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Cinnamon Roll Cheesecake – Brown sugar graham cracker crust, cinnamon spiced homemade cheesecake with a irresistible cinnamon filling.

Is there anything better than the smell of freshly baked cinnamon rolls? Combine that with the creamy richness of cheesecake, and you have a dessert that’s truly irresistible. This Cinnamon Roll Cheesecake is a heavenly blend of two classic treats, perfect for special occasions or just because you deserve something sweet and indulgent.

Why I Love This Recipe!

Perfect Blend: The combination of cinnamon roll flavors with a creamy cheesecake is absolutely divine.
Textural Delight: The traditional graham cracker crust adds a delightful crunch that complements the smooth and creamy filling.
Impressive Yet Easy: Despite its impressive look and taste, this cheesecake is straightforward to make.

Pantry Staples: Cinnamon Roll Cheesecake

This is just a brief summary of the steps. For the full list of full measurements, be sure to check the recipe card below.

Graham Cracker Crumbs: A key ingredient for the crunchy crust. You can also use who graham crackers, you will need about two sleeves.
Brown Sugar: Adds a rich, caramel flavor to both the crust and filling. You can use dark or light brown sugar
Unsalted Butter: Used in the crust and cinnamon swirl for a rich taste.
Cream Cheese: The base of our cheesecake, giving it that classic tangy richness. Remember to use full fat!
Vanilla Extract: Enhances the flavor of both the cheesecake and the frosting.
Ground Cinnamon: The star spice that gives this cheesecake its signature cinnamon roll flavor.
Heavy whipping cream

Step By Step: Cinnamon Roll Cheesecake

For the full instructions and list of ingredients, check out the recipe card below.

Prepare the Crust:

Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray and wrap the outside bottom of the springform pan aluminum foil to prevent water from getting into the bottom of the pan.
In a medium bowl, combine graham cracker crumbs and brown sugar. Add melted butter and mix until well combined.
Press the mixture into the bottom and halfway up the sides of the pan. Bake.

Prepare the Cheesecake Filling:

Preheat your oven to 325°F. Place a sheet pan or roasting pan with hot water in the oven to create a water bath.
In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat room temperature cream cheese until smooth and creamy.
Gradually add brown sugar and mix until smooth. Add egg yolk and whole eggs, mixing just until incorporated. Scrape the sides of the bowl as needed.
Fold in heavy cream, vanilla extract, ground cinnamon, and corn starch with a rubber spatula until smooth.
Pour a third of the cheesecake filling into the crust. Spread evenly. Sprinkle a third of the cinnamon mixture on top.
Repeat layers, finishing with a layer of cheesecake batter and a sprinkle of the remaining cinnamon mixture.
Place the cheesecake in the prepared water bath and bake for 80-90 minutes until the center of the cheesecake is barely set and slightly jiggly. Let cool to room temperature, then refrigerate for at least 4 hours.

Expert Baking Tips:

Meanwhile, this easy cinnamon roll cheesecake recipe shouldn’t be so hard with all my easy tips and tricks!

Room Temperature Ingredients: Ensure all refrigerated ingredients are at room temperature for a smooth, lump-free cheesecake.
Water Bath: Wrapping the pan in foil and using a water bath helps prevent cracks and ensures even baking.
Cool Gradually: Allow the cheesecake to cool gradually in the oven with the door slightly open to avoid cracks.
Slow Cooling: After baking, let the cheesecake cool gradually. Turn off the oven and crack the door open, allowing it to cool in the oven for about an hour before transferring it to the countertop.
Use a Water Bath: Baking your cheesecake in a water bath helps to regulate the temperature and adds moisture to the oven, reducing the risk of cracks on the surface of the cheesecake.
Avoid Opening the Oven Door: Resist the urge to open the oven door while the cheesecake is baking. The sudden change in temperature can cause the cheesecake to crack or sink in the middle.
Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This includes the cream cheese, eggs, and heavy cream. It helps the ingredients blend smoothly and results in a creamier cheesecake filling.

What I Have In My Kitchen:

Springform Pan: This is a must for cheesecakes because it allows for easy removal and a beautiful presentation.
Electric Mixer: Perfect for effortlessly mixing the filling and frosting to a smooth consistency.
Hand Mixer: Great for smaller batches and provides excellent control.
Stand Mixer: Ideal for larger batches, it lets you mix hands-free.
Paddle Attachment: Helps achieve that perfect creamy cheesecake filling.
Rubber Spatula: Perfect for folding ingredients and scraping down the sides of the bowl.
Microwave-Safe Bowl: Handy for melting butter and other ingredients quickly and safely.
Measuring Cups and Spoons: Accurate measurements are crucial for baking success.
Baking Sheet: Used for the water bath, ensuring even baking and preventing cracks.

Frequently Asked Questions:

Q: Can I use a different crust?A: Yes, use vanilla wafers or Oreo crust would also be delicious!

Q: How do I prevent cracks in my cheesecake?A: Use a water bath and avoid overmixing the batter. Also, let the cheesecake cool gradually.

Q: Can I make this cheesecake ahead of time?A: Absolutely! It actually tastes better after setting in the fridge for a day.

Q: How do I know when my cheesecake is done baking?A: The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools.

Q: What can I use instead of a springform pan?A: If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper for easier removal. Just be extra careful with the water bath.

Storing and Freezing:

Storing: Keep the cheesecake covered with plastic wrap or in an airtight container in the fridge for up to 5 days.

Freezing: Wrap the cheesecake (without frosting) in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight and frost before serving. For freezing, you can still wrap the frosted cheesecake tightly in plastic wrap and aluminum foil. When you’re ready to serve, thaw it in the refrigerator overnight to ensure the cream cheese glaze remains intact and delicious.

FOR MORE RECIPES LIKE THIS

I hope you have as much fun making and eating this Cinnamon Roll Cheesecake as I did! Don’t forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there!

Recipe

Cinnamon Roll Cheesecake

Molly Murphy

Brown sugar graham cracker crust, cinnamon spiced homemade cheesecake with a irresistible cinnamon filling.

5 from 2 votes

Print Recipe Pin Recipe

Ingredients

FOR THE GRAHAM CRACKER CRUST

2 cups fine graham cracker crumbs
3 tablespoons packed brown sugar
10 tablespoons unsalted butter melted

FOR THE CHEESECAKE FILLING

32 ounces full-fat cream cheese 4 blocks, room temperature
¾ cup packed brown sugar
1 large egg yolk room temperature
2 large whole eggs room temperature
1 teaspoon vanilla extract
¼ cup heavy cream
¼ cup corn starch
2 teaspoons ground cinnamon

FOR THE CINNAMON SWIRL

5 tablespoons unsalted butter melted
1 ¼ cup light brown sugar
3 teaspoons ground cinnamon
½ cup all-purpose flour

FOR THE CINNAMON CREAM CHEESE FROSTING

4 ounces cream cheese softened
½ cup unsalted butter softened
¼ teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon ground cinnamon
Pinch of salt

Instructions

Graham Cracker Crust:

Preheat your oven to 325°F. Spray a 9-inch springform cake pan with cooking spray and wrap the outside bottom and sides with tin foil to prevent water from getting into the bottom of the pan.
In a medium bowl, combine the graham cracker crumbs and brown sugar.
Add the melted unsalted butter to the crumb mixture and mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, using the bottom of a flat cup or your hand to create an even layer. Press the crust halfway up the sides.
Bake the crust in the preheated oven for 14 minutes.

Cinnamon Swirl:

In a microwave-safe medium-sized bowl, melt the butter.
Once the butter is melted, add the rest of the ingredients and mix with a rubber spatula. Set aside.

Cheesecake Filling:

Preheat your oven to 325°F. Place a sheet pan or roasting pan in the oven and fill it with water, filling up to a little less than halfway.
In a large mixing bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
While the mixer is on low, gradually add the brown sugar to the cream cheese, continuing to beat until the mixture is well combined and smooth.
With the mixer on low speed, add the room temperature egg yolk and whole eggs all at once, mixing just until incorporated. Scrape the bottom and sides of the bowl with a rubber spatula.
Gently fold in the heavy cream, vanilla extract, ground cinnamon, and corn starch with a rubber spatula. Fold the entire cheesecake filling until it is smooth, with no lumps remaining. Ensure you get the bottom and the sides. Be careful not to overmix, as this can introduce excess air bubbles into the batter.
Carefully pour a third of the cheesecake filling into the baked graham cracker crust. Spread evenly across the pan. Sprinkle a third of the brown sugar cinnamon mixture on top. Pour another third of the cheesecake batter on top of the brown sugar mixture, then sprinkle more of the cinnamon mixture on top. Pour the rest of the cheesecake batter and, with the back of a spoon, evenly spread the cheesecake across the top. Sprinkle the remaining cinnamon mixture on top.
Place the cheesecake in the prepared water bath and bake for 80-90 minutes until the middle is barely set and slightly jiggly. If the cake is still jiggling, bake for 5 more minutes.
Let the cheesecake cool to room temperature, then place in the fridge for at least 4 hours to set up.

Cream Cheese Frosting:

When the cheesecake has set and you are ready to serve, in the bowl of an electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
With the mixer on low speed, add the powdered sugar, followed by the vanilla, ground cinnamon, and salt. Beat on low just until mixed. Then turn the mixer to medium-high speed and beat the mixture for 2-3 minutes.
Spread over the top of the cheesecake and serve!

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Best Cinnamon Roll Cheesecake Recipe