There’s something truly magical about the combination of cinnamon rolls, honeybuns, and cheesecake. This recipe brings together the best of all three into one indulgent, creamy, and utterly irresistible dessert. Imagine biting into a velvety cheesecake layered with the rich flavors of cinnamon sugar, topped with a gooey glaze that reminds you of a warm honeybun fresh out of the oven.
This cheesecake is perfect for special occasions, holiday gatherings, or simply when you’re craving a decadent treat. It blends the comforting warmth of cinnamon rolls with the smooth, luxurious texture of cheesecake, creating a dessert that’s as delightful to look at as it is to eat. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe is easy to follow and guaranteed to impress.
Why You’ll Love This Recipe
- Incredible Flavor Fusion – A perfect balance of creamy cheesecake, sweet honeybun glaze, and warm cinnamon spice.
- Soft & Creamy Texture – The rich cheesecake filling melts in your mouth while the cinnamon swirls add a delightful contrast.
- Easy to Make – While it looks fancy, this cheesecake comes together with simple ingredients and clear steps.
- Perfect for Any Occasion – Serve it at brunch, birthdays, holiday dinners, or just because you deserve a treat!
Ingredients You’ll Need
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
Cinnamon Sugar Swirl
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
Honeybun Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make Cinnamon Roll Honeybun Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper to make removal easier.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, ensuring an even layer. Bake for about 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the granulated sugar and continue to beat until well combined.
One at a time, add the eggs, mixing just until incorporated. Be careful not to overmix, as this can add too much air to the batter, causing cracks during baking. Stir in the vanilla extract, sour cream, and heavy cream until the mixture is silky smooth.
Step 3: Create the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon until you have a thick, sugary paste.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon sugar mixture over the batter, using a knife or toothpick to gently swirl it through. Pour the remaining cheesecake batter on top, then drizzle the rest of the cinnamon sugar mixture over it, swirling again for a marbled effect.
Step 5: Bake the Cheesecake
Place the cheesecake in the oven and bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle. To prevent cracks, turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
Once cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 6: Make the Honeybun Glaze
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake before serving.
Helpful Tips
- Use Room Temperature Ingredients – This helps create a smooth, lump-free cheesecake filling.
- Don’t Overmix the Eggs – Mixing too much can introduce air, which may cause cracks during baking.
- Water Bath Alternative – If you’re worried about cracks, place a pan of hot water on the lower oven rack while baking to add moisture.
- Chill for Best Texture – Letting the cheesecake chill overnight enhances its flavor and texture.
- Easy Glaze Application – Use a spoon to drizzle the glaze in a zig-zag pattern for a bakery-style finish.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you don’t have graham crackers, you can substitute vanilla wafer crumbs or digestive biscuits.
- For a stronger cinnamon flavor, increase the cinnamon in the swirl mixture to 1 ½ teaspoons.
- The cheesecake is best served chilled but can be enjoyed slightly warm if you prefer a softer texture.
Nutritional Information (Per Serving)
- Calories: ~420
- Carbohydrates: 45g
- Protein: 6g
- Fat: 25g
- Saturated Fat: 15g
- Sugar: 35g
- Fiber: 1g
- Sodium: 250mg
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! This cheesecake is actually better when made in advance. It needs to chill for at least 4 hours, but overnight is best for the flavors to fully develop.
How do I prevent my cheesecake from cracking?
Avoid overmixing the eggs, don’t open the oven door while baking, and let the cheesecake cool gradually inside the oven before refrigerating.
Can I freeze this cheesecake?
Absolutely! Wrap individual slices or the whole cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
What can I use instead of graham crackers for the crust?
You can use crushed vanilla wafers, digestive biscuits, or even cinnamon-flavored cookies for an extra boost of flavor.
Storage Instructions
- Refrigerator: Store the cheesecake covered in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months in an airtight container. Let it thaw in the fridge before serving.
- Reheating (Optional): If you prefer a slightly warm cheesecake, microwave a slice for 10-15 seconds before eating.
Related Recipes
If you loved this Cinnamon Roll Honeybun Cheesecake, here are some other desserts you might enjoy:
- Easy Cinnamon Roll French Toast Roll-Ups
- Blender Cinnamon Roll Cheesecake Bars
- Cinnamon Roll Cheesecake
- Strawberry Cinnamon Rolls
Conclusion
This Cinnamon Roll Honeybun Cheesecake is a show-stopping dessert that combines the best elements of cinnamon rolls, honeybuns, and cheesecake into one unforgettable treat. Whether you’re making it for a holiday, a celebration, or just a cozy weekend dessert, it’s sure to impress. Give this recipe a try and savor every delicious, cinnamon-swirled bite!
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Cinnamon Roll Honeybun Cheesecake
Description
There’s something truly magical about the combination of cinnamon rolls, honeybuns, and cheesecake. This recipe brings together the best of all three into one indulgent, creamy, and utterly irresistible dessert. Imagine biting into a velvety cheesecake layered with the rich flavors of cinnamon sugar, topped with a gooey glaze that reminds you of a warm honeybun fresh out of the oven.
This cheesecake is perfect for special occasions, holiday gatherings, or simply when you’re craving a decadent treat. It blends the comforting warmth of cinnamon rolls with the smooth, luxurious texture of cheesecake, creating a dessert that’s as delightful to look at as it is to eat. Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe is easy to follow and guaranteed to impress.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
Cinnamon Sugar Swirl
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
Honeybun Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper to make removal easier.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan, ensuring an even layer. Bake for about 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the granulated sugar and continue to beat until well combined.
One at a time, add the eggs, mixing just until incorporated. Be careful not to overmix, as this can add too much air to the batter, causing cracks during baking. Stir in the vanilla extract, sour cream, and heavy cream until the mixture is silky smooth.
Step 3: Create the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon until you have a thick, sugary paste.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon sugar mixture over the batter, using a knife or toothpick to gently swirl it through. Pour the remaining cheesecake batter on top, then drizzle the rest of the cinnamon sugar mixture over it, swirling again for a marbled effect.
Step 5: Bake the Cheesecake
Place the cheesecake in the oven and bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle. To prevent cracks, turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
Once cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 6: Make the Honeybun Glaze
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake before serving.
Notes
- If you don’t have graham crackers, you can substitute vanilla wafer crumbs or digestive biscuits.
- For a stronger cinnamon flavor, increase the cinnamon in the swirl mixture to 1 ½ teaspoons.
- The cheesecake is best served chilled but can be enjoyed slightly warm if you prefer a softer texture.