A luscious, creamy cheesecake with a buttery graham cracker crust and a sweet cinnamon-honey swirl, this Honey Bun Cheesecake captures the nostalgic flavor of a classic honey bun in every decadent bite. It’s a beautiful combination of textures and comforting flavors that’s perfect for any dessert table.

Why You’ll Love This Recipe

This Honey Bun Cheesecake brings together the best of two beloved treats—cheesecake and the classic honey bun. With its creamy filling, tender graham crust, and swirls of honey, cinnamon, and brown sugar, each bite is rich and indulgent. It’s perfect for holiday gatherings, potlucks, or simply satisfying your sweet tooth. Best of all, it’s easy to make ahead, making it a stress-free dessert option.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

graham cracker crumbs
granulated sugar
melted unsalted butter

For the filling:

cream cheese, softened
granulated sugar
large eggs
sour cream
vanilla extract

For the honey bun swirl:

honey
brown sugar
ground cinnamon
melted butter

directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil to prevent leaks.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 8–10 minutes. Let cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract until well incorporated.
Pour the cheesecake filling into the crust and smooth the top with a spatula.
In a small bowl, combine honey, brown sugar, cinnamon, and melted butter. Drop spoonfuls over the cheesecake filling and gently swirl with a knife to create a marbled pattern.
Bake the cheesecake for 55–65 minutes, or until the center is just set and slightly jiggly.
Remove from the oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to fully set.
Slice and serve chilled. Optionally, drizzle with warm honey or a dollop of whipped cream before serving.

Servings and timing

Servings: 10 slices
Prep Time: 20 minutes
Baking Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Calories per slice: 420 kcal

Variations

Pecan Crunch Topping: Add a sprinkle of chopped pecans to the honey swirl for a crunchy contrast.
Mini Cheesecakes: Make individual servings using a muffin tin and cupcake liners for a portable treat.
Maple Infusion: Replace honey with maple syrup for a cozy twist on flavor.
Spice Blend: Add a pinch of nutmeg or cardamom to the swirl mixture for added warmth.
Crust Alternatives: Use crushed vanilla wafers or cinnamon graham crackers instead of traditional graham crackers.

storage/reheating

Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. To freeze, wrap slices individually in plastic wrap and then foil; store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving. Cheesecake is best served chilled and does not require reheating.

FAQs

What does Honey Bun Cheesecake taste like?

It tastes like a classic creamy cheesecake combined with the cinnamon-sugar sweetness of a honey bun, with a smooth texture and rich flavor.

Can I make this cheesecake in advance?

Yes, it’s ideal for making ahead. Prepare it a day before and chill overnight for the best texture and flavor.

What’s the best way to swirl the topping?

Use a butter knife to gently drag through the swirl mixture after spooning it on top—avoid overmixing to maintain a marbled look.

Can I use store-bought crust?

Yes, but homemade graham cracker crust provides better texture and taste. If using a store-bought crust, reduce the filling amount to avoid overflow.

How do I prevent my cheesecake from cracking?

Bake at a low temperature, avoid overmixing, and let it cool gradually at room temperature before chilling.

Is it necessary to use a springform pan?

A springform pan is recommended for easy release and the classic cheesecake shape, but you can use a deep pie dish if needed.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt can be used as a 1:1 substitute for sour cream in the filling.

What if I don’t have honey?

Maple syrup or agave syrup can be used in place of honey, though the flavor will slightly differ.

Can I add fruit toppings?

Absolutely. Sliced bananas, warm apple compote, or fresh berries pair well with the honey-cinnamon base.

How do I know when the cheesecake is done baking?

The center should be set but slightly jiggly when gently shaken; it will continue to firm up as it cools.

Conclusion

Honey Bun Cheesecake is a delightful dessert that blends the comfort of cinnamon-honey pastries with the rich creaminess of traditional cheesecake. Perfect for holidays, family gatherings, or an indulgent weekend treat, it’s sure to impress with both flavor and presentation. Prepare it in advance and savor every luxurious, swirled bite.