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a slice of cinnamon roll cheesecake with cream cheese frosting
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Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake has gooey cinnamon rolls, creamy cheesecake with buttery graham crust, cinnamon-swirl layers, and cream cheese frosting on top.
Course Dessert
Cuisine American
Keyword cheesecake recipes, cinnamon cheesecake recipes, cinnamon rolls recipes
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 6 hours
Total Time 7 hours 45 minutes
Servings 12 -16 servings
Calories 789kcal
Author Kathleen

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon fine salt
  • 7 tablespoons unsalted butter melted

Cinnamon Swirl

  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (5–6 tablespoons) unsalted butter melted

Cheesecake Batter

  • 4 (8-ounce) packages cream cheese fully softened
  • 1 cup brown sugar warm lightly before using
  • 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 1 tablespoon heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon fine salt
  • 1 tablespoon cornstarch
  • 4 large eggs room temperature

Frosting

  • 6 tablespoons cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar to stabilize
  • 1–2 teaspoons cinnamon
US Customary - Metric

Instructions

Crust

  • Preheat the oven to 325°F (163°C).
    Oven rack placement: Arrange your oven so the cheesecake bakes on the middle rack, with the pan of hot water placed on the lower rack directly beneath it.
  • Prepare a spring form pan: Spray it with non-stick spray, add a parchment circle to the bottom of the pan, then spraying the bottom and sides.
  • In a large mixing bowl, whisk together graham cracker crumbs (1 ½ cups), brown sugar (¼ cup), cinnamon (½ teaspoon), and salt (⅛ teaspoon). Add the melted butter (7 tablespoons) and mix until evenly moistened. Press the mixture firmly into the prepared pan and bake for 10 minutes. Cool completely.
  • Pour the crumb mixture into the prepared pan. Press the crumbs into the bottom of the pan, using a spatula and then a flat-surfaced measuring cup, until even, smooth, and firm

Cinnamon Swirl

  • In a small bowl, whisk together the brown sugar (1 cup), flour (⅓ cup), cinnamon (1 tablespoon), and salt (¼ teaspoon). Add the melted butter (⅓ cup) and vanilla (½ teaspoon) and mix until fully combined. Set aside.

Cheesecake Batter

  • In a stand mixer on low–medium low, beat the softened cream cheese (4 packages) until smooth. Add the warmed brown sugar (1 cup) and granulated sugar (¼ cup) and mix for 2–3 minutes, scraping the bowl halfway through.
  • Mix in the sour cream (½ cup), heavy cream (1 tablespoon), vanilla (1 tablespoon), and salt (½ teaspoon) until just combined.
    Sprinkle in the cornstarch (1 tablespoon) and mix briefly.
    Add the eggs one at a time, mixing on low and scraping the bowl after each addition. Mix only until the batter is smooth.

Assemble the Cheesecake

  • Pour ⅓ of the batter over the cooled crust and crumble ⅓ of the cinnamon swirl mixture evenly over the top.
    Repeat with another third of the batter and another third of the swirl mixture .
    Finish with the remaining batter and the remaining swirl mixture .

Bake the Cheesecake

  • Place a large baking dish on the lower oven rack and fill it halfway with very hot water (fake water abth)
    Place the cheesecake on the middle rack directly above the water pan.
    Bake for 60–75 minutes, or until the edges are set and the center is still jiggly but just set about 2 inches from the edge.
    Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  • Run a thin knife around the edge of the cheesecake right after removing it from the oven (after the 1-hour oven rest). This loosens the cake from the sides of the pan and helps prevent cracking as it cools.

Cool Completely

  • Remove from the oven and cool at room temperature for 1 hour.
    Refrigerate for at least 6 hours, preferably overnight.

Frosting

  • Beat the cream cheese (6 tablespoons) until smooth. Add the powdered sugar (1 cup) and vanilla (1 teaspoon) and mix until creamy.
    In a separate bowl, whip the heavy cream (1 cup) and 2 tablespoons of powdered sugar to stiff peaks.
    Fold the whipped cream into the cream cheese mixture, then fold in the cinnamon (1 –2 teaspoons).

Finish and Serve

  • Transfer the frosting to a piping bag fitted with a large round tip and pipe a spiral pattern over the chilled cheesecake.
    Refrigerate 20–30 minutes to allow the frosting to set before slicing.
    Slice with a warm knife for clean cuts.

Notes

  1. Run a knife around the edges at the right time. Do this after the 1-hour oven rest when you take the cheesecake out. It releases the sides cleanly and helps prevent cracking as it cools.
  2. Tap the filled pan on the counter before baking.A few gentle taps help release hidden air bubbles for a smoother, more even interior.
  3. Let the batter rest for 5 minutes before assembling. This allows air pockets to rise and pop naturally, which means fewer holes and a creamier texture.
  4. Check doneness 2 inches from the edge. The center should still have a soft jiggle—this is the secret to velvety, restaurant-quality cheesecake.
  5. If your springform pan tends to leak, wrap the outside in foil. This prevents melted butter from seeping out during baking, especially with older pans or pans with shallow seams.
  6. Chill fully before slicing. Overnight chilling gives the cleanest, bakery-style slices. Warm your knife between cuts for perfect edges.

Nutrition

Serving: 1serving | Calories: 789kcal | Carbohydrates: 74g | Protein: 9g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 199mg | Sodium: 542mg | Potassium: 249mg | Sugar: 62g | Vitamin A: 1926IU | Calcium: 168mg