This rich, creamy cheesecake is layered with warm cinnamon flavor and honeybun-inspired sweetness, all on a buttery graham cracker crust. It’s like your favorite cinnamon roll got a luxurious cheesecake makeover!
🧾 Ingredients
For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted 🧈
¼ cup granulated sugar
1 teaspoon ground cinnamon
For the Cheesecake Filling:
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tablespoon vanilla extract
¼ cup all-purpose flour
½ cup brown sugar
2 teaspoons ground cinnamon
For the Cinnamon Swirl:
½ cup brown sugar
1 tablespoon ground cinnamon
3 tablespoons unsalted butter, melted
Optional Honey Glaze (for that “honeybun” finish):
¼ cup honey 🍯
1 tablespoon milk
½ teaspoon vanilla extract
👩🍳 Instructions
Prepare the Crust:
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
Make the Cheesecake:
In a large bowl, beat cream cheese and sugar until smooth.
Add sour cream, eggs (one at a time), vanilla, and flour. Mix until just combined—don’t overmix!
In a small bowl, stir together the brown sugar and cinnamon for the swirl.
Layer and Swirl:
Pour half of the cheesecake batter into the crust.
Drizzle half of the cinnamon swirl over it. Use a knife to swirl it in gently.
Add the remaining batter and repeat with the rest of the cinnamon swirl.
Bake:
Bake for 55–65 minutes or until the center is just set.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then chill in the fridge at least 4 hours or overnight.
Add Honey Glaze (Optional):
Mix honey, milk, and vanilla. Warm slightly and drizzle over chilled cheesecake before serving.
🍽️ Slice & Devour:
Each bite is creamy, spiced, and sweet—just like a cinnamon roll met a honeybun and fell in love with cheesecake. ❤️