Cinnamon Roll Cheesecake
This cinnamon roll cheesecake is like having a cinnamon roll in a cheesecake! It has a graham cracker crust, a creamy baked cheesecake, layers of cinnamon filling, and a vanilla glaze.
This is one of my top cheesecake recipes. The layers of cinnamon fillings makes you feel like you are eating a creamy cinnamon roll!
These are also topped with these mini cinnamon rolls. I got these at my local grocery store, however you can use my mini cinnamon rolls recipe.
I have tips and tricks and process photos to easily help you make this recipe! If you love cinnamon roll desserts, you have to try my cinnamon roll cupcakes.
Recipe Video
Tips for making cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to use room temperature dairy ingredients. This will help them mix in easier and reduce lumps.
- Tip 2: Mix the eggs on low speed. Adding too much air to the eggs, can cause air bubbles to form. These air bubbles will rise and pop quickly in the cheesecake, which can cause cracks.
- Tip 3: Use a water bath. See below for my favorite water bath method. Water bath is necessary to keep the cheesecake moist. A dry cheesecake will cause cracks.
- Tip 4: Slowly add in the cinnamon filling. The first two layers of cinnamon, don’t swirl it in. The last layer, you can use a toothpick to swirl in the top. However, don’t swirl to deep to disturb the layers.
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won’t let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
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FAQ’s
Yes, you can divide this recipe in half and bake it in a muffin tin. It will not need a water bath and will have a shorter bake time. See this mini cheesecake recipe for reference.
Cheesecake cracks when it is overmixed, overbaked, not enough moisture, or cools down too quickly. It could be any one of those things.
You don’t have too. It adds some sweetness to the cheesecake. You can also add whip cream instead!
Storing and Freezing
This cinnamon roll cheesecake can be stored in an airtight container in the fridge for up to 5 days.
Before decorating, the cheesecake can be wrapped in cling wrap and frozen for up to 30 days. Let it thaw in the fridge for 1-2 days or on the counter for 1-2 hours before decorating.
For more cheesecake recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Cinnamon Roll Cheesecake
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs, fine crumb
- 1/8 cup Brown sugar, packed light or dark
- 9 TBSP Unsalted butter, melted
Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
Cinnamon Filling
- 1 1/4 cup Brown sugar, packed light or dark
- 1 TBSP Ground cinnamon
- 1/2 cup All-purpose flour
- 1/3 cup Unsalted butter, melted
Glaze
- 1 cup Powdered sugar, sifted
- 2 TBSP Milk
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F. Spray a 9 inch springform pan with baking non-stick spray. Line the bottom with a 9 inch parchment circle and spray again. Set aside.
- Use a food processor/blender to blend graham crackers into a fine crumb. In a small bowl combine graham cracker crumbs, brown sugar, and melted butter. Mix with a fork.1/8 cup Brown sugar, 9 TBSP Unsalted butter
- Pour crumbs into the springform pan. Line the bottom and the side of the pan with the crumbs. Go halfway up the side. Compact the crust using the bottom of a measuring cup.
- Bake for 12 minutes.
Cheesecake
- Using a mixer, beat the cream cheese on high for 1 minute. Scrape the bowl. Add in the sugar and beat again for 1 minute. Scrape the bowl.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add in sour cream, heavy cream, and vanilla. Mix until combined on high. Add in the eggs one at a time. Mix on low until just combined. Make sure to scrape the bowl, so it is all combined.1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract, 4 Large eggs
Cinnamon Filling
- In a bowl, mix the brown sugar, cinnamon, flour, and melted butter together until wet and combined. Use your fingers to break away any clumps.1 1/4 cup Brown sugar, 1 TBSP Ground cinnamon, 1/2 cup All-purpose flour, 1/3 cup Unsalted butter
- Pour a third of the cheesecake batter into the pan. Sprinkle a third of the cinnamon filling on top. Pour another third of batter on top. Sprinkle more cinnamon filling. Top with the rest of the cheesecake batter and the cinnamon filling. Use a toothpick to swirl in the cinnamon. Be very gentle to not to disturb the other layers.
- Prepare a water bath. Do 1 of the 2 options. You will need hot boiling water and a large roasting pan.1. Place the springform pan into a 10 inch cake pan. Place both in the roasting pan. Fill with hot water until it goes up halfway up the cake pan.2. Wrap the springform pan twice tightly in foil. Place the pan in the roasting. Fill it up halfway with hot water.
- Bake for 75-95 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If it jiggles too much, bake for 10 minutes and check again.
- Turn off the oven, crack open the door, and let it sit for 30 minutes to cool down slowly. Then, transfer pan to the cooling rack. Let it cool completely.
- Wrap in foil and chill for 6 hours or overnight.
Glaze
- Take the cheesecake out of the pan and remove the parchment circle. In a small bowl, sift the powdered sugar and whisk in the milk. It should be a thin consistency.1 cup Powdered sugar, 2 TBSP Milk
- Drizzle on top of the cheesecake. Optional: Get mini cinnamon rolls from the store and top with those.
How do you remove the parchment paper without messing up the cake
How do I turn this into a 6” cheesecake?
I would follow my small cheesecake recipe and then divide the cinnamon filling in thirds.
This is stupendous. I just made it for my husband’s birthday, and I’m blown away. So good.
This was a huge hit!! Definitely will become a staple in our family. My husband said it was even better than the cinnamon cheesecake at cheesecake factory.🔥🔥🔥🔥
I am looking forward to making this tonight. I only have an 8 inch springform pan, will that change the cooking time or recipe in any way?
I plan on making these into bars and see your recommendation to follow the cookie dough cheesecake bar recipe. Would you recommend also using a water bath and cooling slowly to prevent cracks or is it unnecessary when making into bars? Excited to try these!
Luckily you won’t need a water bath for cheesecake bars. Cooling slowly I do recommend.
I need this to feed about 20 people, and would like leftovers. Do you recommend making 2 separate cakes, or 1 larger rectangular with parchment?
I would do two separate cheesecakes.
My son and I make a lot of cheesecakes so we were excited to try a new one. We didn’t bother with the water bath.. to be fair we never do. We just put the spring form pan on a cookie sheet. Turned out fantastic!!
The recipe was easy to follow, and it turned out exactly how it should have. I cooked it for 85 mins and that was perfect. Definitely make sure its cooled completely, the chilling it in the fridge was a huge factor in the texture of the cheesecake. My husband is a cheesecake snob, and he loved it. So final thoughts- 10/10 would recommend. And I will for SURE be making this again!
I’ve made this cheesecake 3 times now and it is absolutely delicious. It has been a hit at every family function and I’ve been told that it is the best cheesecake that they have ever had! The only thing I change rather than the mini cinnamon rolls on top, I will make regular cinnamon rolls that I bake with either milk or heavy cream in the pan & add a mixture of butter, cinnamon and sugar. After they bake, they will so fluffy & ooey gooey, I then chop them into small pieces to decorate the cheesecake with ( I can’t find the mini cinnamon rolls at my grocery store— that’s why I switched it up a little). Nonetheless, thank you for this recipe!
I’m excited to try this reci have family coming and it will be a great treat. Funny enough my older son is someone who showed me this and sent it to me. So now everything’s being planned around my cheap day so that way I can enjoy it and be spoiled with some of the food too so hopefully that goes well fingers crossed Your recipes are amazing. I don’t know how to cake in the oven I’m glad that I stumbled across yours or let me say my son did because I have wanted to learn like that all I know how to do is I’m everything in a bowl shove it in the freezer So we shall say but I would like to see Maybe a twist on French toast chocolate bars or the chocolate bars that have chocolate on the outside and when you buy it it’s that wafer and peanut butter on the inside but the wafers could be cinnamon toast or cinnamon sugar I don’t know just some random ideas
Ive never made a cheesecake before, and I’m not super familiar with baking rules. If I were to make two at a time, would the baking time change significantly?
I really recommend not baking 2 cheesecakes at a time. Doing two cheesecakes at a time, there wouldn’t be enough moisture for two. It will cause dry and cracked cheesecake.
Hi I’ve never made a cheesecake before, when you say cover in foil in the second option of the water bath are we covering the pan entirely? Like the top too no gaps at all?
So you want to wrap the bottom and the sides of the pan with the foil tightly. The top should have no foil. The idea is just trying to protect the pan from getting any water in it.
Thank you! Do the eggs need to be room temperature as well? Or just the milk/heavy cream/cream cheese
Lol never mind just saw it in the ingredients list !
Wish I would have been paying closet attention to the water bath instructions. I’ve made maybe 1 real cheesecake and it’s been a long time. I wrapped the top of my pan with foil instead of the bottom. Checked it after 80 minutes and not cooked. I’ve probably ruined it! Putting back in the oven to see if it will cook. 🥺
I made this and the recipe is a keeper. Because I happen to like cinnamon I added extra – a half teaspoon of cinnamon to the crust and I used two tablespoons in the filling instead of the one tablespoon in the recipe.
Turned out really good, especially for my first cheesecake!
This honestly tastes just like a cinnamon roll!
Cinnamon rolls and cheesecake together is such an inspired idea. I can’t stop eating it! Highly recommend.
this was a HIT at Thanksgiving! my first time making a cheesecake and it turned out great!
Breakfast and dessert in the same dish! Incredibly good.
This recipe is a must try! Irresistible. Perfect for the upcoming holidays.
Hi Stephanie,
Could you use this recipe in a muffin tin and make mini cheesecakes?
Yes you can! Divide the crust recipe in half. Divide the filling and cheesecake batter into thirds!
Would I need to use a water bath for mini cheesecakes?