Cinnamon Roll Cheesecake

Rich and creamy Cinnamon Roll Cheesecake has the delicious flavor of a cinnamon roll in decadent cheesecake form. This irresistible dessert is made with a cinnamon graham cracker crust, a velvety cream cheese filling with spiced cinnamon throughout, and a classic whipped cream topping.

Cream cheese desserts are some of my favorites! Of course, it’s wonderful in cheesecakes, but try my cream cheese pound cake, cream cheese snickerdoodles, and these amazing cream cheese brownies next.

Cinnamon Roll Cheesecake Recipe

This is a combination of two of my favorite treats, cheesecake and cinnamon rolls! If you love all things cinnamon and are looking for an incredible sweet treat that everyone will love, you’re in the right place.

This recipe starts with a cinnamon graham cracker crust, topped with creamy cheesecake filling that is layered with a cozy cinnamon sugar mixture. Garnish with fresh whipped cream for the ultimate ending to any meal!

Ingredients You Need to Make Cinnamon Roll Cheesecake

There are quite a few ingredients and steps needed to make this cinnamon roll cheesecake recipe, but it’s so worth it. There is nothing better than homemade cheesecake, especially one that has the flavor of a cinnamon roll!

Crust

• Graham Crackers: This recipe calls for using cinnamon graham crackers for the crust to really infuse this cheesecake with cinnamon flavor. If you only have regular graham crackers, you can use those! All you have to do is add 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon to the graham cracker crumbs. It will give a similar flavor and sugary crunch that the cinnamon graham crackers give. 
• Granulated Sugar: Adds sweetness to the graham cracker crust.
• Unsalted Butter: Melted butter helps to bind the ingredients together and provides a rich taste.

Cinnamon Filling

• Brown Sugar: I like to sweeten the cinnamon part of the filling with brown sugar because it provides a rich, caramelized flavor. 
• All-purpose Flour: A small amount of flour will give the cinnamon filling substance.
• Ground Cinnamon: We’re mixing in plenty of cinnamon for a delicious, warm flavor.
• Unsalted Butter: To bind the ingredients together.

Cheesecake Filling

• Cream Cheese: Make sure your blocks of cream cheese are softened to room temperature, so they combine well without any lumps.
• Sour Cream: Combining sour cream with cream cheese makes for a super creamy, soft filling.
• Sugars: The filling uses a combination of granulated sugar and brown sugar for a complex sweet taste.
• Large Eggs: 5 large eggs proved structure and stability.
• Vanilla Extract: Adds a subtle sweetness.

Cream Cheese Whipped Cream

• Cream Cheese: Use blocks of cream cheese that are softened to room temperature.
• Powdered Sugar: Sweetens and dissolves instantly into the whipped cream, leaving a smooth and creamy texture.
• Heavy Cream: Make sure it’s chilled for optimal results. Chilling helps the cream whip up faster and creates stiffer, more stable peaks.

How to Make a Cinnamon Roll Cheesecake

There’s no reason to be intimidated to make this cinnamon roll cheesecake! I’m sharing easy-to-follow instructions and all my top tips, so you will have major cheesecake success!

Crust

1. Make Graham Cracker Crumbs: Add the graham crackers to a blender or food processor and pulse until you have fine crumbs. Alternatively, put the graham crackers into a large ziplock bag and crush them with a rolling pin or large, heavy glass or water bottle until they are fine crumbs.
2. Make the Crust: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
3. Press the Crust into the Pan: Add the crumb mixture to the prepared springform pan and press evenly into the bottom. Use the bottom of a flat glass or measuring cup to press for an even crust. Alternatively, press it into the bottom and halfway up the sides for a different crust style.
4. Bake: Place in the oven and bake for 10 minutes. Set aside to cool completely. Leave the oven on to bake the cinnamon roll cheesecake.

Cinnamon Sugar Filling

1. Stir Sugar with Flour and Cinnamon: Add the brown sugar, flour, and cinnamon to a small bowl and stir together to combine.
2. Pour in Melted Butter: Add the melted butter and mix until you have a thick paste. Set aside.

Cheesecake Filling

1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more, until smooth.
2. Mix in Sour Cream and Sugars: Add sour cream and beat at medium/low speed until just combined. Scrape the bowl before adding the brown sugar and granulated sugar. Mix until just combined.
3. Beat in Eggs: Add eggs one or two at a time and vanilla and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl between each addition. At this point, the batter should be smooth and fairly runny.
4. Prep for the Water Bath: Prepare the springform pan for the water bath by carefully wrapping the outside with 4 sheets of 18-inch heavy-duty aluminum foil. You may use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
5. Prep for Baking: Place the wrapped pan in a deep roasting pan. You may alternatively use a baking sheet, so long as the sides are about 2 inches deep.
6. Layer Filling in Pan: Add half of the cinnamon roll cheesecake batter to the pan. Crumble ⅔ of the cinnamon sugar filling evenly over the top of the cheesecake batter.
7. Continue to Layer: Layer the rest of the cheesecake batter on top and crumble the remaining third of the cinnamon sugar filling on top.

Bake The Cheesecake

1. Add Water: Add very hot water to the roasting pan until there is about 1 ½ inch of water around the springform pan or the water is halfway up the sides. Carefully place the pan on a rack in the lower 3rd of the oven.
2. Bake: Place in the oven and bake for 1-1 ½ hours at 325 degrees Fahrenheit. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should wobble slightly in the center, but the outer 2 inches or so of the cheesecake should not have much wobble to it. If more than just the center wobbles or appears quite liquid, give it 10-15 more minutes before you check it again.
3. Turn Off Oven: Once the cheesecake is mostly firm, with just a slight wobble in the center, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
4. Remove from Oven: Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan.
5. Chill: Chill in the fridge for at least 6 hours.
6. Prep for Removal: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.

Cream Cheese Whipped Cream

1. Beat Cream Cheese and Sugar: Add the cream cheese and powdered sugar to a medium bowl and beat together until fully combined and smooth. Set aside.
2. Whip the Heavy Cream: Add the cream to another medium bowl and whip with a hand mixer until stiff peaks form. Add the cream cheese mixture and fold into the whipped cream until fully combined. Avoid mixing too much or stirring, as this will deflate the whipped cream.
3. Add the Whipped Cream: Pipe or dollop the whipped cream on either the whole cheesecake or individual slices before serving.