Cinnamon Roll Honeybun Cheesecake Recipe
Looking for a dessert that combines the cozy flavors of cinnamon rolls with the creamy delight of cheesecake? Meet the Cinnamon Roll Honeybun Cheesecake! This delectable treat is perfect for any occasion. With its graham cracker crust, creamy filling, and sweet cinnamon swirl, it’s sure to impress your family and friends.
Why Make This Recipe
The Cinnamon Roll Honeybun Cheesecake is a fantastic way to enjoy two favorite desserts in one. The creamy cheesecake blends beautifully with the cinnamon swirl, creating a delightful flavor experience. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is a delicious choice that is easy to make and even easier to love.
How to Make Cinnamon Roll Honeybun Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/4 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon honey (optional)
Directions
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy. Add the sour cream, eggs, and vanilla extract. Mix until just combined, being careful not to overmix.
In a small bowl, mix the brown sugar, cinnamon, and melted butter until combined.
Pour half of the cheesecake batter into the prepared crust. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to swirl it gently. Pour the remaining cheesecake batter on top, then drizzle and swirl the remaining cinnamon mixture.
Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this helps prevent cracks). Bake for 50-60 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Mix powdered sugar, milk, and honey (if using) until smooth. Drizzle the glaze over the top of the cheesecake before serving.
How to Serve Cinnamon Roll Honeybun Cheesecake
Serve the Cinnamon Roll Honeybun Cheesecake chilled, directly from the fridge. It’s great on its own, but you can also serve it with fresh whipped cream or a scoop of vanilla ice cream for an extra treat.
How to Store Cinnamon Roll Honeybun Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It will stay good for about 5 days in the fridge.
Tips to Make Cinnamon Roll Honeybun Cheesecake
- Make sure your cream cheese is softened to room temperature for a smooth batter.
- Avoid overmixing the cheesecake ingredients to keep it light and fluffy.
- Use a water bath during baking to prevent cracks on the cheesecake.
Variation
You can add nuts to the cinnamon swirl for added crunch or swap the graham cracker crust for an Oreo crust for a different flavor profile.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may affect the texture and creaminess of the cheesecake.
2. How long does the cheesecake need to chill?
Chill the cheesecake for at least 4 hours or overnight for the best results.
3. Can I freeze Cinnamon Roll Honeybun Cheesecake?
Yes, you can freeze it for up to 3 months. Just make sure it’s wrapped tightly to prevent freezer burn.
Now you’re ready to try making this fantastic Cinnamon Roll Honeybun Cheesecake! Enjoy sharing it with family and friends, or keep it all to yourself—no judgment here!
