Description
This Cinnamon Roll Honeybun Cheesecake is the ultimate dessert mash-up you never knew you needed.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
For the Cinnamon Swirl:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- 4 tbsp unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla, sour cream, and flour until well combined.
- Create the Cinnamon Swirl:
- In a small bowl, mix brown sugar, cinnamon, and melted butter until it forms a smooth paste.
- Assemble the Cheesecake:
- Pour half the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture on top and use a knife to create a marbled effect. Repeat with the remaining batter and cinnamon swirl.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan and fill the pan with hot water halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Glaze the Cheesecake:
- In a bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled cheesecake.
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.