Can I use store-bought honeybuns for this Cinnamon Roll Honeybun Cheesecake Recipe?

Yes, using pre-packaged honeybuns is a great time-saver and adds the signature texture and sweetness required for this unique dessert hybrid.

How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overbeating the eggs, use a water bath during baking, and ensure all ingredients are at room temperature before mixing.

When stored in an airtight container in the refrigerator, this Cinnamon Roll Honeybun Cheesecake Recipe remains delicious for up to 5 days.

Absolutely! You can freeze the whole cake or individual slices for up to 3 months. Thaw overnight in the fridge before serving.

A decadent and creamy cheesecake featuring a buttery honeybun base and a rich cinnamon-sugar swirl.

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Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Drizzle the honey into the cream cheese mixture and fold gently until evenly mixed.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Refrigerate the cheesecake for at least 4 hours or until set, preferably overnight.
Before serving, garnish with honeycomb pieces if desired.

Ensure all dairy ingredients are at room temperature to ensure a silky, lump-free cheesecake batter.