Description

This Cinnamon Roll Honeybun Cheesecake is a delightful fusion of creamy cheesecake and warm cinnamon goodness, creating a dessert that feels like a hug on a chilly day. With its rich flavors and beautiful swirls, it’s perfect for brunches, cozy evenings, or any occasion that calls for a sweet treat. Your loved ones will be reaching for their forks before you even set it on the table!

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
2 tsp ground cinnamon
½ cup light brown sugar
1 tsp pure vanilla extract
½ cup heavy cream
Creamy frosting (optional)

Instructions

Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.
In a separate bowl, beat cream cheese and granulated sugar until smooth. Gradually add eggs, mixing well after each addition. Stir in cinnamon and vanilla extract.
Slowly pour in the heavy cream, blending until smooth.
Spread half of the cheesecake batter over the crust. Sprinkle with brown sugar and cinnamon, then top with remaining batter to create swirls.
Bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off oven and let cheesecake cool inside for an hour before refrigerating for at least 4 hours or overnight.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 26g
Sodium: 280mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: Ensure cream cheese is at room temperature for smoother mixing. For variations, consider adding chocolate chips or substituting almond extract for vanilla. Store leftovers in an airtight container in the fridge for up to five days.