Cinnamon Bun Cheesecake

Anything with cinnamon in it always grabs my attention.  So when I saw this recipe for Cinnamon Bun Cheesecake I knew I was going to make it as soon as I had the chance.  It was probably one of the best cheesecakes I’ve ever had!

Cinnamon Bun Cheesecake | A Sweet Baker

First off, this cheesecake starts with a Cinnamon Bun Batter for the crust.  Next time I would add some cinnamon to the crust mixture as it is, after all, a cinnamon bun crust!  Nevertheless, it still tasted amazing!

The next layer is the cheesecake filling and then the cinnamon filling goes on top, followed by more cinnamon bun batter.   You have to somehow swirl all of these together in the pan, which I found rather hard.  I would mix these two layers together in the bowl before placing in the pan.

Lastly, the cream cheese icing.  I always add a bit of cinnamon to my cream cheese icing because, once again, you can never have too much cinnamon!

Cinnamon Bun Cheesecake | A Sweet Baker

From the picture above you can see the big chunks of cinnamon filling which were pretty tasty but needed to be broken up a bit more because not everyone likes to get a big mouthful of sweetness all at once (crazy, eh?).  That’s why I would incorporate the batter and filling before putting it into the pan.

I took this Cinnamon Bun Cheesecake to a dinner/pool party we had with friends and everyone at the party loved it.  I even caught one of the guys, who said he didn’t like cheesecake, scarfing down half a piece!  Ya, it’s that good!

Cinnamon Bun Cheesecake | A Sweet Baker

Cinnamon Bun Cheesecake | A Sweet Baker

As you’re reading this I’m back up at the cottage for another week to relax before school starts and I go back to work.  I’ll be totally un-plugged for the whole week and I can’t wait to put my feet up, read a good book and spend time with the people I love the most!

Cinnamon Bun Cheesecake

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 10-12 slices

A delicious cheesecake filled with cinnamon bun batter and a cinnamon filling that will become your new favorite! All this is topped with a Cinnamon Cream Cheese Icing!


    Cinnamon Bun Batter:
  • 2/3 cup white sugar
  • 1/4 cup unsalted butter, at room temperature
  • 1 egg
  • 1/2 cup milk
  • 1 Tbsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 teaspoon salt
  • For the Cheesecake Filling:
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. flour
  • For the Cinnamon Filling:
  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 Tbsp. cinnamon
  • For the Cream Cheese Icing:
  • 4 oz. (half pkg.) cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 cup icing sugar (more or less, depending on the sweetness you want your icing)
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon


Preheat oven to 350 F. Grease a 10-inch springform pan and set aside.
For the Cinnamon Bun Batter:
In a stand mixer with the paddle attachment, mix together sugar and butter until light and fluffy.
Add in egg, milk and vanilla, scraping down sides of the bowl when needed.
In a separate bowl, mix together flour, baking powder and salt.
On low speed, slowly add flour mixture to the creamed ingredients.
Spread half of this mixture into the bottom of the prepared springform pan and put remaining half of mixture in a small bowl and set aside.
For the Cheesecake Filling:
In a stand mixer (using a clean bowl) with the paddle attachment, blend together the cream cheese and sugar until light and fluffy. Slowly add the eggs one at a time, scraping down the sides of the bowl when needed.
Add vanilla and flour and mix until well combined.
Pour this mixture on top of the crust mixture already in the pan.
For the Cinnamon Filling:
In a small bowl, combine the melted butter, brown sugar and cinnamon until mixed thoroughly.
Drop spoonfuls of this mixture into the batter in the pan. (This is where I would combine the batter and cinnamon filling together and pour it all into the pan at once, but I'm telling you what I did originally).
Take the remaining Cinnamon Bun Batter and spoon over the top of the entire cheesecake. Gently swirl with a knife of skewer. (I found this step really hard and ended up mixing as best as I could).
Bake cheesecake for about 50-60 minutes or until center it fully cooked. I used a wooden skewer to test if it was done as a toothpick wasn't long enough.
Remove from oven and let cool for about 1/2 hour and then refrigereate for 4-6 hours before serving.
When you're reading to serve, use a knife and run it along the edge of the cheesecake before removing the outer edge of the springform pan.
For the Cheesecake Icing:
In a stand mixer with the paddle attachment, blend together the cream cheese and butter. Slowly add the icing sugar until you reach desired sweetness. Add in vanilla and cinnamon. Spread over cheesecake and enjoy!
Cheesecake from Culinary Concoctions by Peabody , Cream Cheese Icing from A Sweet Baker
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  1. This has been on my radar to make for a while. How can you possibly go wrong with a cinnamon roll cheesecake??!! This looks so delicious. Thanks for the little tips on things you would change next time. I will be following them when I make it!

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  4. Maybe it’s just my laptop being a pain, but I don’t see the recipe. Could someone let me know if it’s just me? I’m dying to make this cheesecake. Cinnamon rolls and cheesecake are two of my favorite things. :)