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
Scale
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.
