Cinnamon Bun Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
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.
  • 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
  1. Cinnamon Bun Instructions:
  2. Preheat oven to 350 degrees F.
  3. Grease bottom of a 9 inch springform pan.
  4. In a large bowl, whisk together flour, baking powder, and salt.
  5. Add butter and beat on medium speed just until blended (do not over mix).
  6. Beat in milk.
  7. Stir in brown sugar, granulated sugar and cinnamon until well mixed.
  8. Press into the greased springform pan.
  9. Place springform pan on a baking sheet (to catch any drips).
  10. Bake 23-25 minutes.
  11. Cheesecake Layer:
  12. Reduce oven to 325 degrees F.
  13. In a large bowl, beat together cream cheese and sugar until smooth.
  14. Add eggs, one at a time, beating well after each addition.
  15. Beat in sour cream, vanilla extract, light brown sugar, cinnamon and all-purpose flour.
  16. Pour batter over baked cinnamon bun base. Smooth top.
  17. Bake for 80-90 minutes (until top is golden and middle is set - no longer really jiggly).
  18. Let cool on wire rack for 1 hour.
  19. Refrigerate for at least 4 hours (best to let this cool in fridge overnight) before icing.
  20. Before icing, run table knife around inside of the pan (to loosen it from sides) and remove cheesecake from pan.
  21. Place cheesecake on serving dish before icing.
  22. Icing:
  23. Beat cream cheese and butter together on medium speed until smooth.
  24. Add in brown sugar, granulated sugar, cinnamon and confectioners' sugar. Beat until well mixed.
  25. Spread icing over cooled cheesecake.
  26. Store leftovers in refrigerator.
Recipe by Moms & Munchkins at