Cinnamon Roll Cheesecake is a creamy and delicious cheesecake. The combination of brown sugar and cinnamon makes a rich and decadent cheesecake.

A Whole Cinnamon Roll Cheesecake on a platter
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Cinnamon Roll Cheesecake Recipe:

This Cinnamon Roll Cheesecake starts with a graham cracker crust and is filled with creamy filling. Layers of Cinnamon Crumble layers between the cheesecake layers to create a creamy and delicious cheesecake.

If you love cinnamon rolls and cheesecake, then you are going to want to make this cheesecake. It has a classic cinnamon flavor but in a cheesecake form. The cream cream cheese glaze brings all the flavors together to create a delicious cheesecake.

Make this delicious dessert this holiday season and impress your guest. The ingredients are simple, and the perfect dessert to make ahead of time. Serve this creamy cheesecake with a hot tea or a coffee for a rich and decadent treat.

Ingredients needed for Cinnamon Roll Cheesecake

Ingredients for Cinnamon Roll Cheese Cake:

For the Crust:

  • Graham Cracker Crumbs
  • Melted Butter

Cinnamon Crumble Ingredients:

  • Brown Sugar
  • Ground Cinnamon
  • Flour
  • Melted Butter

For the Cheesecake Layer:

  • Cream Cheese 8 oz each softened at room temperature
  • Sugar
  • All Purpose Flour
  • Vanilla Extract
  • Eggs at room temperature
  • Heavy Whipping Cream

Topping Ingredients:

  • Cream Cheese softened at room temperature
  • Butter softened at room temperature
  • Vanilla extract
  • Powdered Sugar
  • Milk

How to Make Cinnamon Roll Cheesecake:

FOR THE CRUST:

  • Step 1 – Heat Oven and Prepare Pan – Preheat the oven to 350 degrees. Grease a 9 inch springform pan with a non-stick cooking spray.
  • Step 2 – Crush Graham Crackers – Add the graham crackers to a food processor.
  • Step 3 – Add Butter – Pulse until the crackers are a fine crumb consistency.  Then add in the butter and pulse until well combined.
Preparing the graham cracker crust
  • Step 4 – Press Crushed Graham Crackers into Pan –Then press the mixture into pan. Press into the bottom and slightly up the sides of the springform pan to form the crust.
  • Step 5 – Bake Crust – Bake for 10 minutes.  Then remove and place on a wire rack to cool completely.

FOR THE CINNAMON CRUMBLE:

  • Step 6 – Combine Cinnamon Crumble – Combine the cinnamon crumble ingredients together in a small mixing bowl with a fork to form a nice crumble.

How to Make Cheesecake Filling Layer:

  • Step 1 – Beat the Cream Cheese – Add the cream cheese to a stand up mixer with a paddle attachment or hand mixer. Cream for 5-6 minutes until the cream cheese is light and fluffy and there are no lumps in the cream cheese.
  • Step 2 – Mix in Sugar and Flour – Then put the mixer on low speed and add in the sugar and flour.  Then mix for 1-2 minutes until combined.
  • Step 3 – Add in Vanilla and Eggs – Then add in the vanilla extract and the eggs 1 at a time.
  • Step 4 – Add Egg one at a time – Make sure that the egg is fully combined before adding the next one.
  • Step 5 – Mix in Heavy Cream – Once the eggs are combined, add in the heavy whipping cream and mix for 1-2 minutes in large bowl.
  • Step 6 – Layer Cheesecake Mixture into pan – Pour ⅓ of the cheesecake mixture into the springform pan on top of the crust.
  • Step 7 – Top with Cinnamon Crumble – Top with ⅓ of the cinnamon crumble layer and gently press the cinnamon crumble into the cheesecake layer.
  • Step 8 – Continue Layering – Repeat these layers 2 more times finishing with the cinnamon crumble on top.
  • Step 9 – Bake Cheesecake – Place the cheesecake in the oven in the center and bake for 15 minutes.
Layering the ingredients in the springform pan
  • Step 10 – Turn oven temperature down – Then turn the oven temperature down to 200 degrees F but do not remove the cheesecake.
  • Step 11 – Turn oven off – Then turn the oven off and crack the oven door but do not remove the cheesecake.  Let the cheesecake cool in the oven for 15-20 minutes before removing.
  • Step 12 – Cool Cheesecake – Then move the cheesecake to a wire rack to cool completely to room temperature.
  • Step 13 – Chill Cheesecake – Then chill the cheesecake in the refrigerator for at least 4 hours but overnight is preferred.
  • Step 14 – Remove pan from Cheesecake – Carefully remove the sides of the springform pan after the cheesecake has set.
  • Step 15 – Then bake Cheesecake – Then bake for 1 hour and 20 minutes to 30 minutes until the edges are set but the center is still jiggly.

Make the Topping:

  • Step 16 – Cream butter and cream cheese – Cream together the cream cheese and butter with a hand held mixer until light and fluffy. 
  • Step 17 – Add in powdered sugar and vanilla – Then add in the powder sugar and vanilla extract. 
  • Step 18 – Add in Milk – Mix until well combined. Then gradually add in the milk until the topping has a consistency that you prefer.  
Drizzling the cheesecake topping over the cheesecake
  • Step 19 – Drizzle frosting over the top of the cheesecake – Then pipe the topping onto the cheesecake with a piping bag or sandwich bag right before serving.  
  • Step 20 – Serve and Enjoy – Then the cheesecake is ready to slice, serve and enjoy!
A Whole Cinnamon Roll Cheesecake on a platter

Cinnamon Roll Cheesecake Tips:

  • Room Temperature Ingredients – We recommend before making this cheesecake that the ingredients come to room temperature. This results in the texture to be smooth and creamy.
  • Mixing Ingredients – When combining ingredients, make sure to not overmix. This could result in the cheesecake cracking while baking. This is very important when adding in the eggs to not overmix.
  • Baking Cheesecake – When baking the cheesecake, we recommend to bake until the center jiggles. The cheesecake will continue to cook as it cools off in the oven and while it is chilling in the fridge.
  • Springform pan – Keep the cheesecake in the springform pan until the cheesecake has chilled for at least 4 hours. Then you can remove the sides of the pan.
  • Ingredients – For a creamier texture, mix in sour cream with other cheesecake ingredients.
A Whole Cinnamon Roll Cheesecake on a platter

How to Freeze Cheesecake:

This Cinnamon Roll Cheesecake can be placed in the freezer. This allows you to prepare this cheesecake ahead of time to prepare for the holiday season.

Make sure to wrap the cheesecake in plastic wrap and foil. We recommend placing the date on the cheesecake so you can serve in a timely manner.

If stored properly this cheesecake will last about 6 months.

You can also freeze in individual slices to enjoy one slice at a time.

Slice of Cinnamon Roll Cheesecake on a plate

Do I have to use a Water Bath for Cheesecake?

You do not need to use a water bath for this cheesecake. But if you prefer, you can this does help to prevent any cracking on the top. Your cheesecake will still be just as delicious if you choose not to use a water bath.

Slice of Cinnamon Roll Cheesecake on a plate

How do you know when Cheesecake is done:

The best way to know when your cheesecake is done is if it jiggles in the center. The outer edges should be set and be a slight golden brown. If it appears the entire cheesecake jiggles, then bake the cheesecake for about 10 minutes.

Your cheesecake will finish cooking as it cools in the oven and in the fridge.

Slice of Cinnamon Roll Cheesecake on a plate

How to Store Leftovers:

Store you leftovers in the refrigerator lightly covered. Your cheesecake will last about 5 days if stored properly.

Print Recipe for Cinnamon Roll Cheesecake:

Cinnamon Roll Cheesecake

5 from 1 vote
Cinnamon Roll Cheesecake is a creamy and delicious cheesecake. The combination of brown sugar and cinnamon makes a rich and decadent cheesecake.
Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Refrigerate 4 hours
Total Time 6 hours 35 minutes
Servings 8
Cuisine American
Course Dessert
Calories 1087

Ingredients

FOR THE CRUST:

  • 2 cups Graham Cracker Crumbs
  • 5 Tbsp Melted Butter

FOR THE CINNAMON CRUMBLE:

  • 1 cup Brown Sugar
  • 1 Tbsp Ground Cinnamon
  • 1/3 cup Flour
  • 1/3 cup Melted Butter

FOR THE CHEESECAKE LAYER:

  • 4 packages Cream Cheese 8 oz each softened at room temperature
  • 1 cup Sugar
  • 3 Tbsp All Purpose Flour
  • 2 tsp Vanilla Extract
  • 4 Eggs at room temperature
  • 3/4 cup Heavy Whipping Cream

FOR THE TOPPING:

  • 2 oz Cream Cheese softened at room temperature
  • 1 Tbsp Butter softened at room temperature
  • 1/2 tsp Vanilla extract
  • 1 1/2 cup Powdered Sugar
  • 3-4 Tbsp Milk
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Instructions

FOR THE CRUST:

  • Preheat the oven to 350 degrees F and grease a 9 inch springform pan with a non-stick cooking spray.
  • Add the graham crackers to a food processor.
  • Pulse until the crackers are a fine crumb consistency.  Then add in the butter and pulse until well combined.
  • Then press the mixture into the bottom and slightly up the sides of the springform pan to form the crust.
  • Bake for 10 minutes.  Then remove and place on a wire rack to cool completely.

FOR THE CINNAMON CRUMBLE:

  • Combine the cinnamon crumble ingredients together in a small mixing bowl with a fork to form a nice crumble.

FOR THE CHEESECAKE LAYER:

  • Add the cream cheese to a stand up mixer with a paddle attachment and cream for 5-6 minutes until the cream cheese is light and fluffy and there are no lumps in the cream cheese.
  • Then put the mixer on low speed and add in the sugar and flour.  Then mix for 1-2 minutes until combined.
  • Then add in the vanilla extract and the eggs 1 at a time.
  • Make sure that the egg is fully combined before adding the next one.
  • Once the eggs are combined, add in the heavy whipping cream and mix for 1-2 minutes.
  • Pour ⅓ of the cheesecake mixture into the springform pan on top of the crust.
  • Top with ⅓ of the cinnamon crumble layer and gently press the cinnamon crumble into the cheesecake layer.
  • Repeat these layers 2 more times finishing with the cinnamon crumble on top.
  • Place the cheesecake in the oven in the center and bake for 15 minutes.
  • Then turn the oven temperature down to 200 degrees F but do not remove the cheesecake.
  • Then turn the oven off and crack the oven door but do not remove the cheesecake.  Let the cheesecake cool in the oven for 15-20 minutes before removing.
  • Then move the cheesecake to a wire rack to cool completely to room temperature.
  • Then chill the cheesecake in the refrigerator for at least 4 hours but overnight is preferred.
  • Carefully remove the sides of the springform pan after the cheesecake has set.
  • Then bake for 1 hour and 20-30 minutes until the edges are set but the center is still jiggly.

FOR THE TOPPING:

  • Cream together the cream cheese and butter with a hand held mixer until light and fluffy.
  • Then add in the powder sugar and vanilla extract.
  • Mix until well combined. Then gradually add in the milk until the topping has a consistency that you prefer.
  • Then pipe the topping onto the cheesecake with a piping bag or sandwich bag right before serving.
  • Then the cheesecake is ready to slice, serve and enjoy!

Nutrition Facts

Calories 1087kcal, Carbohydrates 105g, Protein 13g, Fat 70g, Saturated Fat 41g, Polyunsaturated Fat 3g, Monounsaturated Fat 19g, Trans Fat 1g, Cholesterol 272mg, Sodium 693mg, Potassium 309mg, Fiber 1g, Sugar 84g, Vitamin A 2576IU, Vitamin C 0.4mg, Calcium 214mg, Iron 2mg

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More Cheesecake Recipes:

Cinnamon Roll Cheesecake is a creamy and delicious cheesecake. The combination of brown sugar and cinnamon makes a decadent cheesecake. Make this delicious dessert this holiday season and impress your guest. The ingredients are simple, and the perfect dessert to make ahead of time. #christmasonadime #cinnamonrollcheesecake #cheesecake #holidaycheesecake

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Hi! We are Carrie and Christina! Welcome to Christmas on a Dime!

We  are sisters and love everything about Christmas. We are here to help you celebrate the magic of Christmas all year long!

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