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Cinnamon Roll Honeybun Cheesecake Recipe

Cinnamon Roll Honeybun Cheesecake Recipe
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★★★★★

4.8 from 17 reviews

Indulge in the rich, creamy delight of Cinnamon Roll Honeybun Cheesecake, featuring a spiced graham cracker crust, luscious cinnamon-infused cheesecake filling with a buttery cinnamon swirl, all topped with a smooth vanilla glaze. Perfect for dessert lovers seeking a twist on classic cinnamon roll flavors.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup melted unsalted butter
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

For the Cheesecake Filling:

  • 24 oz cream cheese, softened (3 packages)
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

For the Cinnamon Swirl:

  • ¼ cup melted unsalted butter
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F and generously grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal later.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs stick together when pressed.
  3. Press and Bake Crust: Firmly press the crumb mixture into the bottom of the pan, using the bottom of a measuring cup to smooth and compact evenly. Bake for 10 minutes until lightly golden. Remove and cool.
  4. Prepare Cheesecake Filling: Beat softened cream cheese with an electric mixer until smooth and fluffy (2-3 minutes), scraping the bowl as needed. Gradually add sugar, then mix in sour cream. Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract and cinnamon until smooth.
  5. Mix Cinnamon Swirl: Whisk melted butter, brown sugar, and cinnamon together until smooth.
  6. Assemble Cheesecake: Pour cheesecake filling over cooled crust. Drop spoonfuls of cinnamon swirl mixture on top, using a knife to create swirling patterns.
  7. Bake Cheesecake: Bake for 50-60 minutes until the edges are set and lightly golden, with the center slightly jiggles when shaken.
  8. Cool in Oven: Turn off the oven, open the door slightly, and let cheesecake cool inside for 1 hour to prevent cracks.
  9. Chill: Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
  10. Prepare Glaze and Serve: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over chilled cheesecake before serving.

Notes

  • Make sure cream cheese is fully softened to avoid lumps in the batter.
  • Do not overbeat eggs to prevent cracking and a dense texture.
  • Using a water bath can also help prevent cracks if desired.
  • The cheesecake is best served chilled and can be refrigerated for up to 3 days.
  • Feel free to double the glaze for a thicker drizzle if preferred.

Nutrition

Keywords: Cinnamon Roll Cheesecake, Honeybun Cheesecake, cinnamon swirl, creamy cheesecake dessert, baked cheesecake recipe

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