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Cinnamon Roll Honeybun Cheesecake
Emily

Cinnamon Roll Honeybun Cheesecake

This decadent Cinnamon Roll Honeybun Cheesecake combines a buttery graham cracker crust, a creamy cheesecake filling swirled with cinnamon sugar, and a sweet honeybun glaze topping. It’s the ultimate dessert mashup for cinnamon roll and cheesecake lovers alike.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup melted butter (for crust)
  • 1/2 cup brown sugar
  • 2 tbsp ground cinnamon
  • 1/4 cup unsalted butter, melted (for cinnamon filling)
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar (for cheesecake filling)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract (for glaze)

Equipment

  • 9-inch springform pan
  • medium bowl
  • large bowl
  • Hand mixer or stand mixer
  • Mixing spoons
  • toothpick or knife (for swirling)
  • Wire rack

Method
 

  1. Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
  2. Press the crust mixture evenly into the bottom of a 9-inch springform pan. Set aside.
  3. In a small bowl, combine the brown sugar and ground cinnamon. Stir in the melted butter until crumbly. Set aside.
  4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  5. Add the vanilla extract and mix well. Beat in the eggs one at a time, mixing well after each addition.
  6. Mix in the sour cream and heavy cream until fully incorporated.
  7. Pour half of the cheesecake filling over the prepared crust.
  8. Spoon half of the cinnamon roll filling mixture in dollops over the cheesecake layer. Swirl with a knife or toothpick.
  9. Pour the remaining cheesecake filling on top and repeat the swirling process with the rest of the cinnamon roll mixture.
  10. Bake for 60–70 minutes, or until the center is set and edges are lightly golden. The center may jiggle slightly.
  11. Turn off the oven and cool the cheesecake inside with the door slightly open for 1 hour. Then refrigerate at least 4 hours or overnight.
  12. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving.

Notes

For best results, make this cheesecake a day ahead so it has time to chill and set properly. To prevent cracks, use room-temperature ingredients and avoid overmixing the batter. Garnish with extra cinnamon sugar or whipped cream before serving.