Description
Indulge in a luscious Cinnamon Roll Honeybun Cheesecake that combines the rich creaminess of classic cheesecake with the warm, sweet swirls of cinnamon and brown sugar. This dessert features a graham cracker crust topped with a cinnamon swirl cheesecake batter, finished with a smooth vanilla glaze drizzle. Perfect for any occasion, it offers a delightful blend of flavors reminiscent of your favorite cinnamon rolls transformed into a creamy cheesecake.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup melted butter
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a greased 9-inch springform pan to create an even layer. Bake it for 10 minutes, then allow it to cool while you prepare the filling.
- Make the cheesecake batter: Beat the softened cream cheese and granulated sugar together until entirely smooth and creamy. Gradually add the eggs one at a time, beating well after each addition to incorporate air and ensure a silky texture. Stir in the sour cream and vanilla extract until fully combined.
- Prepare the cinnamon swirl: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter together until it forms a smooth cinnamon swirl mixture.
- Layer the batter and cinnamon swirl: Pour half of the cheesecake batter over the cooled crust evenly. Drizzle half of the cinnamon swirl mixture on top and use a knife to swirl it gently through the batter for a marbled effect. Repeat this process with the remaining batter and cinnamon mixture for a beautiful double swirl.
- Bake the cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly to the touch. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Afterward, refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.
- Make the vanilla glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly pourable. Adjust the milk quantity for your desired consistency.
- Serve and enjoy: Drizzle the vanilla glaze generously over the chilled cheesecake before slicing. Cut into 10 equal pieces and enjoy this decadent, cinnamon-infused cheesecake delight.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Allow the cheesecake to cool gradually to avoid cracking.
- The glaze consistency can be adjusted by adding more milk for a thinner drizzle or powdered sugar for a thicker glaze.
- For best results, refrigerate overnight to enhance the cheesecake’s texture and flavors.
