Cinnamon Roll Cheesecake: A Creamy Twist on a Classic Comfort Dessert

Cinnamon Roll Cheesecake

If you love the warm, cozy flavor of cinnamon rolls and the rich, creamy texture of cheesecake, this Cinnamon Roll Cheesecake is about to become your new favorite dessert.

It is a stunning combination of a cinnamon spiced graham cracker crust, a silky smooth cheesecake filling, swirls of buttery cinnamon filling, and a sweet cinnamon icing on top. Every slice delivers the comforting taste of a cinnamon roll in cheesecake form.

The original recipe comes from Will Cook For Smiles, where the author created it for her younger sister’s seventeenth birthday. Her sister, who had recently discovered a love for cinnamon treats, requested something new for the blog instead of the caramel apple cheesecake already published.

That request led to this creamy, dreamy dessert that has become a favorite for celebrations and family gatherings. You can find the Cinnamon Roll Cheesecake recipe on the original site.

This recipe yields 10 servings and takes about 6 hours and 15 minutes total, including 5 hours of prep time and 1 hour and 15 minutes of cook time. Most of that time is hands off chilling, so it is perfect for making ahead.

The result is a showstopper dessert that tastes like a cinnamon bun and a cheesecake had a delicious baby.

What Makes This Cinnamon Roll Cheesecake Special

This cheesecake is not just a plain cheesecake with cinnamon added. It has four distinct components that come together to create a truly memorable dessert:

• Cinnamon crust: A graham cracker crust flavored with brown sugar, ground cinnamon, and vanilla. It is pressed into the bottom and about halfway up the sides of the pan.
• Cheesecake filling: A creamy blend of cream cheese, sugar, eggs, sour cream, heavy whipping cream, cornstarch, and vanilla. It is silky, smooth, and rich.
• Cinnamon filling: A mixture of brown sugar, ground cinnamon, flour, and melted butter. Bits of this filling are layered throughout the cheesecake batter, creating swirls of cinnamon flavor in every bite.
• Cinnamon icing: A simple glaze made with powdered sugar, ground cinnamon, and warm heavy whipping cream. It is poured over the cooled cheesecake and spread evenly.

The layering technique is what gives this cheesecake its signature cinnamon roll look and taste. A third of the cheesecake batter goes over the crust and cinnamon filling, then more cinnamon filling bits, then another third of batter, then the remaining cinnamon filling, and finally the rest of the batter.

When you cut into it, you see beautiful ribbons of cinnamon filling.

The water bath is another key detail. Baking the cheesecake in a roasting pan filled with water helps it bake evenly and prevents cracks. It also keeps the texture creamy and smooth. The recipe recommends wrapping the outside of the springform pan in heavy duty aluminum foil to prevent water from leaking in.

Ingredients for Cinnamon Roll Cheesecake

Here is everything you need to make this delicious dessert. The ingredients are divided by component so you can stay organized.

For the Crust

• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 Tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 tsp ground cinnamon

For the Cinnamon Filling

• 2 cups brown sugar
• 4 Tbsp ground cinnamon
• 3/4 cup all purpose flour
• 12 Tbsp unsalted butter, melted

For the Cheesecake Filling

• 24 oz cream cheese, softened (three 8 oz packages)
• ¾ cup heavy whipping cream
• 2 Tbsp sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 Tbsp cornstarch
• ½ cup white granulated sugar

For the Icing

• 2 cups powdered sugar
• 1 Tbsp ground cinnamon
• 6 Tbsp heavy whipping cream

How to Make Cinnamon Roll Cheesecake

Making this cheesecake is a step by step process, but each part is simple. Take your time and follow the instructions for the best results.

Step 1: Prepare the Pan and Oven

1. Preheat the oven to 325°F and grease a 9 inch springform pan.
2. You will need a large roasting pan that is bigger and longer than the springform pan. A disposable aluminum foil roasting pan works well.
3. If you are not sure your springform pan will hold up in water, wrap the outside of the pan in heavy duty aluminum foil from the bottom up to the sides. It is best to do this before adding the crust and batter.

Step 2: Make the Crust

1. In a bowl, mix the graham cracker crumbs, brown sugar, ground cinnamon, melted butter, and vanilla extract. Stir very well until everything is incorporated.
2. Press the graham cracker mixture evenly into the bottom of the prepared pan and about halfway up the sides.

Step 3: Make the Cinnamon Filling

1. In a medium bowl, combine the brown sugar, ground cinnamon, and all purpose flour. Mix well until evenly incorporated.
2. Pour in the melted butter and mix well.
3. Pinch off bits of the cinnamon filling mixture and spread them over the crust.

Step 4: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese and white granulated sugar on medium high speed until smooth, about 2 minutes.
2. Add the vanilla extract and sour cream. Mix until combined.
3. Add the eggs one at a time, beating after each addition. Scrape the sides and bottom of the bowl and beat until all incorporated.
4. Lower the speed and add the cornstarch. While on medium low speed, pour in the heavy whipping cream. Mix until all combined, then scrape the sides and bottom of the bowl and mix again until smooth.

Step 5: Assemble the Cheesecake

1. Spread a third of the cheesecake batter over the prepared crust and cinnamon filling.
2. Spread more bits of cinnamon filling evenly over the cheesecake filling.
3. Spread another third of the cheesecake batter over the cinnamon filling.
4. Spread the remaining cinnamon filling over the cheesecake batter.
5. Spread the remaining cheesecake batter over the top.

Step 6: Bake in a Water Bath

1. Place the roasting pan into the oven and place the cheesecake springform pan inside the roasting pan.
2. Carefully add water to the roasting pan until it reaches about halfway up the side of the springform pan.
3. Bake for 70 to 75 minutes.

Step 7: Cool and Chill

1. Turn off the oven and open the oven door halfway. Let the cheesecake rest for about 10 minutes, then take it out of the oven and out of the roasting pan. Carefully take off the foil.
2. Let it rest for 20 minutes on the counter. Then gently run a greased butter knife between the sides of the cheesecake and the springform pan to carefully separate it. You do not have to take the cheesecake out of the pan until ready to add the topping.
3. Cool the cheesecake for an hour, then place it in the refrigerator. Refrigerate for at least 4 hours before adding the icing.

Step 8: Make the Icing and Finish

1. Warm the heavy whipping cream but do not let it boil.
2. Combine the powdered sugar and ground cinnamon in a shallow bowl. Whisk in the warm heavy cream slowly until the mixture is smooth.
3. Pour the icing over the cooled cheesecake and spread evenly.

Tips for the Perfect Cinnamon Roll Cheesecake

• Use room temperature cream cheese. This helps the batter become smooth and lump free. Let the cream cheese sit out for about 30 minutes before mixing.
• Do not skip the water bath. The water bath is essential for even baking and a creamy texture. It also helps prevent cracks on the surface.
• Wrap the springform pan well. Heavy duty aluminum foil is your friend. Wrap the outside of the pan from the bottom up to the sides to keep water out.
• Mix gently after adding eggs. Overmixing after the eggs are added can incorporate too much air, which can cause the cheesecake to crack. Mix on low speed just until combined.
• Cool gradually. Let the cheesecake cool in the oven with the door open, then on the counter. Sudden temperature changes can cause cracks.
• Chill thoroughly. The cheesecake needs at least 4 hours in the refrigerator to set properly. Overnight is even better.

How to Store and Serve Cinnamon Roll Cheesecake

This cheesecake is best served chilled. After adding the icing, store any leftovers in the refrigerator, covered, for up to 3 to 4 days. The flavors continue to develop, so it often tastes even better the next day.

To serve, run a sharp knife under hot water and wipe it dry before each slice. This helps you get clean, beautiful slices. Serve each piece on its own or with a dollop of whipped cream. A cup of hot coffee or tea pairs wonderfully with the cinnamon flavors.

Because this cheesecake needs to chill for at least 4 hours, it is a great make ahead dessert. You can prepare it a day in advance and keep it in the refrigerator until you are ready to serve. Just add the icing shortly before serving for the best presentation.

More Cinnamon Roll Desserts to Try

If you love the cinnamon roll flavor in this cheesecake, you might also enjoy these other recipes from Juicy Cooking:

• Mini No Bake Cinnamon Roll Cheesecakes: Individual sized treats with all the cinnamon roll cheesecake flavor, no oven required.
• Cinnamon Roll Gooey Butter Cake: A rich, buttery cake with a gooey cinnamon filling and a sweet glaze.

Nutrition Information

Based on the original recipe, one serving of this Cinnamon Roll Cheesecake (out of 10 servings) contains approximately:

Please note that these values are estimates from the original source and can vary based on exact ingredients and serving sizes.

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Cinnamon Roll Cheesecake

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Cinnamon Roll Cheesecake If you love the warm, cozy flavor of cinnamon rolls and the rich, creamy texture of cheesecake, this Cinnamon Roll Cheesecake is about to become your new favorite dessert. It is a stunning combination of a cinnamon spiced graham cracker crust, a silky smooth cheesecake filling, swirls of buttery cinnamon filling, and a sweet cinnamon icing on top.

• Total Time: 375 min
• Yield: 10 1x

Ingredients

Scale 1x2x3x

Crust
1½ cups graham cracker crumbs
¼ cup brown sugar
5 Tbsp unsalted butter, melted
1 tsp vanilla extract
2 tsp ground cinnamon

Cinnamon Filling
2 cups brown sugar
4 Tbsp ground cinnamon
3/4 cup all purpose flour
12 Tbsp unsalted butter, melted

Cheesecake Filling
24 oz cream cheese packs
¾ cup heavy whipping cream
2 Tbsp sour cream
2 eggs
1 tsp vanilla extract
2 Tbsp cornstarch
½ cup white granulated sugar

Icing
2 cups powdered sugar
1 Tbsp ground cinnamon
6 Tbsp heavy whipping cream

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Instructions

Crust
1-Preheat the oven to 325 degrees and: Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
2-Mix the graham cracker crumbs, sugar, cinnamon,: Mix the graham cracker crumbs, sugar, cinnamon, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.

Cinnamon Filling
3-In a medium bowl, combine brown sugar,: In a medium bowl, combine brown sugar, cinnamon, and flour. Mix well, until all ingredients are evenly incorporated.
4-Pour in melted butter and mix well: Pour in melted butter and mix well.
5-Pinch off bits of cinnamon filling mixture: Pinch off bits of cinnamon filling mixture and spread them over the crust.

Cheesecake Filling
6-Start beating cream cheese and sugar on: Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
7-Add vanilla extract, and sour cream: Add vanilla extract, and sour cream. Mix until combined.
8-Add eggs, one at the time, beating: Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
9-Lower speed and add corn starch: Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
10-Spread a third of the cheesecake batter: Spread a third of the cheesecake batter over the prepared crust and cinnamon filling.
11-Spread more bits of cinnamon filling over: Spread more bits of cinnamon filling over the cheesecake filling, evenly.
12-Spread another third of the cheesecake batter: Spread another third of the cheesecake batter over the cinnamon filling.
13-Spread remaining cinnamon filling over the cheesecake: Spread remaining cinnamon filling over the cheesecake batter.
14-Spread remaining cheesecake batter over the top: Spread remaining cheesecake batter over the top.
15-Place roasting pan into the oven and: Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
16-Bake for 70-75 minutes: Bake for 70-75 minutes.
17-Turn off the oven and open the: Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
18-Let it rest for 20 minutes on: Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to add topping.)
19-Cool cheesecake for an hour and then: Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the icing.

Icing
20-Warm up heavy cream but not too: Warm up heavy cream but not too hot to where it boils.
21-Combine powdered sugar and cinnamon in a: Combine powdered sugar and cinnamon in a shallow bowl. Whisk in heavy cream slowly, until all smooth.
22-Pour icing over the cheesecake and spread: Pour icing over the cheesecake and spread evenly.

Last Step:

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• Prep Time: 300 min
• Cook Time: 75 min
• Method: bake

Nutrition

• Calories: 944
• Sugar: 88
• Sodium: 335
• Fat: 55
• Saturated Fat: 33
• Carbohydrates: 109
• Fiber: 3
• Protein: 8
• Cholesterol: 184