If you are on the hunt for an irresistibly indulgent dessert that brings together the best of two beloved treats, look no further than this Cinnamon Roll Honeybun Cheesecake Recipe. It perfectly combines the creamy, velvety texture of cheesecake with the warm, cinnamon-swirled goodness of classic cinnamon rolls and honeybuns. The result is a rich, comforting dessert that tastes like a homemade bakery favorite with every bite. If cinnamon and cream cheese are your happy place, this cheesecake will quickly become your new go-to showstopper for family gatherings or lazy weekend brunches.

Cinnamon Roll Honeybun Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Cinnamon Roll Honeybun Cheesecake Recipe thrives on simple, pantry-friendly ingredients that come together to create a complex depth of flavor and perfect texture. Each component plays a vital role—from the crunchy graham cracker crust to the decadent cinnamon swirl and luscious cream cheese filling.

1 ½ cups graham cracker crumbs: Provides the buttery, crunchy base that holds everything together while adding subtle sweetness.
1/3 cup melted butter: Binds the crust crumbs and infuses richness for that perfect crisp texture.
2 tablespoons sugar: Adds just a touch of sweetness to enhance the crust’s flavor.
24 oz (3 packages) cream cheese, softened: The creamy heart of the cheesecake, delivering smoothness and richness.
1 cup granulated sugar: Sweetens the cheesecake filling without overpowering the delicate cream cheese flavor.
3 large eggs: Acts as the binding agent creating a silky texture and helping the cheesecake set.
1 cup sour cream: Adds tang and a tender crumb, balancing the sweetness.
1 teaspoon vanilla extract: Brings warmth and a fragrant depth to the filling.
½ cup brown sugar: The key ingredient for the cinnamon swirl, adding sweetness and molasses notes.
1 tablespoon ground cinnamon: The star spice that makes everything smell amazing and taste comforting.
¼ cup melted butter: Helps bind the cinnamon swirl and creates a luscious ribbon through the cheesecake.
1 cup powdered sugar: For the icing, delivering just the right amount of sweetness and smooth texture.
2-3 tablespoons milk: Adjusts the icing consistency to easily drizzle over the finished cheesecake.
½ teaspoon vanilla extract: Finishes the icing with subtle aromatic notes.

How to Make Cinnamon Roll Honeybun Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter together in a bowl until well combined. Press this mixture firmly into the bottom of a greased 9-inch springform pan—this will give you that crisp base that contrasts beautifully with the creamy filling. Bake the crust for 10 minutes to set it, then allow it to cool completely before adding the filling.

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese with granulated sugar until ultra smooth and creamy. This step is crucial for achieving that luscious cheesecake texture. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, gently fold in sour cream and vanilla extract, which add that perfect tang and fragrance to the filling.

Step 3: Create the Cinnamon Swirl

Combine brown sugar, ground cinnamon, and melted butter in a small bowl until you have a smooth, cinnamon-rich mixture. This swirl will infuse every bite with the comforting flavors reminiscent of cinnamon rolls and honeybuns.

Step 4: Assemble the Cheesecake

Pour half of the cheesecake batter evenly over the cooled crust. Drizzle half of your cinnamon swirl mixture on top and use a knife to gently swirl it through the batter, creating those beautiful cinnamon ribbons. Repeat this layering with the remaining batter and cinnamon mixture to build layers of flavor and texture.

Step 5: Bake and Chill

Bake the cheesecake for 50 to 60 minutes, or until the edges are set and the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour – this prevents cracking and helps it set beautifully. Then refrigerate for at least 4 hours, preferably overnight, so all the flavors meld together.

Step 6: Make the Icing and Serve

Whisk together powdered sugar, milk, and vanilla extract until smooth to form a sweet glaze. Drizzle this icing generously over the top of the chilled cheesecake just before serving — it adds a lovely finishing touch and extra sweetness that enhances the cinnamon roll honeybun vibe perfectly.

How to Serve Cinnamon Roll Honeybun Cheesecake Recipe

Garnishes

For garnishes, consider a light sprinkle of ground cinnamon or a few toasted pecans on top of the iced cheesecake. Fresh berries like raspberries or sliced strawberries can add a bright contrast to the rich sweetness, and a dollop of whipped cream never hurts for an extra touch of indulgence.

Side Dishes

This cheesecake pairs wonderfully with a cup of strong coffee or spiced chai tea to balance its richness. For a brunch spread, serve alongside fresh fruit salad or warm apple compote for a seasonal twist that complements the cinnamon and vanilla flavors beautifully.

Creative Ways to Present

Get creative by serving individual cheesecake portions in clear dessert cups layered with crumbled cinnamon graham crackers and a drizzle of caramel sauce. You can also turn slices into mini cheesecake parfaits with a layer of whipped cream and a cinnamon stick for an elegant presentation that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Place leftover cheesecake in an airtight container and store it in the refrigerator for up to 4 days. Keeping it chilled preserves the creamy texture and flavors, so every bite tastes just as amazing as when freshly made.

Freezing

If you want to save the cheesecake for a longer time, you can freeze it. Wrap the whole cheesecake or individual slices tightly in plastic wrap and aluminum foil to prevent freezer burn. It can stay frozen for up to 2 months without losing its wonderful taste and texture.

Reheating

Thaw frozen portions overnight in the refrigerator. Unlike other desserts, this cheesecake shines when served cold, so reheating is usually unnecessary. If you prefer room temperature cheesecake, simply leave it out for 30 minutes before serving to allow the flavors to bloom.

FAQs

Can I use store-bought cinnamon roll dough instead of making the swirl from scratch?

This Cinnamon Roll Honeybun Cheesecake Recipe relies on a cinnamon-sugar swirl mixture rather than dough, which blends seamlessly into the batter for that marbled effect. Using dough would change the texture, so it’s best to stick with the brown sugar, cinnamon, and butter mixture.

What can I substitute for sour cream in the filling?

If sour cream isn’t on hand, full-fat Greek yogurt or crème fraîche work as excellent substitutes that provide the same tanginess and creaminess crucial to this cheesecake’s texture.

Why is it important to bake the crust before adding the filling?

Baking the crust briefly sets it in place, preventing it from becoming soggy after adding the wet cheesecake batter. It also enhances the nutty, buttery flavor that’s essential for the perfect base.

Can I make this cheesecake gluten-free?

Absolutely! Simply swap out the graham cracker crumbs for a gluten-free crumb alternative, like gluten-free graham crackers or crushed gluten-free digestive biscuits, to keep it safe for gluten-sensitive friends.

How do I prevent cracks in my cheesecake?

Cooling the cheesecake slowly in the oven with the door cracked open helps prevent cracks by allowing gradual temperature changes. Also, avoid over-beating the batter to minimize air bubbles that can cause cracking.

Final Thoughts

This Cinnamon Roll Honeybun Cheesecake Recipe is the kind of dessert that feels like a warm hug on a plate. It brings together the best of both cinnamon rolls and cheesecake into one beautiful, show-stopping creation. Whether for a special occasion or a weekend treat, I promise you’ll savor every bite and keep coming back for more. So roll up those sleeves and treat yourself to a slice of this heavenly delight!

Cinnamon Roll Honeybun Cheesecake Recipe

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4.2 from 72 reviews

Author: admin
Total Time: 6 hours 20 minutes
Yield: 10 servings 1x

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Description

This Cinnamon Roll Honeybun Cheesecake is a decadent dessert that combines the creamy richness of classic cheesecake with the warm, spicy swirls of cinnamon and brown sugar. Featuring a crunchy graham cracker crust and a luscious homemade icing drizzle, this dessert is perfect for any occasion and is sure to impress your guests with its delightful flavors and beautiful presentation.

Ingredients

Scale

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

½ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter

Icing

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the sour cream and vanilla extract until just combined, creating a smooth cheesecake batter.
Create the Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until you get a smooth, cohesive mixture that will add a sweet and spicy swirl to the cheesecake.
Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to gently swirl it into the cheesecake. Repeat the process with the remaining batter and cinnamon mixture to create a marbled effect.
Bake the Cheesecake: Place the springform pan in the oven and bake for 50-60 minutes. The cheesecake is done when the center is set but still slightly jiggly. Turn off the oven and crack the door open; allow the cheesecake to cool inside for 1 hour to prevent cracking. Afterward, refrigerate it for at least 4 hours, preferably overnight, to let it fully set and develop its flavors.
Make the Icing: Before serving, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk as needed to reach a drizzle consistency.
Serve: Remove the chilled cheesecake from the springform pan, slice into portions, and drizzle the prepared icing over each slice. Enjoy this rich, cinnamon-swirled delight!

Notes

Ensure the cream cheese is fully softened at room temperature to avoid lumps in the batter.
To prevent cracks in the cheesecake, avoid overmixing the batter and allow it to cool gradually in the oven after baking.
You can adjust the amount of cinnamon in the swirl according to your taste preference.
If you don’t have a springform pan, use a deep 9-inch round cake pan but be aware it might be harder to remove the cheesecake cleanly.
The icing can be made thicker or thinner by adjusting the amount of milk you add.
For best results, chill the cheesecake overnight before serving to enhance the flavors and texture.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American