Cinnamon Roll Honeybun Cheesecake
A show-stopping dessert that blends creamy cheesecake with swirls of cinnamon-sugar and drizzles of sweet glaze. It’s like a honeybun, cinnamon roll, and cheesecake all rolled into one decadent slice.
Ingredients
Crust:
2 cups cinnamon graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated 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-Sugar Swirl:
½ cup brown sugar, packed
2 tbsp ground cinnamon
¼ cup unsalted butter, melted
Glaze:
1 cup powdered sugar
2–3 tbsp milk
½ tsp vanilla extract
Instructions
Prep Pan:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside in foil to prevent leaks.
Make Crust:
Mix graham crumbs, butter, and sugar. Press firmly into the bottom of the pan. Bake 8 minutes; set aside.
Cinnamon-Sugar Mixture:
In a small bowl, stir together brown sugar, cinnamon, and melted butter. Set aside.
Cheesecake Filling:
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla.
Assemble:
Pour half the cheesecake batter over the crust. Drizzle half the cinnamon-sugar mixture and swirl gently with a knife. Repeat with remaining batter and cinnamon-sugar swirl.
Bake:
Place pan in a larger baking dish and add hot water halfway up the sides for a water bath. Bake 60–70 minutes, until center is just set. Turn off oven, crack the door, and let cool inside for 1 hour.
Chill:
Remove from oven, cool completely, then refrigerate at least 4 hours or overnight.
Glaze & Serve:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over chilled cheesecake before slicing.
Tip: Add chopped pecans or a sprinkle of coarse sugar on top for a bakery-style finish.
Yield: 12 servings
Total Time: ~7 hours (includes chilling)