Get ready for a dessert that’s as decadent as it sounds—Cinnamon Roll Honeybun Cheesecake! This heavenly creation combines the soft, spiced flavors of a cinnamon roll with the creamy indulgence of cheesecake. It’s layered with graham cracker crust, a luscious cheesecake filling, and a swirl of cinnamon-sugar goodness that mimics the best parts of a honeybun.

Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a sweet treat for yourself, this cheesecake will steal the show. Let’s get started!

Why You’ll Love This Cinnamon Roll Honeybun Cheesecake

• Rich and Creamy: The cheesecake filling is smooth, velvety, and perfectly sweetened.
• Cinnamon Roll Vibes: With cinnamon-sugar swirls, this dessert tastes like a cinnamon roll in cheesecake form.
• Perfectly Spiced Crust: The graham cracker crust has a warm hint of cinnamon that ties everything together.
• Showstopper Dessert: It’s as gorgeous as it is delicious, making it a stunning centerpiece for any dessert table.

What Does Cinnamon Roll Honeybun Cheesecake Taste Like?

This cheesecake combines the best of both worlds. The creamy cheesecake filling is lightly sweet and rich, perfectly balanced by a buttery graham cracker crust with hints of cinnamon. The cinnamon-sugar swirl adds a caramelized, spiced sweetness that makes every bite irresistible.

Ingredients

For the Crust:

• Graham cracker crumbs (2 cups)
• Unsalted butter (½ cup, melted)
• Granulated sugar (¼ cup)

• Ground cinnamon (1 teaspoon)

For the Cheesecake Filling:

• Cream cheese (3 packages, 8 oz each, softened)
• Granulated sugar (1 cup)
• Brown sugar (¼ cup, packed)
• Sour cream (½ cup, room temperature)
• Heavy cream (½ cup, room temperature)
• Eggs (3 large, room temperature)
• Vanilla extract (2 teaspoons)
• Ground cinnamon (1 teaspoon)

For the Cinnamon-Sugar Swirl:

• Brown sugar (⅓ cup, packed)
• Ground cinnamon (1½ teaspoons)
• Unsalted butter (2 tablespoons, melted)

Optional Glaze:

• Powdered sugar (1 cup)
• Milk (2 tablespoons)
• Vanilla extract (½ teaspoon)

Tools You’ll Need

• Springform pan (9-inch, for easy removal).
• Mixing bowls (for the crust, filling, and cinnamon swirl).
• Electric mixer (stand or hand mixer).
• Rubber spatula (for scraping the bowl).
• Baking sheet (to catch any drips from the cheesecake).
• Whisk (for the optional glaze).

How to Make Cinnamon Roll Honeybun Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 8-10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the granulated sugar, brown sugar, and cinnamon, and beat until well combined.
3. Mix in the sour cream, heavy cream, and vanilla extract, scraping down the sides of the bowl as needed.
4. Add the eggs, one at a time, mixing on low speed just until combined. Avoid overmixing, as this can cause cracks in the cheesecake.

Step 3: Prepare the Cinnamon-Sugar Swirl

1. In a small bowl, mix the brown sugar, cinnamon, and melted butter until combined. Set aside.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the prepared crust and spread it out evenly.
2. Drizzle half of the cinnamon-sugar swirl over the filling, using a toothpick or knife to swirl it into the batter gently.
3. Add the remaining cheesecake filling on top, spreading it evenly.
4. Drizzle the rest of the cinnamon-sugar mixture over the top and swirl it into the surface.

Step 5: Bake the Cheesecake

1. Place the springform pan in a large baking dish or roasting pan. Fill the outer pan with hot water, about 1 inch up the sides of the springform pan, to create a water bath.
2. Bake the cheesecake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
3. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 6: Chill the Cheesecake

1. Remove the cheesecake from the water bath and cool to room temperature.
2. Cover and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set fully.

Step 7: Add the Optional Glaze

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the top of the chilled cheesecake before serving.

Tips for Perfect Cinnamon Roll Honeybun Cheesecake

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
• Don’t Skip the Water Bath: The water bath helps the cheesecake bake evenly and prevents cracks.
• Swirl with Care: Use a toothpick or knife to create gentle swirls with the cinnamon-sugar mixture without overmixing.
• Chill Time is Key: For the best texture and flavor, allow the cheesecake to chill for at least 6 hours before serving.

Storage Instructions

• Refrigerate: Store the cheesecake in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions (FAQ)

Can I use a different crust?

Yes! You can use a classic pie crust, a gingersnap crust, or even a shortbread crust for a unique twist.

What if I don’t have a springform pan?

A deep 9-inch cake pan can work in a pinch, but you’ll need to carefully slice and serve the cheesecake from the pan.

Can I skip the glaze?

Of course! The cheesecake is delicious on its own, but the glaze adds an extra layer of sweetness that mimics a cinnamon roll’s icing.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake can be made 1-2 days in advance and stored in the fridge until ready to serve.

Conclusion

There you have it—Cinnamon Roll Honeybun Cheesecake, a dessert that combines the cozy flavors of a cinnamon roll with the creamy indulgence of cheesecake. With its buttery graham cracker crust, velvety filling, and sweet cinnamon swirls, this cheesecake is a showstopper for any occasion.

If you try this recipe, I’d love to hear how it turns out! Leave a comment below or share your photos on Pinterest. And if you’re looking for more decadent desserts, check out my classic New York-style cheesecake or caramel pecan cheesecake—you’ll love them too!

Nutritional Information (Per Slice, Approximate)

• Calories: 450
• Carbohydrates: 32g
• Protein: 6g
• Fat: 35g
• Fiber: 1g
• Sugar: 26g

Enjoy every creamy, spiced bite of this cinnamon roll honeybun cheesecake—it’s a dessert you won’t forget! 😊