As soon as I saw this recipe, I knew I needed to make it. It was a real treat!

Cinnamon Roll Honeybun Cheesecake is one of those delightful creations that combines the best of breakfast and dessert into a single, indulgent treat. The idea for this recipe came from a weekend morning when I couldn't decide between whipping up a batch of cinnamon rolls or baking a cheesecake. So, why not have both? It’s a perfect dessert to impress friends at a brunch or to sweeten up a potluck. Plus, with the warm flavors of cinnamon and honey, it brings a cozy touch to any gathering.

This cheesecake pairs wonderfully with a fresh fruit salad or some vanilla ice cream on the side. A hot cup of coffee or a spiced chai latte also makes an excellent companion, especially if you’re serving it for a brunch. For a more decadent spread, consider adding some whipped cream and a sprinkle of cinnamon or extra honey drizzle on top.

Servings: 12

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons all-purpose flour
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup honey
1 cup powdered sugar
2-3 tablespoons milk

Preheat your oven to 325°F (165°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of a 9-inch springform pan. Set aside.

In a large bowl, beat the cream cheese until smooth. Add in the 1 cup sugar and vanilla extract, and continue to beat until combined.

Add the eggs, one at a time, beating well after each addition. Mix in the sour cream, heavy cream, and all-purpose flour until just combined.

In a separate small bowl, mix together the brown sugar and ground cinnamon.

Pour half of the cheesecake batter over the crust in the springform pan. Sprinkle half of the brown sugar and cinnamon mixture over the batter.

Drizzle 2 tablespoons of honey over this layer. Pour the remaining cheesecake batter over the top and repeat with the rest of the brown sugar mixture and honey.

Bake in the preheated oven for 50-60 minutes, until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.

In a small bowl, mix the powdered sugar with 2-3 tablespoons of milk until smooth to make the glaze. Drizzle over the chilled cheesecake before serving.

For a twist, you can add some chopped pecans or walnuts to the graham cracker crust for extra crunch. If you’re a chocolate lover, swap out the cinnamon with cocoa powder for a chocolatey version. For a lighter option, use Greek yogurt instead of sour cream. Make sure to plan ahead if you're balancing a busy schedule; this cheesecake can be made a day in advance and kept chilled until it's time to serve.