Ingredients
Scale
- For the Crust:
- 2 cups cinnamon roll dough (store-bought or homemade)
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- For the Cheesecake Filling:
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup honey
- For the Honeybun Topping:
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans (optional)
Instructions
- In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add granulated sugar, mixing well.
- Mix in sour cream, vanilla extract, and honey until smooth. Incorporate eggs one at a time, being careful not to overmix.
- Preheat your oven to 350°F (175°C). Combine cinnamon roll dough, melted butter, brown sugar, and cinnamon in a bowl. Press into a 9-inch springform pan and partially bake for 10 minutes.
- Pour cheesecake filling over the crust, then mix melted butter, brown sugar, honey, and cinnamon for the topping. Sprinkle it over the cheesecake.
- Bake for 55-65 minutes, until edges are set and center is slightly jiggly. Let cool in the oven for 1 hour.
- Chill in refrigerator for at least 4 hours before serving. Enjoy!
Notes
- Using full-fat cream cheese enhances flavor.
- Pre-bake the crust to avoid sogginess.
- Top with caramel sauce or cream cheese frosting for extra indulgence.
- Experiment with various nuts for topping.
- Homemade graham cracker crust can be used instead of cinnamon roll dough.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg