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
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
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.
