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
Scale
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.
