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If you're into sweet treats, this Cinnamon Roll Honeybun Cheesecake is gonna blow you away. Picture thick, rich cheesecake mixed up with layers of gooey, cinnamon-swirled filling, all tied together with a buttery base. Then, you get a shiny drip of sweet, honeybun-style icing over the top. It’s indulgent, sticky, and every bite hits all the comforting flavors you want.
INGREDIENTS- Vanilla extract: 1 tsp, brings a nice flavor pop (for glaze)
- Milk: 2 tbsp, helps thin out the honeybun glaze
- Powdered sugar: 1/2 cup, gets the glaze sweet and smooth
- Heavy cream: 1 cup, gives the filling a silky finish
- Sour cream: 1 cup, brightens things up with some tang
- Eggs: 3 large, hold everything together
- Vanilla extract: 1 tsp, ups the flavor in the cheesecake
- Granulated sugar: 1 cup, makes the cheesecake layer sweet
- Cream cheese: 16 oz, let this soften so mixing is easy
- Melted butter: 1/4 cup, for swirling into the cinnamon layer
- Ground cinnamon: 2 tbsp, gives that signature cozy taste
- Brown sugar: 1/2 cup, helps create those caramelized swirls
- Melted butter: 1/2 cup, keeps the crust sticking together
- Granulated sugar: 1/4 cup, for the crust’s sweetness
- Graham cracker crumbs: 1 1/2 cups, your base for all the goodness
- Step 9:
- Before serving, whip up the glaze by mixing the vanilla, milk, and powdered sugar. Drizzle it right over the top.
- Step 8:
- Pop the cheesecake in the fridge for at least 4 hours (all night is better!) so it gets good and cold.
- Step 7:
- Slide it into the oven and bake for about an hour or until the middle sets up. Let it chill out in the oven (door a little open) for another hour.
- Step 6:
- Pour the rest of your cheesecake filling on, then swirl the last bit of cinnamon roll mixture on top.
- Step 5:
- Drop half the cinnamon mixture over the cheesecake filling by spoonfuls. Grab a toothpick or knife and swirl it around for that pretty marbled look.
- Step 4:
- Add both the sour cream and heavy cream into the cheesecake mixture until it’s all blended smoothly. Now pour half of this onto your crust.
- Step 3:
- Use a big bowl to beat the cream cheese until no more lumps. Toss in sugar as you go, followed by vanilla and the eggs, one at a time, mixing each time.
- Step 2:
- For the cinnamon swirl, mix together brown sugar, cinnamon, and that melted butter you set aside. You want it crumbly.
- Step 1:
- Crank your oven to 325°F (163°C). Combine cracker crumbs, a bit of sugar, and melted butter, and press this into a springform pan so it covers the bottom nicely.
- The longer it chills, the better it tastes! Drizzle that icing right before digging in for best results.
- If you have some left, stash it in the fridge for up to 4 days. You can also freeze slices if you need to store it longer.
- Let all your fridge stuff (like eggs and cream cheese) sit out till they're room temp. That’ll make your cheesecake super smooth and help you avoid those cracks people hate.
- If you love your glaze thick, just dump in some extra powdered sugar to get it how you like.
Tips from Well-Known Chefs
- Alton Brown likes to bake cheesecakes in a water bath—that way, it cooks evenly and cracks don’t stand a chance.