Indulge in the ultimate fusion dessert with this Cinnamon Roll Honeybun Cheesecake. Combining the creamy texture of a classic cheesecake with the warm, spiced flavors of a cinnamon roll, this dessert is as visually stunning as it is delicious. Whether for a special occasion or an indulgent weekend treat, this cheesecake will captivate both the eyes and the taste buds of your guests.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
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The Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
The Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
Step 2:
In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and cinnamon. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
Step 3:
Bake the crust in the preheated oven for 8-10 minutes. Remove and allow it to cool completely while preparing the cheesecake filling.
Step 4:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and continue mixing until fully combined.
Step 5:
Blend in the sour cream, eggs, vanilla extract, and cinnamon. Mix on low speed until the ingredients are well incorporated, being careful not to overbeat the batter. Pour the cheesecake filling over the cooled crust, spreading it evenly.
Step 6:
Prepare the cinnamon swirl by combining the melted butter, brown sugar, and cinnamon in a small bowl. Transfer the mixture to a piping bag or a resealable plastic bag with a small corner snipped off.
Step 7:
Pipe the cinnamon mixture in a continuous spiral pattern over the cheesecake filling, starting at the center and working outward. For a marbled effect, lightly drag a skewer or knife through the spiral, creating a decorative pattern while keeping the swirl intact.
Step 8:
Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually.
Step 9:
Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
Step 10:
For the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze in a spiral pattern over the chilled cheesecake for a beautiful finishing touch.
Step 11:
Slice the cheesecake into portions and serve chilled. Enjoy the perfect balance of creamy cheesecake, cinnamon sweetness, and buttery crust.
Variations
- Chocolate Twist: Add mini chocolate chips to the cheesecake filling or drizzle chocolate sauce alongside the glaze for a chocolaty addition.
- Nutty Flavor: Sprinkle chopped pecans or walnuts over the cinnamon swirl before baking for a crunchy texture.
- Pumpkin Spice: Replace the cinnamon in the filling with pumpkin spice for a seasonal variation.
Cooking Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- For a sturdier crust, press the graham cracker mixture firmly and evenly into the pan.
- Letting the cheesecake cool gradually in the oven helps prevent cracks on the surface.
Serving Suggestions
Serve this Cinnamon Roll Honeybun Cheesecake as the star dessert for any occasion. Pair it with freshly brewed coffee or a scoop of vanilla ice cream for an extra indulgent treat. Garnish with fresh fruit or a sprinkle of cinnamon for added flair.
Tips
- Make-Ahead: This cheesecake can be prepared a day in advance, making it a great option for entertaining.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
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Prep Time:
25 minutes
Cooking Time:
55-65 minutes (plus cooling time)
Total Time:
6-7 hours (including chilling)
Nutritional Information (per serving):
- Calories: 430
- Protein: 6g
- Sodium: 280mg
FAQs
1. Can I use a different type of crust?
Yes! A gingersnap or chocolate cookie crust would complement the flavors beautifully.
2. How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and let the cheesecake cool gradually in the oven after baking.
3. Can I make this cheesecake without a piping bag?
Absolutely. Use a resealable plastic bag with a small corner snipped off to pipe the cinnamon swirl.
4. How do I slice the cheesecake neatly?
Use a sharp knife dipped in warm water and wipe it clean between slices for smooth, clean cuts.
This Cinnamon Roll Honeybun Cheesecake combines everything you love about cinnamon rolls and cheesecake into one irresistible dessert. Creamy, spiced, and perfectly sweet, it’s sure to become a family favorite!
