If you’re a fan of both cinnamon rolls and creamy cheesecake, then you are absolutely going to love this Cinnamon Roll Honeybun Cheesecake Recipe. It’s a decadent dessert that beautifully combines the warm, spiced swirls of a cinnamon roll with the rich, velvety texture of cheesecake. Every bite feels like a cozy morning treat and a special dessert all wrapped into one, perfect for celebrations or simply treating yourself to something extraordinary. The luscious cinnamon swirl and sugary glaze make this cheesecake a standout showstopper that’s as fun to make as it is to share.
Ingredients You’ll Need
These ingredients are wonderfully basic but each plays an essential role in crafting the perfect balance of flavor, texture, and aroma in this cheesecake. From the buttery graham cracker crust to the heavenly cream cheese filling and the warm cinnamon swirl, every item lends a unique touch to the overall experience.
- 1 ½ cups graham cracker crumbs: Provides a crunchy, buttery base that supports the cheesecake beautifully.
- 1/3 cup melted butter: Binds the crumbs and adds richness to the crust.
- 2 tablespoons sugar: Enhances sweetness in the crust without overpowering.
- 24 oz cream cheese (softened): The creamy foundation of the cheesecake, giving it that smooth texture.
- 1 cup granulated sugar: Sweetens the cheesecake filling perfectly.
- 3 large eggs: Helps to set and stabilize the cheesecake.
- 1 cup sour cream: Adds tanginess and a silky texture that balances sweetness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the filling’s flavor.
- ½ cup brown sugar: Key to the cinnamon swirl’s rich molasses flavor.
- 1 tablespoon ground cinnamon: The star spice that gives the honeybun flavor its signature warmth.
- ¼ cup melted butter: Makes the cinnamon swirl lusciously smooth.
- 1 cup powdered sugar: For the sweet and creamy icing drizzle on top.
- 2-3 tablespoons milk: Adjusts icing consistency for a perfect drizzle.
- ½ teaspoon vanilla extract: Lifts the icing flavor for a harmonious finish.
How to Make Cinnamon Roll Honeybun Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press this mixture firmly into the bottom of your greased 9-inch springform pan—creating a solid foundation for your cheesecake. Bake it for 10 minutes to set the crust, then remove it from the oven and let it cool completely. This step ensures your crust stays crisp and holds up perfectly against the creamy filling.
Step 2: Make the Cheesecake Filling
Using a stand mixer or hand mixer, beat the softened cream cheese with granulated sugar until the mixture is wonderfully smooth and free of lumps. Then add your eggs one at a time, beating well after each addition to maintain a velvety texture. Next, stir in the sour cream and vanilla extract, which will give your cheesecake that subtle tang and aromatic warmth. This rich filling is the heart of your Cinnamon Roll Honeybun Cheesecake Recipe, so take your time to get it silky and luscious.
Step 3: Create the Cinnamon Swirl
In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until it forms a smooth, spreadable cinnamon swirl mixture. This blend is what gives this cheesecake the irresistible honeybun charm—warm, sweet, and perfectly spiced. It’s the magic that turns an ordinary cheesecake into a cinnamon roll-inspired masterpiece.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter evenly over the cooled crust. Drizzle half of the cinnamon swirl mixture on top in thin stripes, then use a knife or skewer to gently swirl it into the batter. Repeat with the remaining batter and cinnamon mixture to create beautiful, cinnamon-laced marbling throughout your cheesecake. This creative swirling technique not only looks spectacular but ensures every slice boasts that classic cinnamon roll flavor.
Step 5: Bake and Cool
Bake the assembled cheesecake for 50 to 60 minutes, or until the center is mostly set but still has a slight jiggle—this guarantees a creamy, not overcooked texture. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. After it’s cooled, refrigerate it for at least 4 hours or overnight for the best texture and flavor. Patience here truly rewards you with cheesecake perfection.
Step 6: Make the Icing
Whisk together the powdered sugar, milk, and vanilla extract until silky and smooth. The icing should be thick but pourable. Before serving, drizzle this luscious glaze across the top to add a sweet, glossy finishing touch that complements the cinnamon swirl beautifully.
Step 7: Serve
Now comes the best part—slice into your masterpiece, marvel at those swirling patterns, and enjoy each bite of creamy cinnamon-sugar delight. This Cinnamon Roll Honeybun Cheesecake Recipe is everything indulgent and comforting rolled into one unforgettable dessert.
How to Serve Cinnamon Roll Honeybun Cheesecake Recipe
Garnishes
Enhance your cheesecake by topping it with chopped pecans or toasted walnuts for a satisfying crunch that complements the creamy texture. A light dusting of cinnamon or a few fresh berries also adds a pop of color and subtle freshness against the sweet richness.
Side Dishes
This cheesecake pairs beautifully with a cup of hot coffee or chai tea, which mirrors the warm spices in the dessert. For a refreshing contrast, serve alongside a simple fruit salad or a dollop of whipped cream lightly flavored with vanilla.
Creative Ways to Present
For a showstopping presentation at parties, serve mini versions in individual ramekins or jars. You can also layer some of the cinnamon swirl on top of a cheesecake trifle with sponge cake for an elegant twist on the original recipe. It’s a fun way to impress your guests and share your love for this delicious treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 5 days, allowing you to enjoy that Cinnamon Roll Honeybun Cheesecake Recipe flavor throughout the week.
Freezing
If you want to save your cheesecake for longer, it freezes beautifully. Wrap the whole cake or individual slices in plastic wrap and aluminum foil to prevent freezer burn. Frozen cheesecake can last up to 2 months and can be thawed overnight in the refrigerator before serving.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer a softer texture, simply let slices sit at room temperature for 15 to 20 minutes before eating. Avoid microwaving as it could alter the smooth consistency and cause the icing to melt too much.
FAQs
Can I use a different crust instead of graham cracker crumbs?
Absolutely! While graham cracker crust is classic for this recipe, you can substitute with crushed digestive biscuits, vanilla wafers, or even a pretzel crust if you want a salty contrast. Just make sure to adjust the sugar and butter accordingly to maintain texture.
What type of cream cheese works best for this recipe?
Full-fat cream cheese is strongly recommended for the creamiest and richest texture. Low-fat or whipped cream cheese usually contains more water and won’t set the same, leading to a less smooth cheesecake.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free graham cracker crumbs or substitute with gluten-free cookies for the crust. The rest of the ingredients are naturally gluten-free, making this delicious cheesecake accessible to those with gluten sensitivities.
How do I prevent cracks in my cheesecake?
To minimize cracks, avoid overmixing the batter once the eggs are added. Also, baking the cheesecake gently at 325°F and allowing it to cool gradually in the oven with the door slightly open helps maintain a smooth top. Chilling thoroughly before slicing is also key.
Can I add nuts or raisins to the cinnamon swirl?
Definitely! Adding chopped nuts like pecans or walnuts can add a delightful crunch to the swirl. Raisins or even dried cranberries can introduce a chewy texture and bursts of sweetness, making your Cinnamon Roll Honeybun Cheesecake Recipe even more exciting.
Final Thoughts
This Cinnamon Roll Honeybun Cheesecake Recipe is a treasure that brings together the best of two beloved desserts into one irresistible delight. Whether you’re baking for a special occasion or just treating yourself on a weekend, this cheesecake offers that perfect balance of sweet, spicy, and creamy that will leave everyone asking for seconds. Give it a try—you won’t regret taking this cinnamon-swirled journey!
Print
Cinnamon Roll Honeybun Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Honeybun Cheesecake combines the rich and creamy texture of classic cheesecake with the warm, sweet flavors of cinnamon rolls and honeybuns. Featuring a buttery graham cracker crust, a luscious cream cheese filling swirled with cinnamon and brown sugar, and a smooth vanilla glaze drizzle, this dessert is perfect for special occasions or indulgent treats.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup melted butter
Icing
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand. Press this firmly into the bottom of a greased 9-inch springform pan to form an even crust layer. Bake for 10 minutes, then remove and allow to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream and vanilla extract until the batter is uniform and silky.
- Create the Cinnamon Swirl: In a small bowl, mix together brown sugar, ground cinnamon, and melted butter until fully combined and smooth to form the cinnamon swirl mixture.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drizzle half of the cinnamon swirl mixture evenly over the batter, then use a knife or skewer to gently swirl the mixture into the batter creating a marbled effect. Repeat with the remaining batter and cinnamon mixture, swirling again to create a beautiful pattern.
- Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill: After removing from the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set and enhance flavor.
- Make the Icing: Whisk powdered sugar with 2-3 tablespoons milk and vanilla extract until smooth and pourable. Adjust milk quantity to reach desired consistency for drizzling.
- Serve: Remove the cheesecake from the springform pan carefully. Drizzle the prepared vanilla icing over the top. Slice and enjoy the rich, cinnamon-swirled delight of this honeybun-inspired cheesecake.
Notes
- Use softened cream cheese for a smooth, lump-free batter.
- The swirl technique can be customized to your liking; avoid overmixing to maintain distinct cinnamon swirls.
- Allowing the cheesecake to cool gradually in the oven reduces the risk of cracking.
- Refrigerating overnight improves texture and flavor balance.
- This cheesecake is best served chilled but can be brought to room temperature before serving if preferred.
