Easy Cinnamon Roll Honeybun Cheesecake Recipe
This Easy Cinnamon Roll Honeybun Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, spiced flavors of cinnamon rolls. Featuring a crunchy graham cracker crust, a luscious cinnamon-swirled cream cheese filling, and a smooth vanilla glaze drizzle, this decadent dessert offers an irresistible blend of creamy and cinnamon goodness, perfect for any special occasion or indulgent treat.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cinnamon Swirl
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix thoroughly until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined. Mix in the sour cream, eggs one at a time, vanilla extract, and ground cinnamon, blending until the batter is smooth and uniform.
- Prepare the Cinnamon Swirl: In a small bowl, mix together melted butter, packed brown sugar, and ground cinnamon until it forms a thick, cohesive cinnamon paste.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the prepared crust in the springform pan. Drop spoonfuls of the cinnamon swirl over the batter. Pour the remaining cheesecake filling on top, then add more cinnamon swirl spoonfuls evenly across the surface. Use a knife or skewer to gently swirl the cinnamon mixture through the batter to create a marbled effect.
- Bake the Cheesecake: Preheat the oven to 325°F (163°C). Place the springform pan on the center rack and bake for about 55-65 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to let it set fully and develop flavors.
- Make the Vanilla Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. If the glaze is too thick, add a little more milk, one teaspoon at a time.
- Serve: Remove the cheesecake from the springform pan, drizzle the vanilla glaze over the top, slice, and serve chilled. Enjoy the creamy, cinnamon-infused delight!
Notes
- For best results, use cream cheese at room temperature to ensure a smooth filling.
- Use a water bath during baking to prevent cracking (optional but recommended).
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Allow the cheesecake to chill overnight for optimal texture and flavor development.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Make sure not to overmix the filling to avoid incorporating excess air, which can cause cracks.
