Creamy Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is a 9-inch cheesecake recipe that’s rich, creamy, and full of cinnamon, all topped with a cream cheese frosting. An easy dessert recipe that’s great for fall parties, potlucks, or birthdays.
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It’s a great make-ahead dessert for a fall potluck, perfect for this baking season, and makes an awesome homemade edible gift.
And when there’s dessert, I’m sure you’re also looking for appetizers—be sure to check out my list of Fall Appetizer Recipes, filled with tasty finger foods perfect for the season!
How to Make Cinnamon Roll Cheesecake
Ingredients you’ll need for the crust
Ingredients you’ll need for the cinnamon swirl
Ingredients you’ll need for the cheesecake
Ingredients you’ll need for the cream cheese frosting
Step by Step Guide
1. Start by preparing your springform pan. Line the bottom with parchment paper and set it aside.
2. In a food processor or blender, crush the graham crackers into crumbs. Then, mix the crumbs with the brown sugar in a bowl. Pour in the melted butter and stir until everything is well combined.
3. Press the mixture evenly into the bottom of the pan (using the bottom of a small glass works wonders). Pop it into the freezer while you prep the cheesecake filling.
4. Make the Cheesecake Filling. Preheat your oven to 325°F. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth.
5. Add the white sugar, salt, and flour and mix until everything is well incorporated. Add the eggs, one at a time, mixing in between each addition.
6. After the last egg, add the vanilla extract and sour cream, and mix until everything is smooth and creamy. Set this aside while you prepare the cinnamon swirl.
7. Make the Cinnamon Swirl. In a separate bowl, combine the brown sugar, flour, cinnamon, and softened butter. Use a fork to mix everything together until it forms a crumbly texture.
8. Layer the Cheesecake. Take your graham cracker crust out of the freezer. Pour half of the cheesecake filling into the pan, spreading it evenly. Then, spoon half of the cinnamon mixture over the filling.
9. Add the second half of the cheesecake filling and top it with the rest of the cinnamon mixture.
10. Using a rubber spatula, gently swirl the cinnamon mixture into the cheesecake filling for that signature swirl.
11. Bake your cheesecake for about 55-60 minutes or until the edges are set but the center is still slightly jiggly. Once done, turn off the oven, crack the oven door, and let the cheesecake sit for an hour to finish cooking.
12. After that, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to let it chill and set completely.
13. While the cheesecake chills, it’s time to make the frosting! Beat together the cream cheese, powdered sugar, and cinnamon until smooth.
14. Add the heavy cream and vanilla extract, and mix until the frosting is light and whipped. Once it’s ready, transfer the frosting into a piping bag with a small round metal tip or just cut the end off the bag.
15. Once your cheesecake has chilled and set, pipe a large swirl of cream cheese frosting from the center outwards, close to the edge of the cheesecake. Finish off with a sprinkle of cinnamon for that perfect touch.
Serve and Enjoy!
Important Recipe Notes
- Use full-fat cream cheese for the creamiest texture and best flavor.
- Room temperature ingredients (especially cream cheese and eggs) help the batter blend smoothly and prevent lumps.
- Don’t overmix once you add the eggs—just mix until combined to avoid cracks in your cheesecake.
- Let the cheesecake cool gradually in the oven with the door slightly open to prevent sudden temperature changes that can cause cracking.
- Chill the cheesecake overnight for the best texture and flavor—this dessert really shines after some time in the fridge.
- Line your springform pan with parchment paper on the bottom and sides for easy release and clean edges.
- You can adjust the cinnamon swirl to your taste—more cinnamon for a stronger spice kick or less if you prefer it mild.
- The cream cheese frosting can be piped or spread, depending on your preferred look—either way, it’s delicious!
Cinnamon Roll Cheesecake
Ingredients
For the Crust
- 2 cups graham crackers, crushed
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the Cinnamon Swirl
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 tablespoon cinnamon
- ⅓ cup unsalted butter
For the Cheesecake
- 24 ounces cream cheese
- 1 cup white granulated sugar
- ½ teaspoon salt
- 1 ½ tablespoons all-purpose flour
- 4 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
For the Cream Cheese Frosting
- 6 tablespoons cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 teaspoons cinnamon
Instructions
- Start by preparing your springform pan. Line the bottom with parchment paper and set it aside.
- In a food processor or blender, crush the graham crackers into crumbs. Then, mix the crumbs with the brown sugar in a bowl. Pour in the melted butter and stir until everything is well combined.
- Press the mixture evenly into the bottom of the pan (using the bottom of a small glass works wonders). Pop it into the freezer while you prep the cheesecake filling.
- Make the Cheesecake Filling. Preheat your oven to 325°F. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth.
- Add the white sugar, salt, and flour and mix until everything is well incorporated. Add the eggs, one at a time, mixing in between each addition.
- After the last egg, add the vanilla extract and sour cream, and mix until everything is smooth and creamy. Set this aside while you prepare the cinnamon swirl.
- Make the Cinnamon Swirl. In a separate bowl, combine the brown sugar, flour, cinnamon, and softened butter. Use a fork to mix everything together until it forms a crumbly texture.
- Layer the Cheesecake. Take your graham cracker crust out of the freezer. Pour half of the cheesecake filling into the pan, spreading it evenly. Then, spoon half of the cinnamon mixture over the filling.
- Add the second half of the cheesecake filling and top it with the rest of the cinnamon mixture.
- Using a rubber spatula, gently swirl the cinnamon mixture into the cheesecake filling for that signature swirl.
- Bake your cheesecake for about 55-60 minutes or until the edges are set but the center is still slightly jiggly. Once done, turn off the oven, crack the oven door, and let the cheesecake sit for an hour to finish cooking.
- After that, cover it with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to let it chill and set completely.
- While the cheesecake chills, it’s time to make the frosting! Beat together the cream cheese, powdered sugar, and cinnamon until smooth.
- Add the heavy cream and vanilla extract, and mix until the frosting is light and whipped. Once it’s ready, transfer the frosting into a piping bag with a small round metal tip or just cut the end off the bag.
- Once your cheesecake has chilled and set, pipe a large swirl of cream cheese frosting from the center outwards, close to the edge of the cheesecake. Finish off with a sprinkle of cinnamon for that perfect touch.
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