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This cinnamon roll cheesecake is truly amazing! It’s made with layers of thick, creamy cinnamon cheesecake with pockets of buttery cinnamon filling on top of a subtly sweet cinnamon crust. Finished with a smooth cream cheese frosting, it both looks and tastes like a cinnamon roll. This is your new favorite dessert!
Rich & Creamy Cinnamon Roll Cheesecake Recipe
I absolutely love cinnamon rolls (and really anything cinnamony). I also love cheesecake. A lot. This cinnamon roll cheesecake marries the two concepts beautifully. From the cinnamon crust to all the cinnamon in the filling, this cheesecake is a cinnamon lovers dream come true. Four layers of thick, creamy cinnamon cheesecake are layered with a buttery, melt-in-your-mouth cinnamon filling (just like the one you’d find in a cinnamon roll!). To mirror a cinnamon roll even more, it’s topped with a rich cream cheese frosting, just like you’d get on a fresh cinnamon roll from your favorite bakery or your grandma’s kitchen. And, let me tell you, it’s divine.
I tested this cheesecake a number of times, mainly playing with the amount of the cinnamon filling to add. I started with my classic cheesecake recipe and went from there. While I wanted there to be plenty of cinnamon filling, I didn’t want it to be too much. It’s truly perfect and the flavors are amazing. Just like a regular cinnamon roll is perfect with a cup of coffee, so is this cheesecake. It gives you the same flavors and warm feeling. It’s been a favorite of mine for a long time now.
If you love cinnamon rolls and you love cheesecake (like me) you have to try this delectable recipe. Short on time? Try my Mini Cinnamon Roll Cheesecakes instead. They deliver all of the goodness in a fraction of the time and make for the perfect sharable dessert. You could also try my Cinnamon Roll Layer Cake, Cinnamon Roll Cookies, Cinnamon Roll Snack Cake or Cinnamon Roll Blondies for more cinnamon roll inspired treats.
Why You’ll Love This Cinnamon Cheesecake
Cinnamon rolls in cheesecake form? What’s not to love? Here are some of my favorite things about this decadent cheesecake.
- Loaded with cinnamon. If you’re a cinnamon lover like me, you won’t be disappointed with the amount of this warming, festive spice I included in the filling (and the crust for that matter). It shines through the whole dessert loud and clear.
- Texture. This cheesecake has the perfect ratio of cream cheese to sour cream to eggs to make an unbeatably rich, thick and creamy filling. Paired with the layers of buttery, melt-in-your-mouth cinnamon roll filling, it’s delightful.
- Customizable. I went borderline over the top on cinnamon here. If you’re like me and LOVE cinnamon, you will be obsessed with this cheesecake as is. But if you’re looking for a slightly less intense cinnamon flavor, you can easily lessen the amount of cinnamon in the fillings and/or the crust.
What You’ll Need
Here is a list of ingredients you will need to make this cinnamon roll cheesecake. Don’t forget to scroll to the recipe card below for precise measurements.
- Vanilla wafers – Graham crackers would work here as well.
- Sugar – For a touch of sweetness.
- Ground cinnamon – For a little cinnamon in everything.
- Melted butter – This binds the crust together. Feel free to use salted or unsalted butter.
- Cream cheese – Allow the cream cheese to come to room temperature before beginning. If it is too cold, it won’t mix easily with the other ingredients. Also be sure to use brick-style cream cheese, not the tub. Tub cream cheese is softer and won’t work well. I also recommend full-fat cream cheese, as reduced fat often isn’t as thick in the finished cheesecake.
- Sugar – Rrgular granulated sugar in the cheesecake filling.
- All-purpose flour – The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks. If you are looking for a gluten free alternative, cornstarch will work too. Use half as much cornstarch as you would flour.
- Sour cream – This adds to the creamy texture of the cheesecake. Heavy cream can often be used in its place in cheesecakes, but we need a thicker filling here so that the cinnamon roll filling stays in place, so stick with the sour cream here.
- Vanilla extract – For flavor.
- Ground cinnamon – It’s a cinnamon roll cheesecake. Cinnamon all the things!
- Eggs – Large size eggs, not medium or extra large. Be sure that your eggs are at room temperature. They will mix more smoothly and easily into the batter.
- Light brown sugar – This is the base of the filling.
- Ground cinnamon – For flavor!
- All-purpose flour – This helps keep the cinnamon filling from just melting into the cheesecake filling.
- Melted butter – I recommend unsalted here, so that it’s not too salty. The butter holds the mixture together.
Cream Cheese Frosting
- Cream cheese – The cream cheese should be at room temperature, otherwise, you might find yourself with a lumpy frosting.
- Butter – Start with room temperature butter. Cold butter will give you a lumpy frosting.
- Vanilla extract – For flavor.
- Powdered sugar – This thickens the frosting and gives it volume.
- Heavy cream – For thinning out the frosting, as needed, and adding to the creamy texture.
How To Make Cinnamon Roll Cheesecake
Now that you’ve got you’re ingredients together, it’s time to tie on your apron and start measuring, mixing, and baking. Here’s a quick look at how to make this cinnamon-loaded dessert. Be sure to scroll to the recipe card below for more thorough instructions.
- Prep. Preheat oven to 325°F, line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
- Form the crust. Combine the crust ingredients and press the mixture into the bottom and up the sides of the pan.
- Bake. Bake for 10 minutes.
- Waterproof your springform pan. Wrap the outsides of the springform pan with aluminum foil.
Cheesecake and cinnamon filling
- Prep. Reduce oven temperature to 300°F.
- Make the cheesecake filling. Beat together the cream cheese, sugar, and flour on low speed until smooth. Mix in the sour cream, vanilla extract, and cinnamon.
- Add the eggs. Mix in the eggs, one at a time.
- Make the cinnamon filling. Mix together the brown sugar, cinnamon, flour, and butter.
- Layer. Sprinkle 1/4 of the cinnamon filling over the bottom of the crust, then drizzle 1/3 of the cheesecake filling it. Repeat 2 more times and sprinkle the remaining cinnamon filling over top.
- Bake. Place the springform pan in a water bath and bake for 1 hour 10-20 minutes.
- Cool slowly. Turn off the oven and allow the cheesecake to cool in the closed oven for 30 minutes. Crack the door and leave the cheesecake inside for an additional 30 minutes.
- Chill. Remove the cheesecake from the oven and water bath wrapping and refrigerate for 4-5 hours or overnight.
- Make the frosting. Mix together the cream cheese and butter until smooth and creamy. Mix in the vanilla and powdered sugar followed by the heavy cream (as needed).
- Decorate. Remove your cheesecake from the springform pan and set it on a serving platter. Pipe the frosting in a spiral design over the top of the cheesecake.
Tips for Success
Knock this cinnamon roll cheesecake recipe out of the park by following these pro tips and tricks. If you have some extra time, I encourage you to check out my post on How to Make the Perfect Cheesecake for more.
- Room temperature ingredients. The cream cheese, sour cream, and eggs in the filling should be at room temperature, otherwise they may not blend smoothly into the batter, which can lead to over-mixing (see my next point). You’ll also want the butter and the cream cheese in the frosting to be at room temperature.
- Avoid over-mixing. Over-mixing your cheesecake batter (or mixing at too high a speed) can introduce excessive air into the filling. This can result in the formation of air bubbles and, ultimately, a cracked cheesecake.
- Scrape down the sides of the bowl. As you add ingredients and mix them into the batter (and the frosting), use a rubber spatula to scrape down the sides of the bowl occasionally. This will help ensure that all of the ingredients make it into the mix.
- Eliminate air bubbles. The crumbly cinnamon filling in this cheesecake can create air pockets in the batter. I suggest that you gently tap the filled pan on the countertop a few times before baking to dislodge any trapped air bubbles and, thus, prevent cracks in the cheesecake.
- Use a springform pan. Trust me on this one. Trying to remove a cheesecake from a standard cake pan is a royal pain. The removable sides of a springform make things so much easier.
- Use a water bath. While it might be a bit of a hassle, using a water bath is crucial. It will help the cheesecake cook evenly as well as keep the center from falling and cracks from forming at the surface. Check out my post on How to Bake Cheesecake in a Water Bath to learn how to do it right.
- Avoid over-baking. See a 3-inch jiggly and seemingly undercooked ring in the center of your cheesecake? That’s normal. Turn off the oven and allow the cheesecake to cool gradually inside (see my next point).
- Gradual cooling. Allow the cheesecake to cool gradually in the oven (30 minutes with the oven off and the door closed and 30 minutes with the door cracked). The filling will continue to cook and set during this time and the process will help prevent cracks.
This cheesecake is perfect on it’s own, but if you’d like to change it up a bit, you can try one of the following tasty additions.
- A la mode. Add a scoop of vanilla ice cream to your plate or try my Oatmeal Chocolate Chip Cookie Ice Cream.
- Sauce. I love drizzling Salted Caramel Sauce or Hot Fudge Sauce over a slice of cinnamon cheesecake.
- Whipped cream. Grab some Cool Whip from the store or make your own Homemade Whipped Cream.
- Wash it down. Between decadent bites of cinnamon cheesecake, cleanse your palate with a swig of cold milk. You could also enjoy this dessert with a shot of espresso or a mug of hot chocolate (try my famous Hot Chocolate Mix). In the mood for an adult beverage? Try my Easy Hot Toddy.
How to Store Cinnamon Cheesecake
- Refrigerator. Seal any leftover cheesecake in an airtight cake carrier or wrap it in two layers of plastic wrap. You can use toothpicks to create some space between the plastic and the frosting. If you’ve already sliced it, just arrange the slices in a single layer in an airtight container. You can store it in the fridge for up to 5 days.
- Freezer. Allow your cheesecake to firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap. Alternatively, arrange slices in an airtight container. Store it in the freezer for up to 3 months and thaw it in the fridge before serving.
Check out my post on How To Store Cheesecake for more information on storing cheesecakes.
More Decadent Cheesecake Recipes
If you’re a cheesecake fan like me, you won’t want to stop with this cinnamon roll cheesecake. Not to worry. I have 100+ others for you to try. Here are some of my favorites.
- Browned Butter Pecan Cheesecake
- Best Oreo Cheesecake
- Baileys Cheesecake
- Pumpkin Cheesecake
- Eggnog Blondie Cheesecake
- Decadent Dark Chocolate Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- Amaretto Cheesecake
- Tiramisu Cheesecake
- Nutella Cheesecake
- Bananas Foster Cheesecake
This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It’s truly exquisite!
- 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
- 1/4 cup (52) sugar
- 1 tsp ground cinnamon
- 5 tbsp (70g) butter, melted
- 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
- 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 tbsp 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
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Set prepared pan aside.
Cheesecake and cinnamon filling:
- Reduce oven temperature to 300°F (148°C).
- To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixing bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream, vanilla extract and cinnamon. Beat on low speed until well combined.
- Add the eggs one at a time, mixing slowly to combine after each addition until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Set aside.
- To make the cinnamon filling, combine the brown sugar, cinnamon and flour in a medium sized bowl. Stir in melted butter until well combined.
- Sprinkle about 1/4 of the cinnamon filling over the bottom of the crust, then spread about 1/3 of the cheesecake filling over the cinnamon mixture. I like to drizzle it over the cinnamon filling.
- Repeat layering the cinnamon filling and cheesecake filling two more times, for a total of three layers of cinnamon and three layers of cheesecake filling.
- Sprinkle remaining cinnamon filling over top of cheesecake.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour and 20 minutes. The center should be set, but still jiggly (see how to tell if your cheesecake is done baking).
- Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and set the cheesecake aside to cool to about room temperature, then refrigerate until firm, 4-5 hours or overnight.
- To make the frosting, add the cream cheese and butter to a mixer bowl and mix until smooth and creamy.
- Add vanilla extract and powdered sugar and mix until well combined. Add the heavy cream, as needed, and mix until well combined.
- Remove your cheesecake from the springform pan and set it on a plate or serving platter, then pipe the frosting in a spiral design over the top of the cheesecake.
- Store the cheesecake in the fridge until ready to serve. Cheesecake is best if eaten within 4-5 days. Read more on how to store cheesecake.
- Serving Size: 1 Slice
- Calories: 419
- Sugar: 60 g
- Sodium: 231.3 mg
- Fat: 13.8 g
- Carbohydrates: 72.6 g
- Protein: 4.8 g
- Cholesterol: 60.4 mg
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