Cinnamon bun cheesecake has all the traditional rich and creamy cheesecake taste you love but with extra yum factor. Silky cheesecake combined with an actual cinnamon bun crust and with swirls of cinnamon bun throughout and a thick glaze on top.

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Now let me introduce you to the culinary marvel that is Cinnamon Bun Cheesecake.

The only thing better than a cheesecake with the classic graham cracker crust?

Well say hello to a crust made out of cinnamon buns.

Cinnamon buns that bake right up into a soft pillowy crust.

Doesn’t that just sound dreamy?

Even more so when it’s topped with a rich and cream cheesecake filling– liberally (and lovingly) swirled throughout with cinnamon and sugar and finished off with a sweet glaze.

It’s the stuff of dessert dreams I tell you.

Ingredients

To make this you’ll need:

Cinnamon buns– a regular sized package of refrigerated cinnamon buns with frosting
Cream cheese– softened
Sugar– Granulated and brown
Sour cream– Full fat
Vanilla extract– Real is best
Eggs– Room temperature
Butter– Melted
Cinnamon

How to Make

To make this cinnamon bun cheesecake, start by making the cheesecake filling.

Start by beating the cream cheese and granulated sugar together until the mixture is evenly combined and smooth.

Then, fold in the sour cream and vanilla until the mixture is smooth.

Beat in the eggs, one at a time, mixing completely after each one.

Set the cheesecake mixture aside.

In a separate small bowl, whisk together the butter, brown sugar, and cinnamon until smooth.

Set that bowl aside.

Use cooking spray to grease a 9 inch springform pan.

Open and separate the cinnamon rolls.

Lay them flat on the bottom of the pan.

Press them all flat to cover the whole pan.

Then pour the cheesecake batter out over top of the cinnamon roll crust.

Use a spatula to spread it out evenly.

Drop spoonfuls of the cinnamon swirl out overtop the batter and swirl it gently into the batter with a butter knife.

Bake the cheesecake at 325 degrees for 30-35 minutes, or until the cheesecake is firm around the edges but still slightly jiggly in the middle.

Set the cheesecake away from all heat and allow it to cool completely.

Drizzle the cinnamon bun frosting evenly out over top of the cheesecake.

Chill the cheesecake for at least 1-2 hours before serving.

Serve and enjoy!

Storing

Store leftovers tightly covered in the fridge for up to 4 days.

Tips and Tricks

Don’t use low fat ingredients here. Full fat has a better flavor and texture.
Use your favorite brand of refrigerated, canned, store bought cinnamon rolls.
Make sure to use all the frosting on top! If you want to use some extra, grab a can of cream cheese frosting.

Other Cheesecake Recipes

Cinnamon bun cheesecake combines two of our favorite treats into one decadent dessert.

Make it and enjoy!

Looking for other cheesecake recipes?

Try these:

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