Cinnamon Roll Cheesecake

a piece of cheesecake being lifted out of the cheesecake.

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 30

Cook Time: 3

Chilling time:: 8

Total Time: 11 30

Servings: servings

Calories: 408cal

Author: 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.

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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.

Video

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!)

Storage:

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