Honey Bun Cheesecake Recipe

I love finding ways to turn classic comfort foods into something new and unexpected. This honey bun cheesecake recipe captures the sticky, sweet flavors of a warm honey bun, but transforms them into a rich, creamy cheesecake texture. It features a rich brown butter pecan swirl and sweet honey glaze for a truly decadent dessert. While it needs a good long chill, the hands-on work is straightforward, making this honey bun cheesecake recipe perfect for a family gathering or special occasion. We’ll guide you through a foolproof method using a water bath for a perfectly smooth, crack-free result.

Ingredients

Crust: Graham Cracker Crust

• 150 g (1 ½ cups) graham cracker crumbs — or digestive biscuit crumbs for a slightly different texture
• 60 g (4 tablespoons) unsalted butter, melted
• 30 g (2 tablespoons) granulated sugar
• 2.5 ml (½ teaspoon) ground cinnamon

Filling: Cream Cheese Base

• 900 g (32 ounces) cream cheese, full-fat, softened to room temperature
• 200 g (1 cup) granulated sugar
• 50 g (¼ cup) light brown sugar, packed
• 4 large eggs, room temperature
• 120 g (½ cup) full-fat sour cream, room temperature (or Greek yogurt if that’s what’s in the fridge)
• 5 ml (1 teaspoon) alcohol-free vanilla extract
• 2.5 ml (½ teaspoon) fine sea salt

Swirl: Brown Butter Pecan Mixture

• 60 g (4 tablespoons) unsalted butter
• 75 g (½ cup) pecans, finely chopped and toasted (toasting enhances flavor significantly)
• 50 g (¼ cup) light brown sugar, packed
• 2.5 ml (½ teaspoon) ground cinnamon

Glaze: Brown Butter Honey Topping

• 15 g (1 tablespoon) unsalted butter
• 60 ml (¼ cup) honey
• 120 g (1 cup) powdered sugar, sifted (prevents lumps)
• 15 ml (1 tablespoon) milk (or water), plus more if needed for consistency

Garnish: Toasted Pecans

• 15 g (1 tablespoon) pecans, finely chopped and toasted

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Prep for Baking

Preheat your oven to 160°C (325°F). Prepare a 23 cm (9-inch) springform pan by wrapping the outside tightly with heavy-duty aluminum foil. The foil prevents water from seeping in during the water bath, ensuring the crust stays crisp.

2. Make the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, 30g granulated sugar, and 2.5ml ground cinnamon. Mix until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes to set the crust, then remove from the oven and set aside to cool slightly.

3. Prepare the Brown Butter Pecan Swirl

In a small saucepan, melt 60g unsalted butter over medium heat. Continue cooking, swirling occasionally, until the butter foams, then turns a rich golden brown color and smells nutty, about 5-7 minutes. Be careful not to let it burn. Remove from heat and immediately stir in the 75g toasted pecans, 50g light brown sugar, and 2.5ml ground cinnamon. Set aside to cool.

4. Mix the Cheesecake Filling

Using an electric mixer on medium speed, beat the softened cream cheese in a large bowl until it’s perfectly smooth and creamy (approx. 2-3 minutes). Gradually add the granulated and brown sugars, mixing until just combined and smooth, scraping down the sides of the bowl. Reduce the mixer speed to low and add the eggs, one at a time, mixing only until each egg is incorporated before adding the next; overmixing at this stage can create cracks during baking. Finally, fold in the sour cream, vanilla extract, and salt until just combined. This rich cheesecake filling ensures a decadent dessert.

5. Assemble and Swirl

Pour about half of the cheesecake batter over the cooled crust in the springform pan. Dollop half of the brown butter pecan mixture over the batter. Gently swirl the pecan mixture into the batter using a knife or skewer for a marbled effect. Pour the remaining batter on top, then dollop the rest of the pecan mixture and repeat the gentle swirling process. This honey bun cheesecake recipe is known for its beautiful swirl.

6. Bake in a Water Bath

Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring the water level comes halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges are set and the center jiggles slightly when gently shaken. The internal temperature should reach 70-74°C (158-165°F). My kids always love to help with the swirling step, it makes the honey bun cheesecake recipe feel like a collaborative project for our family dinner.

7. Cool Gradually and Chill

Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the water bath inside the oven for 1 hour; this gradual cooling process prevents cracks. Remove from the water bath, remove the foil, and let cool completely on a wire rack at room temperature before refrigerating for at least 6 hours (preferably overnight).

8. Make and Apply Glaze

For the glaze: Melt 15g unsalted butter in a small saucepan over medium heat and cook until golden brown and nutty, as before. Remove from heat and whisk in the 60ml honey and 120g sifted powdered sugar until smooth. Add 15ml milk (1 tablespoon at a time) until a smooth, pourable glaze consistency is achieved. If the glaze is too thick, add a tiny splash of milk; if it’s too thin, sift in a little more powdered sugar.

9. Serve and Garnish

Carefully run a thin knife around the edge of the chilled cheesecake before releasing the springform pan sides. Pour the brown butter honey glaze evenly over the top, allowing some to drip artfully down the sides. Garnish with finely chopped toasted pecans for added texture and visual appeal. This honey bun cheesecake recipe is truly a showstopper.

Tips for a Smooth, Crack-Free Cheesecake

Getting a perfect cheesecake requires attention to a few key techniques. Avoid cracks by following these best practices for preparing and baking a smooth, creamy dessert.

• Ensure ingredients are at room temperature: This helps prevent lumps and ensures the batter mixes evenly, leading to a smooth final texture. If your ingredients are cold, the mixture will be lumpy and dense, which can affect the final set.
• Do not overmix the batter: Overmixing incorporates too much air, which expands during baking and contracts during cooling, causing cracks. Mix only until ingredients are just combined.
• Use a water bath for even baking: The water bath provides consistent, gentle heat and introduces humidity into the oven, preventing the edges from baking too quickly and the center from cracking.
• Cool gradually in the oven: Sudden changes in temperature cause the cheesecake to crack. Cooling gradually in the turned-off oven allows the cheesecake to set slowly without drastic temperature changes.

Make-Ahead Instructions for Entertaining

This honey bun cheesecake recipe is perfect for entertaining because most of the work can be done in advance. The chilling time is crucial, so plan ahead for this special treat.

• Chill time is essential: This recipe requires at least 6 hours in the refrigerator (or overnight) to fully set before glazing. Plan ahead!
• Glaze just before serving: Apply the honey glaze within a few hours of serving to keep it fresh and shiny; if applying in advance, store refrigerated and let sit at room temperature for 15-20 minutes before serving. I also find that if I need to freeze a portion of this for later, I make sure to do it before adding the glaze, as the glaze tends to weep during thawing.
• Freezing the cheesecake: To freeze, fully cool and chill the honey bun cheesecake (without the glaze). Wrap tightly in plastic wrap and then aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight before glazing and serving.

FAQs

Can I skip the water bath?

While possible, skipping the water bath significantly increases the risk of cracking and uneven baking. The water bath provides humidity and gentle heat, which are key for a creamy, crack-free result. If you choose to skip it, place a pan of hot water on a separate rack below the cheesecake to add humidity.

Can I use pre-made honey buns instead of a graham cracker crust?

This specific honey bun cheesecake recipe uses a classic graham cracker crust to complement the swirl and glaze. For a true honey bun crust, you would need to find a different recipe designed for that specific preparation, but it may change the overall texture and flavor balance of this dessert.

How do I get clean slices?

For precise cuts, run a thin-bladed knife under hot water, wipe it clean and dry, then slice. Repeat this process for every cut. The heat from the water warms the knife just enough to cut through the creamy, chilled cheesecake without dragging.

How long does this cheesecake keep in the refrigerator?

Store covered in the refrigerator for 3-5 days. If a water bath was used, ensure a tight seal to maintain freshness. This honey bun cheesecake holds its flavor well for several days, making it great for easy dinner ideas throughout the week.

Can I make this with a different type of nuts?

Yes, you can substitute walnuts or almonds for pecans, though pecans provide a classic flavor profile that complements the honey bun theme best. For a nut-free version, use seeds like sunflower seeds or skip the swirl altogether, although you lose some of the signature flavor of this honey bun cheesecake recipe.

What is brown butter?

Brown butter is butter cooked until the milk solids separate and toast, creating a deep, nutty flavor that adds complexity to the pecan swirl and honey glaze. It adds a premium, rich flavor to this cheesecake that elevates it beyond a standard dessert.

Conclusion

This honey bun cheesecake recipe brings together nostalgic honey bun flavors and rich cream cheese in one incredible dessert, perfect for your next family gathering or holiday celebration. Plan ahead for the chill time, follow the steps, and share this truly special dessert with loved ones this week. Pin this honey bun cheesecake recipe for future celebrations!

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