If you have a soft spot for everything cinnamon rolls and cheesecake, then you are going to fall head over heels for this Cinnamon Roll Honeybun Cheesecake Recipe. It combines the best of both worlds: the warm, sweet swirls of cinnamon and brown sugar you love in a honeybun paired with the creamy, tangy richness of cheesecake. It’s a sumptuous dessert that feels like a cozy morning treat but shines as a decadent finale to any meal. Trust me, once you try this recipe, it’ll become a new favorite that’s impossible to resist sharing with friends and family.
Ingredients You’ll Need
These ingredients are straightforward and simple, yet each plays a vital role in achieving the perfect balance of flavor, texture, and appearance in your Cinnamon Roll Honeybun Cheesecake Recipe. From the buttery graham cracker crust to the luscious cream cheese filling, every element enhances the overall experience.
- Graham cracker crumbs: The crunchy and subtly sweet base that forms the sturdy crust.
- Melted butter: Adds richness and helps bind the crust together beautifully.
- Sugar: Used in both crust and filling to bring the perfect level of sweetness.
- Cream cheese: The star of the cheesecake, providing that creamy, tangy foundation.
- Eggs: These create structure and ensure your cheesecake has that perfect, smooth texture.
- Sour cream: Adds a subtle tanginess and helps keep the cheesecake moist and tender.
- Vanilla extract: Brings warmth and depth to the creamy filling.
- Brown sugar: Essential for the cinnamon swirl, lending a molasses richness.
- Ground cinnamon: The signature spice that carries the honeybun flavor through every bite.
- Powdered sugar: For the sweet icing glaze finishing touch.
- Milk: Thins out the icing to the perfect drizzling consistency.
How to Make Cinnamon Roll Honeybun Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter together until everything is thoroughly combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan to create a solid base for your cheesecake. Bake it for 10 minutes, then let it cool completely to ensure your crust stays crisp and delicious.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat together the softened cream cheese and granulated sugar until super smooth and creamy. This step is important to avoid lumps and to get that silky cheesecake texture. Add the eggs one at a time, mixing well after each addition to keep everything perfectly incorporated. Finally, mix in the sour cream and vanilla extract to add that luscious tang and aroma that cheesecake lovers crave.
Step 3: Create the Cinnamon Swirl
In a smaller bowl, combine the brown sugar, ground cinnamon, and melted butter. Stir this mixture until it forms a silky swirl paste that’s packed with that signature honeybun flavor. This will add a gorgeous, sweet cinnamon ribbon through your cheesecake, elevating it beyond the ordinary.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake batter over the cooled crust. Dollop half of the cinnamon swirl mixture on top, then use a knife or skewer to swirl it gently into the batter, creating beautiful marbled patterns. Repeat with the remaining batter and cinnamon swirl. This layering technique is what gives the cheesecake its stunning visual appeal and those irresistible cinnamon pockets throughout every slice.
Step 5: Bake and Cool
Bake your cheesecake for 50 to 60 minutes or until the center is mostly set but still slightly jiggly—it will continue to firm as it cools. Once baked, turn off the oven and crack the door open to allow it to cool slowly for about an hour. This helps prevent cracks on the surface. Finally, refrigerate it for at least 4 hours or overnight so it can fully set and develop its rich flavor.
Step 6: Make the Icing
Whisk together the powdered sugar, milk, and vanilla extract to create a smooth, pourable icing. This sweet glaze is the perfect finishing touch, drizzled artfully over the cooled cheesecake just before serving to echo the sweetness of a classic honeybun icing.
Step 7: Serve and Enjoy
Slice into generous wedges and savor each bite of this decadently creamy, cinnamon-swirled cheesecake. It’s a crowd-pleaser any time of day, and absolutely perfect for celebrations or a cozy treat with your favorite coffee.
How to Serve Cinnamon Roll Honeybun Cheesecake Recipe
Garnishes
For a touch of elegance and extra flavor, sprinkle a little extra ground cinnamon or a light dusting of powdered sugar right before serving. A few toasted pecans or a dollop of whipped cream can also add a wonderful texture and richness, enhancing the comforting cinnamon and cream cheese flavors.
Side Dishes
This cheesecake pairs beautifully with fresh fruit like sliced strawberries or a compote of warm berries. If you want a little contrast, a scoop of vanilla or cinnamon ice cream alongside the cheesecake slice is divine. These sides add freshness and balance the richness, making every indulgent bite feel perfectly balanced.
Creative Ways to Present
Try serving mini versions of the Cinnamon Roll Honeybun Cheesecake Recipe in individual jars or ramekins for a fun, personalized dessert. You can also drizzle the icing in creative patterns or use a stencil for cinnamon shapes on top to impress your guests with both flavor and presentation. These small touches make this decadent favorite extra special wherever you share it.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be stored in the refrigerator, tightly covered with plastic wrap or in an airtight container. This will keep it fresh and flavorful for up to 5 days, maintaining the creamy texture and the delicate cinnamon swirl intact.
Freezing
Cake lovers rejoice: this Cinnamon Roll Honeybun Cheesecake Recipe freezes beautifully! Wrap it tightly in plastic wrap, then in foil or place it in a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for the best texture and flavor.
Reheating
Although cheesecake is best served chilled, if you prefer it slightly warm, let it come to room temperature for about 30 minutes before serving. Avoid microwaving as it can affect the texture. A gentle warming can bring out the cinnamon aromatics, making each bite even more comforting.
FAQs
Can I use a different type of crust for this recipe?
Absolutely! While graham cracker crust is classic and complements the flavors perfectly, you could experiment with a cinnamon cookie crust or even a pretzel crust for a salty-sweet twist. Just make sure to adjust the sweetness and baking time accordingly.
Is it necessary to use sour cream in the cheesecake filling?
Sour cream adds a lovely tang and creaminess that balances the sweetness, giving the cheesecake a tender texture. If you don’t have it, you can substitute with Greek yogurt or heavy cream, but the flavor profile might be slightly less tangy.
How do I get perfect cinnamon swirls throughout the cheesecake?
To achieve those beautiful swirls, layer the batter and cinnamon mixture as described, then use a skewer or knife to gently swirl them together. Avoid over-mixing; a light swirling action will create stunning patterns and pockets of cinnamon flavor.
Can I make this recipe gluten-free?
Yes! Simply substitute the graham cracker crumbs with a gluten-free alternative, like crushed gluten-free cookies or gluten-free graham crackers. Be sure to check that all other ingredients, especially vanilla extract and any packaged items, are gluten-free certified.
What’s the best way to serve leftover cheesecake?
Leftover cheesecake is best enjoyed chilled, straight from the fridge to preserve its creamy texture. Adding a fresh fruit topping or a drizzle of honey can revitalize the slices, making leftovers just as delightful as the first serving.
Final Thoughts
If you’re looking for a dessert that marries the indulgent warmth of a cinnamon roll with the creamy perfection of cheesecake, this Cinnamon Roll Honeybun Cheesecake Recipe is calling your name. It’s truly a showstopper with layers of flavor and texture that make every bite feel like a special occasion. Don’t hesitate—grab your ingredients, bake it with love, and prepare for so many compliments around your table.
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 creamy richness of classic cheesecake with the sweet warmth of cinnamon swirl, reminiscent of your favorite cinnamon rolls. Topped with a smooth vanilla glaze, this indulgent dessert is perfect for special occasions or any time you crave a comforting treat.
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 bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the sour cream and vanilla extract until thoroughly incorporated.
- Create the cinnamon swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Mix until you have a smooth and spreadable 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 and use a knife to gently swirl it through the batter. Repeat with the remaining cheesecake batter and cinnamon swirl, creating a beautiful marbled effect.
- Bake the cheesecake: Place the assembled cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center is set but still slightly jiggly when gently shaken. Once baking is complete, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracking.
- Chill the cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop its creamy texture.
- Make the icing: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until you achieve a smooth, pourable glaze.
- Serve: Remove the cheesecake from the refrigerator, drizzle the vanilla icing over the top, slice, and enjoy this rich and comforting cinnamon roll honeybun cheesecake!
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Use a water bath if desired to prevent cracking, although gradual cooling as per instructions also helps.
- Adjust milk quantity in icing to achieve desired consistency for drizzling.
- The cheesecake can be stored in the refrigerator for up to 3 days, or frozen for longer storage.
