Why You’ll Love This Recipe
- Perfect fusion of flavors – Combines the best of cheesecake and cinnamon rolls.
- Rich and creamy texture – A smooth cheesecake base with a luscious swirl.
- Gorgeous presentation – The cinnamon swirls and honeybun glaze make it a showstopper.
- Ideal for special occasions – Perfect for holiday gatherings, birthdays, or weekend treats.
- Make-ahead dessert – Chilling overnight enhances the flavors!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour
For the Cinnamon Swirl:
- ⅓ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Honeybun Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Directions
Step 1: Make the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
- Press the mixture firmly into the bottom of the springform pan.
- Bake for 8-10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, vanilla, and flour until fully incorporated.
Step 3: Add the Cinnamon Swirl
- In a small bowl, whisk together melted butter, brown sugar, and cinnamon.
- Pour half of the cheesecake batter over the cooled crust.
- Drizzle half of the cinnamon mixture over the batter and swirl gently with a toothpick or knife.
- Pour the remaining cheesecake batter on top, then drizzle the rest of the cinnamon swirl. Swirl again.
Step 4: Bake the Cheesecake
- Wrap the bottom of the springform pan in foil and place it in a water bath (a larger pan filled with hot water).
- Bake for 50-60 minutes, until the center is slightly jiggly but set.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours (preferably overnight) for best results.
Step 5: Make the Honeybun Glaze
- In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the chilled cheesecake before serving.
Servings and Timing
- Servings: 10-12 slices
- Prep time: 20 minutes
- Cook time: 50-60 minutes
- Cooling & chilling time: 5+ hours
- Total time: ~6+ hours
Variations
- Crunchy Topping: Sprinkle crushed pecans or walnuts over the glaze for added texture.
- Caramel Drizzle: Swap the honeybun glaze for a drizzle of warm caramel sauce.
- Spiced Twist: Add a pinch of nutmeg to the cinnamon swirl for extra warmth.
- Chocolate Swirl: Mix in some melted chocolate with the cinnamon swirl for a decadent twist.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Cheesecake is best enjoyed cold, but you can let it sit at room temperature for 15 minutes before eating.
FAQs
Why use a water bath for baking cheesecake?
A water bath helps prevent cracks and ensures a smooth, creamy texture by maintaining even heat.
Can I make this cheesecake without a springform pan?
Yes, but slicing and serving will be more difficult. A deep pie dish can work as an alternative.
What if I don’t have sour cream?
You can substitute Greek yogurt or heavy cream in equal amounts.
How do I know when my cheesecake is done baking?
The edges should be set, and the center should have a slight jiggle when gently shaken.
Can I make this cheesecake ahead of time?
Yes! It actually tastes better after chilling overnight, making it perfect for prep-ahead desserts.
How do I prevent my cheesecake from cracking?
- Use a water bath.
- Let it cool slowly in the oven before refrigerating.
- Avoid overmixing the batter, which can introduce too much air.
Can I make this cheesecake without eggs?
Yes, you can substitute each egg with ¼ cup unsweetened applesauce or ¼ cup plain yogurt.
What is the best way to slice cheesecake cleanly?
Use a sharp knife dipped in warm water, wiping it clean between each slice.
Can I double the cinnamon swirl for extra flavor?
Absolutely! If you love cinnamon, feel free to increase the cinnamon swirl mixture by 50%.
What drinks pair well with this cheesecake?
A warm cup of coffee, cinnamon-spiced latte, or a chai tea latte complement the flavors beautifully.
Conclusion
This Cinnamon Roll Honeybun Cheesecake is the perfect combination of creamy cheesecake and warm, gooey cinnamon roll flavors. With its rich texture, spiced cinnamon swirls, and sweet honeybun glaze, it’s an irresistible dessert for any occasion. Whether for a holiday gathering, birthday, or weekend treat, this cheesecake is sure to impress. Try it today and enjoy every decadent bite!
Cinnamon Roll Honeybun Cheesecake
- Total Time: ~6+ hours
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
This Cinnamon Roll Honeybun Cheesecake is the ultimate indulgence, combining the creamy richness of classic cheesecake with the warm, spiced flavors of cinnamon rolls and honeybuns. With a buttery graham cracker crust, velvety cheesecake filling, and irresistible cinnamon swirls, every bite is a heavenly treat!
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Filling
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour
For the Cinnamon Swirl
- ⅓ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Honeybun Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1️⃣ Make the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until well combined.
- Press the mixture firmly into the bottom of the springform pan.
- Bake for 8-10 minutes, then let cool.
2️⃣ Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream, vanilla, and flour until fully incorporated.
3️⃣ Add the Cinnamon Swirl
- In a small bowl, whisk together melted butter, brown sugar, and cinnamon.
- Pour half of the cheesecake batter over the cooled crust.
- Drizzle half of the cinnamon mixture over the batter and swirl gently with a toothpick or knife.
- Pour the remaining cheesecake batter on top, then drizzle the rest of the cinnamon swirl. Swirl again.
4️⃣ Bake the Cheesecake
- Wrap the bottom of the springform pan in foil and place it in a water bath (a larger pan filled with hot water).
- Bake for 50-60 minutes, until the center is slightly jiggly but set.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours (preferably overnight) for best results.
5️⃣ Make the Honeybun Glaze
- In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the chilled cheesecake before serving.
Notes
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: Cheesecake is best enjoyed cold, but you can let it sit at room temperature for 15 minutes before eating.
- Prep Time: 20minutes
- Cook Time: 50-60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
