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Sweet Cinnamon Roll Honeybun Cheesecake

Cinnamon Roll Honeybun Cheesecake is a rich cheesecake with cinnamon swirl baked over a buttery cinnamon cookie crust and finished with a sweet honey glaze, perfect for celebrations and dessert tables.
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Ingredients
  

For the crust

  • 2 cups crushed cinnamon roll cookies or cinnamon graham crackers
  • 6 tablespoons unsalted butter melted
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • For the cheesecake filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup sour cream
  • ½ cup heavy cream
  • 2 teaspoons vanilla extract

For the cinnamon swirl

  • ½ cup light brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter melted

For the honeybun glaze

  • 1½ cups powdered sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey

Instructions
 

  • Preheat oven to 325°F, mix crust ingredients, press into pan, bake 8–10 minutes and cool.
  • Beat cream cheese and sugar, add eggs, sour cream, cream, and vanilla.
  • Mix brown sugar, cinnamon, and butter for swirl.
  • Layer batter and swirl in crust.
  • Bake in water bath 55–65 minutes until center jiggles slightly.
  • Cool in oven 1 hour, then chill 6 hours or overnight.
  • Whisk glaze and drizzle before serving.