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–+ servings
Melany

Cinnamon Roll Cheesecake is the ultimate dessert delight!

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.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Cinnamon Crust1½ cups vanilla wafer crumbs or graham cracker crumbs¼ cup sugar1 teaspoon ground cinnamon5 tablespoons melted butter
  • Cheesecake Filling24 oz cream cheese room temperature1 cup sugar3 tablespoons all-purpose flour1 cup sour cream2 teaspoons vanilla extract2 teaspoons ground cinnamon4 large eggs, room temperature
  • Cinnamon Swirl Filling1¼ cups packed light brown sugar5 tablespoons ground cinnamon¾ cup all-purpose flour½ cup melted unsalted butter
  • Cream Cheese Frosting2 oz cream cheese room temperature6 tablespoons butter, room temperature½ teaspoon vanilla extract1½ cups powdered sugar4 to 5 tablespoons heavy cream, as needed

Method
 

  1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
  2. 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.
  3. Lower the oven temperature to 300°F (148°C).
  4. 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.
  5. In a separate bowl, make the cinnamon swirl filling by mixing brown sugar, cinnamon, and flour. Stir in melted butter until evenly combined.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from the oven and cool completely at room temperature. Refrigerate for 4 to 5 hours, or overnight.
  10. 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.
  11. 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.

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