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How to Make Cinnamon Roll Honeybun Cheesecake

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A decadent cheesecake combining the creamy richness of classic cheesecake with the warm, spiced flavors of cinnamon rolls, layered with a graham cracker crust, swirls of cinnamon, and topped with a sweet icing drizzle.

Ingredients

Scale

Crust:

  • 1 ½ cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 tablespoons sugar

Cheesecake Filling:

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

Cinnamon Swirl:

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

Icing:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F (163°C).
  • Mix graham cracker crumbs, sugar, and melted butter. Press into a greased springform pan and bake for 10 minutes.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla extract.
  • Mix brown sugar, cinnamon, and butter into a paste for the cinnamon swirl.
  • Pour half the cheesecake batter onto the crust, drizzle half the cinnamon swirl, and gently swirl with a knife. Repeat with remaining batter and swirl.
  • Bake for 50–60 minutes until the center is set but slightly jiggly. Cool in the oven with the door cracked for 1 hour, then chill in the refrigerator for 4 hours or overnight.
  • Combine powdered sugar, milk, and vanilla to make icing. Drizzle over the chilled cheesecake before serving.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Adding a pan of hot water in the oven can help prevent cracks.
  • For clean cuts, chill the cheesecake overnight and wipe the knife between slices.

Nutrition

Find it online: https://grammyrecipes.com/how-to-make-cinnamon-roll-honeybun-cheesecake/