This Cinnamon Roll Honeybun Cheesecake combines the rich, creamy texture of classic cheesecake with the irresistible flavors of cinnamon rolls and honeybuns. With a buttery graham cracker crust, swirls of cinnamon sugar, and a sweet icing drizzle, this cheesecake is perfect for special occasions or any time you want a decadent treat. A dessert lovers’ dream, it’s a perfect fusion of two favorites that will leave everyone asking for more.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
For the Cinnamon Swirl:
½ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter
For the Icing:
1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract
Instructions:
Prepare the Graham Cracker Crust:
Preheat the oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, and sugar. Press the mixture into a greased 9-inch springform pan.
Bake for 10 minutes and let it cool.
Whip Up the Cheesecake Filling:
Beat softened cream cheese and sugar until smooth.
Add eggs one at a time, then mix in sour cream and vanilla extract.
Create the Cinnamon Swirl:
Combine brown sugar, cinnamon, and melted butter in a bowl.
Assemble the Cheesecake:
Layer half the cheesecake batter over the crust. Swirl in half the cinnamon mixture with a knife.
Repeat with the remaining batter and cinnamon swirl.
Bake to Perfection:
Bake for 50-60 minutes, or until the center is just set.
Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
Add the Icing:
Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cheesecake before serving.
Serving Tips:
Perfect Slices: Use a sharp knife to slice the cheesecake. For clean cuts, dip the knife in hot water and wipe it between each slice.
Chill Before Serving: For the best texture and flavor, allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight. This ensures the cheesecake firms up and the flavors meld together.
Serve with Fresh Whipped Cream or Fruit: While delicious on its own, a dollop of whipped cream or a few fresh berries on top can add a nice contrast to the richness of the cheesecake.
Pair with Coffee or Tea: This cheesecake pairs wonderfully with a hot cup of coffee or tea, making it a perfect dessert for after a meal or with afternoon coffee.
Storage Tips:
Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It will stay fresh and maintain its creamy texture.
Freezing for Later: If you want to store it longer, wrap individual slices tightly in plastic wrap or foil and place them in a freezer-safe bag. Freeze for up to 3 months. To thaw, let it sit in the fridge overnight before serving.
Icing Tip: If you have leftover icing, store it separately in the fridge and drizzle it on the cheesecake when serving. This will prevent the icing from soaking into the cheesecake while it’s stored.
Related Recipes:
- Strawberry Honeybun Cake with Strawberry Cream Icing
- Peanut Butter Cheesecake
- Cinnamon Sugar Swirl Cupcakes
FAQs:
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 1-2 days in advance. In fact, letting it sit in the refrigerator overnight allows the flavors to set and the texture to firm up, making it even more delicious.
Can I freeze Cinnamon Roll Honeybun Cheesecake?
Absolutely! To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and foil, then store in a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, place in the fridge overnight before serving.
Can I make this recipe without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular 9-inch round cake pan. Just make sure to line the pan with parchment paper to make it easier to remove the cheesecake after baking.
How can I make the cinnamon swirl more pronounced?
If you want a stronger cinnamon flavor, you can increase the amount of cinnamon and brown sugar in the swirl mixture. Drizzle the cinnamon mixture more generously and swirl it deeper into the cheesecake batter for extra flavor throughout.
Conclusion:
Elevate your dessert game with this Cinnamon Roll Honeybun Cheesecake. A decadent treat that’s sure to earn rave reviews, it’s the ultimate indulgence for cinnamon lovers!
📖 Recipe:
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Cinnamon Roll Honeybun Cheesecake
- Total Time: 6 hours 20 minutes (including cooling time)
- Yield: 10 servings
- Diet: Vegetarian
Description
Discover a show-stopping dessert that merges the comforting flavors of cinnamon rolls and honeybuns with the creamy indulgence of cheesecake. This Cinnamon Roll Honeybun Cheesecake features a buttery graham cracker crust, rich cheesecake filling, swirls of cinnamon goodness, and a drizzle of sweet icing. Whether you’re hosting a gathering or treating yourself, this dessert is sure to impress.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
For the Cinnamon Swirl:
½ cup brown sugar
1 tablespoon ground cinnamon
¼ cup melted butter
For the Icing:
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then cool.
- Make the Cheesecake Filling: Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- Create the Cinnamon Swirl: In a small bowl, combine brown sugar, cinnamon, and melted butter to form a smooth mixture.
- Assemble the Cheesecake: Pour half the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture on top and swirl with a knife. Repeat with the remaining batter and cinnamon mixture.
- Bake: Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door, and cool for 1 hour. Refrigerate for at least 4 hours or overnight.
- Make the Icing: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cheesecake before serving.
- Serve: Slice and enjoy this rich, cinnamon-swirled delight!
Notes
Chill Time: Allow the cheesecake to cool and set for at least 4 hours, or preferably overnight, to achieve the best texture and flavor.
Freezing: This cheesecake freezes well for up to 3 months. Wrap individual slices tightly in plastic wrap and foil for easy storage.
Substitutions: For a gluten-free version, use gluten-free graham cracker crumbs for the crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert, Cheesecake, Holiday Dessert, Special Occasion Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 450 kcal
