There’s something magical about the aroma of cinnamon rolls fresh from the oven, and when paired with the creamy indulgence of cheesecake, the result is pure dessert perfection. Whether you’re planning a festive holiday gathering, a cozy family dinner, or simply want to treat yourself, this Cinnamon Roll Honeybun Cheesecake is the ultimate showstopper. It’s a harmonious blend of flavors: the spiced warmth of cinnamon, the rich creaminess of cheesecake, and the sweet drizzle of icing that ties everything together.
Inspired by the comforting decadence of cinnamon rolls and the timeless elegance of cheesecake, this recipe is perfect for dessert lovers looking to elevate their baking game. And the best part? It’s easier to make than you think! Let’s dive into the details of how you can create this unforgettable dessert masterpiece.
Why You’ll Love This Recipe
- A Fusion of Favorites: Combines the nostalgic charm of cinnamon rolls with the creamy indulgence of cheesecake.
- Perfect for Any Occasion: Whether it’s a special celebration or a simple dessert craving, this recipe fits the bill.
- Easy to Follow: With step-by-step instructions, even novice bakers can achieve stunning results.
- Customizable: Adjust the cinnamon swirl intensity or icing sweetness to match your preferences.
The Ingredients You’ll Need
Before you get started, gather all the ingredients to ensure a smooth baking experience. Here’s what you’ll need:
Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup melted butter
Icing:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Crust
- Preheat and Prep: Begin by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan to prevent sticking.
- Mix and Press: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Bake the Crust: Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool slightly.
2. Make the Cheesecake Filling
- Cream the Base: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy.
- Add Eggs: Gradually mix in the eggs, one at a time, ensuring each is fully incorporated.
- Blend in Sour Cream and Vanilla: Add the sour cream and vanilla extract, blending until the filling is fluffy and well-combined.
3. Create the Cinnamon Swirl
- Mix Ingredients: In a small bowl, whisk together the brown sugar, ground cinnamon, and melted butter until the mixture is smooth and slightly thickened.
4. Assemble the Cheesecake
- Layer and Swirl: Pour half of the cheesecake filling over the prepared crust. Drizzle half of the cinnamon mixture on top and use a knife to gently swirl it into the filling. Repeat with the remaining cheesecake filling and cinnamon mixture.
- Bake: Place the cheesecake in the oven and bake for 50–60 minutes. The edges should be set while the center remains slightly jiggly.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door propped open for 1 hour to prevent cracking. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.
5. Add the Icing
- Whisk Ingredients: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle and Serve: Once the cheesecake is fully chilled, drizzle the icing generously over the top. Slice and serve!
Pro Tips for Perfect Cheesecake
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
- Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks during baking.
- Water Bath Optional: For an even creamier texture, consider using a water bath to prevent uneven baking.
- Chill Time is Key: Allowing the cheesecake to chill fully enhances its flavor and texture.
Serving Suggestions
This dessert is versatile and pairs beautifully with a variety of accompaniments:
- Warm Drinks: Serve with a cup of hot coffee or spiced chai for a cozy treat.
- Fresh Fruits: Add a side of fresh berries to balance the richness.
- Holiday Flair: Sprinkle crushed pecans or festive sugar decorations for special occasions.
FAQs
Can I make this recipe ahead of time?
Absolutely! This cheesecake actually tastes better when made a day ahead, allowing the flavors to meld together beautifully.
Can I use a different crust?
Yes, you can swap graham cracker crumbs for crushed digestive biscuits, vanilla wafers, or even a cinnamon cookie crust for extra spice.
What if I don’t have a springform pan?
You can use a deep 9-inch round cake pan lined with parchment paper, but be cautious when removing the cheesecake.
Nutrition Information (Per Serving)
- Calories: 425
- Protein: 6g
- Carbohydrates: 34g
- Fat: 31g
- Fiber: 1g
- Sugar: 27g
A Sweet Ending
This Cinnamon Roll Honeybun Cheesecake is more than just a dessert—it’s an experience. The swirls of cinnamon intertwined with creamy cheesecake and topped with a luscious icing create a symphony of flavors that will leave everyone asking for seconds. It’s the perfect indulgence for any occasion and an impressive addition to your dessert repertoire.
So what are you waiting for? Gather your ingredients, preheat your oven, and let the magic happen. Don’t forget to share your masterpiece with us by tagging your photos online—we can’t wait to see your creations!
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Cinnamon Roll Honeybun Cheesecake – A Dreamy Dessert Mashup!
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 12 servings 1x
Description
- Cinnamon Roll Honeybun CheesecakeA dreamy dessert mashup of warm, gooey cinnamon rolls, creamy cheesecake, and sweet honeybun.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Cinnamon Swirl:
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup melted butter
Icing:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar. Press into the pan. Bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla.
- Combine brown sugar, cinnamon, and melted butter.
- Pour half the cheesecake filling over the crust. Drizzle half the cinnamon mixture. Swirl gently. Repeat with remaining filling and cinnamon mixture.
- Bake for 50-60 minutes. Turn off oven, let sit for 1 hour. Refrigerate for at least 4 hours.
- Whisk powdered sugar, milk, and vanilla for icing.
- Drizzle icing over chilled cheesecake. Slice and serve.
Notes
- Don’t overbeat the batter.
- For a smoother texture, use a water bath.
- Let cool completely before refrigerating.
- Serve chilled.
- Prep Time: 20 minutes
- Cook Time: 60 minutes