Description
This Cinnamon Roll Honeybun Cheesecake is a decadent dessert that combines the creamy richness of classic cheesecake with the sweet, spicy swirl of cinnamon and brown sugar reminiscent of a honeybun. Featuring a buttery graham cracker crust, a luscious cream cheese filling with cinnamon swirls, and topped with a smooth vanilla glaze, this cheesecake is perfect for special occasions or indulgent treats.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
Cinnamon Swirl
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick.
- Make the Crust: In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press this mixture firmly into the bottom of the prepared pan to form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes to set it, then remove and allow it to cool while you prepare the filling.
- Mix the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until fully incorporated into the batter.
- Incorporate Eggs: Add the eggs one at a time, beating the mixture until creamy after each addition to maintain a smooth texture.
- Prepare Cinnamon Swirl Mixture: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter, mixing thoroughly to create the cinnamon swirl.
- Layer Filling and Swirl (First Half): Pour half of the cheesecake filling evenly over the cooled crust. Drizzle half of the cinnamon mixture on top and use a knife to gently swirl it through the filling.
- Layer Filling and Swirl (Second Half): Repeat the previous step by pouring the remaining filling over the first layer and drizzling with the remaining cinnamon mixture. Gently swirl again to create a marbled effect.
- Bake the Cheesecake: Bake for 50-60 minutes at 325°F (160°C), or until the center is set but still slightly jiggly. This ensures a creamy texture without overbaking.
- Cool in Oven: Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking by gradual temperature change.
- Refrigerate: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to firm up and develop flavor.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
- Serve: Drizzle the glaze over the chilled cheesecake before slicing and serving to add a sweet finishing touch.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Use a springform pan for easy removal of the cheesecake.
- Swirling the cinnamon mixture lightly maintains visual appeal without overmixing.
- Cooling the cheesecake gradually in the oven helps prevent cracks on the surface.
- Refrigerate properly for best texture and flavor; overnight refrigeration is ideal.
- Adjust milk quantity in the glaze to achieve desired consistency.
