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Cinnamon Roll Honeybun Cheesecake

Cinnamon Roll Honeybun Cheesecake That's Pure Comfort Bliss

This Cinnamon Roll Honeybun Cheesecake is a delightful blend of creamy cheesecake and warm cinnamon swirls, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Swap with crushed gluten-free cookies for a gluten-free option.
  • 1/2 cup Unsalted Butter Melted for easier mixing.
  • 1/4 cup Granulated Sugar Adjust according to your taste.
  • 1 teaspoon Ground Cinnamon Add more for a bolder flavor.
For the Cheesecake Filling
  • 16 oz Cream Cheese Must be at room temperature.
  • 1/2 cup Sour Cream Can be substituted with Greek yogurt.
  • 3 large Large Eggs Beat gently to avoid too much air.
  • 1 teaspoon Vanilla Extract
For the Cinnamon Swirl
  • 1/2 cup Brown Sugar Consider using maple syrup for a unique twist.
  • 1/4 cup Unsalted Butter Melted.
  • 1 teaspoon Ground Cinnamon Feel free to add more.
For the Glaze
  • 1 cup Powdered Sugar Whisk with milk for desired consistency.
  • 2 tablespoons Milk Use dairy-free alternatives if desired.
  • 1 teaspoon Vanilla Extract

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • spatula
  • whisk
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Press into the springform pan. Bake for about 10 minutes, then cool.
  3. Beat the softened cream cheese until smooth. Gradually add sugar, sour cream, and eggs. Mix until just combined.
  4. Mix melted butter, brown sugar, and ground cinnamon in a separate bowl to create the cinnamon swirl mixture.
  5. Pour the cheesecake filling over the crust. Drop spoonfuls of the cinnamon swirl mixture and gently swirl with a knife.
  6. Bake in the oven for 50 to 60 minutes until the edges are set and the center has a slight jiggle.
  7. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Then cool to room temperature before refrigerating.
  8. Refrigerate for at least 4 hours or overnight for the best flavor and texture.
  9. Whisk together powdered sugar, milk, and vanilla extract to make the glaze.
  10. Drizzle the glaze over the cheesecake when ready to serve. Slice with a warm knife for clean cuts.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Use a water bath while baking to reduce cracks.

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