Introduction
Cinnamon Roll Honeybun Cheesecake combines the best of both worlds: the gooey sweetness of a honeybun and the creamy richness of a cheesecake. With layers of cinnamon-sugar swirls, a creamy cheesecake filling, and a luscious glaze, this dessert is a decadent treat perfect for any occasion.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Preparation Tips
Use room-temperature cream cheese for a smooth filling.
Mix the cinnamon swirl thoroughly to ensure even distribution.
Chill the cheesecake completely before slicing to achieve clean cuts.
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then let cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in the vanilla extract, sour cream, and flour until well combined.
Step 3: Prepare the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
Step 4: Assemble the Cheesecake
Pour half of the cheesecake filling over the crust. Drizzle half of the cinnamon swirl mixture on top, using a knife or skewer to swirl it through the filling. Add the remaining cheesecake filling and repeat with the cinnamon swirl.
Step 5: Bake the Cheesecake
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
Step 6: Cool the Cheesecake
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 7: Add the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cheesecake before serving.
Description
Cinnamon Roll Honeybun Cheesecake is an indulgent dessert with layers of creamy cheesecake, swirls of cinnamon-sugar, and a sweet glaze. The combination of textures and flavors makes every bite irresistible, perfect for special occasions or simply satisfying a sweet tooth.
Nutritional Information (Per slice, based on 12 slices)
- Calories: 350
- Protein: 5g
- Carbohydrates: 32g
- Fat: 23g
- Fiber: 1g
Frequently Asked Questions (FAQs)
Can I make this cheesecake ahead of time?
Yes, it’s even better when made a day in advance to allow the flavors to meld.
How do I prevent cracks in my cheesecake?
Use a water bath and avoid overmixing the batter to prevent cracks.
What can I use instead of a graham cracker crust?
Try using crushed digestive biscuits, vanilla wafers, or cinnamon cookies for a unique twist.
Recommendations
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Add a sprinkle of chopped pecans or walnuts on top of the glaze for a nutty crunch.
Pair with a hot cup of coffee or tea for a perfect dessert experience.
Conclusion
Cinnamon Roll Honeybun Cheesecake is a decadent dessert that brings together the warm flavors of cinnamon and the creamy richness of cheesecake. Whether for a holiday gathering or a casual family treat, this recipe is sure to be a hit. Try it today and enjoy a dessert that’s as impressive as it is delicious!