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Cinnamon Roll Honeybun Cheesecake

Cinnamon Roll Honeybun Cheesecake

Indulge in the creamy bliss of Cinnamon Roll Honeybun Cheesecake, a perfect fusion of flavors that will delight any dessert lover.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Can substitute with vanilla wafer crumbs or crushed cinnamon cookies
  • 5 tablespoons Unsalted butter Melted
For the Cheesecake Filling
  • 16 ounces Cream cheese Softened
  • 3/4 cup Granulated sugar
  • 1/2 cup Sour cream Can be substituted with Greek yogurt
  • 3 large Eggs Fresh
  • 1 teaspoon Vanilla extract Preferably pure
  • 1/4 cup Brown sugar Light or dark varieties
For the Cinnamon Swirl
  • 1 tablespoon Ground cinnamon Increase for bolder taste
  • 2 tablespoons All-purpose flour Substitute with gluten-free flour if needed
For the Glaze
  • 1 cup Powdered sugar
  • 1/4 cup Heavy cream Can substitute with half-and-half
  • 2 tablespoons Honey Maple syrup is a good alternative

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Handheld or stand mixer
  • Whisk
  • Knife

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it.
  2. Combine graham cracker crumbs with melted butter in a bowl and press into the prepared pan. Bake for 8 minutes and cool.
  3. Mix brown sugar, ground cinnamon, and flour in a small bowl to prepare the cinnamon swirl mixture.
  4. Beat softened cream cheese until creamy, then mix in granulated sugar, sour cream, and vanilla.
  5. Add eggs one at a time to the cream cheese mixture, mixing gently after each addition.
  6. Layer half of the cheesecake batter over the crust, add half of the cinnamon mixture, then top with remaining batter and cinnamon mixture.
  7. Gently swirl the batter with a knife to create cinnamon swirls.
  8. Bake in the oven for 50-60 minutes until the edges are set but center jiggles slightly.
  9. Turn off the oven and crack the door to cool the cheesecake inside for 30 minutes.
  10. Cool to room temperature, then refrigerate for at least 6 hours or overnight.
  11. Whisk together powdered sugar, heavy cream, and honey to make the glaze just before serving.
  12. Drizzle the glaze over the cheesecake and serve cold.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 290mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 50mgIron: 0.5mg

Notes

Ensure all dairy ingredients are at room temperature for best results. Consider a water bath during baking for moisture.

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