My boyfriend isn’t a huge cheesecake fan but this Cinnamon Bun Cheesecake quickly became a new favorite for him. I’m not sure how much of this he shared with his three teen boys but it sure seemed to disappear quickly! It starts with an easy cinnamon bun base, topped with a light cinnamon cheesecake with a finished with sweet cinnamon bun cream cheese icing. Sounds tasty, right? Let’s get right to the recipe!
Cinnamon Bun Cheesecake:
This cheesecake will have to chill in the fridge overnight so hold off on making the icing until you need it. This icing is ready within just a few minutes so no need to make it in advance. If you did make it in advance and stored it in the refrigerator, it would be harder to spread on the cake and harder to pipe swirls.
- Cinnamon Bun Base:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup milk (full fat is best)
- ¼ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- Cheesecake Layer:
- 3 packages (250 g each) cream cheese, softened
- ¾ cup granulated sugar
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- Icing:
- 1 package (250 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 tablespoons light brown sugar, packed
- 1.5 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- ¾ cup confectioners' (icing) sugar
- Cinnamon Bun Instructions:
- Preheat oven to 350 degrees F.
- Grease bottom of a 9 inch springform pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add butter and beat on medium speed just until blended (do not over mix).
- Beat in milk.
- Stir in brown sugar, granulated sugar and cinnamon until well mixed.
- Press into the greased springform pan.
- Place springform pan on a baking sheet (to catch any drips).
- Bake 23-25 minutes.
- Cheesecake Layer:
- Reduce oven to 325 degrees F.
- In a large bowl, beat together cream cheese and sugar until smooth.
- Add eggs, one at a time, beating well after each addition.
- Beat in sour cream, vanilla extract, light brown sugar, cinnamon and all-purpose flour.
- Pour batter over baked cinnamon bun base. Smooth top.
- Bake for 80-90 minutes (until top is golden and middle is set - no longer really jiggly).
- Let cool on wire rack for 1 hour.
- Refrigerate for at least 4 hours (best to let this cool in fridge overnight) before icing.
- Before icing, run table knife around inside of the pan (to loosen it from sides) and remove cheesecake from pan.
- Place cheesecake on serving dish before icing.
- Icing:
- Beat cream cheese and butter together on medium speed until smooth.
- Add in brown sugar, granulated sugar, cinnamon and confectioners' sugar. Beat until well mixed.
- Spread icing over cooled cheesecake.
- Store leftovers in refrigerator.
Love cinnamon buns? Then check out these other favorites…
Cinnamon Bun Truffles – make a note of these now for the holiday bake exchange season!
Cinnamon Bun Cheese Ball – perfect for an afternoon tea party with the ladies.
Cinnamon Roll Mug Cake – when you’re craving a cinnamon bun but don’t want to spend time baking.
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Looks so yummy! I can’t wait to try and make it.
This cheesecake will have to chill in the fridge overnight so hold off on making the icing until you need it. This icing is ready within just a few minutes so no need to make it in advance. If you did make it in advance and stored it in the refrigerator, it would be harder to spread on the cake and harder to pipe swirls.