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
Scale
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