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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.
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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.