Honey Bun Cheesecake

I love making these Honey Bun Cheesecakes, my mom can’t get enough of them! Every time she visits, I whip one up, and even the kids can’t resist. It’s soft, creamy, and so tasty.

This Honey Bun Cheesecake recipe is a must-try for sure! Combining the sweet taste of a honey bun with the creamy richness of cheesecake, it’s just perfect, and great to make for any occasion. Trust me, your family and friends will love it!

What is Honey Bun Cheesecake?

Honey Bun Cheesecake is a super tasty dessert that mixes the yummy flavors of a honey bun with creamy cheesecake.

This dessert has a crust made from graham crackers that adds a nice crunch. The filling is creamy and sweet, thanks to the honey, and has a hint of cinnamon for the best taste.

Making Honey Bun Cheesecake is easy! Just make the crust, mix up the filling, add some cinnamon swirls, bake it, and chill it. Then, top it off with a sweet glaze.

As a result? you will have a soft, creamy cheesecake with a delicious honey and cinnamon taste that everyone will love.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup honey
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

For the Swirl:

• 1/4 cup brown sugar
• 1 tsp ground cinnamon

For the Glaze:

• 1/2 cup powdered sugar
• 1-2 tbsp milk
• 1/2 tsp vanilla extract

Kitchen Equipment Needed

To make this Honey Bun Cheesecake, you’ll need the following kitchen equipment:

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Spatula
• Measuring cups and spoons
• Oven

How to Make Honey Bun Cheesecake

Prepare the Crust:

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Mix graham cracker crumbs, sugar, and melted butter in a bowl.

Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let it cool.

Make the Filling:

Beat cream cheese and sugar in a large bowl until smooth.

Add eggs one by one, beating well after each.

Stir in sour cream, honey, vanilla extract, and flour until smooth.

Prepare the Swirl:

Mix brown sugar and cinnamon in a small bowl.

Assemble the Cheesecake:

Pour half of the cream cheese mixture over the crust.

Sprinkle half of the cinnamon swirl mixture on top.

Repeat with the remaining mixtures.

Bake:

Bake for 45-50 minutes until almost set in the center.

Let it cool completely on a wire rack in the pan.

Refrigerate for 4 hours or overnight.

Prepare the Glaze:

Whisk powdered sugar, milk, and vanilla extract until smooth.

Drizzle over the chilled cheesecake before serving.

What to Pair with this Honey Bun Cheesecake?

Enjoy your Honey Bun Cheesecake with a hot cup of coffee or a mint tea like I did, and prefer Moroccan mint tea, Also a glass of cold milk for a classic pairing can be so good, or opt for a refreshing Iced raspberry leaf tea to contrast with the sweetness. No matter how you enjoy it, these pairings will make your cheesecake better.

FAQ

Can I use a different crust?

Yes! You can try different crusts like cookies or pastry.

Can I use maple syrup instead of honey?

Yep, you can! It’ll taste a bit different but still yummy.

How long can I keep leftovers?

Keep them in the fridge for 3-4 days in a closed container.

Can I freeze it?

Yes, wrap it and freeze for 2-3 months. Thaw in the fridge before eating.

How do I stop it from cracking?

Use room temp ingredients, don’t mix too much, and bake it gently.

Conclusion

Hope you love making and eating this Honey Bun Cheesecake as much as I do! Share it with friends and family, and subscribe to my blog for more yummy recipes.