Irresistible Cinnamon Honeybun Cheesecake

Imagine blending a cozy cinnamon roll and a creamy honey cheesecake into one dreamy treat. This dessert is softer than a cloud, full of sweet cinnamon and golden honey. Each slice shows off a pretty swirl and buttery crust, so it looks as amazing as it tastes. Share it for holidays or keep it for a lazy Sunday at home.

The first time I whipped this up for a fall get-together, it disappeared before I grabbed a fork. It's been months, and friends still beg me for it.

Dreamy Ingredients

• Graham cracker crumbs: Crushed up for the perfect crunchy base Go for chunky bits not just powder
• Unsalted butter: Melt it slow, then mix it in so your crust sticks together and has a rich taste
• Cream cheese: Let it fully soften for the smoothest batter Use the brick-style kind for the best texture
• Granulated sugar: Picks up the tang from the cheese Make sure you’re using fine crystals so it melts right in
• Large eggs: Give your cheesecake a thick, lush feel Room temperature is the trick for a lump-free mix
• Pure vanilla extract: For that deep, delicious smell Real vanilla makes a huge difference
• Ground cinnamon: Warm spice gives the swirl its magic Ceylon is my pick if you can find it
• Raw honey: Sweetens and lifts all the flavors Grab some golden, lightly fragrant honey for the real deal
• Heavy cream: Whip it for clouds on top Fresh cream makes every bite better

Simple How-To Steps

Get Ready:

Preheat the oven to 325°F (160°C) Butter a 9-inch springform pan, even the corners. Greasing the pan helps everything release clean… trust me.

Crust Time:

Toss the graham crumbs with melted butter and sugar in a bowl. Squeeze with your hands to coat every bit. Press the mix into the pan’s bottom. I like using a measuring cup to get those corners sharp.

Cream Cheese Magic:

Beat soft cream cheese by itself until super smooth. You’ll need to scrape the sides a few times so you don’t get any weird lumps.

Mix in Sugar and Eggs:

Add sugar to the cream cheese and beat until it vanishes. Drop in eggs, one by one, mixing each time. That way, the mix stays smooth and silky.

Time for Flavor:

Now stir in vanilla, honey, and cinnamon. Give it all a good whirl until you see little cinnamon flecks everywhere.

Swirl it Up:

Pour in half the cheesecake mix. Smooth it out. Take a bit of the left batter, mix in extra cinnamon, and put blobs on top. Drag a butter knife through for those pretty marble lines.

Bake Away:

Pop the pan in the oven. Bake for 55 to 60 minutes. Edges look set but the middle jiggles when you shake—totally normal.

Chill Time:

Let it cool in the pan. Don't rush this. Wrap and chill at least 4 hours or overnight. That’s how you get clean slices.

Top and Enjoy:

Right before you dig in, whip some cold heavy cream till soft peaks show up. Plop or pipe onto the slices and drizzle extra honey if you want a wow factor.

Pin

The honey is what makes this one shine. It glistens across the cheesecake like those honeybuns my grandma warmed up for us. Watching the swirl set fills the kitchen with bakery smells, and everybody gravitates to it.

How to Store

Cover what’s left with plastic or pop those slices into a sealed container in the fridge. It’s yummy for up to four days. I always think it tastes even deeper and better after a night in the fridge.

Try These Swaps

No graham crackers? Use almond flour or crush your favorite gluten free cookies. Out of honey? Try maple syrup for a different sweetness. No heavy cream? Freshly whipped coconut cream tastes awesome for anyone skipping dairy.

Fun Ways to Serve

Run your knife under hot water for the neatest slices. This one’s amazing with coffee or even a scoop of vanilla ice cream. When it’s a special day, sprinkle on cinnamon or add toasted pecans for crunch.

Pin

Where This Comes From

This combo is inspired by classic bakery honeybuns and gooey cinnamon rolls—the stuff of big family mornings. Adding a marbled cheesecake twist just takes that comfort to the next level.

Recipe FAQs

→ How can I make my cheesecake super smooth?

Let cream cheese get really soft before beating, and mix on medium so you don’t get clumps or overbeat. Too much air makes it crack, so keep things chill.

→ What’s the easiest way to swirl the cinnamon through the batter?

Start with half the mix for the bottom, then add the rest with a good dose of cinnamon on top and swirl gently with a butter knife or skewer for the best pattern.

→ Is it okay to prep this cheesecake in advance?

For sure! This one actually tastes better the next day. Pop it in the fridge for at least four hours or overnight and let all those flavors hang out.

→ How do I tell if the cheesecake’s baked just right?

Check that the edges look set, but the middle should still wobble a little if you shake the pan. Don’t keep it in too long or the texture gets dry. It’ll get firmer as it chills afterward.

→ How do I keep slices looking tidy?

Grab a sharp knife, dunk it in hot water, dry off, then cut. Clean the blade before each slice. Makes for smooth, pretty servings every time.

→ Got options for switching out the graham cracker crust?

Totally! Try swapping in cinnamon cookies, vanilla wafers, or digestive biscuits if you want to mix it up.