Cinnamon Roll Honeybun Cheesecake Recipe
Cinnamon Roll Honeybun Cheesecake is a delightful fusion dessert combining the creamy richness of classic cheesecake with the warm, spiced flavor of cinnamon rolls. Featuring a buttery graham cracker crust, a smooth cream cheese filling swirled with a cinnamon-sugar mixture, and finished off with a sweet vanilla glaze, this cheesecake offers a perfect balance of textures and flavors. It’s an indulgent treat that satisfies both cheesecake lovers and cinnamon roll fans alike.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
For the Cream Cheese Filling:
- 16 oz (2 cups) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs with melted butter and press the mixture into a greased springform pan. Press firmly to form a solid base. Place it in the refrigerator while you prepare the filling.
- Make the Cream Cheese Filling: Beat the softened cream cheese in a large bowl until smooth. Add granulated sugar and mix until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract carefully to ensure an even blend.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the brown sugar and ground cinnamon until fully combined.
- Assemble the Cheesecake: Pour half of the cream cheese filling over the chilled crust. Sprinkle half of the cinnamon sugar mixture evenly over the filling. Pour the remaining cream cheese mixture on top, followed by the remaining cinnamon sugar. Use a knife or toothpick to gently swirl the cinnamon sugar into the cream cheese mixture to create a marbled effect.
- Bake the Cheesecake: Place the springform pan into the preheated oven and bake for 50 to 55 minutes, or until the center is just slightly jiggly when gently shaken. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to set properly.
- Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and free of lumps.
- Finish and Serve: Drizzle the vanilla glaze evenly over the chilled cheesecake just before serving. Slice into portions and enjoy this comforting and indulgent dessert.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Be careful not to over-bake; the cheesecake should still have a slight jiggle in the center when done.
- Allow ample chilling time for the cheesecake to set properly for best texture and flavor.
- The glaze adds sweetness and moisture but can be omitted if you prefer a less sweet finish.
- Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.
Keywords: Cinnamon Roll Cheesecake, Honeybun Cheesecake, Cream Cheese Dessert, Cinnamon Swirl, Graham Cracker Crust, Vanilla Glaze Cheesecake
