This Cinnamon Roll Honeybun Cheesecake is the ultimate mashup dessert, combining the gooey, spiced goodness of cinnamon rolls with the creamy richness of cheesecake. Topped with a luscious honey glaze and a sprinkle of cinnamon sugar, this decadent treat tastes just like your favorite honey bun—only better because it’s in cheesecake form! Whether you’re baking for a special occasion or indulging in a sweet craving, this recipe is sure to impress. Let’s dive into this show-stopping dessert!
Why You’ll Love This Recipe
- Two Desserts in One: The flavors of cinnamon rolls and honey buns collide with the velvety texture of cheesecake.
- Rich & Creamy: A smooth cheesecake base topped with swirls of cinnamon goodness and a sticky honey glaze.
- Customizable: Add nuts, sprinkles, or extra drizzles for a personalized touch.
- Perfect for Sharing: This cheesecake is ideal for parties, holidays, or gifting to someone special.
Ingredients You’ll Need
For the Crust:
- 2 cups crushed graham crackers (or vanilla wafers for a sweeter crust)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
For the Honey Glaze:
- 1/2 cup powdered sugar
- 2 tbsp honey
- 1–2 tsp milk (or cream)
- Optional: 1/4 tsp almond extract for extra flavor
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, mix the crushed graham crackers, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then 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 together until smooth and creamy.
- Mix in the sour cream and vanilla extract until fully combined.
- Add the eggs one at a time, beating gently after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
3. Add the Cinnamon Swirl
- In a small bowl, mix the melted butter, brown sugar, and cinnamon for the swirl.
- Pour half of the cheesecake batter into the cooled crust. Drizzle half of the cinnamon mixture over the batter in a zigzag pattern.
- Use a knife or skewer to gently swirl the cinnamon mixture into the batter.
- Pour the remaining cheesecake batter on top, then drizzle the rest of the cinnamon mixture and swirl again.
