Cinnamon Roll Honeybun Cheesecake

Preheat the oven to 325°F (163°C).
Grease the bottom of a 9-inch springform pan.
Unroll the cinnamon rolls and arrange them in the bottom of the pan, pressing them together to form a crust.
Brush the cinnamon rolls with melted butter. Bake in the preheated oven for 10-12 minutes, or until golden brown. Set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
Add the vanilla extract and mix to combine.
Beat in the eggs, one at a time, making sure to incorporate each one fully before adding the next.
Add the sour cream and mix until smooth. Set aside.
Step 3: Prepare the Cinnamon Swirl
In a small bowl, combine the brown sugar, cinnamon, and melted butter to form the cinnamon swirl mixture.
Set aside.
Step 4: Assemble the Cheesecake
Pour the cheesecake filling over the cooled cinnamon roll crust.
Drizzle the cinnamon swirl mixture over the top of the cheesecake filling in a swirling pattern.
Use a knife or toothpick to gently swirl the cinnamon mixture into the cheesecake for a marbled effect.
Step 5: Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour.
After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.
Step 6: Make the Honey Glaze
In a small bowl, whisk together the honey, powdered sugar, and vanilla extract until smooth.
Drizzle the glaze over the chilled cheesecake before serving.
Step 7: Serve and Enjoy
Slice the cheesecake into wedges and enjoy the creamy, cinnamon-spiced goodness!
Serving and Storage Tips