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Homemade Cinnamon Roll Cheesecake photo

Cinnamon Roll Cheesecake

This Cinnamon Roll Cheesecake is a showstopper! A creamy cheesecake with warm cinnamon roll flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup cinnamon graham cracker crumbs (about 12 whole crackers)
  • 1/2 cup granulated sugar
  • 5 tablespoons unsalted butter (melted)
For the Cinnamon Swirl:
  • 1 cup brown sugar (packed)
  • 1/2 cup all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
  • 2 pounds cream cheese (room temperature, 4 8-ounce packages)
  • 8 ounces sour cream
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 5 large eggs (room temperature)
  • 1 tablespoon vanilla extract
For the Topping:
  • 2 ounces cream cheese (room temperature)
  • 1/2 cup powdered sugar
  • 1/2 cup heavy cream (chilled)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Oven thermometer

Method
 

Preparation Steps:
  1. Preheat your oven to 325°F (160°C). In a medium bowl, combine the cinnamon graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined. Press this mixture into the bottom of your springform pan to create an even crust. Bake for 10 minutes and then allow it to cool while preparing the filling.
  2. In a small bowl, stir together the brown sugar, all-purpose flour, and ground cinnamon. Drizzle in the melted unsalted butter and mix until crumbly. Set aside.
  3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the sour cream, granulated sugar, and brown sugar, mixing until well combined. Add the eggs, one at a time, mixing well after each addition. Finally, add the vanilla extract and mix until smooth.
  4. Pour half of the cheesecake filling over the cooled crust. Sprinkle half of the cinnamon swirl mixture over the filling. Pour the remaining cheesecake filling on top, then sprinkle the remaining cinnamon swirl mixture. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake for a marbled effect.
  5. Place the springform pan on a baking sheet and bake for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for an additional hour.
  6. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. For the topping, beat together the 2 ounces of cream cheese, powdered sugar, and heavy cream until fluffy and smooth.
  7. Remove the cheesecake from the springform pan. Spread the cream cheese topping over the cheesecake and slice into wedges. Serve chilled, and enjoy!

Notes

  • For a gluten-free option, substitute graham crackers with gluten-free cookies or almond flour.
  • Make this cheesecake a day ahead for easier serving.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.