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
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 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.
