Imagine the warm, comforting flavors of a fresh cinnamon roll combined with the creamy decadence of cheesecake. That’s exactly what you’ll get with this Cinnamon Roll Honeybun Cheesecake! This delightful dessert brings together two beloved treats into one irresistible creation that will have everyone asking for seconds.
Perfect for special occasions or weekend family gatherings, this cheesecake features a graham cracker crust infused with cinnamon, a velvety smooth cheesecake filling, and swirls of honeybun-inspired cinnamon sugar throughout. It’s the ultimate comfort dessert that looks impressive but is surprisingly simple to make.
Why You’ll Love This
- Quick prep time – ready to bake in just 15 minutes
- Perfect balance of tangy cheesecake and warm cinnamon flavors
- No water bath required – simpler than traditional cheesecake recipes
- Impressive presentation with beautiful cinnamon swirls
- Can be made ahead of time for stress-free entertaining
Ingredients
- 1 1/2 cups graham cracker crumbs.
- 1/4 cup granulated sugar.
- 1/2 cup melted butter.
- 1/2 cup brown sugar (for cinnamon roll filling).
- 2 tbsp ground cinnamon (for cinnamon roll filling).
- 1/4 cup unsalted butter, melted (for cinnamon roll filling).
- 16 oz cream cheese, softened.
- 1 cup granulated sugar.
- 1 tsp vanilla extract.
- 3 large eggs.
- 1 cup sour cream.
- 1 cup heavy cream.
- 1/2 cup powdered sugar (for honeybun topping).
- 2 tbsp milk (for honeybun topping).
- 1 tsp vanilla extract (for honeybun topping).
Instructions
- Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan and set aside.
- In a small bowl, mix together brown sugar, cinnamon, and melted butter until crumbly. Set aside for the cinnamon roll filling.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add vanilla extract, then the eggs one at a time, beating after each addition.
- Mix in the sour cream and heavy cream until fully combined. Pour half of the cheesecake filling over the prepared crust.
- Spoon half of the cinnamon roll mixture over the cheesecake layer in dollops. Use a knife or toothpick to swirl the cinnamon into the cheesecake.
- Pour the remaining cheesecake filling on top, and repeat the swirling process with the remaining cinnamon mixture.
- Bake the cheesecake for 60-70 minutes, or until the center is set. Let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Whisk together powdered sugar, milk, and vanilla extract to prepare the honeybun topping. Drizzle over the chilled cheesecake before serving.
Tips & Variations
- For an extra honeybun flavor, drizzle with a simple glaze made from 1 cup powdered sugar and 2 tablespoons milk.
- Add 1/2 cup of chopped pecans to the cinnamon-sugar mixture for a nutty crunch.
- Ensure all ingredients are at room temperature for the smoothest cheesecake texture.
- To prevent cracks, avoid overmixing the batter and don’t open the oven door during baking.
- For mini cheesecakes, divide the mixture among a lined muffin tin and reduce baking time to 20-25 minutes.
- Make it gluten-free by using gluten-free graham crackers or cookies for the crust.
Serving Suggestions
Serve this Cinnamon Roll Honeybun Cheesecake chilled with a dollop of whipped cream and a light dusting of cinnamon on top. For an extra indulgent treat, warm some caramel sauce and drizzle it over each slice just before serving.
This cheesecake pairs beautifully with a hot cup of coffee or chai tea, making it perfect for brunch gatherings or after-dinner dessert.
Notes
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- This cheesecake can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
- The cheesecake is done when the edges are set but the center still has a slight jiggle.
- Allow the cheesecake to cool gradually to prevent the top from cracking.
FAQs
Can I make this cheesecake without a springform pan?
Yes, you can use a regular 9-inch cake pan lined with parchment paper for easy removal, though a springform pan works best.
Why did my cheesecake crack on top?
Cheesecakes typically crack from overmixing (incorporating too much air), baking at too high a temperature, or cooling too quickly. Next time, mix just until ingredients are combined and let it cool slowly in the oven with the door cracked.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, full-fat will give you the richest, creamiest texture. The results with low-fat products may be slightly less luxurious.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set but the center still wobbles slightly when gently shaken. It will continue to set as it cools.
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