Description
This Cinnamon Roll Honeybun Cheesecake is a decadent dessert that combines the creamy richness of classic cheesecake with the warm, spicy swirls of cinnamon and brown sugar. Featuring a crunchy graham cracker crust and a luscious homemade icing drizzle, this dessert is perfect for any occasion and is sure to impress your guests with its delightful flavors and beautiful presentation.
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
Icing
- 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 mixing 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 form an even crust. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the sour cream and vanilla extract until just combined, creating a smooth cheesecake batter.
- Create the Cinnamon Swirl: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until you get a smooth, cohesive mixture that will add a sweet and spicy swirl to the cheesecake.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to gently swirl it into the cheesecake. Repeat the process with the remaining batter and cinnamon mixture to create a marbled effect.
- Bake the Cheesecake: Place the springform pan in the oven and bake for 50-60 minutes. The cheesecake is done when the center is set but still slightly jiggly. Turn off the oven and crack the door open; allow the cheesecake to cool inside for 1 hour to prevent cracking. Afterward, refrigerate it for at least 4 hours, preferably overnight, to let it fully set and develop its flavors.
- Make the Icing: Before serving, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust milk as needed to reach a drizzle consistency.
- Serve: Remove the chilled cheesecake from the springform pan, slice into portions, and drizzle the prepared icing over each slice. Enjoy this rich, cinnamon-swirled delight!
Notes
- Ensure the cream cheese is fully softened at room temperature to avoid lumps in the batter.
- To prevent cracks in the cheesecake, avoid overmixing the batter and allow it to cool gradually in the oven after baking.
- You can adjust the amount of cinnamon in the swirl according to your taste preference.
- If you don’t have a springform pan, use a deep 9-inch round cake pan but be aware it might be harder to remove the cheesecake cleanly.
- The icing can be made thicker or thinner by adjusting the amount of milk you add.
- For best results, chill the cheesecake overnight before serving to enhance the flavors and texture.
