheese and eggs for a smooth batter.
- Don’t Overmix: Overmixing the cheesecake filling can incorporate air and cause cracks during baking.
- Chill Fully: Allow the cheesecake to chill overnight for the best flavor and texture.
Instructions
- 1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- 2. Make the Crust:
- In a bowl, mix crushed : Nilla wafers, melted butter, cinnamon, and vanilla extract.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Bake for 5 minutes, then set aside to cool.
- 3. Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese until smooth.
- Gradually add the sugar, mixing until fully combined.
- Beat in the eggs one at a time, ensuring the batter is smooth after each addition.
- Stir in the vanilla extract.
- 4. Create the Cinnamon Swirl:
- In a small bowl, mix the brown sugar, cinnamon, melted butter, and honey until combined.
- 5. Assemble the Cheesecake:
- Pour half of the cheesecake filling into the prepared crust.
- Drizzle half of the cinnamon swirl mixture over the batter.
- Repeat with the remaining cheesecake filling and swirl.
- 6. Bake the Cheesecake:
- Bake in the preheated oven for 60-70 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight for best results.
- 7. Prepare the Glaze:
- In a bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth.
- 8. Glaze and Serve:
- Once the cheesecake is chilled, remove it from the springform pan.
- Drizzle the glaze generously over the top.
- Tips for Success: Room Temperature Ingredients: Use room-temperature cream cheese and eggs for a smooth batter.
- Don’t Overmix: Overmixing the cheesecake filling can incorporate air and cause cracks during baking.
- Chill : Fully: Allow the cheesecake to chill overnight for the best flavor and texture.
- This : Cinnamon Roll Honeybun Cheesecake is the ultimate dessert indulgence. Whether you’re serving it at a holiday gathering or enjoying a slice with coffee, it’s a recipe guaranteed to impress.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
Rate This Recipe
Average Rating: 0 (0 votes)
Related posts:
