Cinnamon Roll Honeybun Cheesecake Recipe

This decadent cheesecake combines the rich creaminess of classic cheesecake with the warm, spiced swirls of cinnamon rolls, all topped with a sweet honey glaze. Perfect for special occasions or when you’re craving something indulgent!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (about 12–14 graham crackers, crushed)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream

• 1 tsp vanilla extract

• 3 large eggs, room temperature

For the Cinnamon Swirl:

• ¼ cup unsalted butter, melted

• ½ cup brown sugar

• 1 tbsp ground cinnamon

For the Honey Glaze:

• ¼ cup honey

• 2 tbsp unsalted butter, melted

• ½ tsp vanilla extract

• Optional: Powdered sugar (for a thicker glaze)

Instructions:

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Instructions

1. Prepare the Crust

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

3. Press the mixture firmly into the bottom and slightly up the sides of the pan.

4. Bake for 10 minutes, then remove and let cool slightly while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth.

2. Add sugar, sour cream, and vanilla extract, mixing until fully combined.

3. Add eggs one at a time, mixing just until incorporated (do not overmix).

3. Prepare the Cinnamon Swirl

1. In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth.

2. Pour half of the cheesecake batter over the crust.

3. Drizzle half of the cinnamon mixture over the batter and swirl gently with a knife.

4. Repeat with the remaining batter and cinnamon swirl.

4. Bake the Cheesecake

1. Place the springform pan in a water bath (a larger pan filled with hot water halfway up the sides of the cheesecake pan).

2. Bake for 55–65 minutes or until the edges are set but the center is slightly jiggly.

3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

4. Remove from the oven, run a knife around the edges, and chill in the fridge for at least 4 hours (preferably overnight).

5. Make the Honey Glaze

1. In a small bowl, whisk together honey, melted butter, and vanilla extract.

2. If a thicker glaze is desired, mix in 1–2 tbsp powdered sugar.

3. Drizzle over the chilled cheesecake before serving.

6. Serve & Enjoy!

• Slice, serve, and enjoy your Cinnamon Roll Honeybun Cheesecake! Store leftovers covered in the fridge for up to 5 days.