Introduction
If you love cinnamon rolls, honeybuns, and creamy cheesecake, this dessert is a dream come true. Cinnamon Roll Honeybun Cheesecake combines the rich smooth texture of cheesecake with the warm cinnamon swirl of a classic honeybun. Each bite is layered with buttery crust, creamy cheesecake filling, and a sweet cinnamon glaze that melts perfectly into the top.
This show-stopping dessert is perfect for holidays, family gatherings, or anytime you want to impress guests with something truly indulgent.
🛒 Ingredients
For the crust
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tbsp brown sugar
• 1 tsp cinnamon
For the cheesecake filling
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch
For the cinnamon swirl
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 3 tbsp melted butter
For the honeybun glaze
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
👩🍳 Instructions
1️⃣ Prepare the crust
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of a springform pan.
2️⃣ Bake the crust
Bake for 8–10 minutes, then remove and allow it to cool.
3️⃣ Make the cheesecake filling
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition.
4️⃣ Add the remaining ingredients
Mix in sour cream, vanilla extract, and cornstarch until the batter is smooth.
5️⃣ Prepare the cinnamon swirl
In a small bowl combine brown sugar, cinnamon, and melted butter.
6️⃣ Assemble the cheesecake
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon mixture and swirl gently with a knife. Add the remaining batter and repeat the swirl.
7️⃣ Bake the cheesecake
Bake for 55–65 minutes until the center is slightly set. Turn off the oven and let the cheesecake cool inside for 1 hour.
8️⃣ Chill
Refrigerate the cheesecake for at least 3 hours or overnight.
9️⃣ Add the glaze
Whisk powdered sugar, milk, and vanilla together. Drizzle over the top to create the honeybun glaze.
❓ FAQ
Can I make this cheesecake ahead of time?
Yes! This cheesecake actually tastes better the next day after chilling overnight.
Can I freeze cheesecake?
Absolutely. Wrap slices tightly and freeze for up to 2 months.
How do I prevent cheesecake cracks?
Avoid overmixing the batter and allow the cheesecake to cool slowly in the oven.
Can I add toppings?
Yes! Try caramel drizzle, chopped pecans, or whipped cream for extra flavor.
✨ Final Thoughts
Cinnamon Roll Honeybun Cheesecake is the ultimate dessert mash-up. It brings together the cozy flavor of cinnamon rolls, the sweetness of honeybun glaze, and the creamy richness of cheesecake.
Perfect for birthdays, holidays, or weekend baking, this dessert is guaranteed to impress everyone at the table. One slice will never be enough! 🍰✨
Print
Cinnamon Roll Honeybun Cheesecake 🍰✨
Ingredients
For the crust
• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 2 tbsp brown sugar
• 1 tsp cinnamon
For the cheesecake filling
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch
For the cinnamon swirl
• 1/2 cup brown sugar
• 2 tsp cinnamon
• 3 tbsp melted butter
For the honeybun glaze
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
Instructions
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of a springform pan.
Bake for 8–10 minutes, then remove and allow it to cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition.
Mix in sour cream, vanilla extract, and cornstarch until the batter is smooth.
In a small bowl combine brown sugar, cinnamon, and melted butter.
Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon mixture and swirl gently with a knife. Add the remaining batter and repeat the swirl.
Bake for 55–65 minutes until the center is slightly set. Turn off the oven and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 3 hours or overnight.
Whisk powdered sugar, milk, and vanilla together. Drizzle over the top to create the honeybun glaze.
