The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Introduction
Hey friends! Today, I’m super excited to share with you a deliciously indulgent treat that combines two of our favorite things: cinnamon rolls and cheesecake! This Cinnamon Roll Honeybun Cheesecake is creamy, dreamy, and oh-so-sweet, making it the perfect dessert for any occasion. So, let’s get baking!
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 can (8 oz) refrigerated cinnamon rolls
1/2 cup brown sugar
1 tablespoon ground cinnamon
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1/2 cup caramel sauce
Whipped cream, for topping
Extra cinnamon roll icing, for drizzling
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cooking time: 55-65 minutes
Total time: 5 hours (including cooling)
Yield: 12 servings
How to Make Cinnamon Roll Honeybun Cheesecake
First things first, preheat your oven to 325°F (that’s a comfy, cozy temperature!). Grab a 9-inch springform pan and give it a light greasing, so our cheesecake can release easily later.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until it’s all blended together beautifully. This will be your crust.
Now, press that delicious mixture firmly into the bottom of your springform pan. You want it to hold together nicely!
Next, open up your can of cinnamon rolls and cut each roll into quarters. Yum! In a separate small bowl, mix the brown sugar and ground cinnamon. This is where the magic happens!
Toss those quartered cinnamon rolls into the cinnamon-sugar mixture, coating them evenly. They’re going to add such great flavor!
In a large bowl, beat the softened cream cheese and granulated sugar until it’s smooth and creamy. Add in the vanilla extract, then mix in the eggs one by one, ensuring everything is well combined after each addition.
Stir in the sour cream to create that dreamy cheesecake texture.
Now it’s time to layer! Pour half of that creamy cheesecake batter over your crust in the springform pan, then sprinkle in half of the coated cinnamon roll pieces.
Pour the remaining cheesecake batter on top, followed by the rest of the cinnamon roll pieces.
Grab a knife or a toothpick and gently swirl the cinnamon rolls into the cheesecake for a lovely marbled look.
Pop your masterpiece into the preheated oven and bake for about 55-65 minutes. The edges should be firm, but the center will still have a slight jiggle (that’s just perfect!).
Once it’s out, turn off the oven and crack the door open a bit. Let it cool for about an hour inside—this helps prevent cracks!
After that, let it cool completely at room temperature. Then, tuck it into the fridge for at least 4 hours (or better yet, overnight) to make it extra luscious.
When you’re ready to serve, drizzle caramel sauce and any extra cinnamon roll icing over the top. Optional, but who wouldn’t want some whipped cream on there, too?
And there you have it! A delectable Cinnamon Roll Honeybun Cheesecake that’s sure to impress your family and friends! Enjoy every sticky, gooey bite!
Detailed Directions and Instructions
Step 1: Preheat and Prepare
First things first, preheat your oven to 325°F (that’s a comfy, cozy temperature!). Grab a 9-inch springform pan and give it a light greasing, so our cheesecake can release easily later.
Step 2: Make the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until it’s all blended together beautifully. This will be your crust.
Step 3: Press the Crust
Now, press that delicious mixture firmly into the bottom of your springform pan. You want it to hold together nicely!
Step 4: Prepare Cinnamon Rolls
Next, open up your can of cinnamon rolls and cut each roll into quarters. In a separate small bowl, mix the brown sugar and ground cinnamon.
Step 5: Coat Cinnamon Rolls
Toss those quartered cinnamon rolls into the cinnamon-sugar mixture, coating them evenly.
Step 6: Beat Cream Cheese Mixture
In a large bowl, beat the softened cream cheese and granulated sugar until it’s smooth and creamy. Add in the vanilla extract, then mix in the eggs one by one, ensuring everything is well combined after each addition.
Step 7: Fold in Sour Cream
Stir in the sour cream to create that dreamy cheesecake texture.
Step 8: Layer the Cheesecake
Pour half of that creamy cheesecake batter over your crust in the springform pan, then sprinkle in half of the coated cinnamon roll pieces.
Step 9: Add Remaining Layers
Pour the remaining cheesecake batter on top, followed by the rest of the cinnamon roll pieces.
Step 10: Swirl the Mixture
Grab a knife or a toothpick and gently swirl the cinnamon rolls into the cheesecake for a lovely marbled look.
Step 11: Bake
Pop your masterpiece into the preheated oven and bake for about 55-65 minutes. The edges should be firm, but the center will still have a slight jiggle.
Step 12: Cool in the Oven
Once it’s out, turn off the oven and crack the door open a bit. Let it cool for about an hour inside—this helps prevent cracks!
Step 13: Chill the Cheesecake
After that, let it cool completely at room temperature. Then, tuck it into the fridge for at least 4 hours (or better yet, overnight) to make it extra luscious.
Step 14: Serve
When you’re ready to serve, drizzle caramel sauce and any extra cinnamon roll icing over the top. Optional, but who wouldn’t want some whipped cream on there, too?
Notes
Note 1: Springform Pan
Using a springform pan makes it easier to remove the cheesecake without messing up the presentation.
Note 2: Room Temperature Ingredients
Ensure that your cream cheese and eggs are at room temperature for a smoother batter.
Note 3: Baking Time
Ovens can vary, so keep an eye on the cheesecake as it bakes. It’s better to check a bit earlier than to overbake it.
Note 4: Topping Variations
Feel free to get creative with toppings, such as pecans, chocolate chips, or even fruit!
Note 5: Storage
Store any leftovers in the refrigerator for up to 5 days, if you can resist eating it all at once!
Cook techniques
Preparing the Crust
Incorporate graham cracker crumbs, granulated sugar, and melted butter to create a cohesive mixture for the cheesecake base. Press it firmly into a greased springform pan for stability.
Coating the Cinnamon Rolls
Cut refrigerated cinnamon rolls into quarters and mix with brown sugar and ground cinnamon. This step enhances the flavor, ensuring every bite is sweet and aromatic.
Combining the Cheesecake Batter
Beat softened cream cheese and granulated sugar until smooth. Incorporate eggs one at a time, followed by vanilla extract and sour cream to achieve a rich, creamy texture.
Layering the Cheesecake
Pour layers of cheesecake batter into the crust, alternating with the coated cinnamon roll pieces. This creates an appealing marbled effect.
Swirling for Aesthetic
Use a knife or toothpick to gently swirl the cinnamon rolls into the cheesecake batter for a visually striking finish.
Baking the Cheesecake
Bake in a preheated oven until the edges are firm but the center has a slight jiggle. This ensures a perfect, creamy cheesecake texture.
Cooling Technique
After baking, let the cheesecake cool in the oven with the door slightly ajar. This prevents cracks in the surface as it cools gradually.
Refrigeration for Texture
Cool the cheesecake completely at room temperature before refrigerating for at least 4 hours or overnight. This solidifies the texture for easier slicing.
FAQ
Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with oreo crumbs or a gluten-free alternative to suit your preference.
How do I know when the cheesecake is done baking?
The edges should be set while the center maintains a slight jiggle. It will firm up as it cools.
Can I make this cheesecake in advance?
Absolutely! This cheesecake tastes even better after a day in the refrigerator, as the flavors meld together.
What should I do if my cheesecake cracks?
To minimize cracking, ensure the cheesecake cools slowly in the oven and avoid overbaking.
Can I freeze leftover cheesecake?
Yes, you can freeze cheesecake for about 2-3 months. Make sure to wrap it well to prevent freezer burn and thaw it in the refrigerator before serving.
Conclusion
Indulging in a slice of this Cinnamon Roll Honeybun Cheesecake is like a warm hug for your taste buds! The combination of creamy cheesecake with the sweet and spiced cinnamon rolls creates a dessert that is rich, decadent, and simply irresistible. Perfect for gatherings, celebrations, or just satisfying a sweet craving, this cheesecake is bound to become a favorite in your dessert repertoire. Don’t forget to share it with friends and family—they’ll be begging for the recipe!
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