Description
A delicious fusion of cinnamon rolls and cheesecake, this recipe offers a creamy texture with sweet cinnamon swirls and a buttery graham cracker crust. Perfect for any occasion, it’s a showstopper that’s easy to make.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- For the cinnamon roll swirl:
- ½ cup light brown sugar
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter, melted
- For the 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 graham cracker crumbs, melted butter, and granulated sugar. Mix well until crumbly.
- Press the Mixture: Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then let it cool.
- Make the Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla, flour, and cinnamon until fully combined.
- Prepare the Cinnamon Roll Swirl: In a separate small bowl, mix light brown sugar and cinnamon. Drizzle in melted butter and mix until well combined.
- Layer the Filling: Pour half of the cheesecake filling over the cooled crust. Drizzle half of the cinnamon mixture over the cheesecake, using a knife or fork to swirl it gently into the filling.
- Add Remaining Filling: Pour the remaining cheesecake filling over the top, smoothing it out. Sprinkle the rest of the cinnamon swirl mixture evenly across the top.
- Bake the Cheesecake: Bake for 55-60 minutes until the center is set and slightly jiggly. It will firm up as it cools.
- Cool the Cheesecake: Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for an hour. Afterward, transfer it to a wire rack to cool completely.
- Chill in Fridge: Once completely cooled, cover the cheesecake and refrigerate for at least 2-3 hours or overnight for enhanced flavor.
- Make the Glaze: In a mixing bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk consistency for drizzling.
- Serve: When ready to serve, drizzle the glaze over the chilled cinnamon roll honeybun cheesecake for an extra touch of sweetness.
Notes
- Use room temperature ingredients for a smoother filling.
- Do not overmix the eggs into the cream cheese mixture.
- Gently tap the pan on the counter to release air bubbles.
- Adjust cinnamon in the swirl to your preference.
- For a gluten-free option, use gluten-free biscuits for the crust.
- Store covered in the refrigerator for up to 5 days.
- Freeze slices tightly wrapped for up to 3 months. Thaw in the refrigerator.
- Prep Time: 30-40 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 380 kcal
- Sugar: Approx. 30g
- Sodium: Approx. 150mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
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