Cinnamon Roll Honeybun Cheesecake Recipe

Cinnamon Roll Honeybun Cheesecake is a dessert dream come true, combining the gooey sweetness of a honeybun with the creamy decadence of cheesecake.

It’s a fusion of flavors and textures that will have everyone swooning with delight. With a cinnamon swirl baked into the cheesecake and a glaze reminiscent of a classic honeybun, this dessert is as beautiful as it is delicious. Whether you’re hosting a holiday dinner, celebrating a birthday, or simply craving a special treat, this cheesecake will be the star of the show.

Kitchen Equipment Needed

• Springform pan (9-inch)
• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Small saucepan
• Whisk

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 tablespoon ground cinnamon
• 1/3 cup brown sugar

For the Honeybun Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Directions

1. Prepare the Crust: Preheat your oven to 325°F (165°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press the mixture into the bottom of a springform pan. Bake for 8 minutes, then let cool.
2. Make the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Beat in eggs one at a time.
3. Create the Cinnamon Swirl: In a small bowl, mix flour, cinnamon, and brown sugar. Stir 1/3 of this mixture into the cheesecake batter.
4. Assemble the Cheesecake: Pour half of the batter over the crust. Sprinkle half of the remaining cinnamon-sugar mixture over the batter. Repeat with the remaining batter and cinnamon-sugar mixture, creating a swirl effect with a knife.
5. Bake: Place the pan in a water bath and bake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
6. Make the Glaze: Whisk powdered sugar, milk, and vanilla together until smooth. Drizzle over the cooled cheesecake before serving.

Prep Time

25 minutes

Cook Time

1 hour

Total Time

5 hours (including cooling and chilling time)

Nutrition (Per Serving, based on 12 servings)

• Calories: 420
• Protein: 6g
• Carbohydrates: 40g
• Fat: 27g
• Fiber: 1g

Expert Tips

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter.
• Water Bath: Wrapping the springform pan in foil and baking in a water bath prevents cracks.
• Swirl Effect: Use a toothpick or knife to create a beautiful cinnamon swirl.

FAQs

Can I make this cheesecake ahead of time?
Yes, this cheesecake tastes even better the next day as the flavors meld together.

How do I prevent cracks in the cheesecake?
Bake in a water bath and avoid over-mixing the batter to prevent excess air.

Can I use a different crust?
Absolutely! Try a cinnamon roll crust or vanilla wafer crust for a fun twist.

Can I freeze this cheesecake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Storing & Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months.
• Reheating: Serve cold or let sit at room temperature for 15 minutes before enjoying.

Substitutions & Variations

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Dairy-Free: Substitute cream cheese and sour cream with dairy-free alternatives.
• Extra Topping: Add chopped pecans or a caramel drizzle for added decadence.

Cinnamon Roll Honeybun Cheesecake Recipe

Cinnamon Roll Honeybun Cheesecake is a dessert dream come true, combining the gooey sweetness of a honeybun with the creamy decadence of cheesecake. It’s a fusion of flavors and textures that will have everyone swooning with delight.

Print Recipe Pin Recipe

Equipment

• Springform pan (9-inch)
• Mixing bowls
• - Electric mixer or stand mixer
• Spatula
• Measuring cups and spoons
• - Small saucepan
• Whisk

Ingredients

  

• #### For the Crust:
• - 2 cups graham cracker crumbs
• - 1/4 cup granulated sugar
• - 1/2 teaspoon ground cinnamon
• - 1/2 cup unsalted butter melted
• #### For the Cheesecake Filling:
• - 3 8-ounce packages cream cheese, softened
• - 1 cup granulated sugar
• - 1/2 cup sour cream
• - 1 teaspoon vanilla extract
• - 3 large eggs
• - 1/4 cup all-purpose flour
• - 1 tablespoon ground cinnamon
• - 1/3 cup brown sugar
• #### For the Honeybun Glaze:
• - 1 cup powdered sugar
• - 2 tablespoons milk
• - 1/4 teaspoon vanilla extract

Instructions

 

• **Prepare the Crust:** Preheat your oven to 325°F (165°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press the mixture into the bottom of a springform pan. Bake for 8 minutes, then let cool.
• **Make the Filling:** In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Beat in eggs one at a time.
• **Create the Cinnamon Swirl:** In a small bowl, mix flour, cinnamon, and brown sugar. Stir 1/3 of this mixture into the cheesecake batter.
• **Assemble the Cheesecake:** Pour half of the batter over the crust. Sprinkle half of the remaining cinnamon-sugar mixture over the batter. Repeat with the remaining batter and cinnamon-sugar mixture, creating a swirl effect with a knife.
• **Bake:** Place the pan in a water bath and bake for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight.
• **Make the Glaze:** Whisk powdered sugar, milk, and vanilla together until smooth. Drizzle over the cooled cheesecake before serving.