Introduction

Discover the ultimate indulgence with this Decadent Honey Bun Cheesecake. Combining the comforting flavors of a classic honey bun with a rich, creamy cheesecake, it’s a dessert that’s sure to impress. Easy to make and irresistibly delicious, it’s perfect for special occasions or a sweet treat anytime.

A round cheesecake sits on a wooden board, with one slice being lifted by a spatula. The cake has three visible layers: a dense, crumbly brown crust at the bottom, a thick creamy white middle layer of cheesecake, and a shiny caramel-brown swirl pattern on the top that looks glossy and rich. The cake surface shows a smooth texture with wave-like swirls of caramel that contrast against the pale cheesecake. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs, for crust
1/3 cup granulated sugar, for crust
1/2 cup unsalted butter, melted, for crust
4 (8 oz) packages cream cheese, softened, for filling
1 cup granulated sugar, for filling
1 teaspoon vanilla extract, for filling flavor
4 large eggs, for filling structure
1 teaspoon ground cinnamon, for filling flavor
1 cup honey bun or cinnamon roll icing, for topping
1/2 cup crushed honey bun or cinnamon roll pieces, optional for topping
Caramel sauce, optional, for extra drizzle

Instructions

Step 1: Prepare the crust by combining graham cracker crumbs and 1/3 cup granulated sugar in a medium bowl. Pour in melted butter and stir until the mixture is moist. Press evenly into the bottom of a 9-inch springform pan and freeze for 10-15 minutes.
Step 2: For the filling, beat the softened cream cheese in a large bowl until smooth. Gradually add 1 cup granulated sugar, then mix in vanilla extract and cinnamon. Add eggs one at a time, beating on low speed until just incorporated after each addition.
Step 3: Preheat oven to 325°F (160°C). Pour the filling over the chilled crust. Wrap the springform pan in foil and place it in a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan to create a water bath.
Step 4: Bake for 60-75 minutes until the edges are set and the center still jiggles slightly. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Then remove from the water bath and cool completely on a wire rack.
Step 5: Cover the cheesecake loosely and refrigerate for at least 6 hours or overnight for best results. When ready, gently remove the sides of the springform pan.
Step 6: Slightly warm the honey bun icing until pourable. Pour it over the chilled cheesecake, letting it drizzle down the sides. Sprinkle with crushed honey bun pieces if desired, and drizzle caramel sauce for extra sweetness. Refrigerate for 30 minutes to set the topping before serving.

Tips & Variations

Use room temperature cream cheese to ensure a smooth, lump-free filling and avoid a grainy texture.
For added warmth, try adding a pinch of nutmeg to the filling along with the cinnamon.
If you prefer a richer honey flavor, use a darker, more robust honey in the icing or drizzle.
Swap crushed pecans or walnuts for the topping to add a crunchy texture variation.
Be careful not to overmix the batter to prevent cracking during baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. For best texture and flavor, keep it chilled until serving. When reheating, it’s best served cold or at room temperature; avoid warming as it may affect the texture of the cheesecake and icing.

How to Serve

A slice of cheesecake on a wooden board shows three layers: the bottom is a crumbly brown crust, the middle is thick and creamy white cheese, and the top has a shiny swirl of golden caramel and cinnamon, creating a spiral pattern. The slice is being lifted by a silver spatula, revealing the smooth texture of the cheesecake’s side under the glossy top. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my cheesecake crack on top?

Cracking often occurs due to overbaking, rapid temperature changes, or too much air incorporated into the batter. To prevent cracks, bake until the edges are set but the center still jiggles slightly, and cool the cheesecake gradually, first in the oven with the door slightly open, then on a wire rack before refrigerating.

Can I make this Honey Bun Cheesecake ahead of time?

Yes! Cheesecakes actually taste better after resting. Make it a day in advance to allow the flavors to meld and set fully. Keep it covered in the refrigerator until ready to serve.

What kind of pan should I use to make this cheesecake?

A 9-inch springform pan is ideal because its removable sides make it easy to release the cheesecake without damaging its delicate structure.