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Cinnamon Roll Cheesecake

Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible dessert is made with a cinnamon graham cracker crust, a velvety cream cheese filling with spiced cinnamon throughout, and a classic whipped cream topping.

Cream cheese desserts are some of my favorites! Of course, it’s wonderful in cheesecakes, but try my cream cheese pound cake, cream cheese snickerdoodles, and these amazing cream cheese brownies next.

Reasons You’ll Love This Recipe

A festive, unique recipe: I bet you’ve never had cheesecake with delicious cinnamon roll flavor! With just one bite, you’ll be totally obsessed!

Homemade with easy-to-follow instructions: Homemade cheesecake is so much better than anything you can buy! My step-by-step instructions are easy to follow, so your cheesecake will turn out perfectly.

Great for any occasion: From holidays to birthday celebrations, this dessert pleases both kids and adults!

Cinnamon Roll Cheesecake Recipe

This is a combination of two of my favorite treats, cheesecake and cinnamon rolls! If you love all things cinnamon and are looking for an incredible sweet treat that everyone will love, you’re in the right place.

This recipe starts with a cinnamon graham cracker crust, topped with creamy cheesecake filling that is layered with a cozy cinnamon sugar mixture. Garnish with fresh whipped cream for the ultimate ending to any meal!

Ingredients You Need to Make Cinnamon Roll Cheesecake

There are quite a few ingredients and steps needed to make this cinnamon roll cheesecake recipe, but it’s so worth it. There is nothing better than homemade cheesecake, especially one that has the flavor of a cinnamon roll!

Crust

Graham Crackers: This recipe calls for using cinnamon graham crackers for the crust to really infuse this cheesecake with cinnamon flavor. You may use regular graham crackers, I recommend adding 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to the graham cracker crumbs to get a similar flavor and sugary crunch that the cinnamon graham crackers give. 

Granulated Sugar: Adds sweetness to the graham cracker crust.

Unsalted Butter: Melted butter helps to bind the ingredients together and provides a rich taste.

Cinnamon Filling

Brown Sugar: I like to sweeten the cinnamon part of the filling with brown sugar because it provides a rich, caramelized flavor. 

All-purpose Flour: A small amount of flour will give the cinnamon filling substance.

Ground Cinnamon: We’re mixing in plenty of cinnamon for a delicious, warm flavor.

Unsalted Butter: To bind the ingredients together.

Cheesecake Filling – Cinnamon Roll Cheesecake

Cream Cheese: Make sure your blocks of cream cheese are softened to room temperature, so they combine well without any lumps.

Sour Cream: Combining sour cream with cream cheese makes for a super creamy, soft filling.

Sugars: The filling uses a combination of granulated sugar and brown sugar for a complex sweet taste.

Large Eggs: 5 large eggs proved structure and stability.

Vanilla Extract: Adds a subtle sweetness.

Cream Cheese Whipped Cream

Cream Cheese: Use blocks of cream cheese that are softened to room temperature.

Powdered Sugar: Sweetens and dissolves instantly into the whipped cream, leaving a smooth and creamy texture.

Heavy Cream: Make sure it’s chilled for optimal results. Chilling helps the cream whip up faster and creates stiffer, more stable peaks.

How to Make a Cinnamon Roll Cheesecake

There’s no reason to be intimidated to make this cinnamon roll cheesecake! I’m sharing easy-to-follow instructions and all my top tips, so you will have major cheesecake success!

Crust

Make Graham Cracker Crumbs: Add the graham crackers to a blender or food processor and pulse until you have fine crumbs. Alternatively, put the graham crackers into a large ziplock bag and crush them with a rolling pin or large, heavy glass or water bottle until they are fine crumbs.

Make the Crust: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.

Press the Crust into the Pan: Add the crumb mixture to the prepared springform pan and press evenly into the bottom. Use the bottom of a flat glass or measuring cup to press for an even crust. Alternatively, press it into the bottom and halfway up the sides for a different crust style.

Bake: Place in the oven and bake for 10 minutes. Set aside to cool completely. Leave the oven on to bake the cinnamon roll cheesecake.

Combine ingredients until it looks like damp sand.

Press into the pan and bake.

Cinnamon Sugar Filling

Stir Sugar with Flour and Cinnamon: Add the brown sugar, flour, and cinnamon to a small bowl and stir together to combine.

Pour in Melted Butter: Add the melted butter and mix until you have a thick paste. Set aside.

Mix the ingredients together until you have a thick paste.

Cheesecake Filling

Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more, until smooth.

Mix in Sour Cream and Sugars: Add sour cream and beat at medium/low speed until just combined. Scrape the bowl before adding the brown sugar and granulated sugar. Mix until just combined.

Beat in Eggs: Add eggs one or two at a time and vanilla and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl between each addition. At this point, the batter should be smooth and fairly runny.

Prep for the Water Bath: Prepare the springform pan for the water bath by carefully wrapping the outside with 4 sheets of 18-inch heavy-duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.

Prep for Baking: Place the wrapped pan in a deep roasting pan. You may alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Layer Filling in Pan: Add half of the cinnamon roll cheesecake batter to the pan. Crumble ⅔ of the cinnamon sugar filling evenly over the top of the cheesecake batter.

Continue to Layer: Layer the rest of the cheesecake batter on top and crumble the remaining third of the cinnamon sugar filling on top.

Beat the sugar and sour cream into the cream cheese.

Add the eggs and vanilla.

Pour half of the batter on top of the cooled crust.

Add 2/3 of the cinnamon filling, then the rest of the batter and the rest of the cinnamon filling on top.

Bake The Cheesecake

Add Water: Add very hot water to the roasting pan until there is about 1 ½ inch of water around the springform pan or the water is halfway up the sides. Carefully place the pan on a rack in the lower 3rd of the oven.

Bake: Place in the oven and bake for 1-1 ½ hours at 325 degrees Fahrenheit. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should wobble slightly in the center, but the outer 2 inches or so of the cheesecake should not have much wobble to it. If more than just the center wobbles or appears quite liquid, give it 10-15 more minutes before you check it again.

Turn Off Oven: Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Remove from Oven: Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.

Chill: Chill in the fridge for at least 6 hours.

Prep for Removal: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Cream Cheese Whipped Cream

Beat Cream Cheese and Sugar: Add the cream cheese and powdered sugar to a medium bowl and beat together until fully combined and smooth. Set aside.

Whip the Heavy Cream: Add the cream to another medium bowl and whip with a hand mixer until stiff peaks form. Add the cream cheese mixture and fold into the whipped cream until fully combined. Avoid mixing too much or stirring, as this will deflate the whipped cream.

Add the Whipped Cream: Pipe or dollop the whipped cream on either the whole cheesecake or individual slices before serving.

Beat the cream cheese and powdered sugar together.

Whip the cream in a separate bowl.

Add the cream cheese mixture to the cream.

Fold until combined.

Tips for the Best Cinnamon Roll Cheesecake

Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream.

Room-Temperature Ingredients: To create that smooth, luscious filling, all your ingredients (cream cheese, sour cream, eggs, etc.) need to be at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours. 

Do Not Overbeat: Overbeating your batter will introduce too much air into the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed. 

Grease Your Springform Pan: Even if your springform pan is non-stick, you will want to grease it. Lightly oil with cooking spray or cold butter rubbed over all the surfaces very lightly.

Keeping it Moist: A water bath is the only way to guarantee the creamiest, most evenly baked cheesecake. If you do not want to place the cheesecake in the water bath, you can achieve similar results by putting the pan of water on the rack directly beneath it. 

No Peeking: Resist the urge to open the oven and peek at your cheesecake. You will release all that hard-earned steam, which could cause it to crack. Exposing the cake to extreme temperatures is not ideal. 

Let it Cool: You will know your cheesecake is done when there is a slight wobble in the center. Do not stick a knife or a thermometer inside it or it will crack. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps prevent it from cracking. Remove from the oven and place in the fridge for 6-8 hours or overnight.

Storing Leftover Cheesecake

In the Refrigerator: Store for up to 7 days in an airtight container or wrapped tightly in plastic wrap.

In the Freezer: Store in an airtight container or wrap with plastic wrap followed by aluminum foil. Your cheesecake will stay good for about 3 months. Thaw overnight in the fridge before you serve it!

More Delicious Cheesecake Recipes

There are so many different irresistible cheesecake options to try! Our cheesecake page has all of our tried-and-true recipes. Here are some of our favorites to try next!

No-Bake Cookie Dough Cheesecake

6 hrs 30 mins

No-Bake Millionaire Cheesecake

4 hrs 45 mins

The BEST Oreo Cheesecake Recipe

8 hrs 10 mins

Peach Cobbler Cheesecake

9 hrs 30 mins

Print

Cinnamon Roll Cheesecake

Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible dessert is made with a cinnamon graham cracker crust, a velvety cream cheese filling with spiced cinnamon throughout, and a classic whipped cream topping.
Course Dessert
Cuisine American
Keyword cheesecake, cinnamon cheesecake, cinnamon roll dessert, cream cheese whipped cream
Prep Time 1 hour hour
Cook Time 1 hour hour 30 minutes minutes
chill time 6 hours hours
Total Time 8 hours hours 30 minutes minutes
Servings 12 servings
Calories 770kcal
Author Alyssa Rivers

Ingredients

Crust

1 ½ cups cinnamon graham cracker crumbs about 12 whole crackers¼ cup granulated sugar5 tablespoons unsalted butter melted

Cinnamon Filling

1 ⅓ cup brown sugar packed¼ cup all-purpose flour2 ½ tablespoons ground cinnamon½ cup unsalted butter melted

Cheesecake Filling

2 pounds cream cheese room temperature (4 8-ounce packages)8 ounces sour cream½ cup granulated sugar1 cup brown sugar packed5 large eggs room temperature1 tablespoon vanilla extract

Cream Cheese Whipped Cream

2 ounces cream cheese room temperature¼ cup powdered sugar½ cup heavy cream chilled

Instructions

Preheat the oven to 325 degrees fahrenheit. Prepare a 9 or 10-inch springform pan by spraying it well with pan spray. Set aside.

Crust

Add the graham crackers to a blender or food processor and pulse until they are fine crumbs. Alternatively put the graham crackers into a large ziplock bag and crush them with a rolling pin or large, heavy glass or water bottle until they are fine crumbs.
Mix graham cracker crumbs, sugar, and melted butter together. It should resemble damp sand.
Add the crumb mixture into the prepared springform pan and press evenly into the bottom. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust. You may alternatively press it into the bottom and then half way up the sides if that is the style of crust you prefer.
Bake for 10 minutes. Set aside to cool completely. Leave the oven on for baking the cheesecake.

Cinnamon Sugar Filling

Add the brown sugar, flour, and cinnamon to a small bowl and stir together to combine.
Add the melted butter and mix until you have a thick paste. Set aside.

Cheesecake Filling

Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more until smooth.
Add sour cream and beat at medium/low speed until just combined. Scrape the bowl before adding the brown sugar and granulated sugar. Mix until just combined.
Add eggs one or two at a time and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl between each addition.. At this point the batter should be smooth and fairly runny.
Prepare the springform pan for the water bath by carefully wrapping the outside with 4 sheets of 18-inch heavy duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
Place the wrapped pan in a deep roasting pan. Alternatively, use a baking sheet, so long as the sides are about 2 inches deep.
Add half of the cheesecake batter to the pan. Crumble ⅔ of the cinnamon sugar filling evenly over the top of the cheesecake batter.
Layer the rest of the cheesecake batter on top and crumble the remaining third of cinnamon sugar filling on top.

Bake The Cheesecake

Add very hot water to the roasting pan until there is about 1 ½ inches of water around the springform pan, or the water is halfway up the sides. Carefully place the pan on a rack in the lower 3rd of the oven.
Bake for 1-1 ½ hours at 325 degrees Fahrenheit. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should wobble slightly in the center, but the outer 2-inches or so of the cheesecake should not have much wobble to it. If more than just the center wobbles or appears quite liquid, give it 10-15 more minutes before you check it again.
Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.
Chill in the fridge for at least 6 hours.
Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Cream Cheese Whipped Cream

Add the cream cheese and powdered sugar to a medium bowl and beat together until fully combined and smooth. Set aside.
Add the cream to another medium bowl and whip with a hand mixer until stiff peaks form. Add the cream cheese mixture and fold into the whipped cream until fully combined. Avoid mixing too much or stirring, as this will deflate the whipped cream.
Pipe or dollop the whipped cream on the whole cheesecake or individual slices before serving.

Nutrition

Calories: 770kcal | Carbohydrates: 74g | Protein: 9g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 370mg | Potassium: 255mg | Fiber: 1g | Sugar: 63g | Vitamin A: 1828IU | Vitamin C: 0.3mg | Calcium: 179mg | Iron: 1mg

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