This Honey Bun Cheesecake starts with a soft, cinnamon-swirled crust made from real Tastykake Iced Honey Buns. It's filled with rich, creamy cheesecake and finished with a sweet, buttery streusel made from more buns crumbled on top. The result is bold, comforting, and packed with warm, bakery-style flavor in every bite.
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If you're in the mood for something chocolatey, you can also try my Turtle Cheesecake with Oreo Crust- it's rich, fudgy, and just as loved.
I first learned about Tastykake from my husband. Every year, I bake him a cheesecake for his birthday - it's our thing. One year, he challenged me: "Can you make one with honey buns?"
I wasn't sure if it would actually work. But I tried it anyway.
And it turned out even better than I expected.
He loved it. Then I brought it to work… and my coworkers loved it! Now I've made this Honey Bun Cheesecake more times than I can count - and every time, someone asks for the recipe.
That might be the best cheesecake I've ever had... I need you to share the recipe!
Heather's Coworker, November 2023
What is a Tastykake Honey Bun?
Tastykake Iced Honey Buns are soft, sweet pastries with a swirl of cinnamon inside and a creamy glaze on top.
They come in a crinkly blue wrapper and have that melt-in-your-mouth texture - kind of like a cinnamon roll, but flatter, softer, and somehow better.
They're the kind of snack you grab at a gas station and eat before you even get back in the car.
Tastykake is primarily an East Coast thing, but you can still track them down if you know where to look. Think Wawa, 7-Eleven, Amazon, and local grocery stores.
Why you'll love this recipe
- It uses real honey buns - not just a cinnamon swirl. Most recipes online try to mimic a honey bun flavor. This one bakes actual Tastykake Iced Honey Buns into both the crust and the topping, so the flavor is real, not just suggested.
- The crust is made from honey buns, not graham crackers. This gives it a soft, spiced base with a hint of icing - like the first bite of an actual honey bun, only richer.
- It's topped with a honey bun streusel. Crumbled pieces of bun are mixed with sugar and butter to make a soft, sweet topping that bakes into the cheesecake like a cinnamon bun crumble.
Key ingredients
Here's everything you'll need to make this Honey Bun Cheesecake from crust to topping.
Tastykake Iced Honey Buns: These give the crust and topping their signature flavor. They expire quickly, so use them right away or freeze until you're ready to bake.
Cream Cheese: This is the base of the filling, so use full-fat cream cheese for the smoothest texture. Let it soften at room temperature before mixing to avoid lumps.
Sour Cream: A little sour cream keeps the cheesecake soft and adds a subtle tang. Don't skip it - it balances the sweetness from the buns.
Heather's helpful hints
- Let your ingredients come to room temperature. Cold cream cheese won't mix smoothly and can lead to lumps in the batter.
- Don't overmix once the eggs go in. Mix until just combined - too much air can cause the cheesecake to puff and crack.
How to make a Honey Bun Cheesecake
Here's how to make each layer of the Honey Bun Cheesecake, step by step. See the recipe card below for complete instructions.
Step 1
Cut the buns into triangles and arrange them snugly in the bottom of your pan, ensuring full coverage and no big gaps.
Step 2
Mix all the filling ingredients until smooth and creamy. Scrape down the sides as needed to make sure everything is well combined.
Step 3
Cut the remaining buns into pieces and mix with a bit of melted butter and brown sugar. Sprinkle the topping over the filling, then bake.
Variations and substitutions
No sour cream? Use plain full-fat Greek yogurt instead. If you can't find Tastykake, any soft, glazed cinnamon bun will work - just make sure they're not dry.
Have a specific food allergy?
Need to make this allergy-friendly? You can also ask ChatGPT for custom swaps!
This recipe is written for a 9-inch springform pan. You can also use a deep 8-inch pan (add 5-10 minutes to the bake time), or turn it into bars using a 9×13 baking dish - just reduce the bake time slightly and keep an eye on the center.
Recipe
Honey Bun Cheesecake
Equipment
- 1 9-inch round cheesecake pan see notes
Ingredients
Cheesecake Ingredients
- 2 Tastykake Iced Honey Buns
- 32 ounces cream cheese full-fat and softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream full-fat and softened to room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 3 large eggs room temperature
Streusel Topping
- 1 Tastykake Iced Honey Bun
- ¼ cup brown sugar
- ¼ cup unsalted butter melted
- ¼ cup ground cinnamon
Icing Ingredients
- 1 cup confectioners' sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cheesecake.
- Cut two packages of honey buns into small triangles. Arrange the pieces at the bottom of a 9-inch cheesecake pan so they fit snugly with no gaps between them.
- In a large bowl, beat the cream cheese and sugar together using a stand mixer with the paddle attachment. Mix on medium-high until smooth and creamy - about 2 minutes. Add the sour cream, vanilla, and lemon juice, and mix until it all comes together.
- Lower the speed and add the eggs one at a time, mixing just until each one is blended in. Don't overmix once the eggs are in - that can cause the cheesecake to sink later.
- Chop up the remaining honey bun and pulse it in a blender or food processor until crumbly. Transfer to a bowl and add the cinnamon, sugar, and melted butter. Mix until combined, then crumble the mixture evenly over the top of the cheesecake before baking. Pour the cheesecake batter over the honey bun crust and smooth the top with a spatula.
- Bake at 350°F for 55-65 minutes. About halfway through, loosely cover the top with aluminum foil so the crust doesn't brown too much. The center should still have a slight wobble when it's done. Remove the pan from the oven and place it on a cooling rack. Let it cool to room temperature, then transfer it to the fridge for at least 5 hours to chill and fully set.
- Combine the confectioner's sugar, milk, and vanilla together in a bowl. Drizzle over the top of the cheesecake and enjoy!
Notes and Tips
- I like to use a 9-inch by 3-inch platform cheesecake pan for this recipe. It's a push-up style pan with a removable bottom - kind of like a springform pan, but without the outer ring. It bakes evenly, releases cleanly, and I've never had an issue getting the cheesecake out.
- Don't rush the cooling process. Letting the cheesecake cool slowly - first on the counter, then in the fridge - helps keep the texture smooth and the top crack-free. Give it time to fully set before slicing for the best results.
- This recipe makes about 6 cups of cheesecake batter. Sometimes I only use 3 to 5 cups in the main cheesecake, depending on the pan or how full I want it. You can pour any extra batter into ramekins and bake them separately for easy mini cheesecakes - just reduce the bake time.
Nutrition
Frequently asked questions
Nope. This recipe skips the water bath and still bakes up smooth and creamy - just don't overmix the eggs and avoid opening the oven door too early.
Yes - in fact, it's better that way. Chill the cheesecake for at least 6 hours, or overnight, to let it fully set and develop flavor.
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Carol says
Such a run recipe! The other's don't use real honey buns, so I'm loving this!
Chris says
I’ve seen so many “honey bun cheesecakes” and honestly? Most of them are just cinnamon-flavored cheesecake with a swirl. This one is the real deal. It actually uses real Tastykake Honey Buns — in the crust and on top — and you can taste the difference in every bite. It’s soft, rich, and so much better than all the other shortcuts out there. This is the only version I’ll make from now on.
Heather says
I'm so glad you can tell the difference, Chris!