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

Units Scale

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)

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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.