Cinnamon Roll Honeybun Cheesecake (Print-Friendly Format)
Rich cheesecake with cinnamon swirl, graham crust, and sweet icing drizzle.
# Required Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
1/3 cup melted butter
03 -
2 tablespoons sugar
→ Cheesecake Filling
04 -
24 oz cream cheese, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 cup sour cream
08 -
1 teaspoon vanilla extract
→ Cinnamon Swirl
09 -
½ cup brown sugar
10 -
1 tablespoon ground cinnamon
11 -
¼ cup melted butter
→ Icing
12 -
1 cup powdered sugar
13 -
2–3 tablespoons milk
14 -
½ teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press the mixture into a greased springform pan. Bake for 10 minutes.
02 -
Using a mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in sour cream and vanilla extract.
03 -
In a bowl, combine the brown sugar, cinnamon, and melted butter to form a paste.
04 -
Pour half the cheesecake batter onto the crust. Drizzle half the cinnamon swirl mixture over the batter and gently swirl it with a knife. Repeat with the remaining batter and swirl.
05 -
Bake the cheesecake for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
06 -
Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
07 -
Combine powdered sugar, milk, and vanilla extract to make icing. Drizzle the icing over the chilled cheesecake before serving.
# Additional Information:
01 -
Use full-fat cream cheese for the creamiest texture.
02 -
Adding a pan of hot water in the oven can help prevent cracks in the cheesecake.
03 -
For clean slices, refrigerate the cheesecake overnight and wipe the knife between cuts.