Dreamy Cinnamon Roll Honeybun Cheesecake Recipe for Sweet Bliss

Sweet cinnamon roll honeybun cheesecake promises a delightful twist on classic desserts.

Layers of rich, creamy goodness dance between soft pastry swirls.

Decadent flavors blend perfectly in this dreamy treat.

Imagine a classic cheesecake that marries the warm spice of cinnamon rolls with a silky smooth texture.

Each bite delivers a magical combination of comfort and indulgence.

Soft, swirling patterns create visual appeal that matches the incredible taste.

You’ll want to savor every single heavenly forkful of this irresistible dessert.

Ingredients For Cinnamon Roll Honeybun Cheesecake

• Graham Cracker Crumbs: Classic cookie base that provides a crunchy foundation for the cheesecake.
• Melted Butter: Helps bind the graham cracker crust together and adds rich flavor.

• Cream Cheese: The primary creamy component that creates the smooth cheesecake texture.
• Granulated Sugar: Adds sweetness and helps balance the tangy cream cheese.
• Eggs: Provide structure and help the cheesecake set properly.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet essence.
• Sour Cream: Adds moisture and a subtle tangy flavor to the cheesecake.

• Brown Sugar, Cinnamon: Create a warm, sweet spice mixture that mimics the classic honeybun flavor.
• Honey: Adds natural sweetness and helps create a sticky, indulgent layer.

• Powdered Sugar, Milk: Combine to create a smooth, sweet drizzle for topping the cheesecake.

How To Bake Cinnamon Roll Honeybun Cheesecake

Step 1: Prepare Baking Station

Preheat your oven to a cozy 325F (160C). Grab a 9-inch springform pan and generously coat it with cooking spray or butter to prevent sticking.

Step 2: Create Crumbly Crust

• Graham cracker crumbs
• Melted butter

Combine cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the pan, creating a solid, compact base for your cheesecake.

Step 3: Whip Creamy Cheesecake Filling

• Cream cheese
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream

Beat cream cheese and sugar until silky smooth. Add eggs one at a time, mixing thoroughly after each addition.

Gently fold in vanilla and sour cream until perfectly blended.

Step 4: Build Cinnamon Honey Layer

• Brown sugar
• Ground cinnamon
• Honey

In a separate bowl, mix brown sugar and cinnamon.

Drizzle honey generously across the crust, then sprinkle the cinnamon sugar mixture evenly over the honey layer.

Step 5: Bake To Perfection

Pour the creamy cheesecake batter over the honey-cinnamon base.

Slide into the preheated oven and bake for 50-60 minutes until the center is just set but slightly jiggly.

Step 6: Cool And Chill

Allow the cheesecake to cool at room temperature for one hour.

Transfer to the refrigerator and let it chill for at least 4 hours or overnight for the best texture.

Step 7: Finish With Glossy Glaze

• Powdered sugar
• Milk

Whisk powdered sugar and milk until smooth.

Drizzle the glaze artfully over the chilled cheesecake just before serving.

Tips For Cinnamon Roll Honeybun Cheesecake

• Ensure cream cheese is at room temperature for smoother, lump-free batter that blends perfectly.
• Tap the pan gently on the counter after pouring batter to release air bubbles and prevent cracks during baking.
• Cover the springform pan's bottom with aluminum foil to prevent any potential leaks and protect the cheesecake's texture.
• For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs for the same delicious crust.
• Let the cheesecake cool completely at room temperature before refrigerating to avoid condensation and maintain its creamy consistency.

Flavor Twists For Cinnamon Roll Honeybun Cheesecake

• Gluten-Free Version: Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour for a celiac-friendly option.
• Dairy-Free Adaptation: Swap cream cheese with cashew-based cream cheese and use coconut cream instead of sour cream for lactose-intolerant individuals.
• Low-Sugar Alternative: Use monk fruit sweetener instead of granulated sugar and reduce honey amount to create a diabetic-friendly dessert.
• Vegan Transformation: Substitute eggs with silken tofu or commercial egg replacer, and use plant-based cream cheese for a completely plant-based cheesecake experience.

Serving Suggestions For Cinnamon Roll Honeybun Cheesecake

• Sweet Breakfast Twist: Slice the cheesecake into morning-friendly portions and pair with fresh coffee or a fruit smoothie for a delightful breakfast treat.
• Dessert Party Platter: Cut into small bite-sized squares, arrange on a decorative platter with extra cinnamon sprinkles and serve as an elegant party dessert that guests can easily enjoy.
• Decadent Brunch Centerpiece: Present the whole cheesecake as a stunning centerpiece at a weekend brunch, garnishing with fresh berries and a light dusting of powdered sugar for added visual appeal.
• Weekend Comfort Indulgence: Warm individual slices slightly and top with a scoop of vanilla ice cream for a rich, comforting weekend dessert that combines warm and cold textures.

Storage Advice For Cinnamon Roll Honeybun Cheesecake

• Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Wrap individual slices tightly with plastic wrap or aluminum foil to prevent drying out and absorbing other food odors.
• Freeze whole or sliced cheesecake by wrapping securely in plastic wrap, then place in a freezer-safe container for up to 2 months.
• Thaw frozen cheesecake overnight in the refrigerator, unwrap before serving to prevent condensation from making the crust soggy.

FAQs

• What makes the crust unique in this cheesecake?

The graham cracker crust is enhanced with a layer of honey and cinnamon sugar, creating a sweet and spicy base that adds extra flavor and texture to the traditional cheesecake crust.

• Can I use low-fat ingredients in this recipe?

Yes, you can substitute low-fat cream cheese, sour cream, and milk to make a lighter version of the cheesecake without significantly compromising the taste and texture.

• How do I know when the cheesecake is properly baked?

The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to set as it cools, and the center should look slightly wobbly but not liquid when you gently shake the pan.

What Makes Cinnamon Roll Honeybun Cheesecake So Special

• Indulge in Sweet Comfort: This recipe transforms classic dessert flavors into a decadent cheesecake that combines the warmth of cinnamon rolls with the creamy richness of cheesecake.
• Bake with Minimal Fuss: Straightforward steps and basic ingredients make this dessert accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Crowd-Pleasing Celebration Treat: Perfect for gatherings, potlucks, or special occasions where you want to impress friends and family with a unique and delicious dessert that feels both familiar and exciting.
• Create Restaurant-Quality Dessert at Home: Enjoy a gourmet-style cheesecake without the expensive price tag, using simple techniques that deliver professional-looking results right in your own kitchen.

Delightful Cinnamon Roll Honeybun Cheesecake Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Cinnamon roll honeybun cheesecake blends classic dessert favorites into one irresistible treat. Rich cream cheese filling nestles between layers of cinnamon-swirled cake, creating a delightful fusion you’ll savor with pure culinary pleasure.

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Ingredients

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Cake Base:

• 2 cups graham cracker crumbs
• 1/4 cup (59 ml) melted butter

Cheesecake Filling:

• 16 ounces (454 grams) cream cheese, softened
• 1 cup (200 grams) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) sour cream
• 1/4 cup (50 grams) brown sugar
• 2 teaspoons ground cinnamon
• 1/4 cup (84 grams) honey

Glaze:

• 1/2 cup (60 grams) powdered sugar
• 1–2 tablespoons milk

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Instructions

1. Prepare the oven at 325F (160C) and thoroughly coat a 9-inch springform pan with cooking spray.
2. Combine graham cracker crumbs with melted butter, firmly pressing the mixture into the bottom of the pan to create a compact base.
3. Using an electric mixer, whip cream cheese and granulated sugar until achieving a silky, lump-free consistency.
4. Incorporate eggs individually, thoroughly blending after each addition to ensure a smooth texture.
5. Gently fold in vanilla extract and sour cream until fully integrated.
6. Create a delectable filling by whisking brown sugar and ground cinnamon together in a separate bowl.
7. Generously drizzle honey across the prepared crust, then evenly distribute the cinnamon-sugar mixture overtop.
8. Carefully pour the cheesecake batter into the pan, ensuring an even surface.
9. Bake for 50-60 minutes, watching for a slightly firm center that barely jiggles when gently shaken.
10. Allow the cheesecake to cool at room temperature for one hour to prevent cracking.
11. Refrigerate for a minimum of 4 hours to completely set and develop optimal flavor.
12. Prepare the glaze by whisking powdered sugar with milk until achieving a smooth, pourable consistency.
13. Before serving, elegantly drizzle the glaze across the chilled cheesecake’s surface.

Notes

• Prevent cracking by avoiding overmixing the cheesecake batter and using room temperature ingredients for smooth, even blending.
• Enhance moisture by placing a pan of hot water on the bottom rack while baking to create a steamy environment and prevent surface drying.
• Adapt for gluten-free diets by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs for the crust.
• Reduce sweetness by cutting down on honey and using less powdered sugar in the glaze, allowing the cinnamon and cream cheese flavors to shine through.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 445
• Sugar: 32 g
• Sodium: 200 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 115 mg