This rich and creamy cheesecake has bits of cinnamon roll baked inside. Little pockets of cinnamon and sweet brown sugar make it into nearly every bite. You will have a hard time stopping at just one piece!!!
When a craving hits I generally create a brand new recipe to satisfy my curiosity. A craving hit me right in the middle of church last Sunday. Right in the middle of a great sermon on Romans I suddenly thought~ “I wonder what cinnamon roll and cheesecake would taste like all together”. I wondered if you could use refrigerated cinnamon rolls as a crust…I wondered if you could swirl a brown sugar/ cinnamon mixture into a cheesecake without getting tons of cracks…I wondered if the cinnamon cream cheese tubs would work…I also listened to the sermon. I’m fairly good at multi-tasking 🙂
When I got home I decided two things:
1. I am taking a vacation to Peru in a few weeks and I cannot spend any extra money- so the ingredients needed to be already in my house.
2. I would google “cinnamon roll cheesecake” to see what others had done.
The googling resulted in a surprise. Several blogs featured recipes and they were all the same recipe from the same source! Every one of the blogs just ranted and raved about the amazing-ness of this recipe.
I looked the recipe up in Culinary Concoctions by Peabody and realized I already had all of the ingredients.
It is, as all the other blogs out there have said, AMAZING. Unbelievably good. Exactly what I was hoping for in a combination of cheesecake and cinnamon roll.
It is also a labor of love. Regular cheesecakes take some time. This is a regular cheesecake and a batch of cinnamon rolls…all together. Set aside some time and several clean mixing bowls!!
Here’s how to make it:
Cinnamon Roll Batter:
- 2/3 cup sugar
- ¼ cup butter, at room temperature
- 1 egg
- ½ cup milk
- 1 tbsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 pkg. (8 oz. each) cream cheese, at room temperature
- 1 cup sugar
- 1 tbsp vanilla extract
- 2 tbsp flour
- 3 eggs
- 1/3 cup butter, melted
- 1 cup brown sugar
- 3 tbsp cinnamon
Cream Cheese Frosting:
- 2 ounces cream cheese, at room temperature
- 3 tbsp butter, at room temperature
- 2 tsp vanilla
- 1 cup powdered sugar
- milk (if needed to thin frosting)
- Preheat oven to 350 degrees F.
- Grease a 9-inch Springform pan.
Cinnamon Roll Batter:
- Using a mixer, cream together the butter and sugar.
- Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl.
- Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined.
- In a separate bowl, use a mixer to beat cream cheese and sugar for about 2 minutes on medium-high speed.
- Add the eggs one at a time, beating together scraping down the bowl after each addition.
- Add the vanilla and flour and beat for another minute.
- In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.
You have three individual parts to this cheesecake now. The batter, the cheesecake and the filling.
Here is how to put them together:
- Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
- Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
- Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
- Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together. I say swirl, but its really just a big yummy chunky mess– just kind of gently mix all the toppings together without digging into the bottom crust.
- Bake for about 50-55 minutes, cake will be puffy and lightly browned.
- Let it cool for 20 minutes at room temperature and then cover and move to fridge for at least 4 hours (or overnight).
- Remove cake and let it warm up to room temperature just a bit. While you are waiting, make your cream cheese frosting.
Cream Cheese Frosting:
- In a clean bowl, beat the cream cheese and butter together for about 2 minutes.
- Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
- Pipe over the top of chilled cheesecake and serve….so yummy!
My thoughts: If you don’t mind a little extra prep time in the kitchen, this recipe is truly worth every bit of effort. The best part? Since it has cinnamon rolls in it you really CAN eat cheesecake for breakfast with no guilty conscience… and I can tell you that a piece of this with a cup of coffee really is a perfect way to start the day!!!! Enjoy!!! ~r
Other cinnamon inspired treats from Easybaked: Just click on an image to get the recipe!
What a beautiful cake, your photo’s are amazing too! I love coffee cake and this combines all my favorites, cheesecake and cinnamon rolls Yum!
Thank you— it is a combination of my favorites too!!!
That looks SO GOOD! I am now officially starving! Lovely photos!
Thank you– I’ve been craving it all day too….!!! I might have to make another…!
O M G!!! This looks to die for and can’t wait to try it! It’s a good thing I have already had my breakfast or I would be in a world of hurt. 🙂
This cheesecake was made last week and when this posted this morning I wanted another breakfast piece SO bad…it’s probably good that it takes awhile to make- lol!
Hi…this looks sooooo good…I have to make it. Quick question…did you also spray the pan with non-stick spray BEFORE putting on the bottle crust layer? Thanks
BOTTOM….sorry for the typo.:)
lol- that’s ok 🙂
Just spray the entire pan before you add the ingredients to it- both the sides and the bottom. Enjoy!
I don’t have spray. What would be a substitute?
You could use butter or oil.
Wow, that looks really good!
I’m sorry I must have misread, did you say cheesecake for breakfast?? Oh wait you really mean it?! I am in love with this – cinnamon rolls and cheesecake all rolled up into one amazing mouthful. 😀 YUM
Ah– I love sweets for breakfast. I was eating fruit this morning and trying to be healthy and dreamimg of this dessert. I just can’t look at the photos…lol!
I’ve seen this recipe before as well and I want to make it one day! Thanks for sharing and letting us know it’s delicious! Can’t wait to try 🙂
You should! I totally agree with the other sites that have tried it- it is very very yummy!!
Oh my goodness, this sounds AMAZING! I am a huge fan of cinnamon rolls (who isn’t?) and cheesecake, and combined together? It must be heavenly!
Thank you- your blog is such a fun idea too- eating and traveling- two of my favorite things!!!!
Oh yum, this sounds so delicious – thanks for sharing this recipe!
WOW – a lot of steps to this recipe, but it looks like it would be totally worth every step!!
Wow, that looks utterly decadent!! I guess it’s a ringing endorsement when every recipe you looked up was the same 🙂 Pinning now!
Haha– that’s exactly what I thought…if everyone else loves it I bet I would too!!
Oh. My. Gosh. This is my version of heaven in a slice. I am completely obsessed with cinnamon rolls (ever since I visited the US about ten years ago!!! They don’t sell the Cinnabon type here in Australia) and I’ve always loved cheesecake so… well, let’s say if I had the ingredients right now I’d be up to my eyes in cream cheese. You are a baking genius!!! Thanks for sharing the recipe… and you have a new follower. Love your blog 🙂 Thanks!
Oh thank you!! Welcome to easybaked! I am addicted to Cinnamon rolls too…I can’t imagine not being able to just get them whenever! I have lots of international cravings though….so I understand 🙂 Nice to meet you!
Can I use a water bath for this cheesecake?
Love your blog and your food photos are awesome! !
You certainly can. I don’t think you need to, but if you want to I’m sure it will be fine- just wrap it up right so it doesn’t get soggy!!
This is the most delicious thing I have seen today! I need to make this soon!
Totally making this tonight! Looks amazing, and will be perfect for coffee with friends in the morning!!
It truly is a perfect treat with coffee in the morning– have fun!!!
Amazing! Love it!
I’m so glad!!!!!
I want to make this tonight looks so good. Anyway I can make this without a spring form pan? Any suggestions? Thanks xoxo
I’m sorry- long day at work today! I think this would be best in a springform- but I love your cupcake idea!!!! Love it! I’m so interested in knowing how it works for you. Little individual cheesecakes are the best!!! Good luck!!!
I am going to attempt to make this as little cupcakes. Wish me luck.
I was super excited by the idea of this. The frosting is delicious, but I want to go ahead and say go e-e-e-easy on the cinnamon bun dough. There was just too much of it when I made it. I thought I had made the foundation pretty thin, and the little chunks I put on top seemed comparable to the picture, but really the cinnamon bun took over the entire cheesecake. The cheesecake aspect was difficult to perceive except that it gave it a creamier texture. I’d like to consider replacing the bottom with graham cracker crust or laying off the top layer, and multiplying the portions of the cheesecake filling to 1.5x or 2x for a taller, cheesier cheesecake. To all who like more mild, subtle sweets, the recipe is REALLY sweet. I’d cut maybe a quarter of the sugar from… everything. All that aside, it’s still tasty and beautiful.
Thanks for the tips- you sound like me- “this is good, but what if I…?” Lol- enjoy your experimentation, and let us know if you get it exactly the way you like it so others can try it that way too!
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I love this recipe!!!! I did mess up though and accidently mixed everything together (minus the frosting of course) but it still came out great!!!!!
Yay!!! I’m glad you liked it! Well now we know you can just throw it all together! That’s a time saver!!! Thanks for letting us know!!
I made this cheesecake the other day and whilst it’s scrumptious, it’s a little too cinnamon-roll-y for my liking- I’d rather have more of the cheesecake texture and flavours. When I next make it I’m going to use the same amount of cinnamon roll batter for the base but use less of the left over cinnamon roll batter in the actual cheesecake mixture in order to make the cake more like a cheesecake with small and occasional cinnamon roll surprises. Anyway, just a heads up for anyone else that is big on cheesecake and it’s delicious, soft, creaminess.
Mmm…I loved the balance- but that’s one of the best parts of baking- taking something and recreating it into your own version of perfection!!!:). Have fun tweaking things!!! Hope it comes out perfectly!!!
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do you think you could do this recipe in mini cheesecake pans? Or would cupcake size work better? Want to do these for a brunch. Thanks.
I’m not sure- you’ll have to just try and see? I think they would be adorable in smaller sizes!!!
Hello, do you bake the bottom layer before pouring the cheesecake batter on top? Going to make this for thanksgiving!(:
Hi! No, you don’t bake things separately. Follow the instructions for putting things into the pan (in the right order) and then bake it all together. Happy Thanksgiving!