Last month, during a quick weekend road trip through a tiny mountain town, my friend and I stumbled into an old diner tucked between a bait shop and a post office. The place smelled like cinnamon sugar and brewed coffee the second we walked in, and behind the counter stood a woman in her seventies, wiping down a pie case with quiet care.
We ordered coffee and split a slice of what she called her “Sunday Honeybun Cheesecake”—soft, rich, with the kind of warm cinnamon bite that made you pause mid-conversation. She told us she only made it when her grandkids visited.
The flavor lingered in my mind long after we left. I couldn’t stop thinking about that creamy texture and the perfect swirl of spice. Once home, I started working on a version that captured everything that slice gave me: comfort, warmth, and a little nostalgia wrapped in sugar and spice. The idea evolved as I mixed, baked, and swirled. I added my own twist with a buttery graham crust and a cinnamon roll-style filling, topped with a smooth honeybun glaze.
This recipe is what I wish I could’ve offered her in return—a thank-you baked into layers, with a little diner magic folded inside every bite.
Short Description
This Cinnamon Roll Honeybun Cheesecake combines the rich, creamy texture of cheesecake with a cinnamon roll filling, topped off with a sweet honeybun glaze. It’s an irresistible dessert that’s perfect for any occasion.
Key Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Cinnamon Roll Filling:
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
For the Honeybun Topping:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Tools Needed
- 9-inch springform pan
- Medium bowl
- Small bowl
- Large mixing bowl
- Electric mixer or hand beaters
- Knife for swirling
Cooking Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
Stir well until the mixture is fully combined. Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Set aside.
Step 2: Prepare the Cinnamon Roll Filling
In a small bowl, mix together the brown sugar and cinnamon. Stir in the melted butter until the mixture becomes crumbly and well-combined. Set it aside for later use.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the vanilla extract and continue to mix.
Add the eggs, one at a time, making sure each is fully incorporated before adding the next. Once the eggs are mixed in, add the sour cream and heavy cream, stirring until the mixture is completely smooth and well-blended.
Step 4: Add the Cinnamon Roll Swirl
Pour half of the cheesecake filling over the prepared crust, spreading it evenly. Spoon half of the cinnamon roll filling over the cheesecake and use a knife to gently swirl it through the cheesecake.
Repeat with the remaining cheesecake filling, then spoon and swirl the rest of the cinnamon mixture on top. The swirling doesn’t need to be perfect—it’s the beauty of this cheesecake’s rustic charm.
Step 5: Bake the Cheesecake
Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set. The edges should be slightly golden, but the center should still have a gentle jiggle when you tap the pan.
Turn off the oven, crack the door slightly, and let the cheesecake cool for about an hour. Afterward, refrigerate it for at least 4 hours, or ideally overnight.
Step 6: Prepare the Honeybun Topping
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and well-combined. Drizzle the topping over the chilled cheesecake just before serving, adding a sweet finishing touch to this already indulgent dessert.
Why You’ll Love This Recipe
Indulgent Flavor: The combination of creamy cheesecake, warm cinnamon filling, and sweet honeybun glaze creates a dessert that’s rich, comforting, and incredibly satisfying.
Easy to Make: Despite its decadent taste, the recipe is surprisingly easy to follow. The steps are simple and straightforward, making this cheesecake achievable for both beginners and seasoned bakers.
Perfect for Any Occasion: Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a weekend treat, this cheesecake will steal the show.
Versatile: The cinnamon and honeybun flavors are universal favorites, so this cheesecake is a guaranteed crowd-pleaser, no matter the season.
Mistakes to Avoid & Solutions
Overmixing the Cheesecake Filling: Mixing the cheesecake filling too vigorously can cause it to become too airy, which might affect its smooth texture. Solution: Mix just until smooth and fully combined.
Underbaking the Cheesecake: The center should still jiggle a bit when you tap the pan, but if it’s too wobbly, the cheesecake may collapse once cooled. Solution: If unsure, bake a few extra minutes and keep an eye on the edges.
Not Letting it Cool Properly: Cooling in the oven with the door slightly open allows the cheesecake to set without shocking it with cold air, which can lead to cracks. Solution: Be patient and allow it to cool slowly in the oven.
Skipping the Overnight Chill: This cheesecake sets better when left to chill overnight. Solution: Plan ahead and give it plenty of time in the fridge to ensure the best texture.
Serving and Pairing Suggestions
Serve with Fresh Berries: Pair with a handful of fresh raspberries or strawberries to balance out the richness of the cheesecake.
Serve with Coffee or Tea: This dessert pairs beautifully with a warm cup of coffee or chai tea.
Ideal for Family-Style Serving: Slice the cheesecake into generous portions and serve on a large platter for a festive, family-friendly dessert.
Storage and Reheating Tips
Storing Leftovers: Keep any leftover cheesecake covered tightly in the refrigerator for up to 5 days.
Freezing for Later: You can freeze the cheesecake for up to 2 months. Wrap it well in plastic wrap and foil, and store in an airtight container. Let it thaw overnight in the fridge before serving.
Reheating: This cheesecake is best served chilled, so there’s no need to reheat it. However, if you prefer it slightly warm, place it in a 250°F (121°C) oven for about 10-15 minutes.
FAQs
1. Can I use a different crust?
Yes! Feel free to use an Oreo crust or even a gluten-free crust if you prefer.
2. Can I make this cheesecake without sour cream?
You can substitute the sour cream with Greek yogurt, which will give a similar tang and creamy texture.
3. How do I know when the cheesecake is done?
The cheesecake should be mostly set but still have a slight jiggle in the center. Check by gently tapping the pan—if the edges are set and the center moves only slightly, it’s done.
4. Can I skip the cinnamon swirl?
While the cinnamon swirl is a key flavor, you can skip it if you prefer a simpler cheesecake. You can even add fruit or chocolate for a different twist.
5. How far in advance can I make this cheesecake?
This cheesecake is perfect to make ahead of time! It’s best made at least a day in advance to allow the flavors to develop and for the cheesecake to chill thoroughly.
Tips & Tricks
Use Room Temperature Ingredients: Be sure to let your cream cheese and eggs come to room temperature before mixing. This ensures a smoother filling.
Don’t Overmix the Filling: Overmixing can introduce air bubbles, which may cause cracks as the cheesecake cools.
Perfect Swirls: For the best cinnamon swirl, use a butter knife or skewer to swirl the filling gently, but don’t overdo it. You want a beautiful marbled effect, not fully incorporated cinnamon.
Recipe Variations
Caramel Swirl: Add a drizzle of caramel sauce into the cinnamon roll filling for a rich twist.
Nutty Topping: Add chopped pecans or walnuts into the cinnamon roll filling to give the cheesecake an added crunch and depth of flavor.
Chocolate Version: Add a layer of melted chocolate over the cheesecake before adding the cinnamon swirl for a chocolate-cinnamon combo.
Final Thoughts
This Cinnamon Roll Honeybun Cheesecake is the perfect dessert for those who love a little indulgence but also crave something familiar. The blend of smooth cheesecake, sweet cinnamon, and the honeybun glaze creates an irresistible combination that will leave everyone asking for the recipe. It’s one of those desserts that doesn’t just taste good—it feels good, too.
The rich layers, the silky texture, and the comforting flavors make it a go-to for any occasion, whether you’re celebrating a special event or treating yourself to something sweet. When you slice into it, you’ll find it’s more than just dessert; it’s an experience—one that’s sure to bring smiles all around the table. So go ahead, treat yourself and your loved ones to this masterpiece, and enjoy every bite!
Cinnamon Roll Honeybun Cheesecake
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cinnamon Roll Filling:
- ½ cup brown sugar
- 2 tbsp ground cinnamon
- ¼ cup unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
For the Honeybun Topping:
- ½ cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Stir until combined. Press firmly into the bottom of a 9-inch springform pan. Set aside.
- In a small bowl, combine brown sugar and cinnamon. Stir in melted butter until crumbly. Set aside.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add vanilla extract and mix well. Add eggs one at a time, mixing thoroughly after each. Stir in sour cream and heavy cream until fully blended.
- Pour half the cheesecake filling over the crust and spread evenly. Spoon half the cinnamon filling over it, then swirl gently with a knife. Repeat with remaining cheesecake filling and cinnamon mixture, swirling again on top.
- Bake for 60–70 minutes until edges are set and center has a slight jiggle. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle over the chilled cheesecake just before serving.
