A dreamy mash-up of a bakery-fresh honeybun and velvety cheesecake, this dessert brings the best of both worlds to your table. Warm cinnamon swirls, a buttery crust, and a vanilla glaze make every bite an indulgent delight. Whether you’re celebrating or just craving something sweet, this cheesecake delivers comfort and class in every slice.
Ingredients
Crust Layer
- 2 cups crushed graham crackers (about 16 full sheets)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Cheesecake Base
- 3 (8 oz) packages cream cheese, at room temperature
- 1 cup white sugar
- ½ cup full-fat sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cinnamon Swirl Filling
- ¼ cup melted butter
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
Vanilla Drizzle
- 1 cup confectioners’ sugar
- 2 tablespoons milk (whole preferred)
- ½ teaspoon vanilla extract
Instructions
Step 1: Prep the Pan
Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment. Wrap the outside with foil if using a water bath (optional).
Step 2: Make the Crust
In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon, and melted butter until well combined and sandy in texture. Press firmly into the bottom of the pan and slightly up the sides. Bake for 9 minutes, then cool completely.
Step 3: Blend the Cheesecake
Using a stand or handheld mixer, beat cream cheese until ultra smooth. Add sugar and mix again until fluffy. Blend in sour cream, vanilla, and cinnamon. Add eggs one at a time, mixing on low until just incorporated. Don’t overmix—air bubbles can cause cracks.
Step 4: Add the Cinnamon Swirl
In a separate bowl, mix melted butter, brown sugar, and cinnamon. Pour half the cheesecake batter over the cooled crust. Pipe or spoon half the cinnamon mixture in spirals or ribbons. Add the remaining cheesecake batter and repeat the swirl on top. Use a skewer or knife to gently drag through the top layer to create a marbled effect.
Step 5: Bake
Place cheesecake in the oven and bake for 55–65 minutes, or until the center is set with a slight jiggle. Turn off the oven, crack the door, and let it sit inside for an hour to cool slowly.
Step 6: Chill
Remove from oven, allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Step 7: Finish with Glaze
Mix powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Drizzle over the chilled cheesecake in a spiral or zig-zag pattern.
Flavor Variations
- Apple-Cinnamon Swirl: Add finely chopped cooked apples to the cinnamon layer.
- Maple Glaze: Swap vanilla for maple extract in the glaze.
- Spiced Nut Crust: Replace part of the graham crackers with ground pecans or walnuts.
Baking Tips
- For a no-crack top: Let it cool gradually and avoid opening the oven door while baking.
- Use a water bath for an extra-smooth texture.
- Always start with softened cream cheese to prevent lumps.
Serving Suggestions
Serve slices chilled, with a hot cup of coffee, or a scoop of cinnamon or vanilla ice cream. Dust with extra cinnamon or top with a dollop of whipped cream for a bakery-style finish.
Make Ahead & Storage
- Make Ahead: Best made the night before serving.
- Fridge: Keeps up to 4 days covered in the refrigerator.
- Freezer: Freeze whole or sliced, wrapped tightly in plastic and foil, for up to 2 months.
Nutritional Info (Approx. per slice)
- Calories: 440
- Fat: 30g
- Protein: 6g
- Carbs: 36g
- Sugars: 27g
FAQs
Can I skip the cinnamon swirl?
You can, but that’s the heart of the honeybun flavor. Try scaling it down instead if you want it subtler.
What if I don’t have sour cream?
Greek yogurt is a good substitute with a similar tang.
Can I use a store-bought crust?
Yes, but for best flavor and structure, homemade is recommended.
Can I double the recipe?
Not in one pan—use two pans instead, as overfilling risks uneven baking.
This Cinnamon Roll Honeybun Cheesecake is rich, spiced, and unapologetically decadent—like a cinnamon roll and cheesecake had a perfect dessert baby. It’s a guaranteed crowd-pleaser every time.
Cinnamon Roll Honeybun Cheesecake
Ingredients
Equipment
Method
- Set your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and place it on a baking sheet.
- Mix together graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until it resembles wet sand. Press the mixture evenly into the base and slightly up the sides of your prepared pan.
- Bake the crust for 8–10 minutes. Once done, remove it from the oven and allow it to cool completely before adding the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and mix until fully blended and creamy.
- Stir in the sour cream, then add eggs one at a time, mixing slowly. Incorporate vanilla and cinnamon. Mix just until everything is combined—avoid overbeating. Pour this filling over the cooled crust and smooth the top.
- Combine melted butter, brown sugar, and cinnamon in a small bowl. Transfer to a piping bag or zip-top bag with a small corner cut.
- Pipe the cinnamon mixture in a spiral starting from the center and working outward. To create a decorative swirl, gently drag a skewer or butter knife through the pattern.
- Place the cheesecake in the oven and bake for 55–65 minutes, or until the center is just set and slightly wobbly. Turn the oven off, leave the door ajar, and let it cool inside for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it reach room temperature. Then refrigerate it for a minimum of 4 hours, or overnight for best results.
- Whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle over the chilled cheesecake in a spiral or zigzag for a bakery-style look.
- Slice with a sharp knife for clean cuts, wiping between each slice. Serve chilled and enjoy every creamy, cinnamon-filled bite.
Notes
- Let cream cheese sit at room temperature before mixing to ensure a smooth batter with no lumps.
- Press the crust mixture down firmly—use the bottom of a flat cup for even compression.
- Cooling the cheesecake slowly in the oven helps avoid cracks on the top.
- A clean knife dipped in hot water gives you perfect slices every time.
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