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Cinnamon Roll Honeybun Cheesecake

Cinnamon Roll Honeybun Cheesecake

Evelyn
A decadent dessert mashup combining creamy cheesecake with warm cinnamon rolls and sweet honey bun flavors. This showstopping dessert features a graham cracker crust, rich cinnamon-swirled filling, and glossy honey glaze.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 minutes
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 485 kcal

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Aluminum foil
  • Wire rack

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted and cooled
  • 1/4 cup granulated sugar for crust
  • 1 teaspoon ground cinnamon for crust
  • 24 ounces cream cheese softened to room temperature
  • 1 cup granulated sugar for filling
  • 1/2 cup brown sugar packed
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract pure preferred
  • 1/2 teaspoon ground cinnamon for filling
  • 1/4 cup honey
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup powdered sugar for glaze
  • 2 tablespoons milk or cream for glaze
  • 1/2 teaspoon vanilla extract for glaze
  • 2 tablespoons butter melted, for glaze

Instructions
 

  • Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water seepage.
  • Make the crust. Mix graham cracker crumbs, melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon until resembling wet sand. Press firmly into pan bottom and slightly up sides. Bake for 10 minutes, then cool completely.
  • Prepare filling. Beat softened cream cheese until completely smooth, about 3 minutes. Scrape down bowl frequently. Add 1 cup granulated sugar and brown sugar, beat until fluffy.
  • Add eggs. Mix in eggs one at a time on low speed, just until combined. Do not overmix to prevent cracking.
  • Complete filling. Stir in 1 teaspoon vanilla, 1/2 teaspoon cinnamon, honey, sour cream, flour, and salt until smooth and well combined.
  • Assemble cheesecake. Pour half the filling over cooled crust. Drizzle extra cinnamon sugar in center, then add remaining filling. Use a knife to create gentle swirls for marbled effect.
  • Bake. Place pan on baking sheet. Bake for 55-65 minutes until edges are set but center still jiggles slightly when gently shaken.
  • Cool gradually. Turn off oven, crack door open, and let cheesecake cool inside for 30 minutes. Run knife around edge to prevent cracking.
  • Chill. Cool completely on wire rack, then refrigerate at least 4 hours or preferably overnight before adding glaze.
  • Make glaze. Whisk together powdered sugar, milk, 1/2 teaspoon vanilla, and melted butter until smooth. Drizzle over chilled cheesecake before serving.

Notes

  • Use room temperature ingredients for smooth, lump-free batter
  • Don't overmix after adding eggs to prevent cracks
  • Water bath creates gentle heat for professional results
  • Cool gradually to avoid surface cracking
  • Flavors improve after 24 hours of chilling
  • Store covered in refrigerator up to 5 days
Keyword Cinnamon Roll Honeybun Cheesecake