Cinnamon Roll Cheesecake Cake

If you’re looking for a delicious dessert, give this Cinnamon Roll Cheesecake Cake a try! Layers of homemade cinnamon cake and cinnamon cheesecake topped with a sweet, cinnamon frosting!

Our easy cinnamon cake is delicious on it’s own too! Or give this delicious, easy cinnamon cupcake recipe a try next.

Cinnamon Cake with Cheesecake

When my friend Lindsay asked me to bake a recipe from her new cookbook,  Simply Beautiful Homemade Cakes, I was like “heck ya I will.” You guys, every single recipe in this cookbook looks amazing. And I know this because there are photos for every single recipe too. DROOL.

In looking at all of Lindsay’s gorgeous recipes, I decided to go with the Cinnamon Roll Layer Cake. But I added my own twist. You see, I don’t own (3) 8-inch cake pans. And I didn’t realize I needed 3 until the day I decided to bake this cake (does anyone else skim directions to a recipe and THINK they are prepared only to find out they are not?). So I decided to add a cheesecake as my third layer.

There’s a lot to like about this recipe, but foremost I was excited to combine three of my personal favorite desserts: cheesecake, cinnamon rolls, and cake.

Here’s a few reasons why I think you’ll love it too.

• If you’re looking to impress, the three layer presentation is gorgeous. Even if you’re not a good cake “decorator,” this cake is class without a lot of effort.
• The sweet cinnamon frosting is perfectly light, sweet and not too much to handle.
• It’s easy to store. If you don’t want to eat the full cake in a single sitting (you might), freeze it and pull out a piece whenever you need cake. 

Once you’ve made this dish a time or two, it can also be fun to dream up your own variations. One of my readers customized theirs by substituting the sweet frosting with Italian meringue. I’d love to hear what you can dream up too!

Red Velvet Cheesecake Cake, Pumpkin Cheesecake cake, and Carrot Cake Cheesecake Cake are among my most popular recipes!

Ingredient Notes

• Cinnamon – Adds sweet, spicy flavor to the whole cake. 
• Cream cheese – Essential for the creamy cheesecake layer.
• Sour cream – Adds tangy richness to the cheesecake and cake layers.
• Unsalted butter 
• Powdered sugar – Gives structure and sweetness to the frosting.
• Light brown sugar – Adds a hint of caramel flavor to the glaze. 
• Granulated sugar 
• Kosher salt – Balances out the sweet flavors and enhances the flavors.
• Eggs – Add richness and lightness to the cheesecake.
• Egg whites – Helps to lighten the cake’s texture. 
• Heavy whipping cream – Thins out the cheesecake batter without affecting its richness. 
• Milk
• All-purpose flour– Use our guide on how to measure flour so that you don’t end up with a dense cake.
• Baking powder – Helps the cake rise, so it’s light and fluffy. 

PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).

Easy Instructions

The great news is that there is very little hands-on time required for this recipe, but it doesn’t happen all at once. Fortunately, the time planning isn’t complex and I’ve added my simple suggestions in the overview below, 

1. Make the cheesecake. Mix all of the ingredients until they’re fluffy, about 3 minutes, and then bake it for 45 minutes in a springform pan. I’d suggest completing this step the night before so the cheesecake has ample time to cool and form.
2. Bake the cake layers. This is a great morning activity, if you’ll be assembling in the afternoon. Cream the butter. Incorporate wet and dry ingredients to make batter. Then bake it in equally portioned cake pans for 35 minutes. Cool completely on a wire rack. 
3. Prep frosting and glaze. You’ll need 10 minutes, two small mixing bowls, and a little bit of elbow grease to whisk the glaze and fluff the frosting. 
4. Assemble it! Start with one layer of cake on a cake stand. Layer on glaze, cheesecake, more glaze, and the final layer of cake. Now frost it!

If you’re feeling fancy, you can also use a piping bag to create decorative swirls atop the cake. 

Tips & Tricks

• The main key to success with this recipe is time planning, and the great news is that it’s not complicated. Make this cake over two days! 
• Don’t rush assembly. A little extra time and attention to detail will go a long way toward supreme presentation for your cake.
• While you can prepare the bread cake layers the day before, they may lose some moisture over night. If you do take this approach, wrap each layer in saran wrap after it’s cooled to help retain moisture.
• To loosen the cheesecake from the pan without breaking it, run a paring knife or small offset spatula around the inside rim of the pan.
• Store leftovers in refrigerator. Want to freeze the leftovers? Use my tips on how to freeze cake slices!

Serving Suggestions

If you’re looking for a full dessert experience, try serving slices of this Cinnamon Roll Cheesecake Cake with a spiced coffee drink. My copycat Pumpkin Cream Cold Brew and Apple Crisp Macchiato are sweet, spicy, and full of fall flavors. 

Or try pairing it with my Brown Sugar Latte, topped with whipped cream and a caramel drizzle for peak enjoyment.

Recipe FAQs

More Cake Recipes

• Coconut Cake
• Cinnamon Roll Cake
• Brownie Ice Cream Cake
• Italian Cream Cake
• Ice Cream Cake
• German Chocolate Cake Recipe

SaveSaved Pin Print

Cinnamon Roll Cheesecake Cake Recipe

No ratings yet

By: Aimee

If you're looking for a delicious dessert, give this Cinnamon Roll Cheesecake Cake a try! Layers of homemade cinnamon cake and cinnamon cheesecake topped with a sweet, cinnamon frosting!

Prep Time: 1 hour hour

Cook Time: 1 hour hour 30 minutes minutes

Additional Time: 4 hours hours

Total Time: 6 hours hours 30 minutes minutes

Servings: 16 servings

Ingredients 

1x2x3x

For the cheesecake layer:

• ▢ 2 packages cream cheese, softened 8 ounce each
• ▢ ⅔ cup granulated sugar
• ▢ pinch of kosher salt
• ▢ 2 large eggs
• ▢ ¼ cup sour cream
• ▢ ⅓ cup heavy whipping cream
• ▢ 1 teaspoon cinnamon

For the cakes:

• ▢ ¾ cup unsalted butter softened
• ▢ 1 ½ cup granulated sugar
• ▢ ¾ cup sour cream
• ▢ 2 teaspoons vanilla extract
• ▢ 6 large egg whites room temperature
• ▢ 2 ½ cups all-purpose flour
• ▢ 4 teaspoons baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ ¾ cup milk I used skim
• ▢ ¼ cup water

For the cinnamon glaze:

• ▢ ½ cup powdered sugar
• ▢ ¼ cup light brown sugar packed
• ▢ 1 Tablespoon cinnamon
• ▢ 3 Tablespoons water

For the Cinnamon Frosting:

• ▢ 2 cups unsalted butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 6 cups powdered sugar
• ▢ 1 teaspoon cinnamon
• ▢ ¼ cup milk

Save this Recipe?

Enter your email and we’ll send the recipe straight to your inbox!

Email *

Save Recipe

Instructions 

For the cheesecake layer:

• Preheat oven to 325°F. Using a large roasting pan on the lower 1/3 of the oven, preheat the pan.
• Prepare 9-inch springform pan by wrapping the bottom of the pan (outside) with a double layer of foil. Spray pan with nonstick baking spray and line the bottom (inside) with a circle of parchment paper. Meanwhile, boil several cups of water.
• Beat cream cheese with sugar and salt until creamy and fluffy, about 2-3 minutes. Add in eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and cinnamon. Pour into prepared springform pan. Place pan in the center of the preheated roasting pan. Pour boiling water, slowly, into the roasting pan, until about 1-inch of water comes up the sides of the springform pan.
• Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit an additional 30 minutes in oven (without opening oven door). Remove from oven and cool completely in the pan.
• Refrigerate cheesecake for 4 hours, or overnight.

For the cake layers:

• Preheat oven to 350°F. Line the bottom of 2 (9-inch) cake pans with parchment paper. Grease the sides with baking spray. Set aside.
• In a large mixing bowl, beat the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes. Add the sour cream and vanilla extract, and mix until combined. Add in egg whites and beat until combined.
• In a separate bowl, combine the flour, baking powder, cinnamon and salt. Set aside.
• In a small measuring cup, combine the milk and water. Set aside.
• Add half of the flour mixture to the cake batter bowl and beat until combined. Add half the milk mixture. Repeat, scraping down the sides of the bowl as needed.
• Divide the batter evenly between the prepared cake pans. Bake for 35 minutes. Remove from oven and cool for about 5 minutes in pan. Then remove from pans onto a wire rack and cool completely.

For the cinnamon glaze:

• Add the powdered sugar, brown sugar, and cinnamon to a small bowl. Whisk to combine, slowly adding the water, stirring until smooth. Set aside.

For the frosting:

• Beat the butter for 3 minutes until fluffy and pale in color. Add in vanilla, powdered sugar, cinnamon and milk.
• Beat an additional 3-4 minutes, scraping down the sides of the bowl as needed. Set aside.

To assemble:

• Place first layer of cake on a cake stand. Pour about half of the cinnamon glaze over the top of the cake, being careful not to let it drip past the edges.
• Top with layer of cheesecake. Pour remaining half of the cinnamon glaze over the top of the cheesecake layer.
• Add the second layer of cake. Spread frosting over sides and top of cake. You can reserve about a cup of the frosting to add to a decorator bag with a tip to make swirls on top (or use the instructions in the cookbook to make a beautiful design). Sprinkle with cinnamon sugar topping if desired.
• Serve cold and enjoy!!!!

Notes

• The main key to success with this recipe is time planning, and the great news is that it’s not complicated. Make this cake over two days! 
• Don’t rush assembly. A little extra time and attention to detail will go a long way toward supreme presentation for your cake.
• While you can prepare the bread cake layers the day before, they may lose some moisture over night. If you do take this approach, wrap each layer in saran wrap after it’s cooled to help retain moisture.
• To loosen the cheesecake from the pan without breaking it, run a paring knife or small offset spatula around the inside rim of the pan.
• Recipe reprinted with permission from Simply Beautiful Homemade Cakes by Lindsay Conchar, Page Street Publishing, 2016.

Nutrition

Serving: 1slice, Calories: 728kcal, Carbohydrates: 92g, Protein: 6g, Fat: 38g, Saturated Fat: 23g, Polyunsaturated Fat: 13g, Cholesterol: 126mg, Sodium: 238mg, Fiber: 1g, Sugar: 75g

Course: Cake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!