This Cinnamon Roll Cheesecake is made with a buttery cinnamon sugar filling between layers of rich, creamy cheesecake in a buttery graham cracker crust. No water bath and no cracks!
Make sure to check out my other cinnamon roll recipes like Cinnamon Roll Cake, Cinnamon Roll Pretzel Bites, and this Easy Cinnamon Roll Casserole!
Table of Contents
This Cinnamon Roll Cheesecake is like a cinnamon roll in cheesecake form! It combines my favorite Baked Cheesecake recipe with layers of cinnamon filling throughout for a bakery-level dessert.
I’ve also included my secret method to making the perfect cheesecake so you won’t get any cracks and you won’t need to mess with a pesky water bath. Now, you have no excuse not to make this swoon-worthy dessert!
Why we love this Cinnamon Roll Cheesecake recipe:
- Impossible to mess up: This recipe is perfect for those who’ve struggled with undercooked or cracked cheesecakes. My method works every time!
- The perfect flavor combination: If you love cinnamon rolls and cheesecake, this recipe will become your new favorite dessert.
- Make-ahead friendly: This cheesecake needs to chill in the fridge overnight, so it’s the perfect make-ahead dessert!
Cinnamon Roll Cheesecake Ingredients:
Cinnamon Roll Filling Ingredients:
- Brown sugar: Makes the filling sweet and adds a deep caramel-like flavor! Use light or dark brown sugar, depending on how rich you want the flavor.
- All-purpose flour: Helps thicken the filling so it holds together without being runny.
- Melted butter: Binds the filling ingredients together and adds richness.
- Cinnamon: For that classic cinnamon roll flavor.
Crust Ingredients:
- Graham cracker crumbs: This is the base for our crust! Regular graham crackers or another variety would work for this recipe.
- Butter: Melted butter binds the crumbs together.
- Brown sugar: Adds sweetness and a slight molasses flavor to the crust.
- Cinnamon: Adds just enough warmth.
Cheesecake Filling Ingredients:
- Full-fat cream cheese: You can’t have cheesecake without it! Make sure to use the block-style cream cheese and not the kind that comes in a tub.
- Granulated sugar: Sweetens the cheesecake and helps balance out the tanginess from the cream cheese.
- Eggs: For structure and helping the cheesecake set.
- Vanilla extract: Adds a depth of flavor.
- Sour cream or Greek yogurt: This is essential for a rich and creamy cheesecake!
Whipped Cream Ingredients:
- Heavy whipping cream: The base for the whipped cream.
- Powdered sugar: Sweetens and thickens the whipped cream.
How to make Cinnamon Roll Cheesecake:
This cheesecake is a labor of love but it’s worth every creamy, cinnamon-y bite! Don’t forget to check the recipe card for the full list of instructions.
- Make the crust then press it into a pan and bake.
- Add the cinnamon roll filling ingredients into a bowl.
- Mix the filling ingredients until a crumbly mixture forms.
- Beat the cream cheese until smooth, then add sugar and mix.
- Add eggs, vanilla, salt, and sour cream or yogurt.
- Assemble the cheesecake and bake until set.
Tips for the perfect cheesecake:
- Room temperature ingredients: Room temperature cream cheese, sour cream, and eggs are a must for cheesecake! The cream cheese and sour cream will be smooth and not lumpy and the eggs will incorporate much more easily into the batter.
- Don’t skip baking the crust: Since the cheesecake filling is thick and wet, the crust must be baked, or else you’ll end up with a soggy mess! If you want to save time, you can bake the crust the day before so everything is ready to go.
- Keep the oven door shut: Do not open the oven door while your cheesecake is resting in the warm oven. We want all that heat to stay trapped in the oven so it cooks the cheesecake evenly without cracking!
How to store Cinnamon Roll Cheesecake:
Store the cheesecake covered in the fridge for up to five days or in the freezer for up to 3 months.
To freeze, make sure to wrap the cheesecake in plastic wrap and aluminum foil to prevent freezer burn! Let it thaw in the fridge overnight before eating.
More cheesecake recipes you’ll love:
- Pumpkin Cheesecake — for the pumpkin lovers!
- Blueberry Cheesecake — great for those summer berries.
- BEST Easy Cheesecake Recipe — no baking and perfectly fluffy!
- Easy Key Lime Cheesecake — sweet and tangy.
Cinnamon Roll Cheesecake
written by Ashley Fehr
Cinnamon Roll Cheesecake is loaded with gooey cinnamon sugar layers and a creamy, dreamy cheesecake filling nestled in a homemade graham cracker crust.
Cuisine American
Course Dessert
Servings 16 servings
Calories 408cal
Ingredients
Cinnamon Roll Filling
- 1 cup brown sugar (215 grams)
- ⅓ cup all purpose flour
- ¼ cup melted butter
- 2½ teaspoons cinnamon
Crust
- 2½ cups graham cracker crumbs
- ½ cup butter, melted
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Cheesecake Filling
- 3 packages full fat cream cheese (750 grams or 24 oz total) room temperature
- 1¼ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1½ cups sour cream or Greek yogurt
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Cinnamon Roll Filling
- In a medium bowl, combine brown sugar, flour, melted butter and cinnamon with an electric mixer on low speed.
- Set aside to cool.
Crust
- Preheat the oven to 325℉ and line a 9″ Springform pan with parchment paper (I like to pinch it between the top and bottom for easy removal). Wrap a piece of foil around the bottom to catch any leaks.
- In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar and cinnamon. Press into the prepared pan and about 1 inch up the sides. Bake for 12-14 minutes or until firm no longer moist. When done, reduce the oven heat to 275℉.
Cheesecake Filling
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth. Add the eggs, vanilla and salt and beat on low speed until smooth, scraping down the sides as necessary. *Do not overmix.
- Add sour cream or yogurt and beat on low until combined, scraping down the sides as necessary.
Cinnamon Roll Cheesecake assembly
- Pour ⅓ of the cheesecake filling into the crust and top with ⅓ of the cinnamon roll filling. Repeat two times, ending with the cinnamon roll filling on top.
- Bake at 275℉ for about 1 hour 45 minutes to 2 hours or until the outer 2 inches are set but the center is still jiggly.
- Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.
- Let cool to room temperature before chilling in the fridge completely (chill at least 8 hours before serving), then remove from the pan and serve.
Whipped Cream
- Beat heavy whipping cream and powdered sugar with an electric mixer on high until stiff peaks form.
- Serve with the cooled cheesecake as desired.
Notes
Ingredients and Substitutions:
- Graham crumbs: you can swap these for any dried cookie crumbs — vanilla wafer cookies or gingersnaps would also work great!
- Whipped cream: you can swap the whipped cream for cream cheese frosting for more classic cinnamon roll flavor (we find this a little too sweet, but you do you!)
- Refrigerator: this cheesecake can be stored in the refrigerator for up to 5 days.
- Freezer: this cheesecake can be wrapped and frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition Information
Calories: 408cal | Carbohydrates: 49g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 562mg | Potassium: 256mg | Fiber: 1g | Sugar: 37g | Vitamin A: 641IU | Vitamin C: 0.3mg | Calcium: 240mg | Iron: 1mg
Keywords cinnamon roll cheesecake
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