Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake has a cinnamon filling swirled in the batter. It is fluffy, creamy, and delicious. 

The base of the cheesecake is a buttery graham cracker crust. Every bite is loaded with creamy cheesecake, and the rich cinnamon filling. The cheesecake is topped with cream cheese frosting and cinnamon sprinkle.

If you love cinnamon rolls, this is the perfect cheesecake for you!

Cinnamon Roll Cheesecake

I will show you how to make this Cinnamon Roll Cheesecake Recipe step-by-step.

The full list of ingredients to make this cheesecake is on the bottom of the page. Here I will go into detailed instructions and more tips on how to make this delicious dessert.

We will start by making the graham cracker crust.

Graham Cracker Crust

Mix the graham cracker crumbs, brown sugar, and cinnamon in a bowl.

If you don’t have graham crackers, you can use any digestive biscuits, or Biscoff cookies.

Add the melted butter to the bowl, and mix to combine.

Pour the crust into a 9″ or a deep 8″ springform pan. I am using a 8″ deep springform pan from Fat Daddios, and it’s my favorite pan.

Use a cup to press the crust very tightly to the bottom of the pan.

Bake the crust in the oven.

Let it cool down while you make the cheesecake filling.

Cinnamon Roll Swirl

To make the Cinnamon Roll Filling, mix the brown sugar, flour, cinnamon, and butter together in a medium bowl.

Add the melted butter and mix to combine. Set it aside and make the cheesecake batter.

Cheesecake Batter

To make the Cinnamon Roll cheesecake batter you can use a hand mixer or a stand mixer.

Add the room temperature cream cheese to a large mixing bowl.

Beat the cream cheese with the electric mixer until fluffy.

Add the sugars and beat again to combine, followed by the sour cream. Mix until incorporated.

Always remember to scrape the sides of the bowl every so often.

Add the eggs, one at a time, mixing each egg until incorporated before adding the next one.

Once the eggs have been added, add the vanilla and mix.

The cheesecake batter is ready.

Assemble

To assemble the cheesecake to bake, start by pouring 1/3 of the prepared batter on the bottom of the baked and cooled down crust.

Sprinkle the top of the batter with 1/3 of the Cinnamon Roll Filling mixture, using your fingers to break up into crumbs.

Top with another 1/3 of the cheesecake batter.

Next, sprinkle another 1/3 of the Cinnamon Roll Filling on top of the batter.

Follow with the remaining cheesecake batter.

Top the cheesecake batter with the final bit of cinnamon filling.

Use a spatula to spread it around, and to cover the cinnamon filling with a bit of the cheesecake batter, which will prevent the cheesecake from cracking.

Wrap the bottom of the springform pan with aluminum foil. Place in a larger roasting pan, and pour water in the pan to form a water bath.

Bake the cheesecake for one hour or until it’s still jiggly in the center but set around the edges.

Turn the oven off and leave the cheesecake in there for one hour. Some people like to leave the oven door slightly open, but I just leave mine closed.

This is important to avoid cracking. The sudden temperature change when removing the hot cheesecake from the oven will cause the cheesecake to deflate and break.

Once the cheesecake cools down, place it in the fridge for at least 6 hours before serving.

Cream Cheese Frosting

This frosting is very mild, and not overly sweet. I wanted a frosting that would be light and fluffy, and not overly sweet. So this frosting is very mild, it doesn’t compete with the richness of the cheesecake.

Simply beat the cream cheese, then add the powdered sugar and mix. Add the vanilla.

On a separate bowl, whip the cream until it has stiff peaks.

Add the whipped cream to the cream cheese and powdered sugar mixture, and fold to combine.

To decorate

Place the Cream Cheese Frosting in a piping bag fitted with a round tip.

Pipe on top of the chilled cheesecake, before serving.

Sprinkle cinnamon on top.

Cut into slices and serve.

Storage

You can store any leftover cheesecake in the fridge for up to 5 days, in an air tight container.

The cheesecake can also be stored in the freezer for up to 2 months.

Tips for making cheesecake

• Make sure the ingredients for the cheesecake batter are at room temperature.
• Scrape the bowl a few times while mixing, during every stage. This will ensure the batter is going to be smoothly incorporated.
• Add the eggs one at a time.
• Once you add the eggs, don’t over mix. That can cause the cheesecake to break.
• Make sure to use a water bath.
• Leave the cheesecake in the oven for one hour once done baking.
• Don’t bake at a high temperature. If you have convection oven, reduce baking temperature by 20 degrees.

Another tip to avoid cracking on top of the cheesecake is to run a knife around the edges of the cake once it’s done baking.

When doing that be mindful that the cheesecake has to stay in the oven, so it doesn’t have a harsh temperature drop, which can cause it to deflate and break. So you have to be careful not to burn yourself.

I don’t personally do that because I grease my pan well, so my cheesecake never sticks. But if your pan tends to stick, or if you forgot to grease it, you can try running the knife around the edges of the cheesecake.

This Cinnamon Roll Cheesecake has all the best holiday baking flavors! It will be a hit at any celebration. If you follow my tips you will be successful at making a very delicious cheesecake.

Here are some more recipes you might like:

• Biscoff Cheesecake
• Caramel Cheesecake
• Pistachio Cheesecake
• No-bake Cheesecake
• Pecan Pie Cheesecake
• Pumpkin Swirl Cheesecake Bars
• Cranberry Cheesecake
• Cannoli Cheesecake

If you make this recipe leave a comment below or tag me on instagram, I love seeing your creations!

I was inspired by the lovely cheesecake on the delish website to make this version.