Cinnamon Bun Cheesecake

Serving Size: 10-12 slices Prep Time: 30-40 minutes Cook Time: 50-55 minutes


Cinnamon Bun Batter:
2/3 cup White Sugar
1/4 cup Butter (Room temperature)
1 Egg(s)
1/2 cup Milk
1 tbs Vanilla Extract
2 cups Flour
2 tsp Baking Powder
1/2 tsp Salt
Cheesecake Filling:
2 pkgs (8 oz each) Cream Cheese (Room temperature)
1 cup White Sugar
1 tbs Vanilla Extract
2 tbs Flour
3 Egg(s)
Cinnamon Filling:
1/3 cup Butter (Melted)
1 cup Brown Sugar
3 tbs Cinnamon
Cream Cheese Frosting:
1/2 pkg. (2 oz) Cream Cheese (Room temperature)
2 tbs Butter (Room temperature)
2 tsp Vanilla Extract
1 cup Icing Sugar
1-2 tbs Milk (As needed to thin)


Preheat oven to 350˚ F.
Grease a 9 or 10-inch Springform pan.

Cinnamon Roll Batter:

  • ​Using a mixer,  cream together the butter and sugar.
  • Add egg, milk, and vanilla. Beat for about one minute.
  • Add flour, baking powder, and salt to the already mixed ingredients. Blend on low speed until throughly combined.

Cheesecake Filling:

  • In a separate bowl, use a mixer to beat cream cheese. Add in sugar after cream cheese is smooth. Mix for about 2 minutes.
  • Add the eggs one at a time, scraping down the bowl after each addition.
  • Add the vanilla and flour and continue mixing until well combined.

Cinnamon Filling:

  • In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.

There are now three separate parts. Here is how to put them together:

  1. Spread half of the cinnamon bun batter onto the bottom of the Springform pan. The batter will be thick and quite sticky, so it's a good idea to spray your hands with baking spray. The layer will be thin, but it will rise during baking.
  2. Pour all of the cheesecake batter on top of the cinnamon roll batter.
  3. Drop spoonfuls of the cinnamon filling over the top of the cheesecake batter.
  4. Take the rest of the base batter and drop spoonfuls over the top of the cheesecake. Once you are finished, take a knife and swirl (or gently mix) the ingredients together.  Be careful not to scrape the bottom layer. 
  5. Bake for about 50-55 minutes, cake will be puffy and lightly browned. If the center is still jiggly and gooey, it needs more time.
  6. Let it cool for 20 minutes at room temperature and then cover and move to fridge for at least 4 hours (or overnight).
  7. Remove cake and let it warm up to room temperature just a bit. While you are waiting, make the cream cheese frosting.

Cream Cheese Frosting:

  • Beat the cream cheese separately before adding the butter. Once soft, add butter and mix for about 2 minutes.
  • Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
  • Pipe over the top of cheesecake and serve.

It is absolutely amazing. So enjoy!

*Original recipe was found on the Easy Bake website. And she got it from Culinary Concoctions by Peabody.