Cinnamon Roll Honeybun Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
1 ¼ cups granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs
1 cup heavy cream
For the Cinnamon Roll Topping:
1 (12 ounce) can refrigerated cinnamon rolls, unrolled
¼ cup honey
2 tablespoons melted butter
Instructions:
1. Prepare the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and stir until evenly moistened. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
2. Make the cheesecake filling: In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth and creamy. Beat in vanilla extract and salt. Add eggs one at a time, beating well after each addition. Gradually pour in heavy cream and beat until just combined. Do not overmix.
3. Assemble the cheesecake: Pour the cheesecake filling over the cooled crust.
4. Prepare the cinnamon roll topping: Arrange the unrolled cinnamon rolls evenly over the cheesecake filling. Drizzle with honey and melted butter.
5. Bake: Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
6. Cool and chill: Let the cheesecake cool completely in the oven before removing it from the springform pan. Refrigerate for at least 4 hours, or preferably overnight, before serving.