This decadent Cinnamon Roll Cheesecake has layers of cheesecake and cinnamon roll filling in a buttery graham cracker crust! All topped with a cinnamon roll glaze and, yes, mini cinnamon rolls. Deliciously indulgent!
Cinnamon Swirl Cheesecake
Get ready to wow the crowd with this scrumptious cinnamon swirl cheesecake! Loaded with cinnamon flavor, this dessert is perfect for Easter, Thanksgiving, or any time, really!
Looking for more holiday recipes? Why not also try my Carrot Cake Cookies and my Easter Rice Krispie Treats
Why You’ll Love this Cinnamon Roll Cheesecake Recipe:
- Cinnamon Heaven: Made with a layer of cinnamon roll filling, topped with cinnamon roll glaze and crowned with cinnamon rolls!
- A Holiday Favorite: This gorgeous showstopper is perfect for all holidays!
- Buttery Crust: Made with graham crackers, the crust is moist, crumbly and buttery.
How to Make Cinnamon Roll Cheesecake
Be sure to see the recipe card below for full ingredients & instructions!
- Mix your crust ingredients in a medium bowl, press the crust into your springform pan and bake for 15 mins.
- In a bowl with a stand mixer, beat your cheesecake batter ingredients.
- In a medium bowl, whisk together the ingredients for the cinnamon filling.
- Layer your cheesecake batter and cinnamon filling in the springform pan.
- Place your sealed springform pan in a baking pa, partially filled with hot water and bake.
- Allow the cheesecake to cool and make the glaze by whisking the ingredients in a small bowl.
- Spread the glaze over the cheesecake and top with homemade cinnamon rolls.
- Slice, serve and enjoy!
What is cinnamon roll cheesecake?
Cinnamon roll cheesecake is a cheesecake inspired by the flavors of a cinnamon roll. It has a graham cracker crust filled with layers of cheesecake and cinnamon roll filling, and it is topped with cinnamon roll glaze. I topped mine with mini homemade cinnamon rolls, but that’s totally optional!
What type of pan do I need to make cinnamon roll cheesecake?
Cheesecakes require the use of a springform pan. This type of pan allows for even baking, easy release, and less mess. If you don’t have one, you should be able to pick one up at most stores in the aisle with other baking pans.
How do I keep my cinnamon roll cheesecake from cracking?
If you want to keep the cheesecake from cracking, turn the oven off, and let it cool with the door closed for a minimum of 2 hours and a maximum of 3 hours.
Why is my cinnamon roll cheesecake gooey in the middle?
Cheesecake should come out of the oven with a slightly jiggly center. It will take a few hours to cool and set properly, so don’t worry! If after baking, you press gently in the center of the cheesecake and runny batter comes off on your finger, it needs a bit longer to bake.
Packed with cinnamon and perfectly sweet, this cheesecake will bring a smile to anyone’s face!
A creamy cheesecake, layered with cinnamon roll filling and topped with a finger licking cinnamon glaze – so good!
Storage Instructions
Store leftover cinnamon roll cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions
Freeze cinnamon roll cheesecake whole or in individual slices for up to 1 month. Allow cheesecake to thaw in the refrigerator overnight before enjoying.
Cheesecake Substitutions
- Graham Crackers: You can also use teddy grahams, vanilla wafers, or biscoff cookies.
- Brown Sugar: In the crust and cheesecake, regular granulated sugar may be substituted in.
- Sour cream: Plain or Greek yogurt may be used instead of sour cream.
- Cornstarch: All-purpose flour can be used in place of the cornstarch, simply increase the amount used to 3½ tablespoons.
- Milk: When making the glaze, half-and-half can be used instead.
Tips for the Best Cinnamon Roll Cheesecake
- Use room temperature ingredients. For best results, let your ingredients sit at room temperature for about 2 hours.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool; it may just take a little longer.
- This cheesecake freezes really well. For ease of serving, I like to slice the entire cheesecake into individual slices and then wrap each slice in plastic wrap really well.
- If, when you make the glaze, it is too thick, whisk in 1 teaspoon of milk. If the glaze becomes too thin, whisk in 2-3 teaspoons of powdered sugar. In either case, be sure to whisk well after each addition.
This cinnamon roll cheesecake is pure delight! Perfect for Easter, Thanksgiving, Christmas, birthdays, or any time you want a gorgeous, sumptuous dessert! Moist and sweet with a buttery crust, it’s such a dreamy cheesecake – you have to try it!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cinnamon Roll Cheesecake Recipe
This decadent Cinnamon Roll Cheesecake has layers of cheesecake and cinnamon roll filling in a buttery graham cracker crust! All topped with a cinnamon roll glaze and…cinnamon rolls – deliciously indulgent!
Prep: 45 minutes
Cook: 2 hours 45 minutes
Total Time : 11 hours 30 minutes
Chill Time: 8 hours
Servings: 12 slices
Ingredients
For the Crust
- 2 cups crushed graham crackers 284 grams (about 18 cracker sheets)
- 3½ tablespoons brown sugar 47 grams
- ½ cup unsalted butter 113 grams, melted (1 stick)
For the Cheesecake
- 32 ounces cream cheese 908 grams, room temperature (4 bricks)
- 1 cup granulated sugar 200 grams
- ¼ cup brown sugar 53 grams
- 1¼ cups heavy cream 284 grams, room temperature
- ½ cup sour cream 114 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 4 large eggs 200 grams, room temperature
- 1 egg yolk 14 grams, room temperature
- 2 tablespoons cornstarch 15 grams
- 1 teaspoon kosher salt 3 grams
For the Cinnamon Filling
- 2 cups brown sugar 426 grams
- ½ cup granulated sugar 100 grams
- 1½ tablespoons ground cinnamon 14 grams
- ¼ teaspoon kosher salt
For the Glaze
- 1 cup powdered sugar 113 grams
- 2½ tablespoons milk 35 grams
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and gently spray the sides with baking spray. Set aside.
- In a medium-sized mixing bowl, whisk together the graham crackers and brown sugar. Add in the butter and mix until the mixture resembles wet sand.2 cups crushed graham crackers, 3½ tablespoons brown sugar, ½ cup unsalted butter
- Press the crust mixture into the bottom of the springform pan in an even layer. Place the springform pan into the oven to bake for 15 minutes. Once the crust has baked, remove from the oven and place onto a cooling rack to cool while you make the cheesecake batter.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and brown sugar together on high speed until smooth and creamy, about 1 minute.32 ounces cream cheese, 1 cup granulated sugar, ¼ cup brown sugar
- Add in the heavy cream, sour cream, and vanilla and beat together for 30 seconds to incorporate.1¼ cups heavy cream, ½ cup sour cream, 1 teaspoon pure vanilla extract
- Add in the eggs and yolk and beat together.4 large eggs, 1 egg yolk
- Add in the cornstarch and salt and mix to fully incorporate. Set aside.2 tablespoons cornstarch, 1 teaspoon kosher salt
- To make the cinnamon filling, whisk all of the ingredients together in a medium-sized bowl.2 cups brown sugar, ½ cup granulated sugar, 1½ tablespoons ground cinnamon, ¼ teaspoon kosher salt
- Pour ⅓ of the cheesecake mixture into the springform pan on top of the crust.
- Sprinkle a layer of ⅓ of the cinnamon filling over the surface of the cheesecake batter.
- Pour ⅓ of the cheesecake batter on top of the cinnamon filling and then top with ⅓ of the cinnamon filling.
- Pour the remaining cheesecake batter on top of the cinnamon filling and sprinkle the last of the cinnamon mixture over the surface. Optionally, use a butter knife or toothpick to swirl the cinnamon filling into the cheesecake.
- Wrap the bottom and sides of a springform pan with tin foil to prevent any water from seeping in.
- Place a springform pan into a large baking pan or broiler pan. Fill the large pan with enough hot water to come 1 inch up the sides of a springform pan to create a water bath. Place the pans into the oven, on the middle rack, to bake for 1½ hours.
- After the cheesecake has baked for 1 hour, tent a piece of tin foil over the surface of the cheesecake to prevent it from browning any further. Do not place the tin foil over the cheesecake before this point as it will not be fully set by the time it is done baking.
- Once the cheesecake has baked, turn the heat off and leave the cheesecake in the oven to set for 1 hour with the door closed.
- Once the cheesecake has set, remove the springform pan from the water bath pan, unwrap the tin foil and place the springform pan onto a cooling rack to cool completely. Once cooled, cover with tin foil or plastic wrap and place into the refrigerator to chill for at least 8 hours.
- Once the cheesecake has chilled, make the glaze. Whisk both of the glaze ingredients in a small mixing bowl until a smooth glaze has formed. Unwrap the cheesecake. Carefully run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a serving platter or cake stand. Spread the glaze over the surface of the cheesecake. Optionally top with homemade cinnamon rolls. Let set for 5 minutes before slicing and serving.1 cup powdered sugar, 2½ tablespoons milk
Notes
- You can also use teddy grahams, vanilla wafers, or biscoff cookies for the crust.
- In the crust and cheesecake, regular granulated sugar may be substituted in place of the brown sugar.
- Plain or Greek yogurt may be used instead of sour cream.
- All-purpose flour can be used in place of the cornstarch, simply increase the amount used to 3½ tablespoons.
- When making the glaze, half-and-half can be used instead of milk.
- Use room temperature ingredients. For best results, let your ingredients sit at room temperature for about 2 hours.
- When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth. If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
- Do not overmix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
- Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
- Once the cheesecake is baked, placing it onto a cooling rack allows all of the cheesecake to be exposed to the air to cool more quickly. However, you can place the cheesecake onto a hot pad to cool; it may just take a little longer.
- This cheesecake freezes really well. For ease of serving, I like to slice the entire cheesecake into individual slices and then wrap each slice in plastic wrap really well.
- If, when you make the glaze, it is too thick, whisk in 1 teaspoon of milk. If the glaze becomes too thin, whisk in 2-3 teaspoons of powdered sugar. In either case, be sure to whisk well after each addition.
- Nutritional information does not include optional cinnamon rolls.
Nutrition Facts
Cinnamon Roll Cheesecake Recipe
Amount Per Serving (1 slice)
Calories 877
Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 28g175%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 201mg67%
Sodium 682mg30%
Potassium 271mg8%
Carbohydrates 105g35%
Fiber 1g4%
Sugar 88g98%
Protein 10g20%
Vitamin A 1785IU36%
Vitamin C 1mg1%
Calcium 182mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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