The decadence of honey buns and the creaminess of cheesecake combine to make Honey Bun Cheesecake. It is the perfect amount of sweetness for an irresistible dessert.
Honey Bun Cheesecake is one of my favorite Cheesecake Recipes. You get all the delicious cinnamon flavor packed into the richness of Cheesecake in every single bite.
The recipe is surprisingly simple, and I have made it for years. Honey Bun Cake Recipe and Deep Fried Honey Buns also taste great for more honey bun desserts. If you love cheesecake, also try Mini Cheesecake Bites.
Table of contents
Why We Love This Recipe
The flavor combination of honey buns and cheesecake taste so delicious. Instead of a graham cracker crust, the recipes uses a cookie crust for the perfect pairing.
The filling is so rich, and each bite is fabulous. It really is the perfect dessert for any occasion.
Ingredients
Crust
- Nilla Wafers. Crushed into pieces.
- Butter. Melted
- Ground Cinnamon. You can adjust this to preference if desired.
Cheesecake Filling
- Cream Cheese. Softened at room temperature so it’s easier to combine.
- Eggs. I recommend using large eggs.
- Sour Cream. Any brand is fine, but I do not suggest light or reduced fat.
- Honey. I like to use local honey.
- Vanilla Extract. Pure vanilla extract is
- All Purpose Flour. Make sure that you spoon the flour into the measuring cup. Don’t scoop it or you risk packing too much flour into the cup.
The Swirl
- Brown Sugar. Homemade Brown Sugar Recipe is easy to make.
- Ground Cinnamon. This blends with the brown sugar perfectly.
Glaze Topping
- Confectioner’s Sugar. Sift the powdered sugar to remove any lumps.
- Milk. I prefer whole milk, but you can use what you prefer.
Get the entire ingredient list and recipe at the bottom of the page.
Step By Step Instructions
- Step 1. Preheat the oven to 325 degrees Fahrenheit.
Step 2. Crush the Nilla Wafers in a food processor or blender. Blend until the cookies are turned into crumbs. Place the crumbs in a mixing bowl and stir together with melted butter. Pour the mixture into a springform pan. Press the mixture firmly down into the bottom of the spring form pan and approximately halfway up the sides of the pan. Refrigerate while you make the filling.
Step 3. Next, beat cream cheese and sugar on low speed with a hand mixer or stand mixer until light and fluffy.
Step 4. Once combined, add one egg at a time. Then stir in the sour cream, honey, vanilla and flour.
Step 5. In a separate bowl mix and stir together the brown sugar and cinnamon. Then pour half of the cream cheese mixture on top of the crust.
Step 6. Evenly sprinkle half of the brown sugar and cinnamon mixture on top of the filling.
Step 7. Next, pour batter that is remaining on top. Then add the remaining brown sugar and cinnamon mixture.
Step 8. Use a knife and gently swirl the cheesecake mixture with the brown sugar and cinnamon mixture. Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
Step 9. Finally, bake for 45-55 minutes. The edges should be set and the center should still appear jiggly. Turn the oven off and crack the oven door. Allow the cheesecake to sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature. Then remove from the oven and carefully remove the cheesecake from the water. Place in the fridge for at least 4 hours or overnight.
How To Make Glaze Topping
- Step 1. When you are ready to serve, whisk together the glaze ingredients in a small bowl.
- Step 2. Remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Step 3. Place the cheesecake on a serving platter or plate.
- Step 4. Drizzle the glaze topping over the cheesecake and allow the mixture to run off the sides of the cheesecake.
- Step 5. Then the cheesecake is ready to slice, serve and enjoy!
Storage
Refrigerator: Store the cheesecake covered or in an airtight container for up to 4–5 days. The glaze stays soft and the flavors continue to develop.
Freezer: Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Individual slices: For easier serving, slice the cheesecake before storing. Wrap each piece separately for grab-and-go portions.
Variations
Cinnamon Roll Cheesecake: Use cinnamon rolls as the crust or swirl cinnamon roll filling into the batter for a bakery-style twist.
Pecan Honey Bun Cheesecake: Add chopped pecans to the cinnamon swirl or sprinkle them on top for extra crunch and flavor.
Maple Glaze: Replace part of the glaze with maple syrup for a warm, cozy maple-cinnamon flavor.
Spiced Cheesecake: Add nutmeg, allspice, or pumpkin pie spice to the filling for an even deeper, aromatic spice profile.
Honey Glaze: Drizzle warm honey over the top instead of a traditional glaze for an authentic “honey bun” sweetness.
Mini Cheesecakes: Bake in muffin tins or mini pans for individual Honey Bun Cheesecake bites, Perfect for parties or gifting.
Pro Tips
- Room temperature ingredients. Make sure to use room temperature ingredients to ensure that the cheesecake is creamy and smooth.
- Full fat cream cheese and sour cream. Use full fat ingredients for the best flavor.
- Carefully swirl. You don’t want to mix together the layers but simply swirl it. Do this gently so the design is pretty.
- Prevent cracking. Using room temperature ingredients and not overmixing will help to prevent cracking.
- Beat the cream cheese before adding eggs. Thoroughly beat the cream cheese before adding the eggs.
- Chill overnight. I suggest refrigerating overnight for the best taste and texture.
- Cut with a sharp knife. Get clean slices by using a sharp knife and running under hot water after each slice.
More Delicious Cheesecake Recipes
I’m so excited for you to make this Honey Bun Cheesecake. Please leave a comment once you try it. Happy Baking!
Honey Bun Cheesecake
Ingredients
For the Crust:
- 30 Nilla Wafers crushed, approximately 2 cups
- 5 Tablespoons Butter melted
- 1 teaspoon Ground Cinnamon
For the Cheesecake Filling:
- 24 ounces Cream Cheese softened
- 3 large Eggs
- 1 cup Granulated Sugar
- 1/4 cup Sour Cream
- 1/4 cup Honey
- 1 teaspoon Vanilla Extract
- 2 Tablespoons All Purpose Flour
For the Swirl:
- 1/4 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
For the Glaze Topping:
- 2 cups Confectioner’s Sugar
- 1/3 cup Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
For the Crust:
- Place the Nilla Wafers in a food processor or blender and blend until the cookies are turned into crumbs.
- Place the crumbs in a mixing bowl. Stir in the melted butter.
- Pour the mixture into a 9-inch springform pan. Use the back of a spoon to press the mixture firmly down into the bottom of the pan and approximately halfway up the sides of the pan.
- Refrigerate the crust while you prepare the cheesecake filling.
For the Cheesecake Layer with Swirl:
- Beat cream cheese and sugar on low speed with a hand held mixer or stand up mixer until light and fluffy.
- Add one egg at a time, mixing until combined.
- Then stir in the sour cream, honey, vanilla extract and flour until combined.
- In a separate bowl stir together the brown sugar and cinnamon. Set aside.
- Pour half of the cream cheese mixture on top of the crust.
- Sprinkle half of the brown sugar and cinnamon mixture on top.
- Pour the remaining cream cheese mixture on top and top with the remaining brown sugar and cinnamon mixture.
- Using a knife gently swirl the cheesecake mixture with the brown sugar and cinnamon mixture so that they are gently combined.
- Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
- Bake for 45-55 minutes. The edges should be set and the center should still appear jiggly.
- Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.
- Remove from the oven and carefully remove the cheesecake from the water.
- Chill in the refrigerator for at least 4 hours or overnight.
For the Glaze Topping:
- When you are ready to serve, whisk together the glaze ingredients in a small bowl.
- Remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
- Place the cheesecake on a serving platter or plate.
- Drizzle the glaze topping over the cheesecake and allow the mixture to run off the sides of the cheesecake.
- Then the cheesecake is ready to slice, serve and enjoy!
So rich and creamy while being simple to make!
Made this cheesecake yesterday and already half way gone. So good!! Thanks for the share!
That makes my day Benjamin! Thanks for this kind comment.