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Honey Bun Cheesecake brings cozy cinnamon sweetness into every silky bite, mixing lush cheesecake with the nostalgic flavor of a favorite breakfast treat. A crisp graham crust adds crunch to the cinnamon-packed filling, and the gooey icing drizzle on top makes it outrageously good. This showstopper dessert steals the spotlight at any get-together, from holiday feasts to chill weekends when you want to wow everyone with something really unforgettable.
I whipped this up for my sister's birthday last year, and my family still raves about it months later. The way the cinnamon mixes with that rich filling feels a little bit magic. It’s honestly tough to stop at just one slice.
Dreamy Ingredients
- Graham Cracker Crumbs: These make that snappy, crumbly bottom—go for ones that look golden for tastier results.
- Granulated Sugar: Plain white sugar is great here, since it melts right into the cream cheese for a silky finish.
- Unsalted Butter: Stick with unsalted so you’re in charge of the salt. Melt it down (not hot!) before mixing in.
- Cream Cheese: Philly brand’s always reliable—pull it out of the fridge at least 2 hours before for maximum smoothness.
- Vanilla Extract: Use pure instead of fake—it gives that real-deal, classic taste.
- Large Eggs: They’re the glue for the batter. Cracking them in at room temp helps everything mix better.
- Ground Cinnamon: Fresh, fragrant cinnamon takes this over the top. Toss old jars and grab a new one if you can’t remember when you bought it.
- Honey Bun Icing: Buying it is quick and easy, but whipping up a homemade batch is totally doable too.
- Crushed Honey Bun Bits (optional): Sprinkle on some for pure honey bun vibes and a nice look.
- Caramel Sauce (optional): A good drizzle bumps up the decadence even more.
Baking Steps
- Adding the Finishing Touches:
- Once your cheesecake’s chilled, pop it out of the pan and onto your serving plate. Warm up your icing until you can pour it and drizzle all over the top. If you want, toss on some crushed honey bun pieces and a little caramel. Put it back in the fridge for half an hour before you cut into it.
- Baking Time:
- Smooth your batter onto the cooled crust. Bake at 325°F for about an hour, maybe a bit more, until the edges hold their shape but the middle still wobbles slightly when you shake it. Turn off the oven, crack the door, and leave it to cool inside for an hour. Take it out, release the sides, and chill in the fridge for at least 4 hours or overnight.
- Filling Time:
- Whip cream cheese (make sure it’s room temp) in a stand mixer until you’ve got no lumps. Add sugar bit by bit and keep going until it’s light and fluffy. Stir in vanilla, then eggs, one at a time—don’t overmix. Shake in the cinnamon and gently swirl it through so it’s even.
- Build the Crust:
- First, heat your oven to 325°F so things get cooking evenly. Mix graham crumbs, sugar, and melted butter so it all feels like damp sand. Press it into a 9-inch springform pan, then bake for 10 minutes. Cool it off before pouring in the filling.
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Cinnamon’s always been my go-to baking spice. My grandma used it in almost every dessert when I was a kid—coffee cakes, apple pie, you name it. The smell takes me right back to her kitchen. In this cake, cinnamon does a ton of heavy lifting. It’s what gives you that clear honey bun hit and puts a smile on everyone’s face after one bite.
Awesome Pairings
Berries like strawberries and raspberries are awesome with this—it keeps things from getting too heavy and adds some zing. You could add a scoop of freshly whipped cream for an extra treat. If you’re really feeling fancy, heat up more caramel sauce and pour it over each slice. And trust me, a cup of good coffee on the side makes the whole thing even better by balancing out the sweetness.
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Keeping It Fresh
If you’ve got leftovers, stick them in the fridge, covered super tight in plastic or in a sealed box so they don’t pick up other smells. They’ll taste great for about five days, though the base might get a little softer. For longer stash time, wrap each slice in plastic, then foil, and freeze them with a date label—good for up to two months. Just thaw them overnight in the fridge before serving again.
Frequently Asked Questions
- → Can I make this Honey Bun Cheesecake ahead of time?
- Of course, you can fix this up days early. Put the finished cheesecake in the fridge (wrap it up so it stays fresh). Wait to pile on the icing and toppings until right before you’re ready to serve—then it’ll look and taste just right. Saves you stress on a busy occasion!
- → Why did my cheesecake crack on top?
- Most cracks happen when your cheesecake cools too fast or if you mix the batter a bit much. Just beat in the eggs gently, bake at a steady temp, and let it cool down slowly—first in the turned-off oven (door open a crack) then out on your counter. This keeps the top nice and smooth.
- → What can I use if I don't have honey bun icing?
- No honey bun icing? No problem. Stir a little milk or cream into some powdered sugar with a splash of vanilla until smooth. Thicker or thinner, just add sugar or liquid to get it right. A swipe of cream cheese frosting or a maple sugar glaze works great too.
- → How can I tell when my cheesecake is done baking?
- You want the center to jiggle a bit like Jell-O when you give the pan a gentle shake. Edges should look set and kind of puffed. If you tap the middle with your finger, it’ll be firm but still a little soft—not gooey or overly wobbly. Skip overbaking so it stays smooth and creamy, and remember it keeps cooking as it cools down.
- → Can I freeze this Honey Bun Cheesecake?
- Totally, you can stash this cheesecake in the freezer for about 2 months. Let it cool all the way in the fridge first, then wrap slices (or the whole thing) in plastic and foil real tight. Keep toppings off till you’re ready to serve. To thaw, put it back in the fridge overnight, then drizzle and decorate before digging in.