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
Update. I couldn’t wait. I ate it after 2 hours in the fridge. Because of my impatience, It was a little runny in the center, but SO delicious. OMG!!! This is now my favorite cheesecake recipe EVER!!! Thank you so much for sharing. Now I have to go work out for 3 hours, but it was so worth it. 😀
I know, right!! So good and so bad.
I just made this and it looks delicious. Is the 4 hours in the fridge really necessary? Dying to eat it.
Made this tonight for a couple of family birthdays, looking forward to trying it with the fam tomorrow!
Hope you guys love it!
This looks soooo yummy!
Thank you!
I made this over the weekend. I had the printed recipe, so I didn’t have the photos above. I noticed a few things when I made it. First, the recipe mentions not to get the cinnamon filling too close to the edge or it will ooze out when baking. In the next step, you are instructed to put the 2nd half of the dough on top and “swirl” it. I found myself questioning if I was supposed to swirl the cheesecake filling, cinnamon filling and top batter together, or just try to swirl the top batter (I didn’t want to disturb the cinnamon filling and it ruin the cheesecake while baking). I can see from the photos that it all needed to be swirled together. I didn’t do that, so it would be helpful to clarify in the directions for those that don’t have the photos handy. I would also suggest cooking in a water bath. The directions didn’t say to, I questioned that, and then I didn’t do it. The edges were over baked and the center was still runny. Overall, a great flavor combo. I just felt the instructions needed a few tweaks. I will make this again, but will definitely use a water bath.
Oh man, that looks amazing! I am making this tomorrow
Niiiice.
Sounds good but why all these adverts now?
I’m going to attempt to make this for Christmas but I have one question. For the cinnamon roll batter it specifies unsalted butter, does the unsalted butter apply to the rest of the recipe as well or should I use salted?
Thanks!
I would definitely use unsalted for the frosting. For the filling it doesn’t matter as much and you can use either.
I used unsalted all the way through.
Please add me to your regular mailing list. Your recipes look absolutely fabulous!
Thank you!
Thank you! I will!
I made this the other night for a party and everyone loved it! It’s amazing – thought about bringing the leftovers in to work but everyone was eating it the next morning, so I guess it’s good with your morning cup of coffee too!
So glad to hear. It’s honestly one of my favorites.
This is an amazing recipe but I was wondering for the crust is it possible to use the pre-made cinnamon roll dough if I roll it flat.
I think I saw someone on facebook make it that way. I think it would work but haven’t tried it!
I have seen other recipes that do that. I am wondering the same thing and plan to try it!
I just put this in the oven!! I hope it turns out well! However, looking at the picture it looks like the cinnamon roll batter is all around but in the recipe it says put a thin layer on the bottom and that’s what I did so I’m hoping it turns out well!
It kind of floats when it bakes. It will be fine!
Well, well, well, leave itto you girls to take all the fun outa makin the Rolls the traditional way. Ha! But, Ilike it. I’m going to tweek it a bit and cut back on the sugar and use Maple Syrup and mix in some Cherries in the Cream Cheese. Gonna ave to wait till Ma leaves town, she’s the type who eats a 2lt. Bucket of Ice Cream in one sitting. This sounds like a recipe to be eaten alone, slowly over a weekend along with Mom’s stash of ice cream hidden in the back of the freezer. And NO, I’m not a mean Son, I’m doing it because I love her, really.
You are hilarious! And a really nice son!
Made this for Christmas but used a Graham cracker pie crust.. everyone ranted and raved about how this was the best cheesecake they’d ever had.
Ooh! I agree!!
My grandson requested a cinnamon cheesecake for one of our Thanksgiving desserts. I came across this whild searching so gave it a try. I am very pleased to announce it was a very big hit. My grandson and everyone else loved it. It didn’t last long that’s for sure. It is a little time consuming to make but the end results are so worth it. Thanks for sharing.
You’re welcome. It’s a good one!
I was thinking about making this, but I don’t have a springform pan. Do you think you could make it in an extra large pie plate (it’s about 10 inches, and very deep)?
My family loves both cheesecake & cinnamon buns so this was the perfect combination. Made this for dessert on Christmas Day and it was a big hit. Everyone loved it. Thanks for sharing.
You’re welcome. Glad I could be a part of your holiday.
The genius who created this deserves a Nobel prize. Seriously. This could end wars, people.
Well I wouldn’t say I deserve a Nobel Prize. 🙂
Oh yes you do!
I love cinnamon rolls and cheesecake. What a great idea to combine the two. Cannot wait to try this.
This quickly became my holiday favorite! I made this two weeks before Christmas just to try it. Invited friends to try it too! Since then I have made 3 as gifts for friends….working on another one tonight for the “man-child” to take to his girlfriend’s family! It takes a bit of work….but it is OH SO worth it!! Doubles as a quick breakfast too! 😉 Hmmm maybe her family only need half a cheesecake…..definitly worth considering! 😉
Oh my Lord.. I made this tonight and it was a hit with everyone! It was sooo delicious. It was so easy to follow so I truly thank you for sharing such a yummy treat! You were right, it was mind blowing. I shared your site to my friends and they’re inlove hahaha thanks!
So glad it turned out.
Made this yesterday! Yum! What a hit. I swirled the cinnamon and dropped the other half of the cinnamon roll batter on top. If you can work a blender, you can make this!!
🙂 I was super excited by the idea of this. The frosting is delicious, but I want to go ahead and say go e-e-e-easy on the cinnamon bun dough. There was just too much of it when I made it. I thought I had made the foundation pretty thin, and the little chunks I put on top seemed comparable to the picture, but really the cinnamon bun took over the entire cheesecake. The cheesecake aspect was difficult to perceive except that it gave it a creamier texture. I’d like to consider replacing the bottom with graham cracker crust or laying off the top layer, and multiplying the portions of the cheesecake filling to 1.5x or 2x for a taller, cheesier cheesecake. All that aside, it’s still tasty and beautiful.
I agree!
Made it, it was quite easy, even though there are alot of steps.
Love the fact I didn’t have to use a water bath!
On the negative side, it was way too sweet. I would cut down on the sugar in all the steps, and next time (there will be a next time) I will reduce the sugar by 1/3 or even half of it.
Do I have to use water in the oven to avoid cracking?
You don’t have to but I’m sure it helps. You drizzle frosting on top so any cracks are hidden if you do have some.
Oh my. This is a combination of my two greatest loves in life….cinnamon buns and cheesecake. Must. Make. This.
Oh my goodness. Two of my faves together. This is going in my recipe book for sure. I need to have a party just for this cheesecake 🙂
My jaw dropped when I saw this on her blog too! Dropping again here!
Oh my goodness…I made this and my family raved about it. They even told their friends how great it was. I will definitely be making this again!
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