Cinnamon Roll Cheesecake is a decadent dessert that has a crunchy, buttery graham cracker crust, a creamy vanilla cheesecake filling, and a swirl of cinnamon sugar baked on top. It blends two delicious desserts into one delightful bite!
Move over, Cheesecake Factory, there's a new cheesecake in town! This combination of cinnamon rolls and cheesecake creates the dreamiest dessert. These Apple Pie Filled Cinnamon Rolls are another fun cinnamon roll fusion recipe!
If you're looking for more cheesecake recipes check out my Mini Burnt Cheesecakes, Strawberry Crunch Cheesecake, or Mini Strawberry Cheesecakes!
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Why You'll Love This Recipe
- The combination of the buttery crust, the creamy filling, and the warm cinnamon sugar swirl is irresistible. You can get a similar combination in my Cinnamon Roll Pop Tarts.
- The cinnamon sugar mixture brings a warm, cozy flavor that is perfect for chillier months. My Cinnamon Streusel Muffins are also nice and cozy!
- This dessert is fun and different without too much extra effort! Just like these Lemon Curd Cookies.
- This cheesecake is indulgent and luxurious. These Chocolate Pot de Crème are equally as indulgent.
Ingredients
Ingredient Notes
- The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
- Ground Cinnamon will add the cinnamon roll flavor to our cheesecake. It also flavors the filling in my Cinnamon Roll Pancakes.
- It will be easier to incorporate the eggs into the batter if they are at room temperature.
See the recipe card below for a full list of ingredients and measurements.
Substitution and Variations
- You can make a mini version of this cheesecake with my Mini Cinnamon Roll Cheesecakes recipe.
- If you want to sweeten up this Cinnamon Roll Cheesecake even more you can add an icing on top.
- Use canned cinnamon rolls for the crust instead of graham crackers if you want to up the cinnamon roll flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat the oven to 325 degrees (F). Wrap the bottom of a 9-inch springform pan with foil. This will keep water from the water bath out.
STEP 2: In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
STEP 3: Use the bottom of a clean cup to firmly press the crumb mixture into the bottom of the prepared pan.
STEP 4: Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
STEP 5: In a small bowl combine the melted and cooled butter, brown sugar, and cinnamon. Whisk until fully combined and thick. If the butter is too warm it will be liquidy and separate from the sugar. If this happens let it cool in the fridge for a few minutes. Set a large pot of water to boil while you start the cheesecake filling.
STEP 6: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Don’t over mix or you’ll add too much air into the mixture. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla. Mix until fully combined.
STEP 7: Pour the cheesecake mixture onto the cooled graham cracker crust. Add the cinnamon-sugar mixture to a piping bag fitted with a piping tip. Pipe a large swirl of the cinnamon-sugar mixture on the top of the cheesecake.
STEP 8: Bake the cheesecake for 55-70 minutes. It should be set around the outside and slightly jiggly in the center. Turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow it to sit until cooled to room temperature.
STEP 9: Transfer cheesecake to the fridge until ready to serve.
Expert Baking Tips
- Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, it will set up and be a perfect consistency.
Recipe FAQ's
The ingredients weren't at room temperature when you mixed the batter. It won't affect the taste of the cheesecake, but the texture will be off.
It does! Just take it out of the freezer and few hours before you are ready to serve or thaw in the fridge overnight.
Room Temperature: The cheesecake shouldn't be held at room temperature for too long because it is cream cheese based. I wouldn't recommend longer than a few hours.
Refrigerator: If stored correctly in an airtight container the Cinnamon Roll Cheesecake will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Cinnamon Roll Cheesecake or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Cinnamon Roll Cheesecake
Ingredients
For Graham Cracker Crust:
- 9 graham cracker sheets finely crushed
- 5 tablespoons (71 grams) unsalted butter melted
- 4 tablespoons (50 grams) granulated sugar
- ¼ teaspoon salt
For Cinnamon Sugar Swirl:
- 4 tablespoons (57 grams) unsalted butter melted and cooled
- 6 tablespoons (80 grams) light brown sugar packed
- ½ tablespoon ground cinnamon
For Vanilla Cheesecake Filling:
- 4 blocks (908 grams) cream cheese room temperature
- 1 ½ cups (300 grams) granulated sugar
- 4 large eggs room temperature
- ⅔ cup (150 grams) heavy cream room temperature
- 1 tablespoon vanilla extract
Instructions
For Graham Cracker Crust:
- Preheat the oven to 325 degrees (F). Wrap the bottom of a 9-inch springform pan with foil. This will keep water from the water bath out.
- In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
- Use the bottom of a clean cup to firmly press the crumb mixture into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes or until golden brown. Remove the pan from the oven and allow it to cool completely.
For Cinnamon Sugar Swirl:
- In a small bowl combine the melted and cooled butter, brown sugar, and cinnamon.
- Whisk until fully combined and thick. If the mixture is runny place it in the fridge until the butter cools enough for it to thicken.
For Vanilla Cheesecake Filling:
- Set a large pot of water to boil while you start the cheesecake filling.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
- Add the heavy cream and vanilla. Mix until fully combined.
- Pour the cheesecake mixture onto the cooled graham cracker crust. Place the cheesecake in a large roasting pan or deep baking dish. Pour the water into the pan. It should come up about ⅓ to ½ of the way up the cheesecake pan. Place the pan in the oven.
- Bake the cheesecake for 55-70 minutes. It should be set around the outside and slightly jiggly in the center. Turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow it to sit until cooled to room temperature.
- Transfer cheesecake to the fridge until ready to serve.
Notes
- Beat at a low speed.Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, they will set up and be a perfect consistency.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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