Cinnamon Roll Honeybun Cheesecake

This Cinnamon Roll Honeybun Cheesecake combines the spiced sweetness of cinnamon rolls, the sticky glaze of honeybuns, and the creamy richness of cheesecake for a dessert that’s indulgent, flavorful, and perfect for any occasion.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cinnamon Roll Filling:

½ cup brown sugar
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Honeybun Glaze

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Prepare the Crust:

Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake for 10 minutes at 350°F (175°C). Cool.

Make the Cinnamon Roll Filling:

Mix brown sugar, cinnamon, and melted butter until smooth.

Create the Cheesecake Filling:

Beat cream cheese and sugar until creamy. Add eggs one at a time, then mix in vanilla and sour cream.

Assemble Layers:

Spread half the cheesecake filling on the crust. Add spoonfuls of cinnamon filling and swirl. Cover with the remaining cheesecake filling.

Bake:

Bake at 325°F (160°C) in a water bath for 50–60 minutes until the center is slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours.

Glaze:

Mix powdered sugar, milk, and vanilla. Drizzle over the chilled cheesecake before serving.