Are you craving the flavors of a classic cinnamon roll and a decadent honeybun but also love a creamy cheesecake? Why choose one when you can have all three in one luscious dessert? This Cinnamon Roll Honeybun Cheesecake is an indulgent creation, perfect for any occasion. With layers of buttery graham cracker crust, creamy cheesecake filling, rich cinnamon swirls, and a drizzle of sweet icing, it’s a showstopper that will have everyone begging for more!
Imagine the aroma of warm cinnamon sugar baking in the oven, mingling with the velvety richness of cheesecake. This dessert isn’t just delicious; it’s a full sensory experience. Whether you’re hosting a holiday dinner, celebrating a birthday, or simply treating yourself on a cozy night in, this cheesecake will be the highlight of your table.
Picture slicing into this masterpiece, revealing beautiful cinnamon swirls and a smooth, creamy interior. Each bite is a perfect blend of spice, sweetness, and tangy cream cheese, all wrapped in the comforting flavor of a honeybun. Once you try it, you’ll never look at regular cheesecake the same way again!
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup melted butter
Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes. Let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the sour cream and vanilla extract, mixing until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
3. Create the Cinnamon Swirl:
- In a small bowl, combine the brown sugar, cinnamon, and melted butter, stirring until smooth and syrupy.
- Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
- Drizzle half of the cinnamon swirl mixture over the batter, and use a knife to gently swirl it in.
- Add the remaining cheesecake batter on top, then finish with the rest of the cinnamon swirl, swirling it again to create a marbled effect.
4. Bake:
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour. This step helps prevent cracks.
- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set.
5. Make the Icing:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the icing is too thick, add a little more milk; if too thin, add more powdered sugar.
- Drizzle the icing over the chilled cheesecake just before serving for an extra touch of sweetness.
6. Serve:
- Slice, serve, and savor every rich, cinnamon-swirled bite. This cheesecake pairs beautifully with a cup of coffee or tea!
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. It keeps well in the fridge for up to 4 days, making it an ideal dessert for prepping in advance.
2. Can I freeze leftovers?
Absolutely! Wrap individual slices tightly in plastic wrap, then place in an airtight container. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
3. What if I don’t have a springform pan?
A deep 9-inch round cake pan can work in a pinch, but make sure to line it with parchment paper for easier removal.
Love this recipe? Share it! Pin it on Pinterest or share with your friends and family on Facebook. They’ll be as obsessed with this dreamy dessert mashup as you are!
Cinnamon Roll Honeybun Cheesecake: The Ultimate Dessert Dream!
Ingredients
- Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
- Cheesecake Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup melted butter
- Icing:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes. Let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the sour cream and vanilla extract, mixing until just combined. Be careful not to overmix, as this can lead to cracks in your cheesecake.
- Create the Cinnamon Swirl:
- In a small bowl, combine the brown sugar, cinnamon, and melted butter, stirring until smooth and syrupy.
- Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
- Drizzle half of the cinnamon swirl mixture over the batter, and use a knife to gently swirl it in.
- Add the remaining cheesecake batter on top, then finish with the rest of the cinnamon swirl, swirling it again to create a marbled effect.
- Bake:
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour. This step helps prevent cracks.
- Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to fully set.
- Make the Icing:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the icing is too thick, add a little more milk; if too thin, add more powdered sugar.
- Drizzle the icing over the chilled cheesecake just before serving for an extra touch of sweetness.
- Serve:
- Slice, serve, and savor every rich, cinnamon-swirled bite. This cheesecake pairs beautifully with a cup of coffee or tea!