Cinnamon bun cheesecake, my way!

sherry monfils


I actually came up w/ a slightly different version of this about 10 yrs ago, but I forgot about it until recently when I have over heard others telling me about this recipe they've been seeing lately and all I thought was, " well I've been making that for years." So I finally decided to print it up. Enjoy!!

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30 Min


30 Min




2 pkg
16-count total, refrigerated cinnamon buns w/ frosting
16 oz
cream cheese, softened
1/2 c
1/3 c
sour cream
2 tsp
2 large
1/3 c
melted butter
1/2 c
packed light brown sugar
3 Tbsp
ground cinnamon

Directions Step-By-Step

In lg bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Beat in eggs until mixed well. Set bowl aside.
In medium bowl, whisk melted butter, brown sugar and cinnamon until clumpy. Set oven to 325. Lightly spray a 9" spring form pan w/ cooking spray. Open cans of cinnamon buns and put the frostings aside.
Separate the buns and lay them in the bottom of the pan, ( they may seem squished but that's o.k.,) Pour the cream cheese mix over the buns and w/ a spatula spread the mix to cover all the buns. By spoonfuls drop the cinnamon/butter mix over top of the batter. Using a knife, swirl the cinnamon into the batter. Place pan on a cookie sheet and place in oven. Bake until firm around the edges but still a little jiggly in the center. My oven took 30 mins, it might take yours more time, just keep an eye open on them by 30 minutes. Let cool. Place the frosting's on a plate and microwave about 10 seconds. Drizzle over cake. Chill cake at least 1 hr.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom