Cinnamon Roll Cheesecake

This cinnamon roll cheesecake is a dream come true for dessert lovers! Layers of creamy cinnamon cheesecake, pockets of buttery cinnamon filling, and a subtly sweet cinnamon crust combine for an unforgettable treat. Topped with a smooth cream cheese frosting, it’s a perfect blend of cinnamon roll flavor and cheesecake richness.

Why You’ll Adore This Cheesecake

Imagine the best cinnamon roll and the creamiest cheesecake combined into one. That’s this dessert! Here’s why it’s so irresistible:

Cinnamon Infusion: From the crust to the filling, cinnamon shines in every bite.
Perfect Texture: The rich, creamy cheesecake filling, complemented by the melt-in-your-mouth cinnamon filling layers, creates a delightful textural experience.
Customizable Cinnamon: Adjust the cinnamon intensity to your liking.

Ingredients: What You’ll Need

Here’s a breakdown of the ingredients, with precise measurements in the recipe card below:

Crust:

Vanilla Wafers (or Graham Crackers)
Sugar
Ground Cinnamon
Melted Butter (salted or unsalted)

Cheesecake Filling:

Cream Cheese (room temperature, brick-style, full-fat)
Sugar
All-Purpose Flour (or Cornstarch for gluten-free)
Sour Cream
Vanilla Extract
Ground Cinnamon
Large Eggs (room temperature)

Cinnamon Filling:

Light Brown Sugar
Ground Cinnamon
All-Purpose Flour
Melted Unsalted Butter

Cream Cheese Frosting:

Cream Cheese (room temperature)
Butter (room temperature)
Vanilla Extract
Powdered Sugar
Heavy Cream

Making Cinnamon Roll Cheesecake: A Step-by-Step Guide

Crust: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides. Combine crust ingredients and press into the bottom and up the sides of the pan. Bake for 10 minutes. Wrap the pan’s exterior with foil (waterproofing).
Cheesecake and Cinnamon Filling: Reduce oven temperature to 300°F. For the cheesecake filling, beat cream cheese, sugar, and flour until smooth. Mix in sour cream, vanilla, and cinnamon. Add eggs one at a time. For the cinnamon filling, mix brown sugar, cinnamon, flour, and butter.
Layering: Sprinkle 1/4 of the cinnamon filling over the crust, then drizzle 1/3 of the cheesecake filling over it. Repeat two more times, ending with the remaining cinnamon filling.
Baking: Place the springform pan in a water bath and bake for 1 hour 10-20 minutes.
Cooling: Turn off the oven and let the cheesecake cool inside for 30 minutes (door closed), then another 30 minutes (door cracked).
Chilling: Remove from the oven and water bath, and refrigerate for 4-5 hours or overnight.
Frosting: Combine cream cheese and butter until smooth. Mix in vanilla and powdered sugar, then heavy cream as needed.
Decorating: Remove the cheesecake from the springform pan and pipe the frosting in a spiral design.

Tips for Cheesecake Success

Room Temperature Ingredients: Ensure all ingredients are at room temperature for smooth blending and even baking.
Avoid Overmixing: Overmixing can lead to cracks.
Scrape the Bowl: Scrape down the bowl sides to incorporate all ingredients.
Remove Air Bubbles: Gently tap the filled pan to dislodge air bubbles.
Springform Pan: Use a springform pan for easy removal.
Water Bath: A water bath is crucial for even cooking and preventing cracks.
Avoid Overbaking: A slight jiggle in the center is normal.
Gradual Cooling: Cool the cheesecake slowly in the oven to prevent cracks.

Serving Suggestions

Enjoy this cheesecake as is, or try these additions:

À la Mode: Add a scoop of ice cream.
Sauce Drizzle: Drizzle with caramel or hot fudge sauce.
Whipped Cream: Top with whipped cream.
Beverage Pairing: Serve with milk, espresso, hot chocolate, or a hot toddy.

Storing Cinnamon Cheesecake

Refrigerator: Wrap leftover cheesecake tightly and store in the refrigerator for up to 5 days.
Freezer: Freeze the cheesecake before wrapping, then store in the freezer for up to 3 months. Thaw in the refrigerator before serving.

This Cinnamon Roll Cheesecake is a rich and creamy dessert with layers of cinnamon-sugar filling swirled into a classic cheesecake, topped with a luscious cream cheese frosting. A must-try for cheesecake lovers!

Ingredients (Serves 12-14)

Crust

1 ½ cups (201g) vanilla wafer or graham cracker crumbs
¼ cup (56g) sugar
1 tsp ground cinnamon
5 tbsp (70g) melted butter

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 ¼ cups (281g) packed light brown sugar
5 tbsp ground cinnamon
¾ cup (98g) all-purpose flour
½ cup (112g) melted unsalted butter

Cream Cheese Frosting

2 oz cream cheese, room temperature
6 tbsp (84g) butter, room temperature
½ tsp vanilla extract
1 ½ cups (173g) powdered sugar
4–5 tbsp heavy cream

Instructions

Prepare the Crust – Preheat oven to 325°F (163°C). Mix crumbs, sugar, cinnamon, and melted butter in a bowl. Press into a 9-inch springform pan and bake for 10 minutes. Set aside. Wrap the pan in foil for a water bath.
Make the Cheesecake Batter – Lower oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream, vanilla, and cinnamon, then add eggs one at a time, mixing gently.
Layer the Cheesecake – Combine brown sugar, cinnamon, flour, and melted butter for the cinnamon filling. Sprinkle ¼ of the cinnamon mixture over the crust, then layer with ⅓ of the cheesecake batter. Repeat twice, finishing with a cinnamon layer on top.
Bake in a Water Bath – Place the cheesecake pan in a larger pan and fill the outer pan with warm water halfway up. Bake for 1 hour 20 minutes. Turn off the oven and cool inside for 30 minutes, then crack the door for another 30 minutes before chilling for at least 4-5 hours or overnight.
Make the Frosting & Serve – Beat cream cheese and butter until smooth. Mix in vanilla and powdered sugar, adding heavy cream as needed. Pipe onto the chilled cheesecake in a spiral pattern.