Description

This Cinnamon Roll Honeybun Cheesecake combines the cozy flavors of cinnamon rolls with the creamy decadence of cheesecake. A cinnamon-spiced graham cracker crust holds a velvety cream cheese filling, all topped with a luscious honeybun glaze. Perfect for holidays, gatherings, or whenever you’re craving something sweet and indulgent!

Ingredients

Scale

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

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

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

Instructions

Prepare the Crust: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press firmly into the bottom of the pan and bake for 8–10 minutes. Let cool.
Make the Cheesecake Filling: Beat cream cheese with an electric mixer until smooth. Add sugar and mix well. Beat in eggs one at a time, then mix in vanilla, sour cream, cinnamon, and nutmeg until smooth. Pour over the cooled crust.
Bake the Cheesecake: Wrap the bottom of the springform pan in foil to prevent leaks. Place in a larger baking dish filled with 1 inch of hot water. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, leave the door slightly open, and cool for 1 hour.
Prepare the Honeybun Glaze: Combine honey, melted butter, vanilla extract, and cinnamon in a small saucepan over low heat. Stir until smooth and warmed through. Let cool slightly.
Assemble and Chill: Pour the honeybun glaze evenly over the cheesecake. Refrigerate for at least 4 hours or overnight.
Garnish and Serve: Top with cream cheese icing drizzle, powdered sugar, or crushed honey buns. Slice and enjoy chilled.

Notes

For an extra cinnamon kick, try using cinnamon graham crackers for the crust.
Use room-temperature ingredients to avoid lumps in the cheesecake batter.
To ensure a crack-free cheesecake, cool gradually and use a water bath.
Cheesecake stores well in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: ~420
Sugar: 27g
Sodium: 250mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0.5g
Protein: 7g
Cholesterol: 115mg

Keywords: cinnamon roll cheesecake, honeybun cheesecake, cinnamon cheesecake