Cinnamon Roll Cheesecake

5 from 49 votes

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.

Prep Time30

Cook Time1 20

Chilling Time6

Total Time7 50

Servings: slices

Calories: 515kcal

Author: Stephanie Rutherford

Ingredients

Graham Cracker Crust

2 ½ cups Graham cracker crumbs fine crumb
⅛ cup Brown sugar packed light or dark
9 tablespoon Unsalted butter melted

Cheesecake

24 oz Cream cheese room temperature
¾ cup White granulated sugar
½ cup Sour cream room temperature
¼ cup Heavy cream room temperature
1 teaspoon Pure vanilla extract
3 Large eggs room temperature

Cinnamon Filling

1 ¼ cup Brown sugar packed light or dark
1 tablespoon Ground cinnamon
½ cup All-purpose flour
⅓ cup Unsalted butter melted

Glaze

1 cup Powdered sugar sifted
2 tablespoon Milk

US Customary - Metric

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.
⅛ cup Brown sugar, 9 tablespoon 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, ¾ 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.
½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract, 3 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 ¼ cup Brown sugar, 1 tablespoon Ground cinnamon, ½ cup All-purpose flour, ⅓ 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 tablespoon 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.

Nutrition