Cinnamon Roll Cheesecake: A Decadent Dessert That Will Leave You Speechless

There are few things in life as comforting and irresistible as a cinnamon roll. The warm aroma of cinnamon sugar baking, the soft, tender dough swirled with sweet spice—it’s a classic indulgence that has stood the test of time. Now, imagine taking that beloved cinnamon roll and turning it into a creamy, indulgent cheesecake. That’s exactly what this Cinnamon Roll Cheesecake delivers: a thick, smooth cheesecake with swirls of cinnamon filling throughout, topped with a luscious cream cheese frosting that’s the icing on the cake (literally!).

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This cheesecake combines the best of both worlds—smooth, tangy cheesecake and the warm, comforting flavors of cinnamon rolls. With its beautifully layered filling, this dessert looks as impressive as it tastes, making it the perfect treat for holidays, special occasions, or when you simply want to treat yourself to something extraordinary.

But what’s even better is that this recipe is surprisingly beginner-friendly. While it may look fancy and complicated, the steps are straightforward, and with the right preparation, anyone can create this show-stopping dessert. The key to success lies in following each step carefully, from the perfectly baked crust to the cinnamon-swirled cheesecake filling and the velvety cream cheese frosting that tops it all off. If you’re new to baking and want to try something fun, delicious, and a little fancy, this Cinnamon Roll Cheesecake is the perfect place to start.

Not only does this cheesecake taste divine, but it also offers some health benefits (when enjoyed in moderation). The cream cheese, eggs, and sour cream provide a good source of protein, while the butter and cinnamon offer rich flavor and essential fats. So, while it’s still a dessert to be savored, it’s a more wholesome option compared to some other overly sugary treats.

Let’s dive into the details of how to make this incredibly delicious, cinnamon-spiced dessert.

Ingredients and Preparation

Before jumping into the steps of creating this Cinnamon Roll Cheesecake, let’s take a closer look at the ingredients. Each one plays a vital role in creating the perfect balance of creamy cheesecake and cinnamon-swirled goodness. Don’t worry if you’re new to baking—this recipe uses simple ingredients you likely already have in your kitchen!

Crust

• 1 1/2 cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
• 1/4 cup (56g) sugar
• 1 tsp ground cinnamon
• 5 tbsp (70g) butter, melted

The crust is a crucial part of this cheesecake. It provides a buttery, slightly sweet foundation for the filling and holds everything together. You can choose between vanilla wafer crumbs or graham cracker crumbs, depending on what you have on hand or what flavor you prefer. If you’re aiming for a more traditional cinnamon roll vibe, the vanilla wafer crumbs work especially well.

Cheesecake Filling

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 1 cup (230g) sour cream
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 4 large eggs, room temperature

The cheesecake filling is the heart of the dessert. The cream cheese creates that smooth, rich texture, while the sour cream adds tang and creaminess. The sugar and flour provide sweetness and structure, and the eggs help bind everything together. Cinnamon adds the signature spice that brings out the flavor of the entire dish.

Cinnamon Filling

• 1 1/4 cups (281g) packed light brown sugar
• 5 tbsp ground cinnamon
• 3/4 cup (98g) all-purpose flour
• 1/2 cup (112g) unsalted butter, melted

This cinnamon filling is what sets this cheesecake apart from others. By swirling this sweet, buttery mixture through the cheesecake, you get that cinnamon roll-inspired flavor that everyone loves. This step brings out the warm, spicy notes that complement the creamy cheesecake filling.

Cream Cheese Frosting

• 2 oz cream cheese, room temperature
• 6 tbsp (84g) butter, room temperature
• 1/2 tsp vanilla extract
• 1 1/2 cups (173g) powdered sugar
• 4–5 tbsp heavy cream

The frosting on this cheesecake is a rich and creamy cream cheese frosting that adds the perfect finishing touch. It’s smooth, tangy, and just sweet enough to balance out the richness of the cheesecake.

Alternative Ingredient Suggestions:

• If you don’t have vanilla wafer crumbs, you can use graham cracker crumbs, digestive biscuits, or even cinnamon graham crackers for an extra cinnamon kick.
• Sour cream can be substituted with Greek yogurt for a healthier twist, though the flavor will be slightly different.
• If you’re looking to make a dairy-free version of this cheesecake, you can use vegan cream cheese and dairy-free butter for the frosting.

Preparation Notes:

To ensure smooth, lump-free cheesecake filling, it’s essential that the cream cheese and eggs are at room temperature. Cold ingredients can cause clumps in the batter, which will affect the texture. If you forget to take them out in advance, you can place the cream cheese in the microwave for a few seconds (be sure to check it frequently to avoid melting).

Step-by-Step Instructions

Now that you’ve gathered your ingredients, it’s time to begin the process. Don’t let the multiple steps intimidate you! This recipe is actually quite simple and broken down into manageable tasks. Follow these steps carefully for a flawless Cinnamon Roll Cheesecake.

1. Prepare the Crust

• Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. This step ensures that your cheesecake won’t stick to the pan.
• In a small bowl, combine the vanilla wafer crumbs, sugar, and cinnamon. Add the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
• Press the mixture firmly into the bottom of the pan, ensuring it’s even. You can also press it slightly up the sides of the pan for added structure.
• Bake the crust for 10 minutes. Once done, remove from the oven and set aside to cool.

2. Make the Cheesecake Filling

• Reduce the oven temperature to 300°F (148°C).
• In a large mixing bowl, combine the cream cheese, sugar, and flour. Using a hand mixer or stand mixer, beat the mixture on low speed until smooth. Avoid mixing at high speed to reduce the risk of air bubbles, which can cause cracks in your cheesecake.
• Add the sour cream, vanilla extract, and cinnamon. Continue mixing until everything is fully incorporated.
• Add the eggs one at a time, mixing slowly after each addition to ensure the batter stays smooth. Scrape the sides of the bowl as needed. Set the cheesecake filling aside.

3. Prepare the Cinnamon Filling

• In a medium-sized bowl, combine the brown sugar, cinnamon, and flour. Stir in the melted butter until the mixture forms a thick paste. This will create the cinnamon ribbons inside the cheesecake.

4. Layer the Cheesecake

• Sprinkle about 1/4 of the cinnamon filling over the bottom of the prepared crust.
• Spread about 1/3 of the cheesecake filling over the cinnamon layer.
• Repeat this layering process two more times, alternating between the cinnamon filling and cheesecake filling. Finish with a layer of the remaining cinnamon filling on top.

5. Bake the Cheesecake

• Prepare a water bath by placing the springform pan inside a larger pan. Fill the outer pan with warm water until it reaches halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 20 minutes. The center should be set but still slightly jiggly.
• Once done, turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to cool slightly.
• Crack the oven door open and let the cheesecake cool for another 30 minutes. This gradual cooling helps prevent cracks.
• Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for 4-5 hours or overnight.

6. Make the Frosting

• In a mixer, beat together the cream cheese and butter until smooth and creamy.
• Add the vanilla extract and powdered sugar and continue mixing until well combined.
• Gradually add the heavy cream to achieve your desired consistency. The frosting should be thick but spreadable.

7. Decorate and Serve

• Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter.
• Pipe the cream cheese frosting in a spiral design over the top of the cheesecake for a decorative finish.
• Store the cheesecake in the refrigerator until ready to serve. It’s best enjoyed within 4-5 days.

Beginner Tips and Notes

• Avoid Overmixing: To prevent cracks, mix your cheesecake batter on low speed. Overmixing incorporates air into the batter, which can cause it to expand and crack during baking.
• Water Bath Tips: A water bath helps the cheesecake bake evenly and prevents cracking. Make sure the water doesn’t touch the cheesecake batter, and ensure that your springform pan is properly wrapped in aluminum foil to prevent water from leaking in.
• Testing for Doneness: The cheesecake is done when the edges are set, but the center is still a little jiggly. It will firm up as it cools. If the center feels too soft, bake for a few more minutes and check again.

Serving Suggestions

This Cinnamon Roll Cheesecake is stunning on its own, but you can pair it with additional toppings to make it even more indulgent. Fresh berries like raspberries or strawberries provide a refreshing contrast to the creamy, rich cheesecake. A drizzle of warm caramel sauce or a sprinkle of toasted nuts can also add texture and extra flavor.

For a truly decadent experience, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. Your guests won’t be able to resist!

Conclusion

This Cinnamon Roll Cheesecake is everything you could want in a dessert: rich, creamy, indulgent, and with that perfect cinnamon-spiced kick. It’s an easy yet impressive way to wow your family and friends, even if you’re a beginner baker. With a few simple ingredients and a little patience, you can create a dessert that’s sure to become a favorite at every gathering. So go ahead, treat yourself to a slice of this incredible cheesecake—you deserve it!