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Cinnamon Roll Honeybun Cheesecake

A hybrid cheesecake that combines the comforting flavors of cinnamon rolls, honeybuns, and traditional cheesecake, topped with a sweet honeybun glaze.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Course Cheesecake, Dessert
Cuisine American
Servings 12 servings
Calories 425 kcal

Ingredients
  

Crust Ingredients

  • 1.5 cups Graham cracker crumbs Traditional choice for cheesecake crust.
  • 0.25 cups Granulated sugar Enhances the crust's sweetness.
  • 0.5 cups Unsalted butter, melted Brings richness to the crust.

Cheesecake Filling Ingredients

  • 24 oz Cream cheese, softened Cornerstone of the cheesecake.
  • 1 cups Sour cream Adds creamy texture and tang.
  • 1 cups Granulated sugar Sweetens the filling.
  • 3 large Eggs, room temperature Essential for setting the filling.
  • 1 tablespoon Vanilla extract Enhances flavor.

Cinnamon Swirl Ingredients

  • 0.5 cups Brown sugar, packed Gives the swirl richness.
  • 2 tablespoons Ground cinnamon The star ingredient.
  • 2 tablespoons Unsalted butter, melted Helps combine the swirl ingredients.

Honeybun Glaze Ingredients

  • 1 cup Powdered sugar Forms the sweet glaze.
  • 2 tablespoons Unsalted butter, melted Adds richness to the glaze.
  • 0.5 teaspoon Vanilla extract Adds flavor to the glaze.
  • 1-2 tablespoons Milk Adjust for desired glaze consistency.

Instructions
 

Preparing the Crust

  • Preheat your oven to 325°F (163°C).
  • In a medium-sized bowl, mix the graham cracker crumbs and granulated sugar until blended.
  • Stir in the melted butter until the crumbs are evenly moistened.
  • Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
  • Bake the crust for 8-10 minutes until it’s golden brown and firm. Remove from the oven and set aside to cool.

Making the Cheesecake Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
  • Add the granulated sugar and continue beating until fully incorporated.
  • Add the sour cream and vanilla extract, blending until smooth.
  • Beat in the eggs one at a time, on low speed to avoid overmixing.
  • Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula.

Creating the Cinnamon Swirl

  • In a small bowl, mix the brown sugar and ground cinnamon together.
  • Drizzle the melted butter over the cheesecake filling, then sprinkle the cinnamon-sugar mixture evenly on top.
  • Using a butter knife or skewer, gently swirl the cinnamon sugar into the cheesecake filling to create a marbled effect.

Assembling and Baking

  • Place the cheesecake pan on a baking sheet to catch any drips.
  • Bake the cheesecake at 325°F (163°C) for 55-70 minutes. It should be set around the edges but slightly jiggly in the center.
  • After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour.
  • Remove from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight.

Preparing the Honeybun Glaze

  • In a small bowl, whisk together the powdered sugar, melted butter, vanilla extract, and 1 tablespoon of milk.
  • Continue to whisk until the glaze is smooth and slightly runny. Add more milk if necessary.
  • Once the cheesecake is cooled, drizzle the glaze over the top.
  • Let the glaze set for 10-15 minutes before slicing and serving.

Notes

For variations, consider adding toppings like chopped nuts or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1gCalories: 425kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 12gSodium: 230mgFiber: 1gSugar: 35g
Keyword Baking, Cheesecake, Cinnamon Roll, Dessert, Honeybun
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