There’s something magical about the combination of warm cinnamon, gooey honeybun flavors, and creamy cheesecake. This Cinnamon Roll Honeybun Cheesecake is the ultimate indulgence—rich, sweet, and packed with cozy flavors that make it perfect for any occasion. Whether you’re serving it for a special breakfast, a weekend dessert, or a holiday gathering, this cheesecake is bound to impress.
Imagine the aroma of fresh cinnamon rolls swirling through your kitchen, mixed with the irresistible scent of vanilla cheesecake. It’s a dessert that feels nostalgic, like the kind of treat grandma would have made on a chilly morning. With a soft, buttery crust, a velvety cheesecake center, and a cinnamon swirl running through every bite, this dessert is pure comfort.
Why You’ll Love This Recipe
- Cinnamon Roll Meets Cheesecake – If you love both, why choose? This dessert brings together the best of both worlds.
- Perfect for Any Occasion – Whether it’s brunch, a potluck, or a holiday dessert, this cheesecake is always a hit.
- Easy Yet Impressive – Even if you’re not an expert baker, this recipe is simple to follow but looks and tastes like it came from a bakery.
- Rich and Creamy – The balance of cinnamon, brown sugar, and creamy cheesecake creates a melt-in-your-mouth experience.
Ingredients You’ll Need
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup brown sugar
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
For the 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). In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until everything is well combined and the texture resembles damp sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly packed. This will be the foundation of your cheesecake, so take your time pressing it down. Bake the crust for about 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until it’s smooth and creamy. This step is key—starting with softened cream cheese and mixing it well ensures there are no lumps in your cheesecake.
Gradually add the sugar and continue beating until fully incorporated. Next, add the eggs one at a time, mixing on low speed to avoid overbeating. Stir in the vanilla extract and sour cream, blending just until everything is smooth and creamy.
Step 3: Create the Cinnamon Swirl
In a small bowl, mix together the brown sugar, cinnamon, and melted butter. This will be the delicious cinnamon roll swirl that runs through the cheesecake.
Pour half of the cheesecake batter over the crust, then drizzle half of the cinnamon mixture over it. Use a knife or toothpick to swirl the cinnamon into the batter. Repeat with the remaining cheesecake batter and cinnamon swirl, gently swirling again.
Step 4: Bake the Cheesecake
Place the cheesecake in the oven and bake for about 50-55 minutes, or until the center is slightly set but still has a slight jiggle. The edges should be firm, but the middle will continue setting as it cools.
Once done, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps prevent cracks. Afterward, transfer it to the refrigerator and let it chill for at least 4 hours (overnight is best).
Step 5: Drizzle the Honeybun Glaze
Once the cheesecake is fully chilled, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the top of the cheesecake for that classic honeybun finish.
Helpful Tips
- Use Room Temperature Ingredients – This ensures a smooth cheesecake filling without lumps.
- Don’t Overmix the Eggs – Overbeating can introduce too much air, which might cause the cheesecake to crack.
- Water Bath Alternative – If you’re worried about cracks, place a pan of hot water on the bottom rack of your oven while baking. This adds moisture and helps prevent cracking.
- Chill for the Best Texture – Letting the cheesecake chill overnight gives it the best texture and flavor.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Softening the Cream Cheese – Make sure your cream cheese is fully softened before mixing. This helps create a smooth, lump-free filling. If you’re short on time, you can soften it by microwaving it for 10-15 seconds.
- Mixing the Batter – Overmixing can add too much air, leading to cracks in your cheesecake. Mix until just combined for the best results.
- Cinnamon Swirl Tip – When swirling the cinnamon mixture into the cheesecake batter, use a gentle hand. Too much mixing can blend the layers rather than create a swirl effect.
- Chilling is Key – Cheesecake needs to chill for at least 4 hours (overnight is even better) to set properly. Cutting into it too soon may result in a softer texture.
- Serving Tip – For clean slices, use a sharp knife dipped in hot water, wiping the blade between each cut.
- Adding Toppings – Feel free to get creative! A sprinkle of extra cinnamon, a drizzle of caramel, or even some chopped pecans can add an extra special touch.
- Glaze Consistency – If your honeybun glaze is too thick, add a tiny bit more milk until it reaches a pourable consistency. If it’s too thin, add more powdered sugar.
Storage Instructions
Refrigerator: Store the cheesecake in an airtight container or covered with plastic wrap in the fridge for up to 5 days.
Freezer: To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Can I use a different crust?
Yes! While graham cracker crust is traditional, you can use crushed vanilla wafers or even a cinnamon cookie crust for extra flavor.
What if I don’t have a springform pan?
A deep pie dish or regular cake pan can work, but make sure to line it with parchment paper so you can lift the cheesecake out easily.
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter, don’t open the oven while baking, and let it cool gradually inside the oven before chilling.
Can I make this ahead of time?
Absolutely! This cheesecake is actually best when made a day in advance, allowing the flavors to fully develop.
Related Recipes
If you loved this Cinnamon Roll Honeybun Cheesecake, here are some other cozy treats to try:
- Strawberry Crunch Cheesecake
- Cheesecake Croissant Buns
- Cinnamon Roll Honeybun Cheesecake
- Cinnamon Roll Cake
Conclusion
This Cinnamon Roll Honeybun Cheesecake is a dessert that brings together the best of two classic treats—warm, spiced cinnamon rolls and rich, creamy cheesecake. It’s the kind of dessert that feels like a warm hug on a plate, perfect for celebrations or just a weekend indulgence.
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Cinnamon Roll Honeybun Cheesecake
Description
There’s something magical about the combination of warm cinnamon, gooey honeybun flavors, and creamy cheesecake. This Cinnamon Roll Honeybun Cheesecake is the ultimate indulgence—rich, sweet, and packed with cozy flavors that make it perfect for any occasion. Whether you’re serving it for a special breakfast, a weekend dessert, or a holiday gathering, this cheesecake is bound to impress.
Imagine the aroma of fresh cinnamon rolls swirling through your kitchen, mixed with the irresistible scent of vanilla cheesecake. It’s a dessert that feels nostalgic, like the kind of treat grandma would have made on a chilly morning. With a soft, buttery crust, a velvety cheesecake center, and a cinnamon swirl running through every bite, this dessert is pure comfort.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup brown sugar
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
For the Honeybun Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until everything is well combined and the texture resembles damp sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly packed. This will be the foundation of your cheesecake, so take your time pressing it down. Bake the crust for about 10 minutes, then set it aside to cool while you prepare the filling.
In a large bowl, beat the cream cheese until it’s smooth and creamy. This step is key—starting with softened cream cheese and mixing it well ensures there are no lumps in your cheesecake.
Gradually add the sugar and continue beating until fully incorporated. Next, add the eggs one at a time, mixing on low speed to avoid overbeating. Stir in the vanilla extract and sour cream, blending just until everything is smooth and creamy.
In a small bowl, mix together the brown sugar, cinnamon, and melted butter. This will be the delicious cinnamon roll swirl that runs through the cheesecake.
Pour half of the cheesecake batter over the crust, then drizzle half of the cinnamon mixture over it. Use a knife or toothpick to swirl the cinnamon into the batter. Repeat with the remaining cheesecake batter and cinnamon swirl, gently swirling again.
Place the cheesecake in the oven and bake for about 50-55 minutes, or until the center is slightly set but still has a slight jiggle. The edges should be firm, but the middle will continue setting as it cools.
Once done, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This helps prevent cracks. Afterward, transfer it to the refrigerator and let it chill for at least 4 hours (overnight is best).
Once the cheesecake is fully chilled, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the top of the cheesecake for that classic honeybun finish.
Notes
- Softening the Cream Cheese – Make sure your cream cheese is fully softened before mixing. This helps create a smooth, lump-free filling. If you’re short on time, you can soften it by microwaving it for 10-15 seconds.
- Mixing the Batter – Overmixing can add too much air, leading to cracks in your cheesecake. Mix until just combined for the best results.
- Cinnamon Swirl Tip – When swirling the cinnamon mixture into the cheesecake batter, use a gentle hand. Too much mixing can blend the layers rather than create a swirl effect.
- Chilling is Key – Cheesecake needs to chill for at least 4 hours (overnight is even better) to set properly. Cutting into it too soon may result in a softer texture.
- Serving Tip – For clean slices, use a sharp knife dipped in hot water, wiping the blade between each cut.
- Adding Toppings – Feel free to get creative! A sprinkle of extra cinnamon, a drizzle of caramel, or even some chopped pecans can add an extra special touch.
- Glaze Consistency – If your honeybun glaze is too thick, add a tiny bit more milk until it reaches a pourable consistency. If it’s too thin, add more powdered sugar.
