Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is the ultimate dessert for any cinnamon lover. With a buttery graham cracker crust, creamy cheesecake filling, and a generous swirl of cinnamon sugar, every bite is bursting with flavor.
Cheesecake is always a favorite dessert for our family. With its creamy texture and rich flavors, it’s no wonder why people can’t resist a slice of this creamy treat.
Table of contents
❤️ Why You’ll Love This Recipe
- Homemade cheesecakes take a little effort to make but they taste so much better than store-bought.
- They are also much cheaper to make at home than purchasing them at a bakery.
- All of the ingredients that you need to make this cinnamon cheesecake are easy to find at your local grocery store, so you don’t have to worry about an extra stop at a specialty store.
Do you love cinnamon cheesecake? If so, next time you may want to try these Snickerdoodle Cheesecake Bars.
🛒Ingredients
While this ingredient list may seem a little long, most of these ingredients are staples so you don’t have to worry about adding too much to your grocery budget to make this rich dessert recipe.
Crust:
- graham crackers – You can also use the pre-crushed crumbs that you purchase at the grocery store.
- brown sugar – We used light brown sugar, dark can also be used.
- cinnamon
- melted butter – Unsalted and sweet butter can both be used.
Cheesecake:
- cream cheese – Full fat cream cheese will give you the texture and taste for this recipe.
- sugar – Granulated or cane sugar.
- Sour cream – Full fat sour cream works best.
- vanilla
- eggs
- flour
Cinnamon swirl:
- brown sugar
- cinnamon
- flour
- melted butter
Frosting:
- cream cheese
- butter
- powdered sugar
- vanilla
Cinnamon Sugar Mixture
- butter
- cinnamon
- brown sugar
See the recipe card below for quantities.
🔪 How to Make Cinnamon Roll Cheesecake
This is a quick overview of the steps you need to take to make this homemade cinnamon roll cheesecake recipe. You can find the full instructions in the recipe card at the bottom of this post.
Make the crust by adding the crushed graham crackers and melted butter together and press into a springform pan.
Bake the crust in a preheated 350 degree oven for 5 minutes and then cool the crust.
Meanwhile make the cheesecake filling, by following the directions in the recipe card.
Mix the cinnamon swirl ingredients until well combined.
Pour half of the cream cheese mixture on top of the crust, and then sprinkle with half the cinnamon swirl mixture.
Add the remaining cheesecake batter and top with the cinnamon swirl mixture.
Wrap the bottom of the pan with foil, and place it in the water bath. Then bake in the oven for an hour.
Once the cheesecake cools make the frosting.
In a small bowl make the cinnamon sugar mixture. Add to the piping bag with the frosting.
Then pipe rose shape swirls over the entire top of the cake.
🥄 Equipment
This is a list of the kitchen tools that you will need to help you make this recipe:
- Food processor
- 9″ Springform Pan
- large mixing bowl
- Electric mixer
- Aluminum foil
- large roasting pan or rimmed baking sheet
- small bowl
- piping bag
- 1M tip
🥫 Storage
Storage – Store the cheesecake in an airtight container in the fridge. If you don’t have a container that it will fit in, you can wrap it tightly with plastic wrap to keep it fresh.
Freezing – This cheesecake also freezes well. Just wrap it in plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Thaw in the fridge for 12-24 hours before serving.
Serve With
This rich cheesecake goes well with a tall glass of milk or a cup of hot coffee. However, you can also serve it with your favorite meal such as this American Chop Suey.
💭 Tips
Here are a few tips that you can use to help you make this cheesecake recipe:
- Use room temperature ingredients. This will give you the best results for your cheesecake.
- Line your springform pan with a piece of parchment paper that is sprayed with nonstick cooking spray if you want to take your cheesecake off the springform pan for serving.
- If you don’t have a piping bag, you can use a freezer-bag instead.
- Place your piping bag into a glass to make it easy to fill it.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Use a sharp knife that has been run under warm water, and then dried to give clean and even cuts.
Run a butter knife along the sides, to loosen the cheesecake. Remove the sides of the pan. Place a piece of parchment paper on your hand or surface and flip the cheesecake over. Then flip it back over onto your cake board or serving platter. Do this before you decorate it.
🍽 More Cheesecake Recipes
Do you enjoy cheesecakes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cinammon Roll Cheesecake
Equipment
- Food processor
- 9″ Springform Pan
- large mixing bowl
- Electric mixer
- Aluminum foil
- large roasting pan or rimmed baking sheet
- small bowl
- Piping bag
- 1M tip
Ingredients
For the crust:
- 9 full sheets of graham crackers 1 1/2 cups of crumbs
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 6 tablespoons melted butter
For the cheesecake:
- 32 ounces cream cheese room temperature
- 1 cup sugar
- 1 cup sour cream
- 1 tablespoon vanilla
- 4 eggs
- 3 tablespoons flour
Cinnamon swirl:
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- 6 tablespoons flour
- 6 tablespoons melted butter
Frosting:
- 4 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 1 ½ cup powdered sugar
- 1 teaspoon vanilla
Cinnamon Sugar Mixture
- 1 tablespoon butter fully softened
- ½ teaspoon cinnamon
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 350 degrees.
- In a food processor grind the graham crackers, brown sugar and cinnamon and pulse until it turns to fine crumbs.
- Add the melted butter and continue to pulse until the butter is mixed in and starting to form clumps.
- Pour into the bottom of a 9” springform pan and firmly to create and even layer to form the crust.
- Place in the oven and bake for 7 minutes.
- Remove and let cool while making the filling.
- Reduce the oven temperature to 320 degrees.
- In a large bowl, beat the cream cheese until it’s smooth.
- Add in the sugar and beat for an additional minute.
- Add in the vanilla and continue to beat. Add in the eggs, one at a time until they are mixed in.
- Add the sour cream and mix. Add the flour and mix. Set aside for a minute.
- In a small bowl, mix together the brown sugar, cinnamon, flour and melted butter.
- Pour about ½ of the cream cheese mixture over the bottom of the crust.
- Take the cinnamon/sugar mixture and using your hands, crumble it around the entire cheesecake.
- Add the remaining batter and repeat with the cinnamon crumble.
- Cover the bottom of the pan with a layer (or two) of foil to prevent water getting into the cheesecake.
- Place the cheesecake in a larger pan with sides and add water to create a water bath for the cheesecake.
- Place in the oven and bake for 60-70 minutes, until the center is firm.
- Remove and let cool to room temperature before placing in the refrigerator to chill completely.
To make the frosting
- Cream ¼ c butter and cream cheese together.
- Add in the powdered sugar and vanilla mix until smooth.
- In a small bowl, mix the very soft butter, cinnamon and brown sugar together.
- In a piping bag, coat the edges of the bag with the cinnamon/sugar mix and fill the center part of the bag with the rest of the frosting.
- Press down and create small swirls over the entire cheesecake.
