Description

This Cinnamon Roll Cheesecake is a heavenly fusion of two classic desserts—rich, velvety cheesecake layered with buttery cinnamon sugar swirls and topped with a luscious cream cheese frosting. Each bite delivers a warm, spiced, melt-in-your-mouth experience that tastes just like a cinnamon roll—only better.

Ingredients

Cinnamon Crust
1½ cups vanilla wafer crumbs or graham cracker crumbs
¼ cup sugar
1 teaspoon ground cinnamon
5 tablespoons melted butter

Cheesecake Filling
24 oz cream cheese, room temperature
1 cup sugar
3 tablespoons all-purpose flour
1 cup sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
4 large eggs, room temperature

Cinnamon Swirl Filling
1¼ cups packed light brown sugar
5 tablespoons ground cinnamon
¾ cup all-purpose flour
½ cup melted unsalted butter

Cream Cheese Frosting
2 oz cream cheese, room temperature
6 tablespoons butter, room temperature
½ teaspoon vanilla extract
1½ cups powdered sugar
4 to 5 tablespoons heavy cream, as needed

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Instructions

Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
In a bowl, combine crust ingredients. Press mixture firmly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then remove and let cool. Wrap the outside of the pan in aluminum foil for a water bath.
Lower the oven temperature to 300°F (148°C).
For the cheesecake filling, beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream, vanilla, and cinnamon, mixing well. Add eggs one at a time, mixing slowly and scraping down the bowl after each addition.
In a separate bowl, make the cinnamon swirl filling by mixing brown sugar, cinnamon, and flour. Stir in melted butter until evenly combined.
To assemble, sprinkle ¼ of the cinnamon swirl mixture over the crust. Pour in ⅓ of the cheesecake filling. Repeat layering two more times, ending with the remaining cinnamon swirl on top.
Place the springform pan in a larger baking pan. Pour warm water into the larger pan until it reaches halfway up the sides of the cheesecake pan.
Bake for 1 hour 20 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake sit for 30 minutes with the door closed, then another 30 minutes with the door cracked.
Remove from the oven and cool completely at room temperature. Refrigerate for 4 to 5 hours, or overnight.
For the frosting, beat cream cheese and butter until smooth. Mix in vanilla and powdered sugar. Add heavy cream one tablespoon at a time until it reaches a spreadable consistency.
Pipe or spread the frosting on top of the chilled cheesecake in a spiral cinnamon roll pattern before serving.

Notes

For the crust, graham crackers can be used in place of vanilla wafers if preferred.
Don’t overmix the cheesecake batter to avoid incorporating excess air, which can cause cracking.
The water bath ensures a smooth, evenly baked cheesecake with minimal cracking.
The cheesecake tastes even better the next day after the flavors meld and the texture sets completely.

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American