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Cinnamon Roll Honeybun Cheesecake Recipe
Ben Carraoli

Cinnamon Roll Honeybun Cheesecake Recipe

I recently tried making this Cinnamon Roll Honeybun Cheesecake, and I have to say, it completely blew me away! The warm, cinnamon-sweet notes of a classic cinnamon roll meet the creamy decadence of cheesecake in every bite. From the buttery graham cracker crust to the velvety filling and that irresistible cinnamon swirl, it’s a dessert that instantly feels festive.
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Total Time 6 hours 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs – use finely crushed crackers for a smoother crust.
  • 1/3 cup melted butter – unsalted butter works best for balanced flavor.
  • 2 tbsp sugar – enhances the crust’s golden sweetness.
  • 24 oz 3 packages cream cheese, softened – room temperature ensures a creamy, lump-free batter.
  • 1 cup granulated sugar – balances the tang of the cream cheese.
  • 3 large eggs – add structure; make sure they’re at room temperature.
  • 1 cup sour cream – adds richness and a slight tang for depth of flavor.
  • 1 tsp vanilla extract – enhances the overall flavor.
  • 1/2 cup brown sugar – gives a warm caramel-like sweetness.
  • 1 tbsp ground cinnamon – adjust for stronger or milder spice.
  • 1/4 cup melted butter – helps create a luscious smooth swirl.
  • 1 cup powdered sugar – creates a sweet smooth topping.
  • 2 –3 tbsp milk – adjust for desired drizzle consistency.
  • 1/2 tsp vanilla extract – adds a subtle comforting aroma.

Method
 

  1. Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a greased springform pan and bake for 10 minutes. Let it cool completely before adding the filling.
  2. Beat softened cream cheese and sugar in a large bowl until creamy. Add eggs one at a time, blending well after each addition. Then mix in sour cream and vanilla extract until fully smooth.
  3. Combine brown sugar, cinnamon, and melted butter in a small bowl. Stir until the mixture forms a smooth paste. This will give the cheesecake its signature honeybun swirl.
  4. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the cinnamon swirl and gently swirl using a knife or skewer. Repeat with the remaining batter and swirl to create a beautiful marbled effect.
  5. Bake for 50–60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.
  6. Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency if needed. Drizzle over the chilled cheesecake for a sweet finishing touch.
  7. Slice the cheesecake and serve. Each bite delivers the perfect balance of cinnamon, buttery crust, and creamy cheesecake.

Notes

  • Always use room temperature ingredients to avoid lumps in the batter.
  • Don’t overmix the filling; overbeating can introduce air bubbles and cause cracks.
  • For an ultra-smooth texture, consider a water bath during baking.
  • Use a hot knife when slicing for clean, perfect pieces.