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Cinnamon roll cheesecake

Best cheesecake ever!
Prep Time30 mins
Cook Time1 hr
Rest time3 hrs
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, cinnamon, cinnamon roll
Servings: 12 servings
Author: Dea Kepic


Cinnamon roll batter

  • 125 g sugar
  • 55 g butter at room temperature
  • 1 egg
  • 120 ml milk
  • 1 tsp vanilla extract
  • 250 g flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Cottage cheese filling

  • 320 g cottage cheese
  • 180 g sour cream
  • 120 g sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2 tbsp flour

Cinnamon filling

  • 75 g melted butter
  • 180 g sugar
  • 3 tbsp cinnamon

Cream cheese frosting

  • 70 g cream cheese Philadelphia
  • 40 g butter at room temperature
  • 1/2 tsp vanilla extract
  • 80-120 g powdered sugar


  • Preheat the oven to 180°C and grease a 23 cm springform pan, or line it with parchment paper.

Cinnamon roll batter

  • With an electric mixer cream together the butter and sugar for 3 minutes, until light and fluffy. Add the egg, milk and vanilla extract, beat for another minute. Stir together the flour, baking powder and salt, then add that to the butter mixture. Mix on low speed just until everything is combined. Spread half of the batter onto the bottom of the prepared pan. The batter will be very thick and sticky, so it helps if you grease your hands a bit and then press the batter down. You will get a very thin layer but it will rise up during baking. Set aside and make the fillings.

Cottage cheese filling

  • If your cottage cheese isn't smooth, use an immersion blender to get rid of the bigger lumps. Mix in the sugar and vanilla extract, beat for a minute. Add the eggs one at a time, mixing for a few seconds between each one. Add the flour and mix until it's well combined. Pour the filling on top of the cinnamon roll batter that is in the prepared pan.

Cinnamon filling

  • Combine melted butter, cinnamon and sugar. Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake making sure not to get too close to the sides. If you get too close to the sides, the filling could bubble out when baking.


  • Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Bake for 45-60 min, or until the centre is set and the top is golden brown. Let it cool completely. Make the cream cheese frosting.

Creme cheese frosting

  • Beat the butter for a minute and then add all the other ingredients. Mix until well combined. Put the frosting in a pastry bag (or a ziplock bag), cut a little bit at the end and drizzle over the cooled cheesecake.


    Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!