Description
This Cinnamon Roll Honeybun Cheesecake is a delectable fusion dessert combining the buttery, cinnamon-swirled goodness of a classic honeybun with the creamy richness of cheesecake. Featuring a graham cracker crust, luscious cinnamon swirl layers throughout the filling, and a sweet cinnamon roll glaze, this recipe delivers an irresistible treat that’s perfect for any special occasion or dessert craving.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Honeybun Cinnamon Swirl
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Cinnamon Roll Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter, mixing well. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes, then remove and let it cool while you prepare the other components.
- Make the honeybun cinnamon swirl: In a small bowl, mix together brown sugar, ground cinnamon, all-purpose flour, softened butter, and honey until a cohesive cinnamon swirl mixture forms. Set aside, as this will be layered into your cheesecake batter for signature swirls.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition to ensure a smooth batter. Then incorporate vanilla extract, sour cream, and heavy cream, mixing until fully combined and creamy.
- Assemble the cheesecake layers: Pour half of the cheesecake batter evenly over the cooled crust. Spoon half of the honeybun cinnamon swirl mixture on top, then gently swirl it into the batter using a knife or skewer. Pour the remaining cheesecake batter over this layer, followed by the rest of the cinnamon swirl mixture. Again, gently swirl to create beautiful cinnamon ribbons throughout the cheesecake.
- Bake the cheesecake: Place the springform pan in the preheated oven and bake for 55 to 65 minutes. The cheesecake is done when the edges are set and the center is nearly firm but slightly jiggly. Once baking is complete, turn off the oven, crack the oven door, and leave the cheesecake inside to rest for 1 hour to help prevent cracking.
- Cool and chill: After the hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then cover and refrigerate for at least 4 hours or preferably overnight to let it fully set and develop flavor.
- Prepare the cinnamon roll glaze: Just before serving, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle this glaze generously over the chilled cheesecake slices for a sweet finishing touch.
- Serve: Slice the cheesecake into 12 generous portions and serve chilled. Optionally, sprinkle with cinnamon sugar for extra indulgence before glazing.
Notes
- For an extra indulgent touch, sprinkle cinnamon sugar on top before adding the glaze.
- Store any leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Wrapping the springform pan in foil prevents water seepage during baking, especially if using a water bath (optional).
