If you have a serious sweet tooth and a love for warm, cinnamon-spiced treats, then the Cinnamon Roll Honeybun Cheesecake Recipe is going to become your new obsession. Imagine the luscious cream cheese filling of a classic cheesecake mingling with the irresistible swirl of cinnamon and brown sugar that reminds you of your favorite cinnamon roll. Topped off with a sweet glaze that mimics the honeybun’s signature finish, this dessert is utterly divine and perfect for impressing friends or indulging in a cozy night at home. It’s a decadent twist that delivers on comfort and elegance in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
This Cinnamon Roll Honeybun Cheesecake Recipe calls for simple, pantry-friendly ingredients that come together to create a rich, flavorful dessert. Each ingredient plays a key role, from the buttery crust providing a crunchy base to the cinnamon swirl that infuses the cheesecake with warm, spicy notes.
- 1 1/2 cups graham cracker crumbs: The foundation of the crust, offering a sweet, crunchy texture.
- 1/4 cup unsalted butter, melted: Binds the crust ingredients and adds rich flavor.
- 1/4 cup granulated sugar (crust): Sweetens the crust just enough without overpowering.
- 24 oz cream cheese, softened: The creamy, tangy heart of the cheesecake filling.
- 1 cup granulated sugar (filling): Balances the tartness of the cream cheese perfectly.
- 1/2 cup sour cream: Adds moisture and a slight tang to keep the filling silky smooth.
- 3 large eggs: Provides structure and richness to the filling.
- 1 tablespoon vanilla extract: Enhances the overall flavor with a sweet, aromatic hint.
- 1/2 cup brown sugar: The star of the cinnamon swirl, providing deep sweetness.
- 1 tablespoon ground cinnamon: Offers warm spice that defines the honeybun flavor.
- 2 tablespoons unsalted butter, melted (swirl): Helps the cinnamon mixture swirl beautifully within the cheesecake.
- 1 cup powdered sugar (glaze): Creates the luscious finishing touch that’s sweet and smooth.
- 2-3 tablespoons milk: Adjusts glaze consistency for perfect drizzling.
- 1/2 teaspoon vanilla extract (glaze): Adds subtle sweetness and aroma to the glaze.
How to Make Cinnamon Roll Honeybun Cheesecake Recipe
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to ensure your cheesecake comes out easily. Combine the graham cracker crumbs, melted butter, and a bit of sugar in a bowl, mixing until the crumbs are evenly coated. Press this mixture firmly into the bottom of the pan to form a sturdy crust that will hold all the creamy goodness above. Bake it for 8-10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture becomes perfectly smooth and creamy. Add the sour cream and vanilla extract, incorporating them gently but thoroughly to maintain the luscious texture. Then, add the eggs one at a time, beating well after each to ensure the filling is silky and free of lumps. This process is what makes the cheesecake so rich and tender.
Step 3: Prepare the Cinnamon Swirl
In a smaller bowl, mix the brown sugar, ground cinnamon, and melted butter until the ingredients form a rich, fragrant paste. This cinnamon swirl is the magic element that transforms the cheesecake into a sweet homage to classic cinnamon rolls and honeybuns.
Step 4: Assemble the Cheesecake Layers
Pour half of the cheesecake filling over the cooled crust, spreading it evenly. Drizzle half of the cinnamon mixture across the top and use a knife to gently swirl it into the batter. Repeat this process with the remaining cheesecake filling and cinnamon mixture. These swirls add beautiful marbling and delightful bursts of cinnamon flavor throughout the cheesecake.
Step 5: Bake the Cheesecake
Bake for 50 to 60 minutes until the edges are set, but the center still has a slight jiggle when you gently shake the pan. To avoid cracking, turn off the oven, crack the door open, and let the cheesecake cool slowly inside for about an hour. Finally, refrigerate it for at least 4 hours or, ideally, overnight to let all those flavors meld beautifully.
Step 6: Prepare and Add the Glaze
Mix powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly runny. Drizzle this glaze over the chilled cheesecake for that perfect, sweet finish that ties the Cinnamon Roll Honeybun Cheesecake Recipe all together with an irresistible shine.
How to Serve Cinnamon Roll Honeybun Cheesecake Recipe
Garnishes
To elevate this cheesecake further, consider garnishing with a sprinkle of cinnamon or a few crushed cinnamon sugar pecans. Fresh whipped cream or a drizzle of caramel sauce can also add extra indulgence and complexity to each slice.
Side Dishes
This cheesecake pairs wonderfully with a hot cup of coffee or chai tea, whose spices enhance the cinnamon notes. Fresh berries or a light fruit compote provide a bright contrast to the rich, creamy texture of the cheesecake, balancing each bite beautifully.
Creative Ways to Present
Serve individual slices on rustic wooden boards for a cozy vibe, or plate with a dusting of powdered sugar and a sprig of mint for a more elegant touch. You could also make mini cheesecakes in muffin tins swirled with cinnamon honeybun goodness for parties or special occasions, making the Cinnamon Roll Honeybun Cheesecake Recipe versatile and fun.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store in an airtight container in the fridge. It will stay fresh and delicious for up to 4 days, allowing you to savor the Cinnamon Roll Honeybun Cheesecake Recipe long after your first slice.
Freezing
This cheesecake freezes beautifully. For best results, wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the refrigerator before serving, and you’ll still enjoy that perfect creamy texture.
Reheating
Cheesecake is usually enjoyed chilled, but if you prefer it slightly warmed, pop a slice in the microwave for 10 to 15 seconds. This subtle warmth will enhance the cinnamon aroma without compromising the creamy filling of your Cinnamon Roll Honeybun Cheesecake Recipe.
FAQs
Can I use regular sugar instead of brown sugar for the cinnamon swirl?
While regular granulated sugar can be used in a pinch, brown sugar adds a richer, molasses-like depth that really brings the cinnamon swirl to life in this recipe. I highly recommend sticking to brown sugar if possible.
Do I have to use a springform pan?
A springform pan is ideal for cheesecakes because it allows for easy removal without damaging the delicate edges. If you don’t have one, you can use a regular cake pan lined with parchment paper, but just be extra careful when releasing the dessert.
Can I make this cheesecake dairy-free or vegan?
This recipe relies on cream cheese and sour cream for its creamy texture, so substitutions would require specialized vegan cream cheese and sour cream alternatives. While it’s possible, the flavor and texture might not be exactly the same as the classic Cinnamon Roll Honeybun Cheesecake Recipe.
Why did my cheesecake crack on top?
Cracking usually happens from overbaking or rapid temperature changes. The trick is to bake until just set with a slight jiggle, then cool the cheesecake slowly in the oven with the door cracked, as directed in the recipe. This method helps prevent cracks and keeps the surface smooth.
Can I add nuts or raisins to the filling?
Absolutely! Adding chopped pecans or walnuts will give a pleasant crunch that complements the cinnamon swirl, and raisins add a nice chewy sweetness. Just fold them gently into the filling before baking.
Final Thoughts
Trying this Cinnamon Roll Honeybun Cheesecake Recipe will bring a deliciously warm and comforting twist to your dessert menu. Whether you’re sharing it with loved ones or savoring every bite yourself, it offers that perfect balance of creamy cheesecake and that memorable cinnamon honeybun flavor that feels like a sweet hug. So gather your ingredients and bake your way to a slice of happiness today!
Print
Cinnamon Roll Honeybun Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Honeybun Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, spiced swirls reminiscent of your favorite cinnamon rolls. Topped with a luscious glaze, this dessert is the perfect indulgence for cinnamon and cheesecake lovers alike.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust for 8-10 minutes until set and lightly golden. Once baked, remove from the oven and set aside to cool while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add in sour cream and vanilla extract, mixing well until fully incorporated. Then, add the eggs one at a time, beating thoroughly after each addition to ensure a creamy consistency without overmixing.
- Add the Cinnamon Swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter until well blended. Pour half of the cheesecake filling over the cooled crust in the springform pan. Drizzle half of the cinnamon mixture over the filling. Use a knife to gently swirl the cinnamon mixture into the filling, creating a marbled effect. Repeat this layering with the remaining filling and cinnamon mixture, swirling gently again to combine.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be mostly set but still slightly jiggly in the center. After baking, turn off the oven and crack the door open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
- Chill the Cheesecake: After the cooling period in the oven, move the cheesecake to the refrigerator and refrigerate for at least 4 hours or preferably overnight. This chilling step helps the cheesecake to fully set and enhances its flavor and texture.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk (use 2-3 tablespoons to achieve desired consistency), and vanilla extract until smooth and pourable. Drizzle this glaze over the chilled cheesecake just before serving for a sweet finishing touch.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Let the cream cheese soften at room temperature before mixing to avoid lumps.
- When swirling the cinnamon mixture, avoid overmixing to keep distinct marbled patterns.
- Cooling the cheesecake slowly in the oven helps prevent cracks on the surface.
- If you prefer a thicker glaze, reduce the milk to 2 tablespoons; add more for a thinner drizzle.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
