Description
Craving a dessert that combines the comforting flavors of cinnamon rolls, the indulgence of honeybuns, and the creamy richness of cheesecake? This Cinnamon Roll Honeybun Cheesecake is your perfect solution. With a buttery graham cracker crust, cinnamon sugar swirls, and a decadent cheesecake filling topped with a sweet honeybun glaze, it’s a dessert everyone will rave about.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cinnamon Roll Filling
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup melted butter
For the Cheesecake 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
For the Honeybun Topping
- ½ cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- Prepare the Cinnamon Roll Filling
- In a small bowl, stir together brown sugar, ground cinnamon, and melted butter until well combined. Set aside.
- Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Gently mix in sour cream and heavy cream until fully combined. Be careful not to overmix.
- Add the Cinnamon Roll Swirl
- Pour half of the cheesecake filling over the prepared crust.
- Spoon half of the cinnamon roll filling over the cheesecake layer. Use a knife or skewer to swirl the cinnamon mixture through the cheesecake.
- Repeat by pouring the remaining cheesecake filling on top and swirling in the remaining cinnamon roll filling.
- Bake the Cheesecake
- Place the springform pan in the preheated oven and bake for 60–70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, remove from the oven and refrigerate for at least 4 hours or overnight.
- Prepare the Honeybun Topping
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Once the cheesecake is fully chilled, drizzle the honeybun topping over the top. For an extra touch, sprinkle a little cinnamon or graham cracker crumbs on top.
- Serve and Enjoy
- Slice the cheesecake and serve chilled. Each bite is a perfect balance of creamy cheesecake, spiced cinnamon swirls, and sweet honeybun glaze.
Notes
- Use Room-Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Prevent Cracks: Gradually cool the cheesecake in the oven to help prevent cracks. A pan of water on the rack below the cheesecake can also help create steam and keep it moist.
- Customize the Topping: For a richer glaze, substitute heavy cream for milk in the honeybun topping.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American