If you adore the soft, cinnamon-swirled goodness of a honey bun but want to take it up a notch with rich, creamy cheesecake, then Honey Bun Cheesecake is your dream dessert come true. This decadent treat combines the classic flavors of a warm honey bun with the smooth texture and tangy richness of cheesecake, resulting in a mouthwatering dessert that’s perfect for any occasion.

Imagine biting into a creamy, velvety cheesecake layered with cinnamon, brown sugar, and honey-infused swirls, all atop a buttery crust that echoes the honey bun’s irresistible charm. It’s a heavenly combo that will wow your friends, family, or just satisfy your own sweet tooth cravings.

---

📝 Ingredients

Crust and Swirl

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Cheesecake Filling

• 24 oz cream cheese, softened (about 3 packages)
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup honey
• 1 teaspoon ground cinnamon
• ½ cup brown sugar

---

👩‍🍳 Instructions

1. Prepare the Crust

Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 minutes. Remove and set aside.

2. Make the Cheesecake Filling

In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until fully incorporated.

3. Create the Honey Bun Swirl

In a small bowl, combine honey, cinnamon, and brown sugar.

4. Assemble the Cake

Pour half of the cheesecake filling over the baked crust. Drizzle half of the honey swirl mixture over the filling. Pour the remaining cheesecake batter on top. Finish with the remaining honey swirl by drizzling it in thin lines across the top.

Use a knife or skewer to gently swirl the honey mixture into the cheesecake filling, creating a marbled effect.

5. Bake the Cheesecake

Bake for 55–65 minutes or until the edges are set and the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

6. Chill and Serve

Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving. Release the springform pan and slice.

---

🍽️ Nutrition Estimate (per slice, 12 slices)

• Calories: 420
• Fat: 30g
• Carbs: 28g
• Protein: 6g
• Sugar: 22g

---

💡 Tips & Tricks

• Room temperature ingredients: Make sure cream cheese and eggs are room temperature to avoid lumps.
• Swirling: Don’t over-swirl or the marbling effect will blend too much.
• Honey: Use a good-quality honey for the best flavor.
• Crust alternative: Try using cinnamon sugar cookie crumbs for an extra cinnamon punch.
• Storage: Keep refrigerated. Cheesecake tastes best within 3–4 days.

---

✨ My Personal Touch

Honey Bun Cheesecake feels like a cozy bakery treat made just for you at home. The warm cinnamon and honey notes combined with the creamy tang of cheesecake make every bite a little slice of happiness. It’s perfect with a cup of coffee or after a festive meal. For a fun twist, try topping it with whipped cream and a drizzle of caramel sauce.