Pour half of the cheesecake filling over the prepared crust.
Spoon half of the cinnamon roll filling mixture in dollops over the cheesecake layer.
Use a knife or toothpick to swirl the cinnamon filling into the cheesecake batter.
Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining cinnamon roll mixture.
Bake the Cheesecake:
Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set and the edges are lightly golden. The center may still jiggle slightly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight.
Prepare the Honeybun Topping:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the chilled cheesecake just before serving.
Tips:
To avoid cracks in your cheesecake, ensure that all ingredients are at room temperature before mixing.
For an extra touch, you can garnish with additional cinnamon roll crumbs or a sprinkle of cinnamon before serving.
Enjoy! 🎉
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