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Decadent Honey Bun Cheesecake Recipe

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4.5 from 89 reviews

A decadently sweet cheesecake inspired by the classic honey bun, featuring a rich graham cracker crust, a smooth cinnamon-spiced cream cheese filling, and topped with honey bun icing and crushed pieces for added texture and indulgence.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 4 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 teaspoon ground cinnamon

Topping

  • 1 cup honey bun or cinnamon roll icing
  • 1/2 cup crushed honey bun or cinnamon roll pieces (optional)
  • Caramel sauce (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs and 1/3 cup granulated sugar. Pour in melted butter and stir until crumbs are evenly moistened and resemble wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Freeze for 10-15 minutes to set the crust.
  2. Make the filling: Beat softened cream cheese in a large mixing bowl until smooth and lump-free using an electric mixer on medium speed. Gradually add 1 cup granulated sugar and mix until just combined. Stir in vanilla extract and ground cinnamon. Add eggs one at a time, beating on low speed after each addition just until incorporated to avoid overmixing.
  3. Bake the cheesecake: Preheat the oven to 325°F (160°C). Pour the cream cheese filling over the chilled crust in the springform pan. Wrap the pan’s bottom with heavy-duty aluminum foil to prevent leaks. Place it inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 60-75 minutes until the edges are set and the center has a slight jiggle.
  4. Cool the cheesecake: Turn off the oven and crack the door open about an inch. Let the cheesecake cool gradually in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
  5. Add the topping: Carefully remove the sides of the springform pan. Slightly warm the honey bun icing until pourable by microwaving in short bursts or using a double boiler. Pour the warm icing over the chilled cheesecake, allowing it to drip naturally down the sides. Sprinkle with crushed honey bun pieces if desired and drizzle caramel sauce for extra decadence.
  6. Set and serve: Refrigerate the cheesecake for another 30 minutes to let the icing set. Slice and serve chilled for a deliciously smooth and flavorful dessert.

Notes

  • Ensure cream cheese is at room temperature before mixing to avoid grainy texture.
  • Do not overbeat the eggs or the batter to prevent cracking.
  • Using a water bath while baking helps prevent cracks and creates a creamy texture.
  • Chill the cheesecake thoroughly to allow it to fully set and develop flavor.
  • For variations, add nutmeg to the filling or swap pecans for walnuts in the topping.
  • Store leftover cheesecake in the refrigerator, covered, for up to 4-5 days.

Keywords: Honey Bun Cheesecake, Cream Cheese Dessert, Cinnamon Cheesecake, Graham Cracker Crust, Water Bath Baking, Honey Bun Icing

Find it online: https://liamjayne.com/decadent-honey-bun-cheesecake-recipe/