Why You’ll Love This Recipe
This cheesecake brings together the best of both worlds:
- Flavor Harmony: The warm, spiced cinnamon roll filling complements the tangy sweetness of the cream cheese, creating a symphony of flavors in every bite.
- Texture Contrast: Enjoy the crunch of the graham cracker crust, the creaminess of the cheesecake, and the gooeyness of the cinnamon swirl.
- Visual Appeal: The marbled cinnamon swirls and glossy caramel drizzle make this dessert as beautiful as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Sour cream
- Vanilla extract
For the Cinnamon Swirl:
- Brown sugar
- Ground cinnamon
- Melted butter
For the Topping:
- Caramel sauce
- Cinnamon roll icing (included with refrigerated cinnamon rolls)
Directions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan to form an even layer.
- Bake for 10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the sour cream and vanilla extract until fully incorporated.
- Prepare the Cinnamon Swirl:
- In a separate bowl, mix together brown sugar, ground cinnamon, and melted butter to form a thick, smooth paste.
- Assemble the Cheesecake:
- Pour half of the cheesecake batter over the cooled crust, spreading it evenly.
- Drizzle half of the cinnamon swirl mixture over the batter. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
- Repeat with the remaining cheesecake batter and cinnamon swirl mixture, swirling gently to create a decorative top.
- Bake the Cheesecake:
- Place the assembled cheesecake in the preheated oven and bake for 50–60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
- Afterward, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Add the Toppings:
- Before serving, drizzle caramel sauce and the reserved cinnamon roll icing over the top of the cheesecake for added sweetness and visual appeal.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Preparation Time: 30 minutes
- Cooking Time: 50–60 minutes
- Cooling Time: 5 hours (including refrigeration)
- Total Time: Approximately 6 hours and 30 minutes
Variations
- Nutty Addition: Fold in chopped pecans or walnuts into the cinnamon swirl mixture for added crunch and flavor.
- Chocolate Twist: Incorporate mini chocolate chips into the cheesecake batter for a chocolatey surprise.
- Gluten-Free Option: Use gluten-free graham crackers for the crust to accommodate dietary restrictions.
Storage/Reheating
- Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Cheesecake is best enjoyed cold or at room temperature. If you prefer it slightly warm, allow a slice to sit at room temperature for about 30 minutes before eating.
FAQs
What type of cream cheese should I use?
Use full-fat cream cheese for the creamiest texture and richest flavor. Ensure it’s softened to room temperature before mixing to achieve a smooth filling.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. In fact, allowing it to chill overnight enhances the flavors and ensures it sets properly.
How do I prevent cracks in my cheesecake?
Cinnamon Roll Honeybun Cheesecake
- Total Time: 6 hours 30 minutes (including cooling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the ultimate dessert fusion with this Cinnamon Roll Honeybun Cheesecake—a creamy cheesecake with a buttery graham cracker crust, swirled with gooey cinnamon roll filling, and topped with caramel drizzle and icing. Perfect for holidays, birthdays, or any special occasion, this show-stopping dessert is a feast for the eyes and palate.
Ingredients
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Large eggs
- Sour cream
- Vanilla extract
For the Cinnamon Swirl:
- Brown sugar
- Ground cinnamon
- Melted butter
For the Topping:
- Caramel sauce
- Cinnamon roll icing
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into a greased 9-inch springform pan. Bake for 10 minutes; let cool.
- Make Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream and vanilla extract.
- Create Cinnamon Swirl:
- Combine brown sugar, cinnamon, and melted butter into a smooth paste.
- Assemble:
- Pour half of the batter over the crust. Swirl in half of the cinnamon mixture. Repeat with remaining batter and swirl.
- Bake:
- Bake for 50–60 minutes. Cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
- Top and Serve:
- Drizzle caramel sauce and cinnamon roll icing before serving.
Notes
- For best results, ensure cream cheese is at room temperature.
- Prevent cracks by cooling the cheesecake gradually in the oven.
- Prep Time: 30 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
