If you’ve ever dreamed of combining your favorite desserts into one indulgent masterpiece, this Cinnamon Roll Honeybun Cheesecake is your answer. Creamy cheesecake meets the warm, gooey flavors of cinnamon rolls and honeybuns for a treat that’s truly unforgettable. Follow this easy recipe to create a dessert that’s sure to impress!

Ingredients

For the Crust:

•1 ½ cups graham cracker crumbs (or crushed vanilla wafers)

•¼ cup granulated sugar

•½ teaspoon ground cinnamon

•6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

•16 oz cream cheese, softened

•¾ cup granulated sugar

•2 large eggs

•½ cup sour cream

•1 teaspoon vanilla extract

For the Cinnamon Swirl:

•½ cup brown sugar

•1 tablespoon ground cinnamon

•2 tablespoons unsalted butter, melted

For the Honeybun Glaze:

•1 cup powdered sugar

•2–3 tablespoons milk (adjust for consistency)

•½ teaspoon vanilla extract

Instructions

1. Prepare the Crust

1.Preheat your oven to 325°F (165°C) and line the bottom of a 9-inch springform pan with parchment paper.

2.In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Add the melted butter and mix until the crumbs are evenly coated and the texture resembles wet sand.

3.Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 8–10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1.In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.

2.Add the granulated sugar and continue beating until fully combined.

3.Mix in the eggs, one at a time, followed by the sour cream and vanilla extract. Beat until the batter is smooth and free of lumps.

3. Create the Cinnamon Swirl

1.In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Mix until it forms a thick, spreadable paste.

2.Pour half of the cheesecake batter over the cooled crust.

3.Drizzle or dollop half of the cinnamon swirl mixture over the batter and use a toothpick or knife to swirl it gently into the batter.

4.Pour the remaining cheesecake batter on top and repeat the swirling process with the rest of the cinnamon mixture.

4. Bake the Cheesecake

1.Place the springform pan in the center of the oven. For a water bath effect that prevents cracking, place the pan inside a larger baking dish and fill the dish with about 1 inch of hot water.

2.Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly.

3.Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

5. Prepare the Honeybun Glaze

1.In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed—the glaze should be pourable but not too runny.

6. Assemble and Serve

1.Once the cheesecake has cooled completely, remove it from the springform pan and transfer it to a serving plate.

2.Drizzle the honeybun glaze generously over the top, allowing it to drip down the sides for a decadent finish.

3.For an extra touch, sprinkle with a pinch of ground cinnamon or add crumbled cinnamon roll topping.

Storage and Serving Tips

•Storage: Refrigerate any leftovers in an airtight container for up to 5 days.

•Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.

•Serving Suggestion: This cheesecake pairs wonderfully with a cup of coffee or a dollop of whipped cream for added indulgence.

This Cinnamon Roll Honeybun Cheesecake is the ultimate mashup dessert, delivering layers of flavor and texture in every bite. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is sure to become a new favorite in your kitchen. Enjoy!