There’s something magical about the way the sweet, cinnamon-spiced swirl in this Honey Bun Cheesecake melts into the smooth, velvety filling. Each bite feels like you’re savoring the best of both worlds—a classic honey bun, with its rich, buttery dough and the decadent creaminess of cheesecake. The buttery, golden crust adds that perfect crunch, while the gooey honey glaze drizzled on top brings a satisfying sweetness that complements the tanginess of the cream cheese. It’s like the dessert equivalent of a warm hug, comforting and indulgent, with layers of flavors that evolve with each mouthful.
And you know what’s the best part? You can easily customize it to suit your mood. Feel like adding a little extra cinnamon? Go for it! A sprinkle of brown sugar on top before baking gives it an even richer caramelized finish. Maybe you’re someone who loves a little extra texture in your desserts—adding a handful of crushed nuts or even a sprinkle of toffee bits would take this cheesecake to a whole new level of deliciousness. I love when a recipe allows you to play around and make it your own—after all, the kitchen is where creativity should run wild!
Key Ingredients for Honey Bun Cheesecake
When making this Honey Bun Cheesecake, the key ingredients come together to create a perfect balance of flavors and textures. Each one plays a crucial role in giving the cheesecake its smooth, rich filling, buttery crust, and sweet, spiced swirl. Here’s a breakdown of what each ingredient brings to the table:
Graham cracker crumbs
The foundation of the crust. Their slightly sweet and buttery flavor provides the perfect base to contrast with the creamy filling.
Sugar
Sweetens both the crust and the filling, helping to balance out the tanginess of the cream cheese and the richness of the butter.
Unsalted butter, melted
Adds richness to the crust, binding the crumbs together and creating that perfect golden, crisp finish.
Cream cheese, softened
The star of the cheesecake filling! It creates the smooth, velvety texture and provides the tangy flavor that makes cheesecake so irresistible.
Sugar
Sweetens the cream cheese filling, giving it a perfect balance of sweetness that pairs beautifully with the cinnamon swirl.
Vanilla extract
Enhances the sweetness of the filling and adds a depth of flavor, rounding out the overall taste of the cheesecake.
Eggs
Bind the cheesecake together, giving it structure and a smooth, creamy texture once baked.
Sour cream
Adds a tangy richness to the filling, making it even more luscious and creamy.
Heavy cream
Contributes to the cheesecake’s smooth and creamy texture, adding extra richness for that indulgent feel.
Brown sugar
Brings a warm, caramel-like sweetness to the cinnamon swirl and adds a rich depth of flavor that complements the other ingredients.
Ground cinnamon
This is where the “honey bun” flavor comes from! It gives the cheesecake its signature spiced, aromatic flavor, creating that comforting swirl.
All-purpose flour
Helps to stabilize the filling, preventing it from being too runny and ensuring that the cheesecake sets just right.
Unsalted butter, cubed
Used in the cinnamon swirl, this butter adds richness and helps to create that gooey, delicious texture in the topping.
Chopped pecans (optional)
For those who like a little crunch, the pecans add texture and a nutty flavor that pairs wonderfully with the sweetness and cinnamon.
Honey
The perfect finishing touch! The honey glaze adds a beautiful sweetness and a glossy finish to the cheesecake, just like a honey bun fresh out of the oven.
How to Make Honey Bun Cheesecake
- STEP 1: Preheat the oven to 325°F (163°C).
- STEP 2: Grease a 9-inch springform pan with butter or non-stick spray. This will help ensure the cheesecake comes out smoothly once it’s done.
- STEP 3: In a medium-sized bowl, combine graham cracker crumbs and sugar. Stir them together until well-mixed.
- STEP 4: Add the melted unsalted butter to the mixture and stir until the crumbs are evenly coated. This buttery mixture will form the base of your crust.
- STEP 5: Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form a crust. Use the back of a spoon or your fingers to press it down evenly.
- STEP 6: Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and set it aside to cool. This will help the crust hold its shape when the cheesecake is poured on top.
- STEP 7: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Take your time here—this will ensure a smooth cheesecake filling.
- STEP 8: Add the sugar and vanilla extract to the cream cheese mixture, and continue beating until fully combined. This will sweeten the filling and enhance the flavor.
- STEP 9: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Don’t rush this step—each egg should be fully incorporated before adding the next one.
- STEP 10: Mix in the sour cream and heavy cream, beating until the batter is smooth and creamy. The heavy cream will add richness, while the sour cream gives that slight tanginess.
- STEP 11: Pour the cheesecake batter over the cooled graham cracker crust in the springform pan, spreading it evenly with a spatula. Take your time to make sure the filling is spread out evenly.
- STEP 12: In a separate small bowl, combine brown sugar and ground cinnamon. Stir them together to create a fragrant, sweet-spicy mixture.
- STEP 13: Add the flour to the brown sugar and cinnamon mixture, and stir to combine. This will help create a crumbly texture in your topping.
- STEP 14: Cut the unsalted butter into small cubes and add it to the cinnamon-sugar-flour mixture, mixing until crumbly. The butter will bring richness to the topping and help it form a delicious crumble.
- STEP 15: Stir in the chopped pecans (if using) to the topping mixture. The pecans add a lovely crunch and nutty flavor that pairs perfectly with the cinnamon.
- STEP 16: Sprinkle the cinnamon-sugar topping evenly over the surface of the cheesecake batter. Try to distribute it as evenly as possible for that perfect swirl when it bakes.
- STEP 17: Drizzle the honey over the topping mixture in a swirl pattern. The honey will add a sweet, glossy finish to the top of the cheesecake.
- STEP 18: Place the cheesecake in the oven and bake for 55 to 60 minutes, or until the center is set and slightly jiggles when gently shaken. You want it to be firm but not fully solid, as it will set further as it cools.
- STEP 19: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracking.
- STEP 20: After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Don’t rush this step—let it cool completely before refrigerating.
- STEP 21: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set and chill. The longer it chills, the better the flavors meld together.
- STEP 22: Before serving, run a knife around the edge of the cheesecake to loosen it from the sides of the pan. This will make removing the sides of the springform pan much easier.
- STEP 23: Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter. Take your time to avoid any cracks.
- STEP 24: Slice the cheesecake and enjoy the delicious honey bun flavor! Each slice is a perfect combination of creamy cheesecake and cinnamon swirl goodness.
Serving Suggestions for Honey Bun Cheesecake
Top with a dollop of whipped cream – A light, airy spoonful of freshly whipped cream is the perfect contrast to the dense, rich cheesecake. It adds a soft, creamy element that’s like the cherry on top of this already indulgent dessert. You can even sprinkle a little extra cinnamon or drizzle a touch of honey over the cream for a beautiful finishing touch.
Serve with a side of fresh berries – The tartness of raspberries, strawberries, or blueberries pairs so wonderfully with the sweet, spiced flavor of the cheesecake. The pop of freshness from the berries cuts through the richness of the dessert and adds a beautiful splash of color to your plate. Trust me, it’s a gorgeous and tasty combo!
Warm it up slightly and drizzle extra honey – If you’re craving a little more of that honey bun magic, warm up a slice of cheesecake in the microwave for about 10 seconds, just to make it extra gooey and comforting. Then, drizzle a little extra honey on top. It’ll melt right in, creating a perfect balance of sweet, gooey goodness in every bite.
Now, I’d love to know—how do you like to serve your cheesecake? Feel free to get creative and make this dessert your own!
How to Store Honey Bun Cheesecake
Once you’ve had your fill of this delicious cheesecake (and I’m sure you’ll want to keep some for later!), it’s important to store it properly to maintain its freshness and flavor. The key here is to keep it chilled, as the rich, creamy texture of the cheesecake really shines when it’s cold.
To store your cheesecake, simply cover it tightly with plastic wrap or aluminum foil once it’s fully cooled and set in the fridge. This will help prevent it from absorbing any unwanted odors from the refrigerator, ensuring that each slice tastes just as fresh as the first. I recommend placing it on a flat surface or on a plate to keep the shape intact, so you don’t risk disturbing the smooth top or those lovely cinnamon swirls.
If you’re planning to keep your cheesecake for a few days, it will stay fresh in the fridge for about 5 days. Just make sure it’s well-wrapped and stored properly. But let’s be real—cheesecake like this doesn’t usually last that long!
For longer storage, you can freeze individual slices of cheesecake. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. When you’re ready to enjoy another slice, just thaw it in the fridge overnight. A quick microwave zap can also help bring it back to that deliciously creamy texture, especially if you add a little drizzle of honey on top. It’s like bringing the magic back all over again!
Conclusion
And there you have it—the perfect Honey Bun Cheesecake! From the rich, creamy filling to the sweet cinnamon swirl and that irresistible honey glaze, this dessert truly has it all. It’s the kind of treat that brings warmth to your kitchen and joy to your taste buds with every bite. Whether you’re making it for a special occasion, a cozy night in, or just because you deserve something delicious, this cheesecake is sure to impress.
Remember, the beauty of this recipe is how customizable it is. Want to add more cinnamon or throw in some crunchy pecans? Go for it! The possibilities are endless, and that’s what makes baking so much fun—there’s always room to put your personal touch on a dish.
I hope you give this recipe a try and fall in love with it just like I have. If you do, or if you’ve got any questions or feedback, I’d love to hear about it. Drop me a comment anytime—I’m always here to chat about all things baking! And if you need any help as you whip up your cheesecake masterpiece, don’t hesitate to ask. Enjoy the process and, of course, the delicious results!
Happy baking, friends!
Honey Bun Cheesecake
Description
A dreamy fusion of rich, creamy cheesecake and soft, sticky honey bun. With a buttery, cinnamon-infused crust and a luscious, velvety filling, each bite melts in your mouth, offering the perfect balance of sweetness and spice. Pure comfort in dessert form!
Ingredients
Instructions
-
Preheat the oven to 325°F (163°C).
-
Grease a 9-inch springform pan with butter or non-stick spray.
-
In a medium-sized bowl, combine graham cracker crumbs and sugar.
-
Add the melted unsalted butter to the mixture and stir until the crumbs are evenly coated.
-
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form a crust.
-
Bake the crust in the preheated oven for 10 minutes, then remove it from the oven and set it aside to cool.
-
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
-
Add the sugar and vanilla extract to the cream cheese mixture, and continue beating until fully combined.
-
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
-
Mix in the sour cream and heavy cream, beating until the batter is smooth and creamy.
-
Pour the cheesecake batter over the cooled graham cracker crust in the springform pan, spreading it evenly with a spatula.
-
In a separate small bowl, combine brown sugar and ground cinnamon.
-
Add the flour to the brown sugar and cinnamon mixture, and stir to combine.
-
Cut the unsalted butter into small cubes and add it to the cinnamon-sugar-flour mixture, mixing until crumbly.
-
Stir in the chopped pecans (if using) to the topping mixture.
-
Sprinkle the cinnamon-sugar topping evenly over the surface of the cheesecake batter.
-
Drizzle the honey over the topping mixture in a swirl pattern.
-
Place the cheesecake in the oven and bake for 55 to 60 minutes, or until the center is set and slightly jiggles when gently shaken.
-
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
-
After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature.
-
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set and chill.
-
Before serving, run a knife around the edge of the cheesecake to loosen it from the sides of the pan.
-
Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
-
Slice the cheesecake and enjoy the delicious honey bun flavor!
Note
- Make sure to press the graham cracker crust firmly to prevent it from crumbling when serving.
- For a smoother texture, ensure the cream cheese is fully softened before beating.
- If you prefer a stronger cinnamon flavor, adjust the amount of ground cinnamon in the topping.
- Letting the cheesecake cool in the oven with the door slightly ajar helps prevent cracking.
- For a richer topping, add a bit more butter to the cinnamon-sugar mixture.
