If you have a soft spot for indulgent desserts that combine the warmth of cinnamon rolls with the creamy decadence of cheesecake, then this Cinnamon Roll Honeybun Cheesecake Recipe is going to be your new obsession. From the buttery graham cracker crust to the luscious cinnamon-swirled filling and shiny glaze on top, every bite feels like a hug from the inside. This recipe perfectly captures those classic bakery flavors but elevates them into a stunning cheesecake that’s surprisingly easy to bring to life in your own kitchen.
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Honeybun Cheesecake Recipe plays a vital role — from creating the perfect crust to building that rich, creamy texture and balancing the sweetness with a hint of spice. The simplicity of these essentials is what makes this dessert both impressive and approachable.
- 1 1/2 cups graham cracker crumbs: The base of the crust, providing a buttery and slightly crunchy foundation.
- 1/4 cup unsalted butter, melted: Binds the graham crackers together for a firm crust with a rich flavor.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to the crust.
- 24 oz cream cheese, softened: The heart of the cheesecake, delivering that signature smooth, creamy texture.
- 1 cup granulated sugar: Sweetens the cream cheese filling evenly without overpowering.
- 1/2 cup sour cream: Adds tang for balanced richness and helps achieve the perfect creaminess.
- 3 large eggs: Essential for structure and creating the bite-friendly set of the cheesecake.
- 1 tablespoon vanilla extract: Enhances all the flavors with its fragrant sweetness.
- 1/2 cup brown sugar: Provides a deep, molasses-like sweetness to the cinnamon swirl.
- 1 tablespoon ground cinnamon: Creates the signature spice element reminiscent of a classic honeybun.
- 2 tablespoons unsalted butter, melted: Binds the cinnamon swirl and adds richness.
- 1 cup powdered sugar: For the sweet and glossy glaze that finishes the cheesecake beautifully.
- 2-3 tablespoons milk: Thins out the glaze for a smooth drizzle.
- 1/2 teaspoon vanilla extract: Adds a lovely finishing flavor to the glaze.
How to Make Cinnamon Roll Honeybun Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan to prevent sticking. Combining the graham cracker crumbs, melted butter, and sugar will give you a crust that holds together perfectly once pressed into the pan. Baking this base for about 8-10 minutes allows it to set into a crunchy, buttery foundation that contrasts beautifully with the creamy filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with sugar until velvety smooth, taking care to avoid any lumps. Adding the sour cream and vanilla extract next not only enriches the flavor but also contributes to that luscious, creamy texture. Incorporate the eggs one at a time, beating gently after each addition; this careful mixing ensures the perfect balance between silky and firm.
Step 3: Prepare the Cinnamon Swirl
In a small bowl, combine the brown sugar, cinnamon, and melted butter for the classic cinnamon swirl. This mixture will infuse the cheesecake with that unmistakable honeybun flavor everyone loves. The richness of the butter mixed with the spicy cinnamon and sweetness of the brown sugar creates pockets of warm indulgence within the tangy cream cheese.
Step 4: Assemble the Cheesecake
Pour half the cheesecake filling evenly over the cooled crust. Drizzle half of the cinnamon mixture on top and use a knife to gently swirl it into the filling, creating beautiful marbled patterns. Repeat with the remaining filling and cinnamon mixture for a layered effect that looks as fantastic as it tastes.
Step 5: Bake the Cheesecake
Bake your cheesecake for 50-60 minutes until the center is just set but still slightly jiggly—this ensures a creamy texture after chilling. Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracking and promote even setting. Then, refrigerate for at least 4 hours or overnight to fully develop that delightful, rich flavor.
Step 6: Prepare and Add the Glaze
Mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth to create a sweet glaze. Drizzling this glossy topping over the chilled cheesecake adds a beautiful finish that’s both decorative and delicious, perfectly complementing the cinnamon swirls beneath.
How to Serve Cinnamon Roll Honeybun Cheesecake Recipe
Garnishes
To make your Cinnamon Roll Honeybun Cheesecake Recipe even more irresistible, consider garnishing with a dusting of cinnamon powder or a few chopped pecans for a little crunch. Fresh whipped cream adds lightness, while a drizzle of caramel or honey accentuates the honeybun vibe and adds another layer of sweetness.
Side Dishes
This cheesecake pairs wonderfully with fresh berries or a scoop of vanilla ice cream to balance the richness. A simple cup of hot coffee or a chai latte also complements the warm cinnamon flavors, making it perfect for a cozy brunch or special dessert.
Creative Ways to Present
For a festive touch, serve your cheesecake bites on a rustic wooden board with a scattering of cinnamon sticks and honey drizzle, or plate individual slices with a swirl of extra cinnamon glaze and edible flowers for an elegant finish. These little creative flairs elevate the experience and make sharing this dessert even more delightful.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Cinnamon Roll Honeybun Cheesecake Recipe safely stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, giving you plenty of time to savor every last bite without sacrificing quality.
Freezing
If you want to enjoy this cheesecake later, it freezes beautifully. Wrap the whole cheesecake or individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months and thaw in the refrigerator overnight for the best texture and flavor.
Reheating
Since this cheesecake tastes best chilled, warming is generally not recommended. However, if you prefer your cheesecake slightly softer, allow the slices to sit at room temperature for 15-20 minutes before serving. This gentle warming enhances the creaminess without compromising the structure.
FAQs
Can I use a different type of crust?
Absolutely! While the graham cracker crust is classic and perfectly complements this recipe, you can substitute with crushed vanilla wafers or even cinnamon sugar cookies for an extra cinnamon kick.
How do I avoid cracks in my cheesecake?
To prevent cracks, make sure not to overbeat the eggs and avoid sudden temperature changes. Cooling the cheesecake gradually in the oven with the door slightly open helps it set evenly and minimizes cracking.
Can I make this recipe gluten-free?
Yes! Just swap out the graham cracker crumbs with gluten-free graham crackers or almond flour crumbs to keep the crust gluten-free without sacrificing flavor or texture.
Is there a way to make this cheesecake vegan?
For a vegan version, you’d need to use plant-based cream cheese, a suitable egg replacer, and dairy-free butter. Keep in mind texture and flavor will differ, but it can still be a delightful treat.
How long can I keep this cheesecake unrefrigerated?
Since this cheesecake contains cream cheese and eggs, it should not be left out for more than two hours to ensure food safety. Always keep it refrigerated until just before serving.
Final Thoughts
There is something truly magical about the Cinnamon Roll Honeybun Cheesecake Recipe that brings warmth and comfort straight to your dessert plate. It’s a perfect combination of two beloved classics made easy enough for a weekend baking project but impressive enough for any special occasion. Give it a try—you might just find it becomes your new favorite indulgence to share with friends and family.
Print
Cinnamon Roll Honeybun Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cinnamon Roll Honeybun Cheesecake combines the rich creaminess of classic cheesecake with the sweet, spicy swirls of cinnamon sugar reminiscent of your favorite cinnamon rolls. Finished with a smooth vanilla glaze, this decadent dessert is perfect for special occasions or whenever you crave a sweet treat with a cozy twist.
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
Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly mixed.
- Press and Bake Crust: Firmly press the crumb mixture into the bottom of the prepared springform pan, then bake for 8 to 10 minutes. Set aside to cool completely before adding the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add Sour Cream and Vanilla: Incorporate the sour cream and vanilla extract into the cream cheese mixture, mixing until fully combined for a silky texture.
- Incorporate Eggs: Add the eggs one at a time, beating after each addition until the batter is creamy and well blended.
- Prepare Cinnamon Swirl: In a small bowl, whisk together the brown sugar, ground cinnamon, and melted butter to create the cinnamon swirl mixture.
- Layer Filling and Swirl: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cinnamon mixture in dollops over the filling, then use a knife to gently swirl it through.
- Repeat Layers: Add the remaining cheesecake batter on top, followed by the remaining cinnamon mixture, gently swirling again to create a marbled effect.
- Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes until the center is mostly set but still has a slight jiggle to it.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to fully set.
- Make the Vanilla Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the vanilla glaze evenly over the chilled cheesecake before slicing and serving for a delicate, sweet finish.
Notes
- Ensure the cream cheese is fully softened at room temperature for smooth batter without lumps.
- For best results, allow the crust to cool completely before adding filling to avoid sogginess.
- Use a knife or skewer gently for swirling to create beautiful cinnamon patterns without overmixing.
- Chilling the cheesecake overnight helps it set properly and enhances the flavors.
- The glaze can be adjusted in thickness by adding more or less milk to suit your preference.
- To prevent cracking, avoid overbaking and cool the cheesecake slowly in the oven after baking.
