This rich and indulgent Cinnamon Roll Honeybun Cheesecake is a delightful fusion of creamy cheesecake and the warm, spiced flavors of a cinnamon roll. With a graham cracker crust, a cinnamon swirl, and a sweet glaze, it’s perfect for any dessert lover!
Why You’ll Love This Recipe
- Creamy and Dreamy: The cheesecake filling is smooth, with just the right amount of sweetness and spice.
- Cinnamon Swirl: A marbled effect adds both flavor and visual appeal.
- Show-Stopping Dessert: Ideal for holidays, special occasions, or simply indulging your sweet tooth.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs 🍪
- ¼ cup granulated sugar 🍚
- ½ cup unsalted butter, melted 🧈
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened 🧀
- 1 cup granulated sugar 🍚
- ¼ cup brown sugar 🍯
- 3 large eggs 🥚
- ½ cup sour cream 🍶
- ¼ cup heavy cream 🍶
- 1 tsp vanilla extract 🍨
- 1 tbsp ground cinnamon 🌰
For the Cinnamon Swirl:
- ¼ cup brown sugar 🍯
- 1 tbsp ground cinnamon 🌰
- 2 tbsp unsalted butter, melted 🧈
For the Glaze:
- 1 cup powdered sugar 🍚
- 1–2 tbsp milk 🥛
- ½ tsp vanilla extract 🍨
How to Make Cinnamon Roll Honeybun Cheesecake
1️⃣ Preheat the Oven
- Preheat your oven to 325°F (165°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
2️⃣ Make the Crust
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture evenly into the bottom of the prepared pan. Set aside.
3️⃣ Prepare the Cheesecake Filling
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Add granulated sugar, brown sugar, and ground cinnamon, and mix until combined.
- Beat in eggs one at a time, ensuring each is fully incorporated.
- Add sour cream, heavy cream, and vanilla extract, mixing until smooth and creamy.
4️⃣ Create the Cinnamon Swirl
- In a small bowl, mix brown sugar, ground cinnamon, and melted butter.
- Drop spoonfuls of this mixture over the cheesecake filling and gently swirl with a knife to create a marbled effect.
5️⃣ Bake the Cheesecake
- Pour the cheesecake filling over the crust in the prepared pan.
- Bake for 50–60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
6️⃣ Chill the Cheesecake
- Refrigerate the cooled cheesecake for at least 4 hours or overnight for the best texture and flavor.
7️⃣ Make the Glaze
- In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the chilled cheesecake just before serving.
8️⃣ Serve and Enjoy
- Slice the cheesecake and indulge in the perfect combination of creamy cheesecake, warm cinnamon swirl, and sweet glaze.
Recipe Notes
- Cheesecake Tips: Avoid overmixing the filling to prevent cracks.
- Cinnamon Swirl Variations: Add a pinch of nutmeg for extra spice.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
FAQs
1. Can I use a different crust?
Yes, a shortbread or cookie crust would work well with this cheesecake.
2. How do I prevent cracks in the cheesecake?
Bake the cheesecake in a water bath or cool it gradually in the oven as described in the instructions.
3. Can I freeze this cheesecake?
Absolutely! Wrap the cooled cheesecake tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
This Cinnamon Roll Honeybun Cheesecake is a dessert that combines the best of both worlds: the creamy richness of cheesecake and the comforting warmth of cinnamon rolls. Whether you’re making it for a special event or a cozy family dinner, it’s sure to impress.
Try this recipe today and let the flavors whisk you away to dessert heaven! 🍰🍯🍩