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Cinnamon Roll Honeybun Cheesecake

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Indulge in the ultimate dessert mash-up with this Cinnamon Roll Honeybun Cheesecake! Combining the gooey sweetness of honey buns, the warm spice of cinnamon rolls, and the creamy decadence of cheesecake, this dessert is a show-stopper. With layers of cinnamon-swirled cheesecake and a honey glaze finish, it’s perfect for holidays, special occasions, or anytime you crave a dessert that’s as beautiful as it is delicious. Cheesecake recipes, cinnamon roll desserts, and honeybun-inspired treats are trending searches, making this a dessert you don’t want to miss.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

For the Cinnamon Swirl:

  • 1/4 cup unsalted butter, melted
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

For the Honey Glaze:

  • 1/4 cup honey
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon vanilla extract

Instructions

  • Prepare the Crust:
    • Preheat your oven to 325°F (165°C).
    • Mix graham cracker crumbs, brown sugar, and melted butter in a bowl until combined.
    • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes and let it cool.
  • Make the Cheesecake Filling:
    • In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs (one at a time), vanilla extract, cinnamon, and nutmeg. Mix until fully combined.
  • Create the Cinnamon Swirl:
    • In a small bowl, combine melted butter, brown sugar, and cinnamon.
  • Layer the Cheesecake:
    • Pour half the cheesecake filling over the crust. Drizzle half of the cinnamon swirl mixture on top and gently swirl with a knife. Repeat with the remaining filling and cinnamon swirl.
  • Bake the Cheesecake:
    • Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
  • Make the Honey Glaze:
    • In a small saucepan, heat honey, butter, and vanilla over low heat until melted and smooth.
  • Finish and Chill:
    • Once the cheesecake is cool, pour the honey glaze over the top. Refrigerate for at least 4 hours, preferably overnight.
  • Serve:
    • Slice and serve chilled or at room temperature. Pair with coffee for a delightful treat!

Notes

  • Water Bath Tip: To prevent cracks, bake the cheesecake in a water bath by wrapping the pan in foil and placing it in a larger pan filled with hot water.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days.
  • Optional Garnish: Top with a sprinkle of powdered sugar or a drizzle of cream cheese frosting.

Keywords: Cinnamon Roll Honeybun Cheesecake, cinnamon swirl cheesecake, honeybun dessert, cinnamon cheesecake recipe, holiday cheesecake ideas

Find it online: https://inqelab.com/cinnamon-roll-honeybun-cheesecake/