Cinnamon Roll Cheesecake

This creamy, rich, Cinnamon Roll Cheesecake is swirled with the warm flavors of cinnamon and topped with a luscious cream cheese frosting.

Let’s talk about a combination of two of my all time favorite flavors. It’s the Cinnamon Roll Cheesecake! This is a dreamy combination of creamy cheesecake and the sweet, spicy flavors of a classic cinnamon roll.

Imagine biting into a slice of this delightful cheesecake with swirls of cinnamon sugar and a rich cream cheese frosting on top. It just as amazing as you would imagine.

This Cinnamon Roll Cheesecake is truly a dessert lover’s dream. It’s creamy, rich, and bursting with the flavors of a classic cinnamon roll. Perfect for special occasions or just because, this cheesecake is sure to impress everyone who tries it.

I seriously cannot get enough of it. This dessert is perfect for any special occasion or just to treat yourself and your family.

Common Questions About Cinnamon Roll Cheesecake

Can I Make This Cheesecake Without a Water Bath?

Yes, you can! While a water bath helps to prevent cracks and ensures even baking, you can still make a delicious cheesecake without it.

Just be sure to follow the recipe instructions carefully, especially when cooling the cheesecake in the oven with the door open. This helps to prevent sudden temperature changes that can cause cracking.

Can I Make Mini Cinnamon Roll Cheesecakes Instead of One Large Cheesecake?

Yes, you can definitely make mini cheesecakes! Just use a muffin pan or mini cheesecake pans instead of a large springform pan.

Line the muffin cups with paper liners, and divide the crust, cheesecake batter, and cinnamon swirl evenly among the cups.

Bake at 325°F (163°C) for about 18-20 minutes, or until the centers are set. This is a great option for individual servings or for parties!

Can I Use Store-Bought Cinnamon Rolls for the Crust?

No! Please do not try to use store-bought cinnamon rolls as the crust.

Using unbaked cinnamon rolls for the crust won’t work for this recipe. The dough won’t bake correctly when topped with the cheesecake batter.

I recommend trying other cookie flavors if you want to change it up from the traditional graham cracker crust.

Storage

I am a cheesecake lover and I love some cinnamon sugar swirls. This cheesecake is just the best thing ever.

Refrigerator

To store your cheesecake in the refrigerator, cover it with plastic wrap or place it in an airtight container. It will keep well for up to 5 days, allowing you to enjoy this delicious dessert throughout the week.

Freezer

For longer storage, wrap individual slices of cheesecake in plastic wrap, then place them in a freezer-safe bag or container. The cheesecake will stay fresh in the freezer for up to 3 months. Thaw the slices in the refrigerator before serving.

Tips

Definitely save this recipe card. You won’t regret having this on hand for future use. It’s the perfect cheesecake.

• Use room temperature ingredients to ensure a smooth and creamy cheesecake filling.
• Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
• Let the cheesecake cool gradually by turning off the oven and opening the door slightly after baking.
• Line the bottom and sides of the springform pan with parchment paper to prevent sticking.
• Use a piping bag for a neat and beautiful cream cheese frosting swirl on top of the cheesecake.
• Chill the cheesecake for at least 6 hours or overnight for the best results.

Ingredients

Don’t these ingredients just make your mouth water? Maybe I’m crazy but I can’t get enough of this easy recipe.

• Graham crackers
• Brown sugar
• Butter
• All-purpose flour
• Cinnamon
• Cream cheese
• Granulated sugar
• Salt
• Eggs
• Vanilla extract
• Sour cream
• Confectioner’s sugar
• Heavy cream

How to Make Cinnamon Roll Cheesecake

Don’t let the long list of steps scare you. This is all really simple. Homemade cheesecake doesn’t have to be complicated and we’re proving that here.

Crust

1. Prepare a springform pan lined with parchment paper on the bottom and around the sides.
2. Blend the graham crackers in a food processor or blender until crumbs form. 
3. Combine the cracker crumbs and brown sugar. Stir with a fork until evenly distributed.
4. Pour in the melted butter and stir again with the fork until combined. 
5. Transfer this mixture to the prepared springform pan. Press into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this. Place in the freezer to firm. 

Filling

1. Preheat the oven to 325 degrees Fahrenheit.
2. Blend the cream cheese with a hand mixer in a large mixing bowl until smooth.
3. Add the granulated sugar, salt, and flour to the cream cheese. Blend again until combined.
4. Add each egg to the mixture one at a time, mixing in between each addition. Add the vanilla extract and sour cream at the same time as the last egg. Mix until smooth. Set aside.
5. Combine the brown sugar, flour, cinnamon, and softened butter in a smaller bowl. Use a whisk to blend all the ingredients until combined and no streaks of butter are left.
6. Remove the graham cracker crust from the freezer and add the cheesecake filling to the pan ½ way. 
7. Then add half of the cinnamon mixture layer. 
8. Continue with the second half of the cheesecake filling. Then top again with the rest of the cinnamon mixture.
9. Use a rubber spatula to smooth the top of the cheesecake, slightly blending the filling and cinnamon mixture into a swirl.
10. Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is slightly jiggly. Then turn off the oven and open the oven door. Let it sit in the hot oven and finish cooking for another hour.
11. Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. 
12. Release from the springform pan and remove the parchment paper.

Cream Cheese Frosting

1. Make the cream cheese frosting by combining the cream cheese, cinnamon, and confectioner’s sugar. Blend with a mixer until smooth. 
2. Add in the heavy cream and vanilla extract. Blend again until whipped and creamy.
3. Transfer this to a piping bag fitted with a small round metal tip.
4. Create a large swirl of icing from the center of the cheesecake outwards close to the edge of the cheesecake.
5. Finish with some extra cinnamon sprinkled on top before serving.

Kitchen Supplies You’ll Need for Cinnamon Roll Cheesecake

The springform pan makes this whole process so much easier. If you don’t have one yet, this is a great excuse to go get one!

• 9-inch Springform Pan
• Parchment Paper
• Food Processor/Blender
• Hand Mixer or Stand Mixer
• Large mixing bowl
• Small bowl
• Whisk
• Rubber spatula

What to Serve With Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake is a showstopper on its own, but you can make it even more special by serving it with:

• A scoop of vanilla ice cream
• Fresh berries like strawberries or raspberries
• A dollop of whipped cream
• A drizzle of caramel or chocolate sauce
• A cup of hot coffee or tea

Why You Should Make Cinnamon Roll Cheesecake

Everyone should try this recipe at least once. I’m telling you, it’s going to be your favorite cheesecake from now on.

• It combines the best flavors of a classic cinnamon roll and a creamy cheesecake.
• Perfect for special occasions and impressing your guests.
• Easy to make with straightforward instructions.
• Freezes well, so you can enjoy it later.
• Great for cheesecake lovers looking for a new twist on a favorite dessert.

Variations and Add-Ins for Cinnamon Roll Cheesecake

If you have questions, let me know in the comments. I know how nervous people can be about cheesecake. Let’s help each other out!

• Add chopped nuts like pecans or walnuts to the cinnamon swirl for extra crunch.
• Mix in chocolate chips to the cheesecake batter for a chocolatey twist.
• Use caramel sauce instead of cinnamon filling for a different flavor profile.
• Add a layer of apple slices on top of the graham cracker crust before adding the cheesecake batter.
• Top with peanut butter frosting for a unique and delicious combination.
• Sprinkle cinnamon sugar on top of the cheesecake before baking for extra flavor.

If you love this cheesecake recipe, you’re going to love these other cheesecakes too. Please click each link below to find the easy, printable recipe!

More Great Cinnamon Recipes

Cinnamon Cookies Recipe

Small Batch Cinnamon Rolls

Cinnamon Sugar Muffins

Cinnamon Honey Butter

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