Cinnamon Roll Cheesecake with Honeyglaze Recipe
Indulge in the perfect fusion of creamy cheesecake and warm cinnamon roll flavors with this Cinnamon Roll Honeybun Cheesecake recipe. Featuring a spiced graham cracker crust, a rich cinnamon-infused cream cheese filling, and a sweet cinnamon swirl all topped with a smooth vanilla glaze, this dessert promises a mouthwatering treat that’s ideal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Begin by preheating your oven to 325°F (165°C) to ensure it is ready for baking your cheesecake perfectly.
- Prepare Crust: In a mixing bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon until the mixture resembles wet sand. Press this firmly and evenly into the bottom of a 9-inch springform pan using the base of a measuring cup for an even crust.
- Make Cheesecake Filling: Beat 3 packages of softened cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar while continuing to beat. Blend in 1/2 cup sour cream, then add 3 large eggs one at a time, ensuring each is incorporated well before adding the next. Stir in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon.
- First Layer: Pour half of the cheesecake filling over the prepared crust and smooth it with a spatula.
- Prepare Cinnamon Swirl: In a separate bowl, mix together 1/4 cup melted unsalted butter, 1/2 cup packed brown sugar, and 1 tablespoon ground cinnamon. Drizzle half of this mixture over the cheesecake layer.
- Second Layer & Swirl: Add the remaining cheesecake filling on top. Drizzle the remaining cinnamon swirl mixture over it and gently swirl with a knife to create a marbled effect.
- Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Cool Gradually: After baking, leave the cheesecake in the turned-off oven with the door cracked open for 1 hour to cool gradually and prevent cracking.
- Chill: Remove from oven and refrigerate for at least 4 hours or overnight to firm up and enhance flavors.
- Prepare Vanilla Glaze: Mix 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth.
- Serve: Drizzle the vanilla glaze over the chilled cheesecake before slicing and serving. Enjoy the delicious blend of cheesecake and cinnamon roll flavors!
Notes
- Room temperature eggs and cream cheese ensure a smooth filling without lumps.
- Using a springform pan makes removing the cheesecake easier without damage.
- Cooling the cheesecake gradually in the oven helps prevent cracks on top.
- For best results, chill the cheesecake overnight before serving.
- The cinnamon swirl adds a lovely visual appeal and a burst of cinnamon sweetness.
- Adjust cinnamon amount to your taste if you prefer a milder or stronger spice profile.
