There are few things in life more comforting than the warm, cozy flavor of a cinnamon roll. Now, imagine all that cinnamon goodness swirled into a thick, creamy cheesecake topped with a luscious cream cheese frosting. That’s right—this Cinnamon Roll Cheesecake is the best of both worlds! With a buttery cinnamon-sugar crust and layers of cheesecake and cinnamon filling, this dessert is as delicious as it sounds. I’m beyond excited to share this recipe with you because it’s a real showstopper, perfect for any occasion when you want to impress with minimal fuss. Let’s dive in!
Ingredients You’ll Need
Crust:
- 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
- 1/4 cup (56g) sugar
- 1 tsp ground cinnamon
- 5 tbsp (70g) butter, melted
Cheesecake Filling:
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs, room temperature
Cinnamon Filling:
- 1 1/4 cups (281g) packed light brown sugar
- 5 tbsp ground cinnamon
- 3/4 cup (98g) all-purpose flour
- 1/2 cup (112g) unsalted butter, melted
Cream Cheese Frosting:
- 2 oz cream cheese, room temperature
- 6 tbsp (84g) butter, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups (173g) powdered sugar
- 4–5 tbsp heavy cream
How to Make Cinnamon Roll Cheesecake
1. Prep Your Crust:
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a small bowl, combine your vanilla wafer (or graham cracker) crumbs, sugar, cinnamon, and melted butter. Press the mixture evenly into the bottom and sides of the pan.
- Bake the crust for 10 minutes, then set it aside to cool while you prep the fillings.
2. Make the Cheesecake Filling:
- Lower the oven temperature to 300°F (148°C).
- In a large bowl, beat together cream cheese, sugar, and flour on low speed until smooth. It’s important to use low speed to avoid adding too much air, which can cause cracks.
- Add sour cream, vanilla extract, and cinnamon, and continue mixing on low speed.
- Add the eggs one at a time, beating on low until each is fully incorporated. Set aside.
3. Cinnamon Filling Time:
- In a separate medium bowl, mix together brown sugar, cinnamon, and flour. Stir in the melted butter until well combined.
4. Layering the Magic:
- Sprinkle 1/4 of the cinnamon filling over the crust.
- Drizzle 1/3 of the cheesecake filling over that cinnamon layer. Repeat two more times, alternating between cinnamon filling and cheesecake filling, ending with cinnamon on top.
- Wrap the outside of your springform pan in aluminum foil to protect it from water. Place it inside a larger pan, and pour warm water into the larger pan to create a water bath (this keeps the cheesecake moist and prevents cracking).
5. Bake to Perfection:
- Bake the cheesecake for 1 hour and 20 minutes. The center should be set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the door for another 30 minutes to allow the cheesecake to cool slowly.
- Remove from the oven and the water bath, and let the cheesecake come to room temperature before refrigerating it for 4-5 hours or overnight.
6. Cream Cheese Frosting:
- Beat together cream cheese and butter until smooth.
- Add vanilla and powdered sugar, and mix until combined. Add heavy cream a little at a time, mixing until you reach the desired consistency.
- Once your cheesecake is fully chilled and firm, remove it from the springform pan and pipe the frosting in a beautiful spiral design on top.
Details And Nutritional Information
Details
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 12-14 servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition (per slice)
- Calories: 419 kcal
- Sugar: 60g
- Sodium: 231.3mg
- Fat: 13.8g
- Carbohydrates: 72.6g
- Protein: 4.8g
- Cholesterol: 60.4mg
Helpful Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest, creamiest filling.
- Water Bath Tip: Wrap the springform pan tightly with multiple layers of foil to prevent water from seeping in.
- Don’t Rush the Cooling: A slow cool down is key to avoiding cracks in your cheesecake.
Substitutions and Variations
- Gluten-Free Option: Use gluten-free graham crackers or vanilla wafers in the crust.
- Different Flavors: Add a touch of nutmeg or cardamom to the cinnamon filling for a spiced twist.
- Lighter Version: Swap out full-fat cream cheese and sour cream for reduced-fat versions if you’re looking to lighten up this dessert a bit.
Frequently Asked Questions
Why is my cheesecake cracking?
Cracks in a cheesecake are often caused by overmixing or baking too fast. Always mix at low speed and allow for a slow, steady cooling process.
Do I have to use a water bath?
A water bath helps the cheesecake bake evenly and stay moist. While it’s possible to bake without one, your cheesecake might develop cracks.
How do I know if my cheesecake is done?
The edges should be set, but the center should still be a bit jiggly. It will firm up as it cools.
Storage Instructions
Store this cinnamon roll cheesecake in an airtight container in the refrigerator. It will stay fresh for 4-5 days. You can also freeze it! Just wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 2 months.
More Recipes You’ll Love
- Pumpkin Spice Crisp: The Ultimate Thanksgiving Dessert
Enjoy this slice of heaven and don’t forget to share the love by making it for your next gathering! Let me know how yours turns out—I can’t wait to hear!
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Cinnamon Roll Cheesecake: The Ultimate Dessert Mashup
- Total Time: 2 hours
- Yield: 12-14 servings 1x
- Diet: Vegetarian
Description
This Cinnamon Roll Cheesecake is the ultimate dessert mashup! A rich, creamy cheesecake with ribbons of cinnamon throughout, topped with smooth cream cheese frosting. Each slice is like having a cinnamon roll in cheesecake form—perfect for special occasions or whenever you want a show-stopping treat!
Ingredients
Crust:
- 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
- 1/4 cup (56g) sugar
- 1 tsp ground cinnamon
- 5 tbsp (70g) butter, melted
Cheesecake Filling:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 4 large eggs, room temperature
Cinnamon Filling:
- 1 1/4 cups (281g) packed light brown sugar
- 5 tbsp ground cinnamon
- 3/4 cup (98g) all-purpose flour
- 1/2 cup (112g) unsalted butter, melted
Cream Cheese Frosting:
- 2 oz cream cheese, room temperature
- 6 tbsp (84g) butter, room temperature
- 1/2 tsp vanilla extract
- 1 1/2 cups (173g) powdered sugar
- 4–5 tbsp heavy cream
Instructions
- Crust:
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
Mix vanilla wafer crumbs, sugar, cinnamon, and melted butter in a bowl. Press the mixture into the bottom and slightly up the sides of the pan.
Bake for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil for a water bath. - Cheesecake Filling:
Reduce oven to 300°F (148°C). Beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream, vanilla, and cinnamon; mix well.
Add eggs one at a time, mixing on low speed until just combined. - Cinnamon Filling:
Mix brown sugar, cinnamon, and flour in a bowl. Stir in melted butter until combined. - Layering:
Sprinkle 1/4 of the cinnamon filling over the crust, then layer with 1/3 of the cheesecake filling. Repeat layers two more times, finishing with cinnamon filling on top.
Place the springform pan in a larger pan. Add warm water to the larger pan until it reaches halfway up the sides of the springform pan. - Baking:
Bake for 1 hour 20 minutes, then turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the oven door and allow it to cool for another 30 minutes.
Remove cheesecake from the oven and water bath. Cool to room temperature, then refrigerate for at least 4-5 hours or overnight. - Frosting:
Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until combined. Gradually add heavy cream until the frosting reaches a pipeable consistency.
Pipe in a spiral design on top of the cooled cheesecake.
Notes
- For best results, use room-temperature ingredients for a smooth cheesecake batter.
- If cracks form, don’t worry! The frosting will cover them perfectly.
- Be sure to follow the cooling steps to prevent cracks.
- Store in the fridge and enjoy within 4-5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 419 kcal
- Sugar: 60g
- Cholesterol: 60.4 mg
Keywords: Cinnamon Roll Cheesecake, Cinnamon Swirl Cheesecake, Cheesecake Dessert