Cinnamon Roll Honeybun Cheesecake Recipe
A decadent dessert combining the gooey warmth of cinnamon rolls, the sweet allure of honeybuns, and the creamy richness of cheesecake, swirled with cinnamon and topped with luscious cream cheese frosting.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs or gluten-free cookies
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 1 tsp ground cinnamon
Cinnamon Swirl:
- ½ cup brown sugar packed
- 2 tbsp unsalted butter melted
- 1 tbsp ground cinnamon
- 1 tsp all-purpose flour or gluten-free flour
Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 tbsp vanilla extract
- 3 large eggs
- ¼ cup heavy cream
Frosting:
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch springform pan. Bake for 8 minutes, then cool.
- Make the cinnamon swirl: Combine brown sugar, melted butter, cinnamon, and flour into a thick paste. Set aside.
- Create the filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and heavy cream, mixing well. Add eggs one at a time, mixing on low until just blended.
- Assemble: Pour half the filling over the crust. Dollop half the cinnamon swirl and swirl with a knife. Add remaining filling, then repeat with remaining cinnamon swirl.
- Bake: Place pan in a water bath. Bake for 55–65 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool inside for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight.
- Make frosting: Beat cream cheese, powdered sugar, milk, vanilla, and cinnamon until smooth. Spread or pipe over chilled cheesecake.
- Serve: Slice and enjoy!
Notes
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for 3 months.
- Substitutions: Use crushed cinnamon rolls for the crust or dairy-free cream cheese for a vegan version.
- Prevent cracks: Use a water bath and cool slowly in the oven.
- Clean slices: Dip knife in hot water and wipe dry between cuts.