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Slice of Cinnamon Roll Honeybun Cheesecake with visible layers and caramel drizzle on a rustic table.

Cinnamon Roll Honeybun Cheesecake

A delightful fusion of cinnamon roll and honeybun cheesecake flavors that offers a unique twist on traditional desserts.
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 320 kcal

Equipment

  • 1 springform pan 9-inch springform pan, lined and greased
  • 1 Electric Mixer For smooth, lump-free batter
  • 2 mixing bowls For separate mixing of ingredients
  • 1 Spatula For smoothing and layering
  • 1 oven Preheated to 350°F
  • 1 refrigerator For chilling and setting the cheesecake

Ingredients
  

Crust:

  • 2 cups graham cracker crumbs Finely ground
  • 1/3 cup unsalted butter Melted
  • 1/4 cup granulated sugar For added sweetness

Filling:

  • 16 oz cream cheese Softened to room temperature
  • 1 cup sour cream Full-fat for richness
  • 3 large eggs Room temperature
  • 2 teaspoons ground cinnamon For warm spice flavor
  • 3/4 cup brown sugar For deep caramel-like sweetness
  • 1 teaspoon vanilla extract For flavor balance

Cinnamon Roll Layer:

  • 4 pre-made cinnamon rolls Chopped into pieces

Garnish:

  • Caramel sauce Optional for drizzling
  • Powdered sugar Optional for dusting
  • Cinnamon sticks Optional for garnish

Instructions
 

  • Combine graham cracker crumbs, melted butter, and granulated sugar in a mixing bowl. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Refrigerate for 15 minutes.
    2 cups graham cracker crumbs Finely ground, 1/3 cup unsalted butter Melted, 1/4 cup granulated sugar For added sweetness
    Mixing graham cracker crumbs, melted butter, and sugar for the cheesecake crust.
  • Beat the softened cream cheese and sour cream until smooth using an electric mixer. Add eggs one at a time, then blend in ground cinnamon, brown sugar, and vanilla extract until well combined.
    16 oz cream cheese Softened, 1 cup sour cream Full-fat for richness, 3 large eggs, 2 teaspoons ground cinnamon, 3/4 cup brown sugar, 1 teaspoon vanilla extract
    Beating cream cheese and sour cream for the cheesecake filling.
  • Pour half of the creamy filling over the chilled crust. Evenly distribute the chopped pre-made cinnamon rolls over the filling, then top with the remaining filling. Smooth the surface with a spatula.
    4 pre-made cinnamon rolls Chopped into pieces
    Cheesecake baking in a preheated oven with set edges and a jiggly center.
  • Place the assembled cheesecake in the preheated oven and bake for 50 minutes, or until the edges are set and the center is slightly jiggly. Allow to cool for 15 minutes at room temperature.
    Chilled cheesecake garnished with caramel drizzle and powdered sugar.
  • Transfer the cheesecake to the refrigerator and chill for 120 minutes. Drizzle with caramel sauce and dust with powdered sugar before serving, if desired.
    Caramel sauce Optional, Cinnamon sticks Optional, Powdered sugar Optional
    Close-up of a layered Cinnamon Roll Honeybun Cheesecake with caramel drizzle and powdered sugar on a rustic wooden table.

Notes

  • For best results, ensure all dairy ingredients are at room temperature before mixing. Feel free to experiment with adding chopped nuts or fresh fruit for extra texture, and adjust the sweetness to your preference.
Keyword cheesecake, cinnamon roll cheesecake, cinnamon roll honeybun cheesecake, honeybun dessert