Description
Indulge in the heavenly combination of cinnamon rolls and cheesecake with this decadent Cinnamon Roll Honeybun Cheesecake. A graham cracker crust holds a creamy cheesecake filling swirled with cinnamon and topped with a sweet honey glaze.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/3 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons melted butter
For the honeybun glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Optional garnish: whipped cream and a light cinnamon sprinkle.
Instructions
- Preheat oven to 325°F: Combine graham cracker crumbs, brown sugar, and cinnamon. Press into springform pan and bake.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla. Pour half over crust.
- Create the cinnamon swirl: Mix brown sugar, cinnamon, flour, and butter. Drizzle half over batter, swirl, then repeat with remaining batter and swirl.
- Bake: Bake for 55–65 minutes, then cool and refrigerate.
- Make the glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over chilled cheesecake before serving.
Notes
- Ensure cream cheese is fully softened to prevent lumps.
- For extra honeybun flavor, add a few drops of honey to the glaze.
- This cheesecake is best made a day ahead to allow flavors to develop.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 34g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
