Ingredients
Scale
- 2 packs (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can refrigerated cinnamon roll dough (with icing)
- 1/4 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp honey
- 2 tbsp butter, melted
- Optional: 1/4 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 170°C (340°F). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
- Prepare the cinnamon sugar: In a small bowl, combine brown sugar and cinnamon. Set aside.
- Create the crust: Open the can of cinnamon roll dough. Flatten each roll slightly and press them into the bottom of the pan to form an even crust. Press the edges together tightly.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar gradually and beat until creamy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
- Layer and swirl: Pour half of the cheesecake mixture over the cinnamon roll base. Sprinkle half of the cinnamon-sugar mixture, then drizzle with 1 tbsp honey and 1 tbsp melted butter. Repeat with remaining cheesecake mixture, cinnamon-sugar, honey, and butter.
- Swirl gently: Use a knife or skewer to swirl the layers together lightly. Avoid overmixing.
- Bake for 40–45 minutes, or until the center is set and edges are firm. Let cool at room temperature for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Finish with the cinnamon roll icing before serving. Warm the icing slightly for easy drizzling. Slice and enjoy chilled or slightly warmed.
Notes
For a crunchier texture, add chopped pecans or walnuts.
Use maple syrup instead of honey if preferred.
You can use homemade cinnamon roll dough if desired.
- Prep Time: 20
- Cook Time: 45