Cinnamon Roll Cheesecake
CINNAMON ROLL CHEESECAKE
Start off with a cinnamon roll base, pour on some cheesecake batter, and drop cinnamon filling by the tablespoons on top. Top with the rest of the cinnamon roll base and gently swirl.
OTHER CHEESECAKE RECIPES
- Caramel Apple Cheesecake Bars
- Cinnamon Roll Cheesecake
- Sopapilla Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- Carrot Cake Cheesecake
- Cookies and Cream Cheesecakes
Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is cheesecake with cinnamon roll dough base and buttery cinnamon swirled throughout. The top is frosted with thick cream cheese frosting.
Ingredients
- 2/3 cup white sugar
- ¼ cup unsalted butter, at room temperature
- 1 egg
- ½ cup whole milk
- 1 Tablespoon vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 packages (8 oz. each cream cheese, at room temperature)
- 1 cup sugar
- 1 Tablespoon vanilla extract
- 2 Tablespoons flour
- 3 eggs
- 1/3 cup butter, melted
- 1 cup brown sugar
- 3 Tablespoons cinnamon
- 3 oz cream cheese, softened
- 1/4 cup 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
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Preheat oven to 350 degrees and grease a 9-inch Springform pan.
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For the Cinnamon Roll Batter: In a large bowl or stand mixer, cream together the butter and sugar for 3 minutes, until light and fluffy.
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Add the egg, milk, and vanilla. Beat for another minute. Scrape down bowl.
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Sift together flour, baking powder, and salt. Combine the sifted and creamed ingredients together. Mix on low speed until thoroughly combined.
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Spread half of the batter onto the bottom of the Springform pan. This is the hardest part. It will be sticky and thick so spray your hands with baking spray and press down. It doesn't need to be perfect - it's very forgiving. It will be a thin layer but will rise up during baking. Transfer the remaining batter to a small bowl and set aside.
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For the Cheesecake Filling:
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Using a stand mixer or hand mixer (a clean bowl), beat cream cheese and sugar for 2 minutes on medium-high speed in a large bowl.
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Add the eggs one at a time, scraping down the bowl after each addition.
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Add the vanilla and flour and beat for another minute.
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Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
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In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
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Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides the filling could bubble out when baking.
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Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Swirl gently with a knife. The batter is thick but just gently do it the best you can.
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Bake for about 45-55 minutes or until the center is set. Cake will be puffy and lightly browned. You can cover it will foil for the last 10 minutes if it is getting too brown for your liking. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit. Drizzle with Cream Cheese Frosting (recipe below).
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Beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Beat until light and fluffy. Mix in additional milk if desired to reach the consistency you like. Since the top of the cheesecake is pretty delicate, I opted to drizzle the frosting instead of using a spatula. I placed all of the frosting in a large gallon Ziploc bag. I snipped off the corner with scissors (next time I would cut the hole a little smaller) and drizzled the frosting in a crisscross pattern.
Recipe Notes
Source: Cheesecake by Culinary Concoctions by Peabody ; frosting by The Girl Who Ate Everything
In your ingredients for the frosting it says
1/4 cup 4tbsp unsalted butter , does that mean needs a stick of butter or were you saying that 1/4 is 4tbsp and it only needs the 1/4 cup ? Sorry might sound dumb but you never know and I don’t want to mess up the recipe
Definitely one of my best recipes!🤫🤣. Thank you so much, Fantastic! A holiday hit.
Ooh so glad you liked it!
Can you use 2% milk instead of whole milk in the cinnamon roll base?
Sure!
When you put the cake in the fridge do you keep it in the springform pan?
I do just because it has a ledge that I can put plastic wrap on.
made this recipe last night, Unfortunately it was so soggy, I don’t know why!? it seem that unbaked , the cinnamon filling was to much, it cracked and sinked a lot after baking, is it possible for you to say why??!
Sounds like it wasn’t cooked long enough. How long did you bake it?
I made this and wanted to post my pic! Can’t figure it out😂😂. Happy Thanksgiving🦃🍁🥂
Shoot. I want to see it too!
Made this cheesecake for my granddaughters birthday and it was delicious! Have made several more times and it’s always a hit. 🙂
It’s honestly one of my faves!!
Baked it for my birthday 😉 easy to follow. Thanks so much for the recipe
So glad you liked it!
Hey Christy. I have made the cinnamon roll cheesecake twice and it was a huge hit both times. I wanted to know if you have ever frozen one. I would love to make a few and put in the freezer to have on hand. With the holidays quickly approaching they would be great for gifts or unexpected company.
Thanks-
Misty
I haven’t personally put these in the freezer but I’m sure you could.
Can’t wait to make this for my Moms birthday! I’m wondering if you could tell me; would it be ok to make the cake the previous evening and refrigerate over night as opposed to the 4hrs? Also, once you frost it, can it then be refrigerated until needed or is it best served immediately after frosting?
Thanks so much,
Dana
Yes, that should work fine. Oh no you can definitely chill it until serving. You don’t have to serve immediately.
This recipe is like everything I love combined into one super amazing dish! Do you know if it freezes well? So I can save any leftovers for midnight snacks instead of eating it all in one sitting… 😉
It does freeze well!
I just made this recipe and used cumin instead of cinnamon 🙈
Noooooo! I’m so sorry!!
Hi,
Can you please explain what you mean by “white sugar”? You specify in this recipe white sugar, granulated sugar and powdered sugar. The distinction between writing down all three suggest a difference between “white sugar”. According to google this means either granulated sugar or powdered sugar, but since you have all three I don’t understand what you mean. No one seems to mention it in the comments bellow. Can you please explain, Thanks!
I’m so sorry. White sugar means granulated sugar.
Made this last night and didn’t change a thing and everyone LOVED it! Thanks for this recipe, making it again for Thanksgiving!!
Ooh! Yum! I haven’t made it in a while but now I want to.