Cinnamon Roll Honeybun Cheesecake (Print)
Creamy cheesecake swirled with cinnamon and honeybun layers, topped with a rich vanilla glaze.
# What You'll Need:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
½ cup melted butter
→ Cream Cheese Filling
03 -
16 oz (2 cups) cream cheese, softened
04 -
1 cup granulated sugar
05 -
3 large eggs
06 -
1 teaspoon vanilla extract
→ Cinnamon Swirl
07 -
¼ cup brown sugar
08 -
2 teaspoons ground cinnamon
→ Glaze
09 -
1 cup powdered sugar
10 -
2 tablespoons milk
11 -
½ teaspoon vanilla extract
# How to Make It:
01 -
Combine graham cracker crumbs and melted butter in a bowl. Mix thoroughly and press into the bottom of a springform pan to create an even crust. Chill in the refrigerator for 15 minutes.
02 -
In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
03 -
In a small bowl, mix brown sugar and ground cinnamon until evenly combined.
04 -
Pour half of the cream cheese filling over the crust. Sprinkle half of the cinnamon swirl mixture over the filling. Add the remaining filling and sprinkle the rest of the cinnamon swirl on top. Use a knife to gently swirl the cinnamon mixture into the filling for a marbled effect.
05 -
Preheat the oven to 325°F (160°C). Place the cheesecake in the oven and bake for 50–60 minutes, or until the edges are set and the center jiggles slightly. Remove from the oven and allow to cool to room temperature.
06 -
Combine powdered sugar, milk, and vanilla extract in a small bowl. Whisk until smooth and drizzle over the cooled cheesecake. Chill in the refrigerator for at least 2 hours before serving.
# Additional Notes:
01 -
For best results, ensure the cream cheese is fully softened to avoid lumps in the filling.