Cinnamon Bun Cheesecake: The Ultimate Indulgence
If you’re a fan of rich, creamy cheesecake and the sweet, spicy flavor of cinnamon buns, this Cinnamon Bun Cheesecake is a dream come true. Combining the best of both worlds, this dessert features a soft, cinnamon-infused base that mimics a cinnamon bun, topped with a thick layer of decadent cheesecake. Finished with a luscious cinnamon cream cheese icing, this dessert is a showstopper that’s perfect for holidays, special occasions, or when you’re simply in the mood to treat yourself to something extraordinary.
Why You’ll Love This Recipe
This Cinnamon Bun Cheesecake delivers layers of flavor and texture that make each bite a memorable experience. The cinnamon bun base adds a subtle warmth and sweetness, while the cheesecake layer is smooth, rich, and creamy with hints of cinnamon and vanilla. The icing on top ties everything together with its sweetness and spice, creating a dessert that’s both comforting and indulgent. Best of all, despite its impressive presentation, this recipe is straightforward and easy to follow.
Ingredients
For the Cinnamon Bun Base:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- ¾ cup milk (full-fat preferred)
- ¼ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
For the Cheesecake Layer:
- 3 packages (250 g each) cream cheese, softened
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 tbsp light brown sugar, packed
- 2 tsp ground cinnamon
- 2 tbsp all-purpose flour
For the Icing:
- 1 package (250 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 tbsp light brown sugar, packed
- 1.5 tbsp granulated sugar
- 2 tsp ground cinnamon
- ¾ cup confectioners’ (icing) sugar
Instructions
Step 1: Prepare the Cinnamon Bun Base
Preheat your oven to 350°F (175°C) and grease the bottom of a 9-inch springform pan to prevent sticking.
In a large bowl, whisk together the flour, baking powder, and salt. Add the room temperature butter to the dry ingredients and beat on medium speed until just blended. Be careful not to overmix, as this can make the dough tough.
Beat in the milk until the mixture is fully combined, then stir in the light brown sugar, granulated sugar, and ground cinnamon. The dough should be soft and well-mixed.
Press the cinnamon bun base dough evenly into the bottom of the prepared springform pan. Place the pan on a baking sheet to catch any potential drips.
Bake the base for 23-25 minutes, or until it is lightly golden brown. Remove from the oven and set aside while you prepare the cheesecake layer.
Step 2: Make the Cheesecake Layer
Reduce your oven temperature to 325°F (163°C).
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Make sure there are no lumps.
Add the eggs one at a time, beating well after each addition. Next, mix in the sour cream, vanilla extract, light brown sugar, cinnamon, and all-purpose flour. Stir until fully combined and the batter is smooth.
Pour the cheesecake batter over the pre-baked cinnamon bun base, using a spatula to smooth the top evenly.
Bake the cheesecake in the oven for 80-90 minutes, or until the top is golden brown and the center is set (it should no longer be jiggly).
Remove the cheesecake from the oven and allow it to cool on a wire rack for 1 hour. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to set completely.
Step 3: Make the Icing
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the light brown sugar, granulated sugar, cinnamon, and confectioners’ sugar to the bowl. Beat on medium speed until the icing is smooth and well combined.
Once the cheesecake has chilled, spread the icing evenly over the top. The creamy, cinnamon-infused icing adds the perfect finishing touch to this indulgent dessert.
Serving Suggestions
Slice and serve the Cinnamon Bun Cheesecake with a dusting of extra cinnamon, a drizzle of caramel sauce, or even a scoop of vanilla ice cream for an extra-special treat. This dessert is perfect for sharing during the holidays, at family gatherings, or as a decadent dessert for any celebration. It also pairs beautifully with a hot cup of coffee or a warm spiced latte.
Recipe Notes
- Make Ahead: This cheesecake is best when made a day in advance, giving the flavors time to meld and the cheesecake ample time to set. This makes it a perfect dessert for holiday gatherings or special events when you want to do some prep work ahead of time.
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. The cheesecake can also be frozen for up to 2 months—just be sure to thaw it in the refrigerator overnight before serving.
- Customization: Feel free to get creative with your toppings! Add a drizzle of caramel sauce, chocolate shavings, or even chopped nuts to take this cheesecake to the next level.
Recipe Summary
- Prep Time: 30 minutes
- Cooking Time: 90 minutes
- Cooling Time: 5 hours (including refrigeration)
- Total Time: 6 hours
- Servings: 12 servings
- Calories: 620 kcal per slice
Final Thoughts
This Cinnamon Bun Cheesecake combines the irresistible flavors of cinnamon buns with the creamy richness of cheesecake for a truly indulgent dessert. The cinnamon bun base adds a layer of warmth and texture, while the cheesecake is smooth, creamy, and perfectly spiced. Topped with a generous layer of cinnamon-infused icing, this cheesecake is a showstopper that’s sure to become a new favorite. Treat yourself and your loved ones to this decadent dessert—you won’t regret it!
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Cinnamon Bun Cheesecake
- Total Time: 6 hours
- Yield: 12 1x
Description
This Cinnamon Bun Cheesecake combines the cozy flavors of a cinnamon bun with the creamy decadence of cheesecake. The cinnamon bun base adds a delightful texture and warmth, while the smooth, velvety cheesecake layer provides a rich contrast. Topped with a sweet and spiced cream cheese icing, this dessert is indulgent and perfect for any special occasion.
Ingredients
Cinnamon Bun Base:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
¾ cup milk (full fat preferred)
¼ cup light brown sugar, packed
¼ cup granulated sugar
1 tbsp ground cinnamon
Cheesecake Layer:
3 packages (250 g each) cream cheese, softened
¾ cup granulated sugar
4 large eggs
½ cup sour cream
1 tsp vanilla extract
2 tbsp light brown sugar, packed
2 tsp ground cinnamon
2 tbsp all-purpose flour
Icing:
1 package (250 g) cream cheese, softened
½ cup unsalted butter, softened
3 tbsp light brown sugar, packed
1.5 tbsp granulated sugar
2 tsp ground cinnamon
¾ cup confectioners’ (icing) sugar
Instructions
Cinnamon Bun Base:
Preheat your oven to 350°F (175°C) and grease the bottom of a 9-inch springform pan.
In a large bowl, whisk together the flour, baking powder, and salt.
Add the butter to the dry ingredients and beat on medium speed until just blended. Avoid overmixing.
Beat in the milk until combined, then stir in the brown sugar, granulated sugar, and cinnamon until well mixed.
Press the mixture evenly into the greased springform pan. Place the pan on a baking sheet to catch any drips.
Bake for 23-25 minutes until lightly golden. Remove from oven and set aside.
Cheesecake Layer:
Reduce oven temperature to 325°F (163°C).
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Then mix in the sour cream, vanilla extract, light brown sugar, cinnamon, and all-purpose flour until fully combined.
Pour the cheesecake batter over the pre-baked cinnamon bun base, smoothing the top with a spatula.
Bake for 80-90 minutes until the top is golden brown and the center is set (no longer jiggly).
Allow the cheesecake to cool on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight before icing.
Icing:
In a medium bowl, beat together the softened cream cheese and butter until smooth.
Add the brown sugar, granulated sugar, cinnamon, and confectioners’ sugar, beating until well combined.
Spread the icing evenly over the cooled cheesecake.
Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
Nutrition
- Calories: 620