Indulge in the ultimate dessert mash-up with this Cinnamon Roll Honeybun Cheesecake. Creamy, sweet, and perfectly spiced, it combines the soft, gooey charm of cinnamon rolls with the rich, decadent texture of cheesecake. Every bite feels like a warm, comforting treat that’s hard to resist.
Why You’ll Love This Recipe
This cheesecake is perfect for anyone who loves cinnamon rolls, honeybuns, or just irresistible desserts in general. It has a buttery, crunchy crust, a creamy cheesecake center, and all the flavors of cinnamon and sugar rolled into one delicious bite. It’s ideal for special occasions, holiday gatherings, or simply satisfying your sweet tooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups crushed cinnamon roll cookies (or cinnamon graham crackers, or crushed honeybun snack cakes)
6 tablespoons unsalted butter, melted
¼ cup granulated sugar
For the cheesecake filling:
16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup sour cream
For the topping:
½ cup heavy cream
2 tablespoons powdered sugar
Optional: drizzle of caramel or honey for garnish
Directions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the crushed cinnamon roll cookies, melted butter, and ¼ cup granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large bowl, beat the cream cheese until smooth. Add ½ cup sugar and beat until creamy.
Mix in the eggs one at a time, followed by vanilla extract, ground cinnamon, and sour cream. Beat until the mixture is smooth and well combined.
Pour the cheesecake filling over the prepared crust and spread evenly.
Bake for 45–50 minutes, or until the center is set but slightly jiggly.
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Whip the heavy cream with powdered sugar until soft peaks form and spread or pipe over the chilled cheesecake. Add a drizzle of caramel or honey if desired.
Chocolate Cinnamon Roll Cheesecake: Add ½ cup chocolate chips to the filling.
Maple Glaze: Swap the whipped cream topping for a maple glaze drizzle.
Mini Cheesecakes: Make this recipe in muffin tins for individual servings.
Nutty Twist: Add chopped pecans or walnuts to the crust for extra crunch.
Spiced Up: Add a pinch of nutmeg or cardamom to the filling for a spiced flavor.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days.
It can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving.
Avoid reheating as it is best enjoyed chilled.
FAQs
How do I prevent cracks in my cheesecake?
Bake at a low temperature and avoid overmixing the batter. Also, allow the cheesecake to cool gradually.
Can I use store-bought cinnamon rolls for the crust?
Yes, just crush them into fine crumbs before combining with butter and sugar.
Can I make this dairy-free?
Yes, use dairy-free cream cheese, butter, and cream alternatives.
How long should I chill the cheesecake?
At least 4 hours, but overnight is best for a firm texture.
Can I prepare this in advance?
Absolutely, you can make it a day or two ahead of serving.
What can I use instead of sour cream?
Greek yogurt works well as a substitute for a similar creamy texture.
Can I use a different type of cookie for the crust?
Yes, graham crackers or honeybun snack cakes can be used as alternatives.
How do I make mini cheesecakes?
Divide the crust and filling into muffin tins and bake for 20–25 minutes.
Can I add a caramel swirl?
Yes, drizzle caramel over the filling before baking for a sweet swirl.
Can I make this gluten-free?
Yes, use gluten-free cinnamon roll cookies or graham crackers for the crust.
Conclusion
The Cinnamon Roll Honeybun Cheesecake is a show-stopping dessert that combines all the best flavors of cinnamon rolls and cheesecake in one decadent treat. Creamy, sweet, and perfectly spiced, it’s guaranteed to be a hit at any gathering or family dessert table.
A decadent cinnamon roll honeybun cheesecake featuring a buttery cinnamon cookie crust, creamy spiced cheesecake filling, and a light whipped topping. This dessert mash-up delivers warm cinnamon flavors with rich, smooth texture in every bite.
Total Time:5 hours 10 minutes
Yield:8–10 slices
Ingredients
For the crust:
2 cups crushed cinnamon roll cookies (or cinnamon graham crackers or crushed honeybun snack cakes)
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the cheesecake filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup sour cream
For the topping:
1/2 cup heavy cream
2 tablespoons powdered sugar
Optional: caramel or honey for drizzle
Instructions
Preheat oven to 325°F (163°C).
In a medium bowl, combine crushed cookies, melted butter, and 1/4 cup sugar. Mix until evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and beat until creamy.
Add eggs one at a time, mixing gently after each addition. Mix in vanilla extract, ground cinnamon, and sour cream until smooth.
Pour the filling over the crust and spread evenly.
Bake for 45–50 minutes, until the center is set but slightly jiggly.
Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over chilled cheesecake and drizzle with caramel or honey if desired.
Slice and serve chilled.
Notes
Do not overmix the batter to prevent cracks.
Allow cheesecake to cool gradually before refrigerating.
For clean slices, use a warm knife wiped between cuts.
Store covered in the refrigerator for up to 5 days.
Freeze without topping for up to 2 months; thaw overnight in the refrigerator.
