Cinnamon Roll Honeybun Cheesecake

Cinnamon Roll Honeybun Cheesecake is the ultimate dessert that combines two of the most beloved treats—cinnamon rolls and cheesecake. The creamy, rich texture of the cheesecake is paired with a swirl of sweet cinnamon roll filling, making every bite a gooey, decadent experience. The final touch is a drizzle of honeybun-style glaze that adds sweetness and a beautiful finishing layer to this indulgent dessert.

• Graham cracker crumbs: 1 1/2 cups, for the buttery crust
• Granulated sugar: 1/4 cup, adds sweetness to the crust
• Melted butter: 1/2 cup, binds the crust
• Brown sugar: 1/2 cup (for cinnamon roll filling), adds rich sweetness
• Ground cinnamon: 2 tbsp (for cinnamon roll filling), brings warm, spicy flavor
• Melted butter: 1/4 cup (for cinnamon roll filling), creates the gooey cinnamon swirl
• Cream cheese: 16 oz, softened, provides the creamy base for the cheesecake
• Granulated sugar: 1 cup, sweetens the cheesecake filling
• Vanilla extract: 1 tsp, enhances the flavor
• Eggs: 3 large, helps bind the cheesecake filling
• Sour cream: 1 cup, adds tanginess and creaminess
• Heavy cream: 1 cup, adds richness to the cheesecake
• Powdered sugar: 1/2 cup (for honeybun topping), sweetens the glaze
• Milk: 2 tbsp (for honeybun topping), to create the smooth glaze
• Vanilla extract: 1 tsp (for honeybun topping), adds flavor to the glaze

Step 1:

Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan and set aside.

Step 2:

In a small bowl, mix together brown sugar, cinnamon, and melted butter until crumbly. Set aside for the cinnamon roll filling.

Step 3:

In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add vanilla extract, then the eggs one at a time, beating after each addition.

Step 4:

Mix in the sour cream and heavy cream until fully combined. Pour half of the cheesecake filling over the prepared crust.

Step 5:

Spoon half of the cinnamon roll mixture over the cheesecake layer in dollops. Use a knife or toothpick to swirl the cinnamon into the cheesecake.

Step 6:

Pour the remaining cheesecake filling on top, and repeat the swirling process with the remaining cinnamon mixture.

Step 7:

Bake the cheesecake for 60-70 minutes, or until the center is set. Let the cheesecake cool in the oven with the door slightly open for 1 hour.

Step 8:

Refrigerate the cheesecake for at least 4 hours or overnight.

Step 9:

Whisk together powdered sugar, milk, and vanilla extract to prepare the honeybun topping. Drizzle over the chilled cheesecake before serving.

• For the best flavor and texture, serve the cheesecake chilled, with the honeybun glaze freshly drizzled on top.
• Store any leftovers in the refrigerator for up to 3-4 days. The cheesecake can also be frozen for longer storage.

• To avoid cracks in your cheesecake, make sure all ingredients are at room temperature before starting.
• If you prefer a thicker glaze, you can increase the amount of powdered sugar in the honeybun topping to adjust the consistency.

Tips from Well-Known Chefs

• Chef Alton Brown suggests using a water bath for baking cheesecakes to ensure even cooking and prevent cracking.

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