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.

Side view of cinnamon roll cheesecake.

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.

One slice of cinnamon roll cheesecake on its side with the rest of it.

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.
Cheesecake batter in a bowl.
Slowly add in the eggs to cheesecake batter. This helps to reduce cracks.
Cinnamon filling in the pan.
Add the first cinnamon layer. Use your hands to crumble it up.
Cheesecake batter in the pan.
Repeat the cheesecake batter and cinnamon crumble three times.
Raw cheesecake batter in the pan.
Use a toothpick to swirl the cinnamon filling.
Baked cheesecake on a platter.
Cool the cheesecake overnight for best results.
Top view of cinnamon roll cheesecake.

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One slice on a plate.
One slice on a plate on its side.

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.

Recipe Video

Side view of cinnamon roll cheesecake.
5 from 51 reviews

Cinnamon Roll Cheesecake

Stephanie Rutherford
This cinnamon roll cheesecake tastes like a cinnamon roll in cheesecake form! It has a graham cracker crust, a creamy baked cheesecake, and it has layers of cinnamon filling. It is topped with a glaze.
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Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 7 hours 50 minutes
Servings: 14 slices

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.

Notes

Make sure to pull out the dairy ingredients 2 hours before baking.
Calories: 515kcal, Carbohydrates: 62g, Protein: 5g, Fat: 32g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 273mg, Potassium: 156mg, Fiber: 1g, Sugar: 41g, Vitamin A: 1109IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 1mg
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