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.
INGREDIENTS- 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.