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Cinnamon Roll Honeybun Cheesecake

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Experience the best of both worlds with this Cinnamon Roll Honeybun Cheesecake! Layers of creamy cheesecake infused with cinnamon spice and a buttery graham cracker crust, all topped with a sticky honey glaze. This decadent dessert is perfect for special occasions, brunch, or simply indulging your sweet tooth. Each bite melts in your mouth, leaving a lingering warmth of cinnamon and honey sweetness.

Ingredients

Scale
  • For the Crust:
    • 1 ½ cups graham cracker crumbs
    • ¼ cup granulated sugar
    • 6 tbsp unsalted butter, melted
  • For the Cheesecake Filling:
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1 tsp ground cinnamon
    • 2 tbsp all-purpose flour
    • ½ cup sour cream
  • For the Cinnamon Swirl:
    • ¼ cup unsalted butter, melted
    • ½ cup brown sugar
    • 1 tbsp ground cinnamon
  • For the Honey Glaze:
    • ¼ cup honey
    • 2 tbsp unsalted butter
    • 1 tsp vanilla extract

Instructions

1️⃣ Prepare the Crust:
Preheat the oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.

2️⃣ Make the Cinnamon Swirl:
In a small bowl, combine melted butter, brown sugar, and cinnamon. Set aside for layering later.

3️⃣ Prepare the Cheesecake Filling:
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, ground cinnamon, and flour. Fold in sour cream until fully incorporated.

4️⃣ Layer the Cheesecake:
Pour half of the cheesecake filling over the prepared crust. Drizzle half of the cinnamon swirl mixture over the filling and use a skewer or knife to create a swirl pattern. Pour the remaining cheesecake filling on top and repeat with the rest of the cinnamon swirl mixture.

5️⃣ Bake the Cheesecake:
Place the cheesecake in the oven and bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Refrigerate for at least 4 hours or overnight.

6️⃣ Prepare the Honey Glaze:
In a small saucepan, heat honey and butter over medium heat until melted and slightly thickened. Remove from heat and stir in vanilla extract. Let it cool slightly.

7️⃣ Serve:
Drizzle the honey glaze over the chilled cheesecake before serving. Slice and enjoy the luscious layers of cinnamon and honey goodness!

Notes

  • To prevent cracking, bake the cheesecake in a water bath or place a pan of hot water on the lower rack of the oven.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
  • You can substitute honey glaze with cream cheese frosting for an extra indulgent twist.

Keywords: cinnamon roll honeybun cheesecake, honeybun cheesecake, cinnamon cheesecake, cinnamon roll cheesecake recipe

Find it online: https://masonrecipes.com/cinnamon-roll-honeybun-cheesecake/