If you love cheesecake and cinnamon rolls, you’re in for a treat! The Cinnamon Roll Honeybun Cheesecake combines the best of both worlds. It’s rich, creamy, and has a delightful swirl of cinnamon that makes every bite special. This dessert is perfect for sharing with family and friends, and it’s sure to impress everyone who tries it.
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Why Make This Recipe
This cheesecake is not just delicious; it’s easy to make! Whether it’s a special occasion or just a cozy weekend at home, you can whip up this treat without much fuss. It’s great for family gatherings, holidays, or simply when you want something sweet. Plus, the smell of cinnamon baking in your kitchen will make everyone feel warm and happy!
How to Make Cinnamon Roll Honeybun Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture into the bottom of the prepared pan. Chill in the refrigerator.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing just until combined. Stir in the vanilla extract and sour cream until everything is smooth.
- In a small bowl, mix the melted butter, brown sugar, and cinnamon.
- Pour half the cheesecake filling over the crust and drizzle half of the cinnamon mixture on top. Use a knife to swirl it gently into the batter. Repeat with the remaining cheesecake and cinnamon mixture.
- Bake for 45 to 50 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle this over the chilled cheesecake before slicing.
How to Serve Cinnamon Roll Honeybun Cheesecake
Slice the cheesecake into wedges and serve it chilled. You can add a sprinkle of cinnamon or a dollop of whipped cream on top for an extra touch. It’s also delicious on its own!
How to Store Cinnamon Roll Honeybun Cheesecake
Keep the cheesecake covered in the refrigerator. It will stay fresh for up to 5 days. If you have leftovers, you can enjoy them for a sweet treat later in the week!
Tips to Make Cinnamon Roll Honeybun Cheesecake
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Swirling the cinnamon mixture takes a bit of practice, but it doesn’t have to be perfect—just have fun with it!
- Chill the cheesecake overnight for the best taste and texture.
Variation
If you want to mix things up, try adding chocolate chips to the Cinnamon Roll Honeybun Cheesecake filling for a chocolate-cinnamon twist!
Cinnamon Roll Honeybun Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter melted
- 2 8 oz packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar packed
- 1 tablespoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter. Press this mixture into the bottom of the prepared pan. Chill in the refrigerator.
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing just until combined. Stir in the vanilla extract and sour cream until everything is smooth.
- In a small bowl, mix the melted butter, brown sugar, and cinnamon.
- Pour half the cheesecake filling over the crust and drizzle half of the cinnamon mixture on top. Use a knife to swirl it gently into the batter. Repeat with the remaining cheesecake and cinnamon mixture.
- Bake for 45 to 50 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle this over the chilled cheesecake before slicing.
Notes
Slice the cheesecake into wedges and serve it chilled. You can add a sprinkle of cinnamon or a dollop of whipped cream on top for an extra touch. It’s also delicious on its own! How to Store Cinnamon Roll Honeybun Cheesecake
Keep the cheesecake covered in the refrigerator. It will stay fresh for up to 5 days. If you have leftovers, you can enjoy them for a sweet treat later in the week! Tips to Make Cinnamon Roll Honeybun Cheesecake
Make sure the cream cheese is softened to room temperature for a smooth filling.
Swirling the cinnamon mixture takes a bit of practice, but it doesn’t have to be perfect—just have fun with it!
Chill the cheesecake overnight for the best taste and texture.
Variation
If you want to mix things up, try adding chocolate chips to the Cinnamon Roll Honeybun Cheesecake filling for a chocolate-cinnamon twist!
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You May Also Like – More Irresistible Desserts!
If you loved this Cinnamon Roll Honeybun Cheesecake, here are more sweet treats to try:
Mini Peach Cobbler Cheesecakes – A creamy, fruity delight in a bite-sized form.
Cinnamon Swirl Apple Fritter Bread – A warm, spiced apple bread with a cinnamon swirl.
Orange Creamsicle Cake – A citrusy, creamy dessert perfect for summer.
Try one of these next and let us know your favorite! Happy baking!
FAQs
1. Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it tightly and keep it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
2. What if I don’t have a springform pan?
You can use a regular pie dish instead. Just be careful when slicing, as it will be harder to remove from the dish.3. Can I use low-fat cream cheese?
Yes, low-fat cream cheese works, but the texture will be slightly different. It may not be as creamy as regular cream cheese.
