Place the springform pan in a water bath (or on a baking sheet with water-filled ramekins to prevent cracking).
Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Step 6: Add the Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cheesecake for a sweet finish.
Step 7: Chill and Serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before slicing.
Serve chilled and enjoy the warm cinnamon flavors paired with creamy cheesecake!
Why You’ll Love This Recipe
Ultimate Indulgence: Combines three desserts in one—cinnamon rolls, honeybuns, and cheesecake.
Beautiful Presentation: The swirled cinnamon layers make it as visually appealing as it is delicious.
Crowd-Pleaser: Perfect for holiday gatherings, birthdays, or any special occasion.
Pro Tips
Prevent Cracks: Use a water bath and avoid overmixing the batter to keep the cheesecake smooth.
Enhanced Flavor: Add a pinch of nutmeg to the cinnamon swirl for extra warmth.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
This Cinnamon Roll Honeybun Cheesecake is a dessert dream come true, combining warm spices, sticky sweetness, and creamy decadence in every bite. Enjoy!
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