When it comes to show-stopping desserts, this Cinnamon Roll Honeybun Cheesecake takes the cake—literally. A masterpiece of layers, this dessert marries the nostalgic warmth of cinnamon rolls with the creamy luxury of cheesecake, all crowned with a sweet honey glaze. Whether for a holiday gathering, a birthday celebration, or simply a weekend indulgence, this cheesecake will leave everyone asking for the recipe.
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs (or crushed cinnamon graham crackers)
- ½ cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup (120g) sour cream or Greek yogurt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
For the Honeybun Glaze:
- ½ cup (120ml) honey
- 2 tablespoons butter, melted
- ¼ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Optional Toppings:
- Drizzle of cream cheese icing
- Powdered sugar
- Crushed honey buns or cinnamon rolls
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
- In a bowl, mix the graham cracker crumbs, melted butter, sugar, and cinnamon until it resembles wet sand.
- Press the mixture firmly into the pan to form an even layer.
- Bake for 8–10 minutes and set aside to cool completely.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sugar and beat until fully incorporated.
- Mix in the eggs one at a time, followed by vanilla, sour cream, cinnamon, and nutmeg. Avoid overmixing to keep the texture creamy.
- Pour the filling over the cooled crust, spreading evenly.
Step 3: Bake the Cheesecake
- Wrap the bottom of the springform pan with aluminum foil to prevent leaks.
- Place the pan in a large baking dish and add hot water until it reaches about 1 inch up the sides (water bath method).
- Bake for 55–65 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven, leaving the cheesecake to cool inside for 1 hour with the door slightly ajar.
Step 4: Prepare the Honeybun Glaze
- In a small saucepan, mix honey, melted butter, vanilla, and cinnamon over low heat until smooth and slightly warm.
- Allow the glaze to cool before pouring over the cheesecake.
Step 5: Assemble and Chill
- Once the cheesecake reaches room temperature, spread the honeybun glaze evenly over the top.
- Refrigerate for at least 4 hours or overnight to let it set.
Step 6: Garnish and Serve
- Before serving, add a drizzle of cream cheese icing, a sprinkle of powdered sugar, or crushed honey buns for extra flair.
- Slice and enjoy this luxurious dessert chilled.
Pro Tips for Success
- Use Room Temperature Ingredients: This ensures a silky cheesecake filling.
- Prevent Cracks: The water bath method and gradual cooling process will keep the surface smooth.
- Storage: Keep leftovers refrigerated for up to 5 days or freeze individual slices for up to 1 month.
Why You’ll Love This Recipe
- A Flavor Symphony: Layers of cinnamon, honey, and cheesecake create the perfect balance of sweet and spice.
- Impressive Yet Simple: The steps are straightforward, but the results are bakery-worthy.
- Customizable: Play with the toppings or add a drizzle of caramel for an extra indulgence.
This Cinnamon Roll Honeybun Cheesecake is more than just a dessert—it’s an experience. Rich, creamy, and packed with warm spices, it’s a treat that will have everyone raving. Perfect for any occasion or no occasion at all. Bon appétit! 🍰✨
