Go Back
Paul

Cinnamon Roll Cheesecake Recipe is a must-try dessert!

This Cinnamon Roll Cheesecake is a dreamy mashup of two beloved desserts—swirls of buttery cinnamon sugar layered between rich, creamy cheesecake on a spiced cookie crust, all topped with a silky cream cheese frosting. Every bite is indulgent, cozy, and sure to wow at any gathering or holiday table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Servings: 12 -14 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1½ cups vanilla wafer crumbs or graham cracker crumbs
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • 5 tablespoons melted butter
For the Cheesecake Filling:
  • 24 oz cream cheese room temperature
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 4 large eggs room temperature
For the Cinnamon Filling:
  • 1¼ cups packed light brown sugar
  • 5 tablespoons ground cinnamon
  • ¾ cup all-purpose flour
  • ½ cup melted unsalted butter
For the Frosting:
  • 2 oz cream cheese room temperature
  • 6 tablespoons butter room temperature
  • ½ teaspoon vanilla extract
  • 1½ cups powdered sugar
  • 4 to 5 tablespoons heavy cream

Method
 

  1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. Mix the crust ingredients until well combined. Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then cool. Wrap the pan in foil to prepare for a water bath.
  3. Lower the oven temperature to 300°F (148°C).
  4. In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Add sour cream, vanilla, and cinnamon; mix to combine. Beat in eggs one at a time, mixing on low speed.
  5. In a separate bowl, make the cinnamon filling by combining brown sugar, cinnamon, and flour. Stir in melted butter until a moist mixture forms.
  6. Assemble the cheesecake by sprinkling ¼ of the cinnamon filling over the crust, followed by ⅓ of the cheesecake batter. Repeat the layers until you end with cinnamon on top.
  7. Place the cheesecake pan into a larger pan. Fill the outer pan with hot water halfway up the sides for a water bath. Bake for 1 hour 20 minutes, until the center jiggles slightly.
  8. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then crack the oven door and leave it for another 30 minutes before removing to cool completely. Refrigerate for at least 4–5 hours or overnight.
  9. For the frosting, beat cream cheese and butter until smooth. Add vanilla and powdered sugar, then beat in heavy cream until the mixture is smooth and pipeable.
  10. Pipe or spread the frosting on top of the chilled cheesecake in a swirl pattern before serving.

Notes

  • Use full-fat cream cheese and sour cream for best texture.
  • Let all dairy ingredients come to room temperature before mixing to avoid lumps.
  • You can freeze the cheesecake (without frosting) for up to 2 months.
  • For a shortcut, use store-bought cinnamon swirl filling, but the homemade version is hard to beat.