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Cinnamon Roll Honeybun Cheesecake

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  • Author: Stephanie
  • Prep Time: 30 minutes
  • Cooling Time: 5 hours
  • Cook Time: 65 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Description

This Cinnamon Roll Honeybun Cheesecake is the ultimate indulgence, combining the comforting flavors of cinnamon rolls and honeybuns with the creamy decadence of cheesecake. A spiced cinnamon-sugar swirl and rich cream cheese filling make this dessert unforgettable for any special occasion!

Ingredients

Units Scale

For the Crust:

  • 2 cups graham cracker crumbs (or vanilla wafer crumbs)
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 3 (8 oz) packages of cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract

For the Cinnamon Swirl:

  • 1/2 cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract

 

Instructions

1. Prepare the Crust:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture evenly into the bottom of the springform pan. Bake for 8 minutes, then let cool while preparing the filling.

2. Make the Cinnamon Swirl:

  1. In a small bowl, mix the brown sugar, cinnamon, and melted butter. Set aside.

3. Prepare the Cheesecake Filling:

  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the sour cream, heavy cream, and vanilla extract until fully combined.

4. Assemble the Cheesecake:

  1. Pour half of the cheesecake filling over the cooled crust.
  2. Drizzle half of the cinnamon swirl mixture over the filling and gently swirl with a knife or skewer.
  3. Add the remaining cheesecake filling on top and drizzle the rest of the cinnamon swirl mixture, swirling gently again.

5. Bake the Cheesecake:

  1. Place the springform pan in a larger baking dish and fill the dish with 1 inch of hot water to create a water bath (this prevents cracking).
  2. Bake for 55-65 minutes, or until the edges are set but the center jiggles slightly.
  3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

6. Chill and Glaze:

  1. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
  2. For the glaze, mix the powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.

 

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Make Ahead: This cheesecake tastes even better the next day as the flavors meld together.
  • Extra Cinnamon Flavor: Add a sprinkle of cinnamon on top of the glaze for a decorative touch.

Find it online: https://recipe.ukfinda.com/cinnamon-roll-honeybun-cheesecake/