Cinnamon Roll Honeybun Cheesecake is the ultimate indulgent dessert that combines the sweet flavors of honeybuns, the creaminess of cheesecake, and the cinnamon goodness of a classic roll. This rich and flavorful cheesecake features a cinnamon swirl, a decadent cream cheese filling, and a sweet glaze on top, making it the perfect treat for special occasions or whenever you need a little extra sweetness in your life.
Table of Contents
Ingredients
For the Crust
- 1 1/2 cups crushed cinnamon graham crackers
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 2 teaspoons ground cinnamon
For the Cinnamon Swirl
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix together the crushed cinnamon graham crackers, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and brown sugar, and mix until well combined.
- Mix in the sour cream and vanilla extract until smooth.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Stir in the ground cinnamon until evenly distributed.
Step 3: Add the Cinnamon Swirl
- In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter to create the cinnamon swirl.
- Pour half of the cheesecake filling over the cooled crust.
- Drizzle half of the cinnamon swirl mixture over the filling, then use a knife to gently swirl it into the batter.
- Pour the remaining cheesecake filling over the top, and drizzle the remaining cinnamon swirl mixture. Swirl again with a knife to create a marbled effect.
Step 4: Bake the Cheesecake
- Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 5: Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the chilled cheesecake before serving.
Step 6: Serve
- Remove the cheesecake from the springform pan and place it on a serving platter.
- Slice and serve with an extra drizzle of glaze if desired. Enjoy!
Cooking Tips & Notes
- Room Temperature Ingredients: Make sure all ingredients, especially cream cheese and eggs, are at room temperature. This ensures a smooth and creamy filling.
- Water Bath: To prevent cracking, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan in aluminum foil and place it in a larger pan filled with about 1 inch of hot water.
- Cooling: Allow the cheesecake to cool gradually by leaving it in the oven with the door cracked open. This helps prevent sudden temperature changes that can cause cracking.
Variations
- Caramel Cinnamon Roll Cheesecake: Drizzle caramel sauce over the cheesecake before serving for an extra layer of sweetness.
- Nutty Cinnamon Roll Cheesecake: Add 1/2 cup of chopped pecans or walnuts to the cinnamon swirl for added crunch and flavor.
- Chocolate Cinnamon Roll Cheesecake: Add 1/2 cup of mini chocolate chips to the cheesecake filling for a chocolatey twist.
- Maple Glaze: Replace the vanilla extract in the glaze with maple extract for a maple-flavored topping.
Frequently Asked Questions (FAQs)
1. Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making ahead. You can prepare it up to 2 days in advance and store it in the refrigerator until ready to serve.
2. How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also wrap individual slices in plastic wrap and freeze them for up to 3 months.
3. How Do I Prevent My Cheesecake from Cracking?
To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath. Letting it cool slowly in the oven with the door cracked open also helps prevent cracking.
4. Can I Use a Different Crust?
Absolutely! You can use a traditional graham cracker crust, an Oreo cookie crust, or even a shortbread crust if you prefer.
Serving Suggestions
- Whipped Cream: Serve each slice with a dollop of whipped cream for an extra creamy touch.
- Fruit Topping: Fresh berries or sliced bananas pair wonderfully with the flavors of cinnamon and honeybun.
- Coffee or Tea: Pair this rich cheesecake with a hot cup of coffee or tea to balance the sweetness.
- Ice Cream: A scoop of vanilla ice cream on the side takes this dessert to the next level of indulgence.
Cinnamon Roll Honeybun Cheesecake is a show-stopping dessert that combines the best of all worlds—cinnamon rolls, honeybuns, and cheesecake. With its creamy filling, swirls of cinnamon, and sweet glaze, this cheesecake is sure to impress everyone who tries it. Whether you’re serving it for a special occasion or simply indulging in a decadent treat, this recipe is guaranteed to be a hit. Give it a try, and enjoy the comforting, rich flavors of this incredible dessert!