Honey Bun Cheesecake is a delicious dessert that combines the creamy texture of cheesecake with the sweet, cinnamon flavor of honey buns. Starting with a buttery graham cracker crust, this cheesecake is filled with cinnamon-infused cream cheese and topped with honey bun icing for an extra touch of sweetness. Perfect for gatherings, this cheesecake is both visually appealing and indulgent, making it a memorable dessert for any occasion.
INGREDIENTS- Graham cracker crumbs: 1 1/2 cups, for crust
- Granulated sugar: 1/3 cup, for crust
- Unsalted butter: 1/2 cup, melted for crust
- Cream cheese: 4 (8 oz) packages, softened for filling
- Granulated sugar: 1 cup, for filling
- Vanilla extract: 1 tsp, for filling flavor
- Eggs: 4 large, for filling structure
- Ground cinnamon: 1 tsp, for filling flavor
- Honey bun or cinnamon roll icing: 1 cup, for topping
- Crushed honey bun or cinnamon roll pieces: 1/2 cup, optional for topping
- Caramel sauce: optional, for extra drizzle
- Step 1:
- Preheat oven to 325°F (160°C).
- Step 2:
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Step 3:
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 4:
- Bake for 10 minutes, then let cool.
- Step 5:
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Step 6:
- Gradually add granulated sugar and beat until well combined.
- Step 7:
- Add vanilla extract, then eggs one at a time, mixing well after each addition.
- Step 8:
- Add ground cinnamon and mix until fully incorporated.
- Step 9:
- Pour cheesecake filling over the cooled crust in the springform pan.
- Step 10:
- Bake for 60-70 minutes, or until the center is set and edges are lightly golden.
- Step 11:
- Turn off the oven and leave cheesecake inside with the door slightly ajar for about an hour.
- Step 12:
- After cooling, refrigerate for at least 4 hours or overnight for the best results.
- Step 13:
- Once chilled, drizzle honey bun icing over the top of the cheesecake.
- Step 14:
- Optionally, sprinkle crushed honey bun pieces on top and drizzle with extra caramel sauce.
- Serve chilled for the best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If you prefer a stronger cinnamon flavor, add an extra 1/2 teaspoon of ground cinnamon to the filling.
- For a decorative touch, use a piping bag to drizzle icing in a zigzag pattern.
Tips from Well-Known Chefs
- Chef Tip: Allow the cheesecake to cool slowly in the oven with the door ajar to prevent cracking.
- Chef Tip: Use full-fat cream cheese for the creamiest texture.
This cheesecake combines the rich creaminess of cheesecake with the sweet and spiced flavor of honey buns. Perfect for any dessert table, it’s a crowd-pleasing dessert that’s both classic and unique.
FAQsCan I use a different type of crust?
Yes, you can substitute with crushed cinnamon graham crackers or crushed honey buns for a sweeter base.
How can I make my own honey bun icing?
Mix powdered sugar, milk, and a touch of vanilla until smooth. Adjust thickness by adding more sugar or milk as needed.
How long should I chill the cheesecake?
Chill for at least 4 hours or overnight to ensure the best flavor and texture.