Cinnamon Roll Honeybun Cheesecake is a luscious baked dessert that combines the creaminess of a classic cheesecake with the cozy warmth of a cinnamon roll. Featuring a buttery graham cracker crust, rich cheesecake filling, swirls of brown sugar and cinnamon, and a final drizzle of caramel, this decadent creation delivers indulgence in every bite.
Why You’ll Love This Recipe
If you’re a fan of both cinnamon rolls and cheesecake, this dessert is the perfect marriage of flavors and textures. The graham cracker crust adds a buttery crunch, the cinnamon swirl brings that signature warm spice, and the silky cheesecake filling offers richness and tang. It’s a beautiful centerpiece for holidays, brunches, or celebrations and can be made ahead for stress-free entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- graham cracker crumbs
- unsalted butter, melted
- brown sugar
- cinnamon
For the Cheesecake Filling:
- cream cheese, softened
- granulated sugar
- large eggs
- sour cream
- vanilla extract
For the Cinnamon Swirl:
- brown sugar
- cinnamon
- melted butter
For the Topping:
- caramel sauce
- powdered sugar (for dusting)
Directions
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon.
- Press the mixture firmly into the bottom of a greased springform pan.
- Bake for 8 minutes, then set aside to cool while preparing the filling.
Make the Filling:
5. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
6. Add the eggs one at a time, mixing thoroughly after each addition.
7. Stir in the sour cream and vanilla extract until well incorporated.
Create the Cinnamon Swirl:
8. In a small bowl, mix together brown sugar, cinnamon, and melted butter until combined.
Assemble the Cheesecake:
9. Pour half of the cheesecake filling into the prepared crust.
10. Drizzle half of the cinnamon swirl over the filling.
11. Add the remaining cheesecake filling and top with the rest of the cinnamon swirl.
12. Use a toothpick or knife to gently swirl the cinnamon mixture through the cheesecake.
Bake:
13. Place the cheesecake in the oven and bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly.
14. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Chill:
15. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
Add Toppings & Serve:
16. Just before serving, drizzle the cheesecake with caramel sauce and dust with powdered sugar.
17. Slice with a warm knife for clean cuts and enjoy.
Servings and Timing
Servings: 10 slices
Prep Time: 20 minutes
Cooking Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Calories: 450 kcal per serving
Variations
- Pecan Crunch: Add chopped toasted pecans to the cinnamon swirl or over the caramel topping.
- Cream Cheese Frosting Drizzle: Swap the caramel sauce for a drizzle of cream cheese glaze for a more traditional cinnamon roll finish.
- Mini Cheesecakes: Make this recipe in muffin tins with liners for individual servings.
- Maple Flavor: Replace the caramel sauce with maple syrup for a fall-inspired twist.
- Gluten-Free Version: Use gluten-free graham crackers for the crust.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For best texture and flavor, allow the cheesecake to sit at room temperature for 10–15 minutes before serving. It can also be frozen (without toppings) for up to 2 months—wrap tightly in plastic and foil. Thaw in the refrigerator overnight before topping and serving. Reheating is not required.
FAQs
Can I use a pre-made graham cracker crust?
A store-bought crust can work in a pinch, but homemade allows for the cinnamon to be incorporated directly, enhancing the flavor.
Why does my cheesecake crack?
Overmixing the batter or sudden temperature changes can cause cracks. To prevent this, do not overbeat, and allow gradual cooling in the oven after baking.
How do I know when the cheesecake is done?
The center should be slightly jiggly but not wet. The edges will be firm and slightly puffed.
Can I use light cream cheese or sour cream?
Yes, but the texture may be slightly less rich. Use full-fat ingredients for the creamiest result.
Do I need a water bath for this cheesecake?
This recipe does not require a water bath, but using one can help prevent cracks and ensure even baking if preferred.
Can I prepare this cheesecake ahead of time?
Yes, it’s ideal for making a day ahead. The flavors intensify and the texture sets beautifully overnight.
Can I make this without the cinnamon swirl?
Yes, but the cinnamon swirl adds the distinctive “honeybun” flavor. Omitting it would result in a classic plain cheesecake.
What kind of caramel sauce should I use?
Use a thick, high-quality store-bought caramel or homemade caramel sauce for the best flavor and texture.
Can I freeze the whole cheesecake?
Yes, freeze the entire cheesecake (without toppings) tightly wrapped. Thaw in the refrigerator before serving.
How should I slice the cheesecake neatly?
Dip a sharp knife in hot water and wipe clean between slices for smooth, professional-looking cuts.
Conclusion
Cinnamon Roll Honeybun Cheesecake is a dessert that combines the cozy essence of cinnamon buns with the elegance of a classic cheesecake. Swirled with spiced brown sugar and topped with rich caramel, this indulgent treat is sure to impress at any celebration or family gathering. With its creamy texture, buttery crust, and warm cinnamon notes, it’s a showstopper dessert you’ll want to make again and again.
Print
Cinnamon Roll Honeybun Cheesecake
- Prep Time: 20 minutes
- chill time: 4 hours
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 10 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roll Honeybun Cheesecake is the ultimate dessert mashup—rich, creamy cheesecake layered with cinnamon sugar swirls and nestled on a buttery graham cracker crust. Topped with a caramel drizzle and powdered sugar, it delivers the warm, comforting flavors of a honeybun with the indulgence of cheesecake.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 3 tablespoons melted butter
For the Topping:
- 1/2 cup caramel sauce
- 1/4 cup powdered sugar (for dusting)
Instructions
-
Prepare the Crust:
Preheat oven to 325°F (163°C). Combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture into the bottom of a greased springform pan. Bake for 8 minutes and let cool. -
Make the Filling:
Beat softened cream cheese and granulated sugar in a large bowl until smooth and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract. -
Create the Cinnamon Swirl:
In a small bowl, mix brown sugar, cinnamon, and melted butter to form a swirl mixture. -
Assemble the Cheesecake:
Pour half of the cheesecake filling into the crust. Drizzle half the cinnamon swirl on top. Repeat with the remaining filling and swirl. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter. -
Bake:
Bake for 55–60 minutes, until the center is just slightly set. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour. -
Chill:
Refrigerate for at least 4 hours or overnight for best texture. -
Finish & Serve:
Before serving, drizzle the top with caramel sauce and lightly dust with powdered sugar. Slice and enjoy!
Notes
- Use a water bath for an ultra-smooth cheesecake.
- Swap caramel for cream cheese glaze if preferred.
- Keep leftovers refrigerated in an airtight container for up to 5 days.
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