Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is a luscious and creamy homemade cheesecake with rich flavors found in cinnamon rolls. The cheesecake has a cinnamon swirl throughout the cheesecake with a cream cheese frosting. The perfect dessert for any time. Great for a Holiday dessert table.

Course Dessert

Cuisine American

Keyword cinnamon roll cheesecake

Prep Time 15

Cook Time 25

chill time 6

Total Time 6 40

Servings servings

Calories 712kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

How to make the cheesecake crust

2 cups graham crackers
¼ cup light brown sugar
½ cup unsalted butter melted

Cinnamon Roll Cheesecake

24 ounces cream cheese softened, room temperature
1 cup granulated sugar
½ teaspoon salt
1 ½ Tablespoons all-purpose flour
4 large eggs
1 Tablespoon pure vanilla extract
½ cup sour cream

Cinnamon Swirl

Cream Cheese Frosting

6 Tablespoons cream cheese softened, room temperature
1 cup confectioners' sugar
2 teaspoons ground cinnamon
1 cup heavy cream
1 teaspoon pure vanilla extract
ground cinnamon optional, garnish

Instructions

How to make the cheesecake crust

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.

How to prepare the Cinnamon Roll Cheesecake

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 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.

How 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.

Assemble the Cinnamon Swirl Cheesecake

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.

How to make the Cream Cheese Frosting

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.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Variations:

- 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.

Recipes written for Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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