Cinnamon Roll Honeybun Cheesecake

This Cinnamon Roll Honeybun Cheesecake is the ultimate dessert for cinnamon lovers. It combines the cozy flavors of a honeybun-style cinnamon roll with a rich, baked cheesecake. The finished cake matches the picture perfectly: a thick graham cracker crust, creamy cheesecake layers swirled with cinnamon sugar, and a glossy vanilla icing drizzle on top.

Why You’ll Love This Recipe

• Combines cinnamon rolls and cheesecake in one dessert
• Rich, creamy texture with bold cinnamon flavor
• Perfect bakery-style swirl that looks stunning sliced
• Ideal for holidays, birthdays, or special occasions
• Make-ahead friendly and slices beautifully

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• 1/3 cup melted butter
• 2 tbsp sugar

Cheesecake Filling

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract

Cinnamon Swirl

• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup melted butter

Icing

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/2 tsp vanilla extract

Directions

Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
4. Bake for 10 minutes, then remove and let cool slightly.

Make the Cheesecake Filling

5. In a large bowl, beat the softened cream cheese until smooth and lump-free.
6. Add granulated sugar and mix until fully incorporated.
7. Beat in eggs one at a time, mixing on low speed after each addition.
8. Add sour cream and vanilla extract; mix until smooth and creamy. Do not overmix.

Prepare the Cinnamon Swirl

9. In a small bowl, combine brown sugar, ground cinnamon, and melted butter until thick and smooth.

Assemble the Cheesecake

10. Pour half of the cheesecake batter over the cooled crust.
11. Spoon half of the cinnamon swirl mixture evenly over the batter.
12. Use a knife or skewer to gently swirl the cinnamon mixture through the batter.
13. Repeat with remaining cheesecake batter and remaining cinnamon swirl, swirling again to create a honeybun-style pattern.

Bake

14. Bake the cheesecake at 325°F for 55–65 minutes, or until the center is just set and slightly jiggly.
15. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
16. Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Add the Icing

17. Whisk powdered sugar, milk, and vanilla extract until smooth and pourable.
18. Drizzle icing generously over the chilled cheesecake just before serving.

Pro Tips and Variations

• Use room-temperature ingredients for the smoothest filling
• Swirl gently to keep defined cinnamon layers
• Add extra icing for a bakery-style finish
• Serve slightly chilled for clean slices

Serving Suggestions

• Serve chilled or slightly softened
• Garnish with extra cinnamon or powdered sugar
• Pair with coffee, tea, or vanilla ice cream

Storage & Reheating

• Refrigerator: Store covered for up to 5 days
• Freezer: Freeze slices tightly wrapped for up to 2 months
• Reheating: Not recommended; serve chilled or room temperature

FAQs

Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance for clean slices and full flavor.

Why did my cheesecake crack?
Overbaking or rapid temperature changes can cause cracks. Cooling slowly helps prevent this.

Can I add more cinnamon swirl?
Yes, but avoid overloading or it may sink to the bottom.

Conclusion

This Cinnamon Roll Honeybun Cheesecake delivers everything you love about cinnamon rolls and cheesecake in one stunning dessert. Creamy, sweet, and swirled to perfection, it’s guaranteed to impress with both flavor and presentation.

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