Cinnamon Roll Cheesecake combines creamy cheesecake with swirls of cinnamon sugar and a buttery crust for an easy, bakery-style dessert perfect for holidays or special occasions.
This Cinnamon Roll Cheesecake brings together two favorite desserts in one irresistible treat. With a creamy cheesecake filling layered with sweet cinnamon swirls and baked on a buttery crust, it’s the perfect dessert for holidays, brunch, or anytime you’re craving something indulgent.
This is such an Easy Cinnamon Dessert Recipe, and I can’t wait for you to try it! I also make Bacon Cinnamon Rolls and Cinnabon Cinnamon Rolls Recipe.
If you love cinnamon, also make Taco Bell Cinnamon Twist.
Table of contents
Why We Love This Recipe
- Customizable. Top with glaze, cream cheese frosting, or nuts for extra flair.
- Decadent flavor combination. Creamy cheesecake meets warm, sweet cinnamon rolls.
- Perfect for special occasions. Ideal for holidays, brunches, or celebrations.
- Bakery-style at home. Tastes like it came from a pastry shop without the fuss.
- Rich and indulgent. Satisfies any sweet tooth craving.
Ingredients
Crust
- Graham Cracker Crumbs. Store-bought or homemade; Biscoff cookies work for a twist.
- Butter. Melted butter binds the crumbs and adds richness to the crust.
Cinnamon Crumble
- Brown Sugar. Light brown sugar works best for sweetness and depth of flavor.
- Ground Cinnamon. Adjust the amount to your taste for a mild or bold cinnamon flavor.
- Flour. Spoon into the measuring cup for accurate measurement and consistent texture.
Cheesecake Layer
- Cream Cheese. Softened to room temperature for smooth, creamy texture.
- Vanilla Extract. Pure vanilla adds the best flavor.
- Eggs. Room temperature eggs help create a silky, even cheesecake.
- Heavy Whipping Cream. Keep cold for the best consistency and richness.
Topping
- Cream Cheese. Softened at room temperature for a smooth, creamy texture.
- Butter. Softened at room temperature to blend easily and add richness.
- Powdered Sugar. Sifted to remove lumps for a silky frosting.
- Milk. Whole milk gives the creamiest consistency.
Step By Step Instructions
- Step 1. Preheat the oven. It needs to be set to 350 degrees F. Grease a 9-inch springform pan with a non-stick cooking spray.
Step 2. Add the graham crackers to a food processor. Continue to pulse until the crackers are a fine crumb consistency. Then add in the butter and blend until well combined.
Step 3. Then press into the bottom and slightly up the sides of the prepared pan to form the crust. Bake for 10 minutes and then allow to cool on a wire rack. While it cools, make the crumble. In a small bowl, mix together the cinnamon crumble ingredients with a fork.
Step 4. You will need an electric mixer. Add the cream cheese to a stand mixer and beat until light and fluffy. You can also use a hand mixer on medium-high speed. Then lower the speed and add in the sugar and flour. Mix until combined. Next, add in the vanilla extract and the eggs one at a time. Once the eggs are combined, add in the heavy whipping cream and mix. Scrape down the sides of the bowl.
Step 5. Pour the cheesecake batter into the pan. Top with ⅓ of the cinnamon crumble filling and gently press the cinnamon crumble into the cheesecake layer. Repeat these layers 2 more times. You want to finish with the cinnamon filling on top for the swirl.
Step 6. Finally, place the cheesecake in the oven and bake for 15 minutes. Then turn the oven temperature down to 200 degrees. Next, bake for 1 hour and 30 minutes until the edges are set but the center is still jiggly.
Step 7. Then turn the oven off and crack the oven door. Let the cheesecake cool in the oven for 15-20 minutes. Then move to a wire rack to cool completely. Then chill the cheesecake in the fridge for at least 4 hours. Remove from the pan and drizzle Cream Cheese frosting on top.
How to Make Cream Cheese Frosting
- Step 1. Combine the cream cheese and butter. Cream together the cream cheese and butter in a large bowl with a handheld mixer until light and fluffy.
- Step 2. Add the powdered sugar. Then add in the powdered sugar and vanilla extract. Mix until well combined.
- Step 3. Gradually add the milk. Then gradually add in the milk until the topping has the consistency that you prefer.
- Step 4. Decorate the cheesecake with topping. Then pipe the topping onto the top of the cheesecake with a piping bag or sandwich bag right before serving.
- Step 5. Serve and enjoy the cheesecake. Then the cheesecake is ready to slice, serve and enjoy!
Cheesecake Topping Ideas
- Whipped Cream. Dollop a little on top before serving.
- Nuts. Sprinkle chopped pecans or walnuts on top of the cream cheese icing.
- Caramel Sauce. This is really decadent with the flavors of this cheesecake.
For even more ideas, try these cheesecake toppings.
FAQs
Cover in plastic wrap or aluminum foil. Place the leftover cheesecake in the refrigerator. It should be stored inside an airtight container.
The cheesecake will last up to 4 days in the fridge if covered properly.
Yes, the cheesecake can be frozen up to 3 months. You can freeze the entire cheesecake or individual slices. Just make sure to wrap thoroughly in plastic wrap and place inside a freezer container or bag.
Thaw overnight in the refrigerator when ready to serve.
Expert Tips
- Use room-temperature cream cheese and eggs. This ensures a smooth, lump-free cheesecake.
- Softened butter is key. It blends easily into the crust or frosting without clumping.
- Sift powdered sugar. Prevents lumps in the frosting for a silky finish.
- Cold heavy cream. Helps the cheesecake filling stay rich and creamy.
- Don’t overmix. Overmixing can cause cracks in the cheesecake.
- Allow to cool completely. Chill before slicing for clean, firm slices.
- Customize toppings. Drizzle with glaze or frosting, and sprinkle with extra cinnamon or nuts for added flair.
More Cinnamon Roll Recipes
- Cinnamon Roll Poke Cake Recipe
- Crockpot Cinnamon Roll Casserole
- Cinnamon Roll Pie Recipe
- Cinnamon Roll Bread
- Cinnamon Roll Waffles
- Cinnamon Roll French Toast Casserole
More Cheesecake Recipes
- Sopapilla Cheesecake Recipe
- Cheesecake Factory Red Velvet Cheesecake Recipe
- Philadelphia No Bake Cheesecake
- Cheesecake Chimichangas Recipe
Indulge in this Cinnamon Roll Cheesecake today and treat yourself to a bakery-style dessert at home! Don’t forget to leave a comment below and give it a star rating to share how much you loved it.
Cinnamon Roll Cheesecake
Ingredients
FOR THE CRUST:
- 2 cups Graham Cracker Crumbs
- 5 Tbsp Melted Butter
FOR THE CINNAMON CRUMBLE:
- 1 cup Brown Sugar
- 1 Tbsp Ground Cinnamon
- 1/3 cup Flour
- 1/3 cup Melted Butter
FOR THE CHEESECAKE LAYER:
- 4 packages Cream Cheese 8 oz each softened at room temperature
- 1 cup Sugar
- 3 Tbsp All Purpose Flour
- 2 tsp Vanilla Extract
- 4 Eggs at room temperature
- 3/4 cup Heavy Whipping Cream
FOR THE TOPPING:
- 2 oz Cream Cheese softened at room temperature
- 1 Tbsp Butter softened at room temperature
- 1/2 tsp Vanilla extract
- 1 1/2 cup Powdered Sugar
- 3-4 Tbsp Milk
Instructions
- FOR THE CRUST:
- Preheat the oven to 350 degrees F and grease a 9 inch springform pan with a non-stick cooking spray.
- Add the graham crackers to a food processor.
- Pulse until the crackers are a fine crumb consistency. Then add in the butter and pulse until well combined.
- Then press the mixture into the bottom and slightly up the sides of the springform pan to form the crust.
- Bake for 10 minutes. Then remove and place on a wire rack to cool completely.
- FOR THE CINNAMON CRUMBLE:
- Combine the cinnamon crumble ingredients together in a small mixing bowl with a fork to form a nice crumble.
- FOR THE CHEESECAKE LAYER:
- Add the cream cheese to a stand up mixer with a paddle attachment and cream for 5-6 minutes until the cream cheese is light and fluffy and there are no lumps in the cream cheese.
- Then put the mixer on low speed and add in the sugar and flour. Then mix for 1-2 minutes until combined.
- Then add in the vanilla extract and the eggs 1 at a time.
- Make sure that the egg is fully combined before adding the next one.
- Once the eggs are combined, add in the heavy whipping cream and mix for 1-2 minutes.
- Pour ⅓ of the cheesecake mixture into the springform pan on top of the crust.
- Top with ⅓ of the cinnamon crumble layer and gently press the cinnamon crumble into the cheesecake layer.
- Repeat these layers 2 more times finishing with the cinnamon crumble on top.
- Place the cheesecake in the oven in the center and bake for 15 minutes.
- Then turn the oven temperature down to 200 degrees F but do not remove the cheesecake.
- Then bake for 1 hour and 20-30 minutes until the edges are set but the center is still jiggly.
- Then turn the oven off and crack the oven door but do not remove the cheesecake. Let the cheesecake cool in the oven for 15-20 minutes before removing.
- Then move the cheesecake to a wire rack to cool completely to room temperature.
- Then chill the cheesecake in the refrigerator for at least 4 hours but overnight is preferred.
- Carefully remove the sides of the springform pan after the cheesecake has set.
- FOR THE TOPPING:
- Cream together the cream cheese and butter with a hand held mixer until light and fluffy.
- Then add in the powder sugar and vanilla extract.
- Mix until well combined. Then gradually add in the milk until the topping has a consistency that you prefer.
- Then pipe the topping onto the cheesecake with a piping bag or sandwich bag right before serving.
- Then the cheesecake is ready to slice, serve and enjoy!
