Cinnamon Roll Cheesecake with Cream Cheese Frosting is easy to make. The cheesecake filling is rich and creamy with decadent cream cheese icing. This homemade dessert does not disappoint.
Cinnamon Roll fans and Cheesecake lovers will go crazy over this tasty combination. This recipe combines everything you love about creamy cheesecake and cinnamon rolls into an amazing treat.
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.
Table of contents
Why We Love This Recipe
It is so easy to make, and the flavor combination is really decadent. The entire recipe is simple to make, and it turns out perfect every single time.
Each slice looks so pretty, and it is so delicious for any occasion.
Ingredients
Crust
- Graham Cracker Crumbs. You can purchase these or make your own graham cracker crumbs. You can also use Biscoff cookies for the crust.
- Butter. This needs to be melted.
Cinnamon Crumble
- Brown Sugar. I like to use light brown sugar. Try Homemade Brown Sugar Recipe.
- Ground Cinnamon. Feel free to adjust this to taste.
- Flour. Spoon the flour into the measuring cup for the most accurate measurements.
Cheesecake Layer
- Cream Cheese. Softened at room temperature.
- Vanilla Extract. Pure vanilla extract is best.
- Eggs. The eggs need to be at room temperature.
- Heavy Whipping Cream. Make sure this is cold.
Topping
- Cream Cheese. Softened at room temperature.
- Butter. Softened at room temperature.
- Powdered Sugar. Sift the powdered sugar to remove any lumps.
- Milk. Whole milk is best.
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
- Softened Cream Cheese. Make sure that the cream cheese is softened at room temperature before creaming. This will help to make the mixture smooth and not lumpy. You definitely want it to be the right consistency.
- Remove from the pan. To remove the springform pan, run hot water around the outside edges of the springform pan (don’t get water on the cheesecake). Then gently remove the sides of the springform pan and it should come right off.
- Cutting the cheesecake. Wipe the knife clean after each cut. This will make the slices pretty.
- Don’t over mix. Don’t overmix the batter or it will introduce air bubbles that can cause the cheesecake to crack during baking.
- Scrape down the sides of the bowl. This will ensure everything is mixed thoroughly into the batter.
More Cinnamon Roll Recipes
- Cinnamon Roll Poke Cake Recipe
- Crockpot Cinnamon Roll Casserole
- Mini Cinnamon Rolls
- 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
It’s your turn to make this fabulous Cinnamon Roll Cheesecake recipe. Don’t forget to come back and leave a star rating and comment.
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!
