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Cinnabon Cheesecake

Kimmi Knippel (Sweet_Memories)


Cinnabon + Cheesecake = PURE HEAVEN! I can't wait to make this one! I just got to find out where I can get the Cinnabon's (it just wont be the same with regular cinnamon buns - I think anyway)!

★★★★★ 1 vote
2 Hr



8 mini
cinnabons or 1 pkg (1 lb. 2 oz.) cinnamon buns, halved vertically
4 - 8 oz. pkg
cream cheese, room temperature
1 1/2 c
5 large
1 - 8 oz. pkg
sour cream
1/4 c
all purpose flour
1 Tbsp
pure vanilla extract


3 oz
cream cheese
3 Tbsp
butter, room temperature
1 c
confectioners' sugar
1 Tbsp


2 Tbsp
dark brown sugar
1 Tbsp
butter, room temperature
1/4 tsp
cinnamon, ground

How to Make Cinnabon Cheesecake


  • 1CHEESECAKE: Position racks in center & lower third of oven. Place large roasting pan on lower rack; fill halfway with water. Preheat oven to 325 degrees F. Coat 9" springform pan with cooking spray. Line bottom of pan with buns, cut size down.
  • 2On medium high speed, beat cream cheese & sugar until light & fluffy, 2 - 3 minutes. Beat in eggs, one at a time. Add sour cream, flour & vanilla; beat until combined. Pour over buns in pan. Bake on center rack 1 hour or until center jiggles slightly. Turn oven off. Leave cheesecake in oven with door closed 1 hour. Remove & cool completely on rack. Refrigerate overnight.
  • 3TOPPING: On medium high, beat cream cheese & butter until blended, 1 - 2 minutes. Gradually beat in sugar, then milk until light & fluffy, 2 - 3 minutes. Reserve.
  • 4DRIZZLE: In small microwave safe bowl, mix brown sugar, butter & cinnamon until blended. Microwave on HIGH in 15 second intervals, stirring, until mixture is melted & smooth.
  • 5Spread topping over cheesecake top. Pipe thin line of drizzle in concentric circles over topping. Using toothpick, pull lines through drizzle, alternating directions, to create pattern.

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