Honeybun Cinnamon Cheesecake

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If you’re a fan of honeybuns and creamy cheesecake, this Honeybun Cinnamon Cheesecake delivers the best of both worlds in one irresistible bite. With a buttery graham cracker crust, rich cinnamon sugar swirl, and velvety cheesecake filling, this dessert is a guaranteed showstopper at any gathering.

Why You’ll Love This Recipe

• Combines the nostalgic flavor of cinnamon honeybuns with classic cheesecake

• Rich, creamy texture with a spiced swirl throughout

• No water bath needed – beginner-friendly and bake-stable

• Perfect for holidays, potlucks, and weekend baking

Ingredients Breakdown:

Crust:

• Graham Cracker Crumbs (1 ½ cups): Base for the crust, offering a sweet, crunchy texture.

• Sugar (¼ cup): Adds sweetness to the crust.

• Butter, Melted (½ cup): Binds the crumbs and gives richness and flavor.

Cinnamon Swirl:

• Butter, Melted (¼ cup): Creates a smooth, pourable texture for the swirl.

• Brown Sugar (½ cup): Adds a deep, caramel-like sweetness.

• Cinnamon (1 tbsp): The warm spice that mimics the classic honeybun flavor.

• Vanilla (1 tsp): Enhances and rounds out the cinnamon flavor.

Cheesecake Filling:

• Cream Cheese (16 oz): The rich and creamy base of the cheesecake.

• Sugar (1 cup): Sweetens and balances the tang of the cream cheese.

• Vanilla Extract (1 tsp): Adds depth to the filling.

• Eggs (3): Provide structure and a smooth, custardy texture.

• Sour Cream (¼ cup): Adds creaminess and a slight tang.

• Flour (1 tbsp): Helps stabilize the filling and prevents cracking.

Topping:

• Powdered Sugar (1 tbsp): Sweet base for the drizzle.

• Milk (1 tbsp): Thins the powdered sugar to a glaze consistency.

Tips for Success

• Use room-temperature ingredients for a smooth batter

• Swirl gently to avoid sinking the cinnamon to the bottom

• Let the cheesecake cool gradually to prevent cracking

• Line the pan with parchment paper if you want clean slices

Customizations and Variations

• Add chopped pecans or walnuts to the cinnamon swirl for crunch

• Use a gingersnap or cinnamon cookie crust for a spicier base

• Add a splash of maple extract to the glaze for a unique twist

• Top with whipped cream or cream cheese frosting for a more decadent finish

Serving Suggestions

• Pair with coffee or a chai latte for a cozy dessert

• Serve chilled with a dusting of cinnamon

• Top with caramel sauce for extra indulgence

Storage Instructions

• Refrigerator: Store covered for up to 5 days

• Freezer: Wrap tightly and freeze up to 2 months (without glaze). Thaw in the fridge overnight before serving

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! It’s actually better the next day. Prepare up to 48 hours in advance.

Can I use store-bought crust?

You can, but homemade graham cracker crust adds better flavor and texture.

How do I know when the cheesecake is done?

The edges should be set, and the center slightly jiggly—like gelatin, not liquid.

Honeybun Cinnamon Cheesecake

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• Author: easysweetmeal
• Total Time: 1 hour 15 minutes
• Yield: 12 slices 1x

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Description

Honeybun Cinnamon Cheesecake – A decadent mashup of creamy cheesecake and spiced honeybun swirls, on a graham cracker crust. Topped with powdered sugar glaze—rich, gooey, and irresistible!

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Ingredients

Scale 1x2x3x

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

• ¼ cup unsalted butter, melted

• ½ cup brown sugar

• 1 tablespoon ground cinnamon

• 1 teaspoon vanilla extract

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• ¼ cup sour cream

• 1 tablespoon all-purpose flour

• 1 tablespoon powdered sugar

• 1 tablespoon milk

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Instructions

1. Prepare the Crust

• Preheat oven to 325°F (163°C).

• In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.

• Press mixture firmly into the bottom of a 9-inch springform pan.

• Bake for 8–10 minutes, then allow to cool while preparing the filling.

2. Make the Cinnamon Swirl

• In a small bowl, stir together melted butter, brown sugar, cinnamon, and vanilla until smooth. Set aside.

3. Prepare the Cheesecake Filling

• In a large mixing bowl, beat softened cream cheese until smooth and creamy.

• Add sugar and vanilla, mixing until well combined.

• Beat in eggs one at a time.

• Add sour cream and flour, mixing just until incorporated—do not overmix.

4. Assemble and Swirl

• Pour the cheesecake filling into the cooled crust.

• Drop spoonfuls of the cinnamon mixture over the top.

• Use a knife or skewer to gently swirl the cinnamon through the top layer of the filling.

5. Bake the Cheesecake

• Bake at 325°F for 50–60 minutes, or until the center is set and the edges are slightly puffed.

• Turn off the oven, crack the oven door slightly, and let the cheesecake cool for 1 hour inside.

• Refrigerate for at least 4 hours (overnight is best) before removing from the pan.

6. Add the Glaze

• In a small bowl, whisk powdered sugar and milk until smooth.

• Drizzle over the chilled cheesecake before serving.

Notes

• This recipe works well as bars too—use a 9×13 pan and reduce bake time slightly

• For a richer flavor, use dark brown sugar in the swirl

• Let the cheesecake come to room temperature for 15 minutes before slicing for cleaner cuts

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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