Creamy, smooth, silky cheesecake made to taste just like cinnamon buns. This Cinnamon Bun Cheesecake has a cinnamon flavored crust, smooth cheesecake filling, bit of cinnamon filling throughout, and cinnamon icing on top.
My baby sister just turned SEVENTEEN! I can’t believe it. I know it’s cliche when people say “kids grow up too fast” and “I wish they’d stop growing already,” but it is so true. It’s shocking how fast time flies and how fast kids turn into adults. She will be 18 in a year and legally, an adult. I don’t even want to think about it because it too soon. We’re not ready for her to be an adult yet. She will be going away to college and living on her own soon.
I’ve always felt like a parent to her because we have such big age difference so I’m experiencing all the feelings parents experience when their kids are about to turn 18 and leave for college. I don’t know how many more years we will be celebrating her birthday together and I will be making her yearly cheesecake. Soon enough, she will be in college and on her own. Although, I do hope that she will come home for her birthday cheesecake even when she is away in college.
This year, she requested that I make her either a Caramel Apple Cheesecake or a Cinnamon Cheesecake. She is so cute, she asked me if a Caramel Apple Cheesecake was even possible. Of course it’s possible and very tasty too!
My sister is very supporting of my blog and insists that I make her something new every year, something I have not posted on the blog before so that I can use the recipe for the blog as well. Since I already have the Caramel Apple Cheesecake recipe here, she did not want me to make it. She wanted a Cinnamon Roll Cheesecake instead.
Apparently, she tried some cinnamon rolls not so long ago and she just realized how much she enjoyed cinnamon flavored treats. So for her birthday, she wanted a big cinnamon bomb to explode in her mouth.
But I kid…it was a small bomb of smooth, creamy, cinnamon deliciousness!
Cinnamon Roll Cheesecake
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 Tbsp unsalted butter melted
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 2 cups brown sugar
- 4 Tbsp ground cinnamon
- 3/4 cup all purpose flour
- 12 Tbsp unsalted butter melted
- 24 oz cream cheese packs
- ¾ cup heavy whipping cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- ½ cup white granulated sugar
- 2 cups powdered sugar
- 1 Tbsp ground cinnamon
- 6 Tbsp heavy whipping cream
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
- For crust: Mix the graham cracker crumbs, sugar, cinnamon, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cinnamon Filling:
- In a medium bowl, combine brown sugar, cinnamon, and flour. Mix well, until all ingredients are evenly incorporated.
- Pour in melted butter and mix well.
- Pinch off bits of cinnamon filling mixture and spread them over the crust.
- Cheesecake Filling:
- Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
- Add vanilla extract, and sour cream. Mix until combined.
- Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
- Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
- Spread a third of the cheesecake batter over the prepared crust and cinnamon filling.
- Spread more bits of cinnamon filling over the cheesecake filling, evenly.
- Spread another third of the cheesecake batter over the cinnamon filling.
- Spread remaining cinnamon filling over the cheesecake batter.
- Spread remaining cheesecake batter over the top.
- Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
- Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the icing.
- Warm up heavy cream but not too hot to where it boils.
- Combine powdered sugar and cinnamon in a shallow bowl. Whisk in heavy cream slowly, until all smooth.
- Pour icing over the cheesecake and spread evenly.
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