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Cinnamon Roll Cheesecake with Honeybun Swirl Recipe

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4.9 from 76 reviews

This Cinnamon Roll Honeybun Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. Featuring a buttery graham cracker crust, a luscious cinnamon-swirled cream cheese filling, and a sweet vanilla glaze, this dessert offers a beautiful marbled effect and a mouth-watering fusion of flavors that will delight your taste buds.

Ingredients

Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Cinnamon Swirl:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon

Vanilla Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (165°C) to ensure it reaches the ideal temperature for baking the cheesecake evenly.
  2. Prepare the Crust: In a mixing bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan using the base of a measuring cup for a smooth finish.
  3. Make the Cheesecake Filling: Beat 3 packages (8 oz each) of softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar while beating consistently. Blend in 1/2 cup sour cream. Add 3 large eggs one at a time, mixing well after each addition to incorporate fully. Finally, mix in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon until combined.
  4. Layer the First Filling and Cinnamon Swirl: Pour half of the cheesecake filling over the crust and spread evenly with a spatula. In a separate bowl, mix 1/4 cup melted unsalted butter, 1/2 cup packed brown sugar, and 1 tablespoon ground cinnamon to create the cinnamon swirl. Drizzle half of this swirl mixture over the cheesecake layer.
  5. Add Second Layer and Swirl: Pour the remaining cheesecake filling over the cinnamon swirl layer and smooth it out. Drizzle the remaining cinnamon swirl mixture on top, then gently swirl it into the filling using a knife to achieve a marbled effect.
  6. Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly. This ensures a creamy texture.
  7. Cool Gradually: After baking, leave the oven door cracked open and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracking on the surface.
  8. Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavors.
  9. Prepare the Vanilla Glaze: Mix 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and pourable.
  10. Serve: Drizzle the vanilla glaze over the chilled cheesecake before slicing. Serve and enjoy the delicious blend of cinnamon roll and cheesecake flavors.

Notes

  • Ensure the cream cheese is fully softened at room temperature to avoid lumps in the cheesecake filling.
  • Use a springform pan for easy removal of the cheesecake after baking.
  • Allow the cheesecake to cool gradually to prevent cracking on the surface.
  • Chilling the cheesecake overnight significantly improves the texture and flavor.
  • For a thicker glaze, reduce the milk slightly; for a thinner glaze, add a bit more milk.
  • You can line the bottom of the springform pan with parchment paper to prevent sticking.

Find it online: https://forkvista.com/cinnamon-roll-cheesecake-with-honeybun-swirl-recipe/