If you love cinnamon rolls and cheesecake, then this Cinnamon Roll Honeybun Cheesecake is about to become your new favorite dessert! Combining the rich, creamy texture of cheesecake with the sweet, cinnamon-sugar swirl of a honeybun, this dessert is indulgent, comforting, and completely irresistible. With its buttery cinnamon filling, smooth cheesecake base, and a crunchy, caramelized topping, this cheesecake will leave your taste buds dancing.
What makes this cheesecake so special is the unique combination of two beloved treats—cinnamon rolls and cheesecake—into one showstopping dessert. The cinnamon swirl adds that perfect balance of sweetness and spice, while the creamy cheesecake filling gives the whole dessert a smooth, velvety texture. Topped with a gooey, caramelized honeybun glaze, this cheesecake is as visually stunning as it is delicious. Whether you’re serving it for a special occasion or just because you deserve a treat, this cheesecake is guaranteed to impress!
I first made this Cinnamon Roll Honeybun Cheesecake when I was craving something sweet but didn’t want to choose between cheesecake or cinnamon rolls. The result was nothing short of amazing! The combination of the two desserts was absolutely perfect—rich and decadent yet still comforting. It’s since become one of my go-to recipes whenever I want something indulgent, especially around the holidays or for family gatherings.
Why This Cinnamon Roll Honeybun Cheesecake Will Be Your New Favorite
- Two desserts in one: This cheesecake combines the creamy richness of cheesecake with the sweet, cinnamon goodness of a honeybun.
- Creamy and indulgent: The cheesecake filling is smooth and rich, while the cinnamon swirl adds warmth and spice.
- Visually stunning: With its cinnamon swirls and gooey topping, this cheesecake is as beautiful as it is delicious.
- Perfect for special occasions: Whether it’s a holiday, birthday, or just a cozy weekend treat, this cheesecake is perfect for any occasion.
How to Make Cinnamon Roll Honeybun Cheesecake
- Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated in butter. Press the mixture into the bottom of a 9-inch springform pan to form a firm, even crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Make the cinnamon swirl filling: In a small bowl, beat together the softened butter, brown sugar, cinnamon, vanilla extract, and a pinch of salt until smooth. Set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Beat until fully combined and smooth.
- Assemble the cheesecake: Pour half of the cheesecake filling into the prepared crust. Using a spoon or a piping bag, drop spoonfuls of the cinnamon swirl filling over the cheesecake. Swirl the cinnamon mixture gently into the cheesecake using a knife or skewer. Pour the remaining cheesecake filling over the top and smooth it out. Add more cinnamon swirl drops to the top and swirl them in.
- Bake the cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then remove the cheesecake and allow it to cool completely on the counter. Refrigerate for at least 4 hours, or overnight, to let it set.
- Make the honeybun glaze: In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture is smooth and bubbly. Bring to a gentle boil, then reduce the heat and simmer for 2-3 minutes until the glaze thickens. Stir in the vanilla extract. Remove from heat and let it cool slightly.
- Top the cheesecake: Drizzle the warm honeybun glaze over the chilled cheesecake. Let it set for a few minutes before slicing and serving.
- Serve and enjoy: Slice the cheesecake into wedges and enjoy this indulgent, cinnamon-swirled treat!
Tips
- Make sure the cream cheese is softened before mixing to get a smooth, lump-free cheesecake filling.
- If you prefer a more pronounced cinnamon flavor, you can increase the amount of cinnamon in the swirl filling.
- You can make this cheesecake a day or two in advance to give the flavors more time to meld together.
- If you don’t have a springform pan, you can use a regular 9-inch cake pan, but be sure to line the bottom with parchment paper for easy removal.
Substitutions and Variations
- Gluten-Free: Use gluten-free graham cracker crumbs for the crust to make this dessert gluten-free.
- Nut-Free: You can skip the nuts in the honeybun glaze for a nut-free version.
- Dairy-Free: Use dairy-free cream cheese and a plant-based butter and heavy cream for a dairy-free cheesecake.
- Chocolate Lovers: Add a layer of chocolate ganache or chocolate chips to the cheesecake for a double dessert treat.
Make a Healthier Version
- Lower Sugar: Use a sugar substitute like stevia or monk fruit for the cheesecake filling and glaze.
- Lower Fat: Use light cream cheese, low-fat sour cream, and reduced-fat butter in the crust and glaze.
- More Protein: Add a scoop of vanilla protein powder to the cheesecake filling for a protein boost.
And there you have it! This Cinnamon Roll Honeybun Cheesecake is a decadent dessert that combines two favorite treats into one irresistible bite. With its creamy cheesecake filling, cinnamon swirl, and gooey honeybun glaze, this cheesecake is perfect for any occasion. Don’t forget to let us know how your cheesecake turns out, and check out some of our other indulgent dessert recipes for more inspiration!
Frequently Asked Questions:
- Can I make this cheesecake ahead of time?
Yes! This cheesecake can be made a day or two ahead of time and stored in the refrigerator. - Can I use a regular pie crust instead of graham cracker crumbs?
Yes, you can use a store-bought pie crust or make a homemade crust with crushed cookies. - How do I store leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. - Can I freeze this cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving. - Can I use other fillings instead of cinnamon swirl?
Yes, you can experiment with other fillings like Nutella, fruit preserves, or caramel. - Can I make this cheesecake without the honeybun glaze?
Yes, you can skip the glaze, or use a simple caramel drizzle instead for a different flavor.
Cinnamon Roll Honeybun Cheesecake
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the crust:
1 1/2 cups 1 1/2 graham cracker crumbs
1/4 cup 1/4 granulated sugar
1/2 cup 1/2 unsalted butter, melted
For the cinnamon swirl filling:
1/2 cup 1/2 unsalted butter, softened
1/2 cup 1/2 brown sugar, packed
1 tbsp 1 ground cinnamon
1/2 tsp 1/2 vanilla extract
Pinch salt
For the cheesecake filling:
3 3 packages cream cheese, softened
1 cup 1 granulated sugar
3 large 3 eggs
1 tsp 1 vanilla extract
1/4 cup 1/4 sour cream
1/4 cup 1/4 heavy cream
For the honeybun glaze:
1/4 cup 1/4 unsalted butter
1/2 cup 1/2 brown sugar, packed
1/4 cup 1/4 heavy cream
1 tsp 1 vanilla extract
Directions
- Prepare the crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated in butter. Press the mixture into the bottom of a 9-inch springform pan to form a firm, even crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
- Make the cinnamon swirl filling: In a small bowl, beat together the softened butter, brown sugar, cinnamon, vanilla extract, and a pinch of salt until smooth. Set aside.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Beat until fully combined and smooth.
- Assemble the cheesecake: Pour half of the cheesecake filling into the prepared crust. Using a spoon or a piping bag, drop spoonfuls of the cinnamon swirl filling over the cheesecake. Swirl the cinnamon mixture gently into the cheesecake using a knife or skewer. Pour the remaining cheesecake filling over the top and smooth it out. Add more cinnamon swirl drops to the top and swirl them in.
- Bake the cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then remove the cheesecake and allow it to cool completely on the counter. Refrigerate for at least 4 hours, or overnight, to let it set.
- Make the honeybun glaze: In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the mixture is smooth and bubbly. Bring to a gentle boil, then reduce the heat and simmer for 2-3 minutes until the glaze thickens. Stir in the vanilla extract. Remove from heat and let it cool slightly.
- Top the cheesecake: Drizzle the warm honeybun glaze over the chilled cheesecake. Let it set for a few minutes before slicing and serving.
- Serve and enjoy: Slice the cheesecake into wedges and enjoy this indulgent, cinnamon-swirled treat!
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