Get ready to experience the perfect marriage of two beloved desserts – the cozy warmth of a cinnamon roll and the creamy decadence of cheesecake. This Cinnamon Roll Honeybun Cheesecake brings together the best of both worlds in one irresistible treat.
Inspired by the classic honey bun pastry, this creative fusion dessert features swirls of cinnamon sugar wrapped in a rich, velvety cheesecake filling. It’s the kind of dessert that makes everyone at the table pause and say “wow” before diving in for seconds.
Why You’ll Love This
- No water bath needed – this cheesecake bakes perfectly without fuss
- Make-ahead friendly – tastes even better the next day
- Perfect balance of creamy and spicy flavors
- Impressive presentation with minimal effort
- Great for special occasions or weekend baking
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons ground cinnamon
- 1/4 cup brown sugar
- 1 graham cracker crust (9-inch)
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 325°F (165°C)
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, then vanilla and sour cream
- Mix cinnamon and brown sugar in a separate bowl
- Pour half the cheesecake batter into crust
- Sprinkle with cinnamon mixture and swirl
- Add remaining batter and swirl again
- Bake for 40-45 minutes until center is almost set
- Cool completely, then refrigerate 4 hours
- Drizzle with powdered sugar glaze before serving
Tips & Variations
- Bring dairy ingredients to room temperature for smoothest results
- Add chopped pecans to the cinnamon swirl for extra crunch
- Switch up the crust using crushed cinnamon graham crackers
- For mini cheesecakes, use a muffin tin with liners
Serving Suggestions
Serve this indulgent cheesecake with a dollop of whipped cream and a light dusting of cinnamon. For a breakfast-inspired presentation, pair with a hot cup of coffee or chai tea. A drizzle of caramel sauce takes it to the next level for special occasions.
Notes
- Store covered in refrigerator for up to 5 days
- Can be frozen for up to 2 months – wrap well in plastic and foil
- Cheesecake is done when edges are set but center still jiggles slightly
FAQs
- Can I make this without a stand mixer? Yes, use a hand mixer but ensure cream cheese is very soft.
- Why did my cheesecake crack? Avoid overbeating the eggs and don’t overbake – remove while center still jiggles slightly.
- Can I use low-fat cream cheese? Regular cream cheese yields best results, but low-fat will work with slightly different texture.
- How do I get clean slices? Dip knife in hot water and wipe clean between cuts.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons ground cinnamon
- 1/4 cup brown sugar
- 1 graham cracker crust (9-inch)
- 2 tablespoons butter, melted
- 1/2 cup powdered sugar (for glaze)
Steps
- Preheat oven to 325°F (165°C)
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, then vanilla and sour cream
- Mix cinnamon and brown sugar in a separate bowl
- Pour half the cheesecake batter into crust
- Sprinkle with cinnamon mixture and swirl
- Add remaining batter and swirl again
- Bake for 40-45 minutes until center is almost set
- Cool completely, then refrigerate 4 hours
- Drizzle with powdered sugar glaze before serving
Notes
- Store covered in refrigerator for up to 5 days
- Can be frozen for up to 2 months - wrap well in plastic and foil
- Cheesecake is done when edges are set but center still jiggles slightly
