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Cinnamon Roll Honeybun Cheesecake

A delightful blend of cinnamon rolls and creamy cheesecake, this dessert captures the warmth of nostalgic family gatherings and is perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Special Occasion
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Honey Maid preferred for sweetness
  • 1/3 cup melted butter Unsalted for control over sweetness
  • 2 tbsp sugar
For the filling
  • 24 oz cream cheese Softened, full-fat for creaminess
  • 1 cup granulated sugar
  • 3 large eggs Room temperature for easier mixing
  • 1 cup sour cream Adds moisture and tang
  • 1 tsp vanilla extract Pure vanilla recommended
  • 1/2 cup brown sugar Packed tightly for flavor
  • 1 tbsp ground cinnamon The star ingredient
For the cinnamon swirl
  • 1/4 cup melted butter
For the glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk Adjust to desired consistency
  • 1/2 tsp vanilla extract Optional, recommended for depth of flavor

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until well combined. Press into the bottom of a 9-inch springform pan.
  3. Bake for 10 minutes, then remove and set aside to cool.
Making the Filling
  1. In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, mixing until light and fluffy.
  2. Add eggs one at a time, mixing on low speed until just combined.
  3. Fold in sour cream and vanilla extract until smooth.
Create Swirl
  1. In a separate bowl, mix brown sugar and cinnamon. Spoon half of the cheesecake mixture into the prepared crust, sprinkle with half of the cinnamon mixture, and repeat with remaining ingredients.
  2. Gently swirl through the cheesecake filling with a butter knife.
Baking
  1. Bake for 60-70 minutes until set at the edges and slightly jiggly in the center.
  2. Let cool at room temperature for about an hour, then refrigerate for at least four hours or overnight.
Prepare Glaze and Serve
  1. Combine powdered sugar, milk, and vanilla until smooth. Adjust consistency as needed.
  2. Drizzle glaze over chilled cheesecake before serving.

Notes

Avoid cracking by baking in a water bath. Cool gradually to prevent cracks. Leftovers can be stored for up to 5 days in the fridge.