cinnamon bun cheesecake recipe
This Cinnamon Bun Cheesecake is the ultimate dessert fusion, combining the gooey warmth of cinnamon rolls with the rich creaminess of cheesecake. Featuring a buttery cinnamon swirl crust, a silky cheesecake filling, and a sweet cream cheese glaze, this dessert is perfect for brunch, holidays, or any special occasion.
Ingredients
For the Cinnamon Roll Crust:
- 2 cups 250g all-purpose flour
- 1 teaspoon instant yeast
- ¼ cup 50g sugar
- ½ teaspoon salt
- ½ cup 120ml warm milk
- 1 large egg
- ¼ cup 55g unsalted butter, melted
For the Cheesecake Filling:
- 16 oz 450g cream cheese, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 120ml sour cream
For the Cinnamon Sugar Swirl:
- ½ cup 100g brown sugar
- 2 tablespoons ground cinnamon
- ¼ cup 55g butter, melted
For the Cream Cheese Glaze:
- 4 oz 115g cream cheese, softened
- ¼ cup 55g unsalted butter, softened
- 1 cup 120g powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Make the Cinnamon Roll Crust
- In a mixing bowl, combine flour, yeast, sugar, and salt.
- Add warm milk, egg, and melted butter, mixing until a soft dough forms.
- Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
- Roll out the dough into a ¼-inch thick rectangle.
- Sprinkle with brown sugar and cinnamon, roll into a log, and slice into rounds.
- Press the cinnamon roll rounds into the bottom of a greased springform pan, covering the entire base.
- Step 2: Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until creamy and smooth.
- Add eggs, one at a time, mixing after each addition.
- Stir in vanilla extract and sour cream until fully combined.
- Step 3: Create the Cinnamon Swirl
- Mix brown sugar, cinnamon, and melted butter in a small bowl.
- Pour half of the cheesecake batter over the cinnamon roll crust.
- Drizzle half of the cinnamon swirl mixture over the batter.
- Pour the remaining cheesecake batter on top, then add the rest of the cinnamon swirl.
- Swirl gently with a knife for a marbled effect.
- Step 4: Bake the Cheesecake
- Preheat oven to 325°F (163°C).
- Bake for 50-55 minutes or until the center is slightly jiggly but set.
- Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
- Step 5: Make the Cream Cheese Glaze
- In a bowl, beat cream cheese and butter together until smooth.
- Add powdered sugar and vanilla extract, mixing until creamy.
- Drizzle over the cooled cheesecake before serving.
Notes
- Use a water bath to prevent cracks. Wrap the springform pan in foil and place it in a larger pan filled with hot water.
- Chilling is key! Let the cheesecake set in the fridge for at least 4 hours (overnight is best) before slicing.
- For a shortcut, you can use pre-made cinnamon roll dough instead of making the crust from scratch.
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.