Cinnamon Roll Cheesecake Recipe: Delicious & Easy

Cinnamon Roll Cheesecake Recipe: Delicious & Easy

Here’s your no-nonsense Cinnamon Roll Cheesecake checklist:

Ingredients

Cream cheese: 3 (8 oz) blocks, full-fat only. Soften these babies on the counter for 2 hours—no microwave shortcuts.

Brown sugar: Pack it tight in your measuring cup. This isn’t just sweetener; it’s your caramelization MVP.

Eggs: Large, room temp. Cold eggs = lumpy batter.

Sour cream: Adds tang and keeps things creamy.

Graham cracker crumbs: 1 ½ cups for that buttery crust.

Cinnamon: Splurge on the good stuff. Your nose should sing when you open the jar.

Equipment

9-inch springform pan or cheesecake pan : Non-negotiable.

Mixer: Hand or stand—your biceps, your call.

Aluminum foil: For the water bath. Crack-free cheesecake = happy Terri.

Cinnamon Roll Cheesecake Recipe

Yield: 12 slices

Author: Terri Steffes

Prep time: 30 Min

Cook time: 1 hr 15 Min

Chill time: 4+ hours

Total time: 5 hr 45 Min (plus chilling)

Decadent Cinnamon Roll Cheesecake

Imagine fluffy cheesecake layers swirled with gooey cinnamon sugar—all crowned with creamy frosting. Yeah, that’s happening.

Ingredients

For the crust

1 ½ cups crumbs of graham cracker 

¼ cup packed light brown sugar

1 tsp Ceylon cinnamon

½ cup melted butter

For the cinnamon swirl

½ cup packed light brown sugar

1 ½ tbsp cinnamon

For the cheesecake filling

1 cup granulated sugar

24 oz cream cheese (softened is perfect)

½ cup packed light brown sugar

1 cup sour cream

3 large eggs

1 tbsp vanilla extract

¼ cup all-purpose flour

½ tsp kosher salt

For the frosting

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy cream

Instructions for Cinnamon Roll Cheesecake

Prep: Preheat oven to 350°F. Double-wrap your springform pan in foil (trust me, no leaks).

Crust: Mix graham crumbs, ¼ cup brown sugar, and 1 tsp cinnamon. Stir in melted butter until it feels like wet sand. Press into the pan. Bake 10 mins. Cool.

Cinnamon Swirl: Combine ½ cup brown sugar and 1 ½ tbsp cinnamon. Set aside.

Cheesecake Batter: Beat cream cheese until smooth to achieve the perfect texture for your cheesecake filling. Add sugars, sour cream, and vanilla. Mix. Add eggs one at a time. Gently fold in flour and salt.

Layer: Pour ⅓ batter over crust. Sprinkle ⅓ cinnamon swirl. This layer creates a creamy cinnamon filling that's the heart of this dessert. Repeat layers twice. Use a knife to gently swirl (don’t overdo it!).

Bake: Place pan in a water bath. Bake 75 mins. Turn off oven, crack the door, and let it cool inside for 1 hour. Chill overnight.

Frosting: Beat cream cheese, powdered sugar, and vanilla. Whip cream to stiff peaks. Fold into cream cheese mix. Pipe onto chilled cheesecake.

Notes

Water bath hack: Use a roasting pan filled with hot water.

Chilling is key: Overnight = no cracks + clean slices.

Frosting tip: Use a ziplock bag with the corner snipped for easy piping.

Let’s Bake This Beauty

Alright, friends—it’s go time.

Step 1: Water Bath

Yes, we’re talking about the water bath again—because it’s that important. Here’s how to nail it:

Wrap your springform pan in two layers of heavy-duty foil (no leaks allowed).

Place it in a deep roasting pan and pour hot water around it until it reaches halfway up the sides.

Pro tip: Fold a kitchen towel and place it under the roasting pan. It stabilizes the setup and keeps your pan from sliding around like a toddler on a sugar rush.

This bath ensures gentle, even heat. No curdling, no cracks—just creamy perfection.

Step 2: Baking Your Cheesecake

Slide the pan into the preheated 350°F oven and walk away. Seriously.

No peeking for at least 60 minutes. Sudden temperature drops = cracks.

After 75 minutes, your cheesecake should have slightly puffed edges and a jiggly center (like Jell-O, not a waterbed). That’s your cue: turn off the oven.

Step 3: The Cool Down

Patience alert: This is where most folks go wrong.

Crack the oven door and let the cheesecake cool inside for 1 hour. Think of it as a slow transition from sauna to comfy sweater weather.

Move it to the counter and cool another hour. No shortcuts—this prevents shrinkage and cracks.

Chill overnight in the fridge. This sets the texture and makes slicing clean.

Crack-Proofing Hacks

Even pros face cracks sometimes. Here’s how to outsmart them:

Room temp ingredients: Cold cream cheese or eggs = lumpy batter = cracks.

Don’t overmix: Beat just until smooth. Too much air = uneven rise.

Frosting fixes everything: If a crack appears, smother it with that creamy frosting. No one will know.

Why Patience Pays Off

Rushing the cooling process is like skipping the last chapter of a book—you miss the best part. Letting the cheesecake chill overnight:

Deepens the flavors: Cinnamon and brown sugar meld into magic.

Ensures clean slices: Cold cheesecake doesn’t squish.

The Final Step: Garnish and Serve

Step 1: Whip Up the Frosting

Let’s be real—frosting is the Beyoncé of this dessert. It deserves a standing ovation. Here’s how to make it sing:

Beat the cream cheese: Grab your mixer and tackle that 8 oz of softened cream cheese like it owes you money. Whip it until it’s smoother than a jazz playlist—no lumps allowed. (If you’re lazy like me sometimes, room temp cream cheese is your best friend here. Cold cheese = lumpy drama.)

Sweeten the deal: Dump in 1 cup powdered sugar and 1 tsp vanilla extract. Mix until it’s so silky, you’ll want to dunk a spoon in and eat it straight. (No judgment. I’ve done it.)

Fluff it up: Now, take 1 cup heavy cream and beat it in a separate bowl until it forms stiff peaks. Think “meringue vibes, but richer.” Gently fold this into your cream cheese mixture. Why? Because folding = fluffy clouds of frosting. Stirring = sad, flat goop.

Pro Tip: Pop the frosting in the fridge for 20 minutes before piping. Trust me, you'll be wowed. (Ever tried piping warm frosting? It’s a melty, messy soap opera. Don’t be that person.)

Step 2: Pipe Like a Pro

Bag it: Fill a piping bag with a star tip (or a ziplock bag with the corner cut) with the frosting.

Twirl it: Begin at the middle of the cheesecake and rotate outward, similar to a traditional cinnamon roll

Sprinkle: Add little cinnamon or crushed pecans to the top for texture.

No piping bag? No problem! Use a spoon to drizzle the frosting in zigzags or dollop it casually for a rustic look.

Step 3: Slice and Serve

Chill first: Cold cheesecake slices cleaner. Run a sharp knife under hot water, dry it, and cut straight down (wipe the blade between slices).

Plate it: Serve on simple white plates to let the swirls shine. Add a Ceylon cinnamon stick or mini cinnamon roll on the side for flair.

Pairings: A hot cup of coffee or a scoop of vanilla ice cream takes this dessert to the next level.

Storage & Leftovers

Fridge: Cover with plastic wrap or store in an airtight container for up to 5 days.

Freezer: Wrap slices in parchment paper and freeze for up to 2 months. Thaw in the fridge overnight.

Pro Tip: Frost just before serving. If you frost ahead, the swirls might soften (still tasty, just less defined).

Terri’s Last Word

I’ve served this cinnamon bun cheesecake at everything from birthday parties to holiday dinners, and it always disappears. The secret? That cinnamon swirl layer.

Hungry for more? Check out Baked Cinnamon Roll Oatmeal with Banana or Cinnamon Roll Pancakes for another twist on this classic flavor combo!

Ready to make your friends drool? Slice, serve, and make them ask for seconds and thirds. And hey, if you nail this recipe, tag me on social—I love seeing your creations! 🎉