Cinnamon Roll Honey-Bun Cheesecake Fusion Delight

A rich and indulgent dessert that blends the warm cinnamon swirl of a sticky honey-bun with the creamy smoothness of a classic cheesecake. I love how the sweet vanilla glaze on top ties all the flavors together into one irresistible treat.

Why You’ll Love This Recipe

I enjoy how this cheesecake feels like two desserts in one—comforting cinnamon roll vibes and luscious cheesecake creaminess. I find the cinnamon swirl not only looks beautiful when sliced but also gives each bite a cozy, spiced kick. It’s a showstopper at gatherings, yet it’s surprisingly simple to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs

• ½ cup unsalted butter, melted

• ¼ cup granulated sugar

• 1 teaspoon ground cinnamon

Cheesecake Filling

• 16 oz (2 packages) cream cheese, softened to room temperature

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

Cinnamon Swirl Mixture

• ¼ cup brown sugar

• 2 teaspoons ground cinnamon

Glaze Topping

• 1 cup powdered sugar

• 2 tablespoons milk

• ½ teaspoon vanilla extract

Directions

1. I preheat my oven to 325°F (163°C) and grease a 9-inch springform pan.

2. I mix the graham cracker crumbs, melted butter, sugar, and cinnamon until it feels like wet sand, then press it into the bottom of the pan. I bake it for 8–10 minutes and let it cool.

3. I beat cream cheese and sugar until smooth, then add the eggs one at a time, followed by the vanilla.

4. I mix the brown sugar and cinnamon to create the swirl mixture.

5. I pour half the filling over the crust, sprinkle half the swirl mixture, then add the remaining filling and swirl mixture. I gently swirl with a toothpick for a marbled look.

6. I bake for 50–55 minutes until the center is set but still slightly jiggly, then cool it in the oven with the door cracked for 1 hour.

7. I refrigerate it for at least 4 hours or overnight.

8. I whisk the powdered sugar, milk, and vanilla together, then drizzle it over the chilled cheesecake before serving.

Servings and timing

Servings: 8–10 slices
Prep Time: 15 minutes
Bake Time: 50–55 minutes
Chill Time: 4 hours
Total Time: about 5 hours
Calories: around 420 kcal per slice

Variations

I sometimes swap the graham cracker crust for a cinnamon cookie crust for extra spice. For a fall twist, I add a touch of nutmeg or cardamom to the swirl mixture. When I want more texture, I top the glaze with chopped toasted pecans.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 5 days. I never reheat cheesecake, but I do let slices sit at room temperature for 15–20 minutes before serving to soften the texture.

FAQs

How do I prevent cracks in my cheesecake?

I bake it in a low oven, avoid overmixing the batter, and let it cool gradually in the oven before chilling.

Can I make this cheesecake ahead of time?

Yes, I find it tastes even better the next day after chilling overnight.

Can I freeze this cheesecake?

Yes, I wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. I thaw overnight in the fridge before serving.

Can I make this without a springform pan?

I can use a deep pie dish, but serving it neatly is harder without the removable sides.

How do I make the glaze thicker?

I add more powdered sugar a tablespoon at a time until it reaches my desired consistency.

Conclusion

I love how this cinnamon roll honey-bun cheesecake blends comfort and indulgence in one dessert. It’s a reliable crowd-pleaser, perfect for holidays, potlucks, or whenever I want something sweet and memorable.

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