Go Back Email Link

Cinnamon Roll Honeybun Cheesecake

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.
Print Recipe Pin Recipe

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.