Cinnamon Roll Honeybun Cheesecake Recipe

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There’s something magical about combining two dessert classics into one decadent creation. This Cinnamon Roll Honeybun Cheesecake is where the warm, spicy sweetness of cinnamon rolls meets the creamy, dreamy texture of a cheesecake. If you’re a fan of comforting flavors, this dessert will be your new favorite indulgence.

Imagine biting into layers of cinnamon-spiced graham cracker crust, rich and velvety cheesecake filling, and a sweet, sticky honeybun glaze. It’s the kind of dessert that turns any occasion into a celebration! And trust me, the smell as it bakes? Absolutely irresistible.

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What Makes This Cheesecake Special?

This isn’t your ordinary cheesecake. Here’s why you’ll fall in love:

• Warm, Spiced Flavors: With cinnamon, nutmeg, and honey in every bite, it feels like a cozy hug for your taste buds.
• A Show-Stopping Glaze: The honeybun glaze adds an extra layer of sweetness and shine that makes it impossible to resist.
• Perfect for Any Occasion: Whether it’s a family gathering or a casual night in, this cheesecake is the star of the table.
• Versatile Toppings: From cream cheese icing to crushed honey buns, you can customize it to fit your style.

Ingredients for Cinnamon Roll Honeybun Cheesecake

1- For the Crust:

• 2 cups (200g) graham cracker crumbs (or crushed cinnamon graham crackers)
• ½ cup (115g) unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

2- For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup (120g) sour cream or Greek yogurt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg

3- For the Honeybun Glaze:

• ½ cup (120ml) honey
• 2 tablespoons butter, melted
• ¼ teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Optional Toppings:

• Drizzle of cream cheese icing
• Powdered sugar
• Crushed honey buns or cinnamon rolls

How To Make Cinnamon Roll Honeybun Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon until the mixture resembles wet sand. Press the mixture firmly into the bottom of the springform pan to create an even crust. Bake the crust for 8–10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the sugar and mix until fully incorporated. Beat in the eggs, one at a time, followed by the vanilla extract, sour cream, cinnamon, and nutmeg. Mix until smooth, but don’t overmix. Pour the filling over the cooled crust and spread it evenly.

Step 3: Bake the Cheesecake

Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger baking dish and fill the dish with 1 inch of hot water to create a water bath. Bake the cheesecake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour to avoid cracks.

Step 4: Prepare the Honeybun Glaze

In a small saucepan, combine the honey, melted butter, vanilla extract, and cinnamon over low heat. Stir until smooth and warmed through. Let the glaze cool slightly before pouring it over the cheesecake.

Step 5: Assemble and Chill

Once the cheesecake has cooled to room temperature, pour the honeybun glaze over the top, spreading it evenly. Refrigerate the cheesecake for at least 4 hours or overnight to let it set completely.

Step 6: Garnish and Serve

Before serving, add your favorite toppings, like a drizzle of cream cheese icing, a dusting of powdered sugar, or crushed honey buns for extra texture. Slice and serve chilled!

What to Serve with Cinnamon Roll Honeybun Cheesecake

This cheesecake pairs beautifully with a hot cup of coffee, chai tea, or even a spiced latte. For an elevated dessert experience, serve it alongside fresh fruit or a dollop of whipped cream.

Tips for Perfect Cheesecake

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
• Don’t Skip the Water Bath: This prevents cracks and ensures a creamy texture.
• Cool Gradually: Letting the cheesecake cool in the oven reduces the risk of cracking.
• Chill Overnight: For the best flavor and texture, refrigerate your cheesecake overnight.

Storage Instructions

Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, freeze slices individually for up to 3 months.

Frequently Asked Questions

Can I use a different type of crust?

Absolutely! A cinnamon roll dough crust or crushed honey buns can be used for a fun twist.

What’s the best way to cut cheesecake?

Use a sharp knife dipped in warm water, wiping it clean between each slice for perfect cuts.

Can I make this cheesecake gluten-free?

Yes! Use gluten-free graham crackers for the crust, and double-check that your other ingredients are gluten-free.

Conclusion

This Cinnamon Roll Honeybun Cheesecake is the ultimate dessert for anyone who loves warm, spiced flavors and creamy indulgence. It’s easy enough to make for a casual dessert, yet impressive enough to wow your guests. Give it a try—you won’t regret it!

If you enjoyed this recipe, you’ll love my Banana Walnut Dream Cake and Caramel Pecan Carrot Heaven Cake. Both are bursting with incredible flavors and perfect for dessert lovers like you.

Don’t forget to leave a review below and share your creations on Pinterest!

Nutritional Information (Per Slice)

• Calories: ~420
• Protein: 7g
• Carbs: 35g
• Fat: 28g

Let me know how yours turns out—I can’t wait to hear about your baking adventure!

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