Our Cinnamon Roll Cheesecake is the perfect blend of two classics. The cheesecake features a buttery graham cracker crust and a cinnamon swirl cheesecake filling. It is finished off with a sweet cream cheese frosting. Perfect for cinnamon roll lovers and cheesecake enthusiasts alike!
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Cheesecake fans come running and check out more of our decadently delicious and creamy cheesecake recipes such as Biscoff Cheesecake Bars, Blueberry Cheesecake Bars, and Instant Pot Turtle Cheesecakes.
Why you'll love this recipe
- This cinnamon roll cheesecake is a simple dessert that combines a creamy filling and gooey cinnamon rolls into an amazing dessert.
- Cinnamon Roll Cheesecake is a homemade dessert that tastes just like you spent a lot of money on a bakery dessert.
- A great make-ahead dessert, so it's great for the holidays.
Ingredient List
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- graham crackers
- light brown sugar
- unsalted butter
- cream cheese
- granulated sugar
- salt
- all-purpose flour
- large eggs
- pure vanilla extract
- sour cream
- ground cinnamon
- confectioners' sugar
- heavy cream
Equipment
- 1 9 inch springform pan
- Parchment Paper
- Hand Mixer
- Food Processor
- Stainless Steel Mixing Bowls
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Make the cinnamon roll cheesecake crust
- In a food processor crush the graham crackers until they are fine crumbs.
- Then add the brown sugar to the crumbs and mix.
- Add the melted butter and mix until you get the texture of wet sand.
- Press the crust firmly into a parchment-lined springform pan. Place in the freezer to set.
Make the cinnamon roll cheesecake
- Preheat the oven to 325°F/163°C
- In a large bowl beat the cream cheese until fluffy.
- Add the sugar and flour to the cream cheese and cream until combined.
- Add the eggs one at a time. Mixing until just combined.
- Add the last egg, vanilla, and sour cream. Beat until just combined.
Make the Cinnamon Swirl
- In a small bowl combine the brown sugar, cinnamon, flour, and softened butter, until you get a crumble.
How to Assemble the Cinnamon Swirl Cheesecake
- Pour half of the cheesecake batter on top of the crust. Then sprinkle with half of the cinnamon sugar topping.
- Add the remaining batter and the final layer of cinnamon swirl topping to the springform pan.
- Bake in the oven for 55 - 60 minutes. And, then cool with the oven door open for one hour. Chill in the fridge for 6 hours.
- Remove from the springform pan, and top with the cream cheese frosting.
- Finish with an extra sprinkle of cinnamon before slicing and serving.
Make ahead, storage, and freezer tips
Storage - Store the cheesecake covered tightly in plastic wrap or or in an airtight container in the fridge for up to one week.
Freezing - You can also freeze homemade cheesecake by wrapping it tightly in plastic wrap and then placing it in an airtight container. This will prevent any freezer burn and keep your cheesecake fresh for up to 3 months. When ready to eat, thaw the cheesecake in the fridge overnight before serving.
Eileen's Tips for Success
- When making cheesecake, use room-temperature ingredients. This will ensure a smooth batter.
- Do not overmix your cheesecake batter otherwise, your cheesecake will deflate after it cools.
- You can use a water baht if you want to reduce the risk of cracks on the top of your cheesecake.
Frequently Asked Questions
Why did my cheesecake crack on the top?
How do I know when a cheesecake is done baking?
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Crust: Swap out the graham cracker crumbs and use crushed gingersnaps or even vanilla Oreos for your crust.
- Frosting: Not a fan of cream cheese frosting? Use a simple glaze of powdered sugar, vanilla, and milk on top instead.
- Citrus: Add two teaspoons of lemon juice to the cheesecake batter for a nice tang.
Serving Suggestions
This sweet dessert pairs well with any of your favorite meals.
We like to pair it with a hearty meal like Creamy Chicken Gnocchi Soup and a side of Instant Pot French Bread.
Similar recipes
Does your family love cheesecake as much as mine does? If so, you may want to give these recipes a try as well!
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Cinnamon Roll Cheesecake
Equipment
Ingredients
Instructions
- Line a 9-inch springform pan lined with parchment paper on the bottom and around the sides. Set aside.
- In a food processor using the S-blade or blender, blend 2 cups graham crackers until they become crumbs.
- In a medium-sized mixing bowl, add crumbled graham cracker crumbs and ¼ cup light brown sugar Mix the ingredients well. A fork can help combine ingredients. To the graham cracker mixture, add ½ cup unsalted butter, melted. Stir with the fork until combined.
- Pour the butter-crumb mixture into the prepared springform pan. Press into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this. Place the springform pan in the freezer to allow the mixture to set.
- Preheat the oven to 325°F/163°C
- For the cheesecake filling, in a large mixing bowl, use a hand mixer with beaters attached, beat 24 ounces cream cheese until smooth.
- To the cream cheese mixture, add 1 cup granulated sugar, ½ teaspoon kosher salt, and 1 ½ Tablespoons all-purpose flour. Blend until well combined.
- Add 4 large eggs to the mixture one at a time, mixing in between each addition. When adding the last egg, add 1 Tablespoon pure vanilla extract and ½ cup sour cream before mixing for the last time. The mixture will be smooth. Set aside to make the cinnamon swirl.
- In a small mixing bowl, add 1 cup light brown sugar, ⅓ cup all-purpose flour, 1 Tablespoon ground cinnamon, and ⅓ cup unsalted butter. Use a fork to blend ingredients until combined and no streaks of butter are left. Set aside.
- Take the graham cracker crust and pour ½ cheesecake filling into the pan. Cover that layer with the ½ of the cinnamon swirl mixture. Continue with the second half of the cheesecake filling. Then top again with the remaining cinnamon swirl mixture.
- Use a rubber spatula to smooth the top of the cheesecake, slightly blending the filling and cinnamon mixture into a swirl.
- Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let sit and finish cooking for another hour.
- Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. Release from the springform pan and remove the parchment paper.
- In a large mixing bowl, using a hand mixer with beaters attached, beat until smooth 6 Tablespoons cream cheese, 1 cup confectioners' sugar, and 2 teaspoons ground cinnamon.
- Beat in 1 cup heavy cream and 1 teaspoon pure vanilla extract to the mixture. Blend until whipped and creamy.
- Transfer the mixture to a piping bag. Cut a hole in the bottom or use a small round metal tip.
- Create a large swirl of icing from the center of the cheesecake outwards close to the edge of the cheesecake.
- Sprinkle ground cinnamon on top of the cream cheese frosting. Optional garnish.
- Slice and serve.
Nutrition
Notes
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- Crust: Swap out the graham cracker crumbs and use crushed gingersnaps or even vanilla Oreos for your crust.
-
- Frosting: Not a fan of cream cheese frosting? Use a simple glaze of powdered sugar, vanilla, and milk on top instead.
-
- Citrus: Add two teaspoons of lemon juice to the cheesecake batter for a nice tang.
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