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Cinnamon Roll Honeybun Cheesecake
Aima Solace

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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Make the cinnamon swirl: Combine brown sugar, melted butter, cinnamon, and flour into a thick paste. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Chill: Refrigerate for at least 4 hours or overnight.
  7. Make frosting: Beat cream cheese, powdered sugar, milk, vanilla, and cinnamon until smooth. Spread or pipe over chilled cheesecake.
  8. 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.

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