Cinnamon Roll Honeybun Cheesecake

This cinnamon roll honeybun cheesecake combines two beloved desserts into one spectacular treat that will satisfy both your cheesecake cravings and your love for cinnamon rolls. The creamy cheesecake base swirled with warm cinnamon sugar creates that iconic honeybun flavor, all topped with a sweet vanilla glaze that ties everything together perfectly.

I created this recipe for my daughter's graduation party when she requested "something different than ordinary cake." The combination of cinnamon rolls and cheesecake was such a hit that it's now our family's signature celebration dessert.

Ingredients

• Graham Cracker Crumbs: 1 ½ cups provides the perfect crunchy base that complements the creamy filling. Look for honey graham crackers for added flavor.
• Butter: ½ cup melted helps bind the crust and adds richness. Use unsalted butter for better control of the overall sweetness.
• Cream Cheese: 16 oz must be fully softened to room temperature for a silky smooth texture. Philadelphia brand works exceptionally well.
• Granulated Sugar: 1 cup sweetens the filling perfectly without being overpowering. Use fine sugar for better dissolution.
• Eggs: 3 large provide structure and richness. Bring to room temperature before mixing.
• Vanilla Extract: 1 teaspoon enhances the overall flavor profile. Use pure vanilla extract rather than imitation for best results.
• Brown Sugar: ¼ cup creates that authentic honeybun flavor. Dark brown sugar offers more molasses notes.
• Ground Cinnamon: 2 teaspoons brings warmth and spice. Fresh ground cinnamon provides the most aromatic experience.
• Powdered Sugar: 1 cup creates a smooth glaze with no grittiness. Sift first to avoid lumps.
• Milk: 2 tablespoons thins the glaze to perfect drizzling consistency. Whole milk works best.
• Vanilla Extract: ½ teaspoon for the glaze adds depth to the sweetness. Clear vanilla can be used if you want a whiter glaze.

Step-by-Step Instructions

Prepare the Crust:

Crush graham crackers into fine crumbs or use store bought graham cracker crumbs for convenience. Combine the crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9inch springform pan using the bottom of a measuring cup to create an even layer. Place in refrigerator for at least 15 minutes to set while you prepare the filling.

Create the Cheesecake Filling:

Place softened cream cheese in a large bowl and beat with an electric mixer on medium speed for 3 minutes until completely smooth and free of lumps. Add sugar and continue beating for 2 minutes until light and fluffy. Crack eggs into a separate small bowl first to avoid shell fragments, then add to the cream cheese mixture one at a time, beating for 30 seconds after each addition. Mix in vanilla extract until just combined. Be careful not to overmix at this stage as it can incorporate too much air and cause cracks.

Make the Cinnamon Swirl Mixture:

In a small bowl combine brown sugar and ground cinnamon, mixing well with a fork to break up any clumps in the brown sugar. This cinnamon mixture creates the magical honeybun flavor that makes this cheesecake special. The warmth of cinnamon paired with rich brown sugar creates pockets of flavor throughout the creamy cheesecake.

Layer the Components:

Pour half of your cheesecake batter over the chilled crust, gently spreading it with an offset spatula to create an even layer. Sprinkle half of your cinnamon mixture evenly over the batter, trying to cover the entire surface. Pour remaining cheesecake batter over the cinnamon layer, being careful not to disturb it too much. Top with remaining cinnamon mixture, creating an even layer across the surface.

Create the Signature Swirl:

Using a butter knife or thin skewer, insert the tip just into the top layers of the cheesecake and gently swirl in a figure eight pattern. Avoid touching the crust layer. Create just enough movement to marble the cinnamon mixture through the top portion of the cheesecake without overmixing. This creates beautiful ribbons of cinnamon throughout your cheesecake.

Bake to Perfection:

Place the springform pan on a baking sheet to catch any potential leaks. Bake in a preheated 325°F oven for 5055 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle when gently shaken. Avoid opening the oven door during baking as temperature fluctuations can cause cracks.

Cool and Chill:

Turn off the oven but leave the cheesecake inside with the door cracked open for 1 hour. This gradual cooling prevents the dramatic temperature change that can cause the surface to crack. After an hour remove from the oven and cool completely on a wire rack. Once at room temperature refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the texture to set properly.

Prepare the Glaze:

In a medium bowl whisk together powdered sugar milk and vanilla extract until completely smooth. Adjust consistency as needed by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze. The ideal consistency should coat the back of a spoon but still be fluid enough to drizzle.

Finish and Serve:

Run a thin knife around the edge of the springform pan before releasing the sides. Transfer the cheesecake to a serving plate. Drizzle the glaze over the top of the chilled cheesecake using a spoon or piping bag allowing some to artfully drip down the sides. Slice with a clean sharp knife dipped in hot water and wiped clean between cuts for the neatest presentation.

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This cheesecake always reminds me of Sunday mornings with my grandmother who would make homemade cinnamon rolls from scratch. The aroma of cinnamon wafting through the kitchen takes me back to those precious moments. I particularly love how the cinnamon creates beautiful swirls throughout the creamy filling just like her cinnamon rolls did.

Prevent Cheesecake Cracks

Water baths might seem intimidating but they're the secret to perfect cheesecake texture. Place your springform pan inside a larger roasting pan and fill with hot water halfway up the sides of the springform pan before baking. The gentle steam ensures even heat distribution throughout the cheesecake preventing the dramatic temperature changes that cause cracks. If you're worried about water seeping into your pan wrap the outside with two layers of heavy duty aluminum foil first.

Make Ahead Tips

This cheesecake actually improves with time making it perfect for entertaining. Prepare it up to three days before your event and keep refrigerated until about 30 minutes before serving. Add the glaze just before serving for the freshest appearance. For longer storage freeze the unglazed cheesecake tightly wrapped for up to two months. Thaw overnight in the refrigerator then add fresh glaze before serving.

Serving Suggestions

Transform this already delicious cheesecake into an extraordinary dessert experience with thoughtful accompaniments. Serve alongside a scoop of vanilla bean ice cream or fresh berries for a refreshing contrast to the rich cheesecake. For a decadent option warm some caramel sauce and drizzle over individual slices just before serving. Coffee or chai tea makes the perfect beverage pairing bringing out the warm cinnamon notes in the cheesecake.

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Enjoy every bite of this indulgent cinnamon roll honeybun cheesecake and impress your loved ones with a dessert they will never forget.

Frequently Asked Questions

→ Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper with extra overhang on the sides to help lift the cheesecake out. Just be aware it might be more challenging to remove cleanly.

→ How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overmixing the batter (which introduces air), bake in a water bath for even heating, and allow the cheesecake to cool gradually in the turned-off oven with the door slightly open before refrigerating.

→ Can I freeze this cinnamon honeybun cheesecake?

Yes, you can freeze it for up to 2 months. Freeze it without the glaze, wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator and add the fresh glaze before serving.

→ How long should cream cheese sit out to soften properly?

For best results, let cream cheese sit at room temperature for about 1-2 hours before using. Properly softened cream cheese should yield slightly to gentle pressure but still hold its shape.

→ Can I add nuts to this cheesecake?

Absolutely! Chopped pecans or walnuts would be delicious additions. You can either mix them into the cinnamon swirl mixture or sprinkle them on top of the glaze for added texture and flavor.

→ How do I know when my cheesecake is done baking?

The cheesecake is done when the edges are set but the center still has a slight jiggle (like Jell-O). It will continue to set as it cools. If you use a thermometer, the internal temperature should reach about 150°F (65°C).