A Decadent Dessert Mashup
Are you a fan of cinnamon rolls, honeybuns, and creamy cheesecake? This indulgent dessert fuses all three into one irresistible showstopper. With a buttery graham cracker crust, velvety cinnamon-laced cheesecake, a rich swirl, and a sweet glaze, this cheesecake is guaranteed to impress.
Yield: 12 servings
Prep Time: 25 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 25 minutes
Ingredients
For the Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 tsp ground cinnamon
For the Cheesecake Filling
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
½ cup sour cream
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
For the Cinnamon Swirl
¼ cup unsalted butter, melted
½ cup brown sugar
1 tbsp ground cinnamon
For the Glaze
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Instructions
1. Prepare the Crust Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
2. Make the Cheesecake Filling In a large mixing bowl, beat the cream cheese until smooth. Add sugar, sour cream, eggs, vanilla, and cinnamon. Mix until fully incorporated and silky smooth. Pour over the cooled crust and spread evenly.
3. Create the Cinnamon Swirl Combine melted butter, brown sugar, and cinnamon in a small bowl to form a thick mixture. Transfer to a piping bag or a zip-top bag with the corner snipped off. Pipe a spiral over the cheesecake filling. Use a skewer or toothpick to drag through the swirl and create a marbled effect.
4. Bake the Cheesecake Place the pan in the oven and bake for 55–65 minutes, or until the center is just set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Chill and Glaze Transfer to the refrigerator and chill for at least 4 hours or overnight. Once chilled, whisk together powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle over the cheesecake just before serving.
Notes
For best results, bring all ingredients to room temperature before mixing to ensure a smooth, even batter. A water bath is optional but can help reduce the risk of cracking. If you don’t have a piping bag, simply spoon the cinnamon swirl mixture on top and swirl gently with a knife. Let the cheesecake chill completely before slicing for clean cuts. You can double the glaze for a more pronounced topping if desired.
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Cinnamon Roll Honeybun Cheesecake
- Prep Time: 25 minutes
- Cook Time: 60 minutes / Chill Time: 4 hour
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
Description
Are you a fan of cinnamon rolls, honeybuns, and creamy cheesecake? This indulgent dessert fuses all three into one irresistible showstopper. With a buttery graham cracker crust, velvety cinnamon-laced cheesecake, a rich swirl, and a sweet glaze, this cheesecake is guaranteed to impress.
Ingredients
For the Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
1 tsp ground cinnamon
For the Cheesecake Filling
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
½ cup sour cream
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
For the Cinnamon Swirl
¼ cup unsalted butter, melted
½ cup brown sugar
1 tbsp ground cinnamon
For the Glaze
1 cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
Instructions
1. Prepare the Crust Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until well combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
2. Make the Cheesecake Filling In a large mixing bowl, beat the cream cheese until smooth. Add sugar, sour cream, eggs, vanilla, and cinnamon. Mix until fully incorporated and silky smooth. Pour over the cooled crust and spread evenly.
3. Create the Cinnamon Swirl Combine melted butter, brown sugar, and cinnamon in a small bowl to form a thick mixture. Transfer to a piping bag or a zip-top bag with the corner snipped off. Pipe a spiral over the cheesecake filling. Use a skewer or toothpick to drag through the swirl and create a marbled effect.
4. Bake the Cheesecake Place the pan in the oven and bake for 55–65 minutes, or until the center is just set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Chill and Glaze Transfer to the refrigerator and chill for at least 4 hours or overnight. Once chilled, whisk together powdered sugar, milk, and vanilla to make a smooth glaze. Drizzle over the cheesecake just before serving.
Notes
For best results, bring all ingredients to room temperature before mixing to ensure a smooth, even batter. A water bath is optional but can help reduce the risk of cracking. If you don’t have a piping bag, simply spoon the cinnamon swirl mixture on top and swirl gently with a knife. Let the cheesecake chill completely before slicing for clean cuts. You can double the glaze for a more pronounced topping if desired.