Honey Bun Cheesecake

This Honey Bun Cheesecake starts with a honey graham cracker crust, then has layers of rich cheesecake filling, cinnamon sugar swirls, chunks of actual honey buns, then topped with a sweet vanilla glaze drizzle.

Prep Time 25

Cook Time 55

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A slice of Honey Bun Cheesecake with a crumbly streusel topping and a drizzle of white icing, served on a white plate.

If you love honey buns and cheesecake, this Honey Bun Cheesecake is about to become your new favorite dessert. It starts with a honey graham cracker crust, then layers of rich cheesecake filling, cinnamon sugar swirls, chunks of actual honey buns, then finishes with a sweet vanilla glaze drizzle.

A slice of Honey Bun Cheesecake with a crumbly streusel topping and icing drizzle, served on a white plate.

Every bite tastes like a cross between a honey bun and a creamy cheesecake. The cinnamon sugar swirls melts into the cheesecake as it bakes while the honey bun pieces add little pockets of soft, sweet pastry throughout it.

This is definitely one of those desserts that gets people asking for the recipe before they’ve even finished their slice. I’ve also have had people ask me about the chunks of honey bun in the center.

Why You’ll Love This Recipe

Layers of cinnamon sugar
loaded with real honey bun pieces
Rich, creamy cheesecake texture
Great make-ahead dessert

What Makes This Recipe Special

Many honey bun desserts simply add cinnamon and glaze to mimic the flavor. This cheesecake actually includes chopped honey buns baked right into the filling.

The combination of the honey graham cracker crust, cinnamon sugar swirl, honey bun pieces, and vanilla glaze creates layers of flavor that truly taste like the classic snack cake while still delivering everything you love about a rich, creamy cheesecake.

Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Honey Graham Cracker Crumbs – Honey graham crackers reinforce the honey bun flavor and creates a buttery graham cracker crust that pairs perfectly with the cheesecake filling.

Cream Cheese – Use full-fat cream cheese for a rich, creamy texture.

Sour Cream & Heavy Cream – This thins out the cheesecake batter so it isn’t overly dense. The sour cream also adds a nice tanginess that we all know and love with homemade cheesecake.

Honey Buns – Little Debbie Honey Buns are chopped and layered into the cheesecake to create pockets of soft pastry. They do take on some of the moisture of the cheesecake, but it’s quite enjoyable.

Substitutions and Variations

You can add honey into the cheesecake to give it more honey flavor. It will take the place of some of the granulated sugar so be sure to reduce or omit the sugar.
You can use golden Oreos, shortbread cookies, vanilla wafers, etc in place of the honey graham crackers.
You can leave the honey buns whole and place them where ever you prefer within the cheesecake. I add this because I know there were people who didn’t love the floating christmas tree cakes in my Little Debbie Christmas Tree Cheesecake.
Add a tablespoon of honey in the vanilla glaze for more honey flavor. I would reduce the milk to 1/2 tablespoon to start with and then add more for the desired consistency.

NOTE: This recipe has not been tested with other substitutions or variations

How to Make Honey Bun Cheesecake

A round baking pan filled with an even layer of crushed graham cracker crust, perfect as the base for a delicious Honey Bun Cheesecake, set against a white background.

Step 1: Mix the graham cracker crumbs, sugar and melted butter until combined. Firmly press into the bottom of a prepared 9-in springofrm pan. Chill.

A close-up top view of a white bowl filled with brown sugar, showing a coarse and slightly clumped texture—perfect for adding sweetness to a honey bun or cheesecake recipe.

Step 2: Stir together the brown sugar, cinnamon and flour for the cinnamon sugar swirl. Add the melted butter and stir until crumbly. Set aside.

A clear glass bowl filled with smooth, pale yellow Honey Bun Cheesecake batter rests on a white surface.

Step 3: Beat the cream cheese still smooth. Then add the sugar and flour and mix until combined. Mix in the vanilla, sour cream, and heavy cream until creamy. Add in the eggs one at a time, mixing just until incorporated.

A round baking pan filled with a dessert topped with an even layer of brown crumbly streusel over a creamy Honey Bun Cheesecake base.

Step 4: Pour half of the cheesecake batter on top of the chilled crust. Sprinkle half of the cinnamon sugar mixture and gently swirl.

A round baking pan filled with cubed pieces of glazed Honey Bun Cheesecake, arranged in an even layer.

Step 5: Add the chopped honey buns in an even layer.

A round Honey Bun Cheesecake topped with a thick layer of crumbled brown sugar mixture sits on a white surface.

Step 6: Spoon the remaining cheesecake batter over the honey buns. Top with the remaining cinnamon sugar mixture and gently swirl if desired.

A round Honey Bun Cheesecake in a metal pan topped with a thick layer of brown crumb topping, photographed from above on a white background.

Step 7: Place the springform pan in a larger pan filled with about 1 inch of hot water. Bake until the edges are set and the center has only a slight jiggle, about 50 to 60 minutes.

A round Honey Bun Cheesecake topped with cinnamon crumble and white icing drizzle sits on a white plate; a cinnamon roll is blurred in the background.

Step 8: Once the cheesecake is cooled to room temperature, drizzle with the glaze. Mix together the melted butter, powdered sugar, vanilla, and milk until smooth. Add to a sandwich bag and cut a small hole in the corner. Drizzle on top.

A sliced Honey Bun Cheesecake with a graham cracker crust, cinnamon swirl layers, crumb topping, and white icing drizzle, displayed on a round white plate.

Tips for Best Results

Use room temperature cream cheese! This helps prevent lumps in the batter.
Don’t overmix after adding the first egg! Overmixing incorporates excess air which can lead to cracks in the top of the cheesecake while baking.
Spoon the cheesecake batter over the Honey Buns pieces evenly without disturbing the layers.
Use the water bath method. This helps the cheesecake to bake gently and evenly resulting in a creamy texture and reducing the chances of cracking.
Chill the cheesecake slices overnight for the cheesecake to set up completely and to get firm slices.

How to Store and Freeze

Store the cheesecake covered or in an airtight container in the refrigerator for up to 5 days.

To freeze the baked cheesecake, let it cool completely. Wrap it tightly in the pan with two layers of plastic wrap and a layer of heavy-duty aluminum foil. Freeze for up to 2 months.

Recipe Troubleshooting

Why are my honey bun pieces floating?

Honey bun pieces naturally want to rise in the batter. Gently push them down after tapping the cheesecake and before baking.

Why is my cheesecake too soft?

The cheesecake was either underbaked or may need additional chilling time.

Can I use homemade honey buns?

Yes! I have an amazing recipe for homemade honey buns that would work well. I will recommend that you fry them first instead of baking them.

How do I know when the cheesecake is done?

The edges of the cheesecake will be fully set with no movement with a gentle jiggle. The center should still have a slight jiggle though. It should jiggle in the center like set up jello does when you give it a gentle jiggle.