Imagine biting into a creamy cheesecake infused with the comforting flavors of a cinnamon roll and honeybun. The rich, velvety texture, buttery graham cracker crust, and swirls of cinnamon-sugar goodness make this dessert irresistible. Whether you’re baking for a family gathering, a holiday celebration, or simply treating yourself, this Cinnamon Roll Honeybun Cheesecake will leave everyone craving more.
Let’s dive into the step-by-step process to make this indulgent, bakery-worthy dessert in your own kitchen!
Why You’ll Love This Cinnamon Roll Honeybun Cheesecake
- Perfect blend of flavors – Combines the best parts of cinnamon rolls, honeybuns, and cheesecake.
- Rich and creamy texture – Smooth cheesecake filling with swirls of cinnamon spice.
- Easy to make – Simple ingredients and easy-to-follow steps.
- Showstopper dessert – A beautiful, delicious centerpiece for any occasion.
Ingredients You’ll Need
Here’s a breakdown of everything required to create this masterpiece:
For the Crust
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 2 cups |
| Unsalted butter, melted | ½ cup |
| Granulated sugar | ¼ cup |
| Ground cinnamon | 1 teaspoon |
For the Cheesecake Filling
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 3 (8-ounce) packages |
| Granulated sugar | ¾ cup |
| Sour cream | ½ cup |
| Vanilla extract | 1 teaspoon |
| Eggs | 3 |
For the Cinnamon Swirl
| Ingredient | Amount |
|---|---|
| Brown sugar | ⅓ cup |
| Ground cinnamon | 1 ½ teaspoons |
| Melted butter | 2 tablespoons |
For the Honeybun Glaze
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 cup |
| Milk | 2 tablespoons |
| Vanilla extract | ½ teaspoon |
Step-by-Step Instructions
1. Prepare the Graham Cracker Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the sour cream and vanilla extract, mixing well.
- One at a time, add the eggs, beating after each until just combined.
3. Create the Cinnamon Swirl
- In a small bowl, mix brown sugar, cinnamon, and melted butter.
- Pour half of the cheesecake filling over the crust.
- Drizzle half of the cinnamon swirl mixture over the filling.
- Use a knife to gently swirl it into the batter.
- Pour the remaining cheesecake filling on top and repeat the swirling process.
4. Bake the Cheesecake
- Wrap the bottom of the pan in aluminum foil to prevent leaks.
- Place the cheesecake in a water bath (a large roasting pan filled with 1 inch of hot water).
- Bake for 55–65 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.
- Refrigerate for at least 4 hours or overnight for best results.
5. Make the Honeybun Glaze
- In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the chilled cheesecake before serving.
Pro Tips for the Perfect Cheesecake
- Use room temperature ingredients – This ensures a smooth, lump-free filling.
- Avoid overmixing – Mix until just combined to prevent a dense cheesecake.
- Use a water bath – It helps prevent cracks and ensures even baking.
- Chill overnight – The flavors develop fully when allowed to rest in the fridge.
How to Store and Serve Your Cheesecake
Storing
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap slices individually and freeze for up to 3 months.
Serving
- Let the cheesecake sit at room temperature for 15 minutes before serving.
- Drizzle extra honeybun glaze for added sweetness!
Nutritional Information
Here’s an estimated breakdown per serving (based on 12 servings):
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Carbohydrates | 45g |
| Protein | 7g |
| Fat | 24g |
| Sugar | 32g |
Variations and Substitutions
Want to customize your Cinnamon Roll Honeybun Cheesecake? Try these fun variations:
- Add pecans – Sprinkle chopped pecans into the cinnamon swirl for extra crunch.
- Use a different crust – Swap graham crackers for vanilla wafers or Biscoff cookies.
- Make it extra gooey – Drizzle warm caramel sauce before serving.
- Try a shortcut – Use store-bought cinnamon roll dough as the crust!
Frequently Asked Questions
1. Can I make this cheesecake without a water bath?
Yes, but the cheesecake may crack. A water bath helps keep the texture creamy and prevents drying out.
2. How do I know when my cheesecake is done?
The center should be slightly jiggly but not wet. It will firm up as it cools.
3. Can I use a different type of cheese?
For the best texture, stick to cream cheese. Ricotta or mascarpone can be used, but the taste and consistency will change.
4. What’s the best way to cut clean slices?
Use a sharp knife dipped in warm water and wipe between cuts for smooth slices.
5. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake tastes even better the next day after chilling overnight.
6. How can I make it healthier?
Use low-fat cream cheese, Greek yogurt instead of sour cream, and a sugar substitute like monk fruit sweetener.
Final Thoughts: Time to Bake!
Now that you have the perfect Cinnamon Roll Honeybun Cheesecake recipe, it’s time to bring it to life! Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this creamy, cinnamon-filled dessert will not disappoint.
Try this recipe today and share your delicious results! Let us know how it turned out in the comments or tag us on social media.