Description
Cinnamon bun cheesecake marries two beloved desserts into one irresistible treat. Creamy cheesecake layers intertwine with classic cinnamon roll flavors, promising a delightful journey of sweet, comforting indulgence that will satisfy your most intense dessert cravings.
Ingredients
Scale
Main Ingredients:
Cinnamon Bun Base:
- 2 cups (480 milliliters) all-purpose flour
- 1 tablespoon (15 milliliters) baking powder
- 0.5 teaspoon (2.5 milliliters) salt
- 0.5 cup (120 milliliters) unsalted butter, room temperature
- 0.75 cup (180 milliliters) milk (full fat preferred)
Sugars and Spices:
- 0.25 cup (60 milliliters) light brown sugar, packed
- 0.25 cup (60 milliliters) granulated sugar
- 1 tablespoon (15 milliliters) ground cinnamon
Cheesecake Layer:
- 3 packages (250 grams each) cream cheese, softened
- 0.75 cup (180 milliliters) granulated sugar
- 4 large eggs
- 0.5 cup (120 milliliters) sour cream
- 1 teaspoon (5 milliliters) vanilla extract
- 2 tablespoons (30 milliliters) light brown sugar, packed
- 2 teaspoons (10 milliliters) ground cinnamon
- 2 tablespoons (30 milliliters) all-purpose flour
Icing:
- 1 package (250 grams) cream cheese, softened
- 0.5 cup (120 milliliters) unsalted butter, softened
- 3 tablespoons (45 milliliters) light brown sugar, packed
- 1.5 tablespoons (22.5
Instructions
- Prepare a 9-inch springform pan by lightly greasing the bottom and preheating the oven to 350°F (175°C).
- Combine flour, baking powder, and salt in a mixing bowl, creating a soft dry foundation for the cinnamon bun base.
- Incorporate softened butter into the dry ingredients, gently blending until the mixture resembles coarse crumbs.
- Pour in milk, then fold in brown sugar, granulated sugar, and ground cinnamon until a cohesive batter forms.
- Spread the mixture evenly across the prepared pan, ensuring a uniform base layer for the cheesecake.
- Position the pan on a baking sheet and bake for 23-25 minutes until a light golden hue develops.
- Reduce oven temperature to 325°F (163°C) to prepare for the cheesecake layer.
- Whip cream cheese and granulated sugar until achieving a silky, smooth consistency.
- Gently fold in eggs one at a time, creating a luxurious texture with each addition.
- Mix in sour cream, vanilla extract, light brown sugar, cinnamon, and all-purpose flour until fully integrated.
- Carefully pour the creamy cheesecake mixture over the cinnamon bun base, smoothing the surface with a spatula.
- Bake for 80-90 minutes, watching for a golden brown top and a set center that no longer wobbles.
- Allow the cheesecake to cool on a wire rack for one hour, then refrigerate for a minimum of 4 hours.
- Prepare the icing by blending cream cheese and butter until perfectly smooth.
- Incorporate brown sugar, granulated sugar, cinnamon, and confectioners’ sugar into the mixture.
- Once the cheesecake has chilled, generously spread the creamy icing across the top.
- Refrigerate any remaining cake to maintain its delightful texture and flavor.
Notes
- Create a stable, golden-brown cinnamon bun base by carefully mixing dry ingredients and avoiding overmixing the dough.
- Ensure cream cheese is perfectly softened at room temperature for a smooth, creamy cheesecake layer that blends seamlessly.
- Bake the cheesecake slowly at a lower temperature to prevent cracking and achieve a perfectly set, silky texture.
- Cool the cheesecake gradually at room temperature before refrigerating to maintain its structure and prevent surface cracks.
- Use a springform pan to easily release the delicate cheesecake without disrupting its beautiful layers.
- Chill the cheesecake for at least 4 hours to allow flavors to meld and achieve the ideal slicing consistency.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 550
- Sugar: 42 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg