Name: Cinnamon Roll Honeybun Cheesecake – Creamy Swirled Dessert with Cinnamon-Sugar Filling
Ingredients: 2 cups graham cracker crumbs (or crushed cinnamon grahams); 6 tbsp melted butter; 2 tbsp granulated sugar; 1–2 tsp cinnamon; 24 oz cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 3 large eggs; 1 tbsp vanilla extract; 1 tbsp all-purpose flour (optional, helps stabilize); 1 cup brown sugar; 2 tbsp cinnamon; 4 tbsp melted butter; 1 tbsp honey (optional, for honeybun flavor); 1 tsp vanilla extract; 1 cup powdered sugar; 2–3 tbsp milk; 2 oz cream cheese, softened; ½ tsp vanilla extract

Ingredients

Scale

Crust:

2 cups graham cracker crumbs (or crushed cinnamon grahams)
6 tbsp melted butter
2 tbsp granulated sugar
1–2 tsp cinnamon

Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tbsp vanilla extract
1 tbsp all-purpose flour (optional, helps stabilize)

Cinnamon Honeybun Swirl:

1 cup brown sugar
2 tbsp cinnamon
4 tbsp melted butter
1 tbsp honey (optional, for honeybun flavor)
1 tsp vanilla extract

Cream Cheese Glaze:

1 cup powdered sugar
2–3 tbsp milk
2 oz cream cheese, softened
½ tsp vanilla extract

Instructions

Step 1: Make the Cinnamon Graham Crust

Preheat oven to 325°F (163°C).
Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 8 minutes, then set aside.

Step 2: Prepare the Cinnamon Honeybun Swirl

Mix brown sugar, cinnamon, melted butter, honey, and vanilla in a bowl. The mixture should be thick and glossy. Set aside.

Step 3: Make the Cheesecake Batter

Beat cream cheese until smooth and fluffy. Add sugar and beat again. Mix in sour cream, vanilla, and flour. Add eggs one at a time on low speed to avoid air bubbles, mixing until just combined.

Step 4: Assemble the Cheesecake Layers

Pour half the cheesecake batter over the crust. Spoon half the cinnamon swirl mixture over the surface and gently swirl with a knife. Add the remaining cheesecake batter on top. Spoon the rest of the cinnamon mixture over it and swirl again for a marbled effect.

Step 5: Bake Using a Water Bath

Place the pan in a larger baking dish and pour hot water halfway up the sides. Bake for 55–70 minutes, or until edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake rest inside for 1 hour.

Step 6: Chill and Apply Glaze

Refrigerate the cheesecake for at least 4–6 hours or overnight.
Whisk powdered sugar, milk, cream cheese, and vanilla until smooth. Drizzle generously over the chilled cheesecake before slicing.

Notes

Avoid overbaking—cheesecake should have a gentle jiggle in the center. Overbaking causes cracks and dryness. A warm water bath ensures even, creamy texture.