If you’re looking for a dessert that’s indulgent, rich, and guaranteed to impress, look no further than this Fluffy & Creamy Cinnamon Roll Cheesecake. Combining the comforting, cinnamon-swirled goodness of cinnamon rolls with the creamy decadence of cheesecake, this dessert is an absolute showstopper. The buttery cinnamon roll crust perfectly complements the smooth, tangy cheesecake filling, creating the ultimate treat for any occasion. Whether you’re hosting a gathering or simply craving something sweet, this cheesecake is sure to hit the spot.

Why You’ll Love This Recipe?

The best of both worlds: cinnamon rolls and cheesecake in one dessert
Creamy, fluffy texture with a warm cinnamon swirl
Perfectly balanced sweetness with a touch of spice
Impressive yet easy to make
Great for special occasions or cozy nights in

Ingredients

1 can refrigerated cinnamon rolls (with icing)
Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
All-purpose flour
Ground cinnamon
Butter, melted

Full list of ingredients and measurements below.

Prepare the Cinnamon Roll Crust

Start by preheating your oven to 325°F. Grease a 9-inch springform pan and set it aside. Open the can of cinnamon rolls and unroll them. Press the cinnamon rolls into the bottom of the prepared pan to form a crust, pinching the seams together so it forms an even layer. Bake for 10-12 minutes, or until the crust is golden and firm. Once baked, remove it from the oven and set it aside to cool slightly.

Make the Cheesecake Filling

While the crust cools, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then, mix in the sour cream and vanilla extract until everything is fully combined. Add the flour and ground cinnamon and mix until just combined.

Assemble the Cheesecake

Once the cinnamon roll crust has cooled slightly, pour the cheesecake filling on top of the crust. Use a spatula to spread it out evenly. Now, take the cinnamon roll icing that came with the cinnamon rolls and drizzle it over the top of the cheesecake filling. Using a knife or toothpick, gently swirl the icing into the filling to create a marbled effect.

Bake the Cheesecake

Place the cheesecake in the preheated oven and bake for 50-60 minutes. The cheesecake should be set but slightly jiggly in the center. If the edges start to brown too quickly, cover the pan with aluminum foil. After baking, turn off the oven and let the cheesecake sit in the oven with the door slightly open for about 1 hour to help it cool slowly and prevent cracking.

Cool and Serve

After the cheesecake has cooled for about an hour, remove it from the oven and refrigerate it for at least 4 hours, preferably overnight, to allow it to set completely. Before serving, drizzle more cinnamon roll icing on top for an extra indulgent touch.

Expert Tips and Tricks

To prevent cracking, allow the cheesecake to cool slowly in the oven with the door slightly ajar after baking.
If you want to make this dessert ahead of time, prepare it the night before and refrigerate it overnight. It actually tastes even better after sitting for a few hours!
For an extra cinnamon kick, sprinkle a little ground cinnamon on top before serving.
If you don’t have a springform pan, you can use a regular 9-inch round pan. Just be sure to line it with parchment paper for easy removal.

Recipe Variations and Possible Substitutions

For a nutty twist, add some chopped pecans or walnuts to the cinnamon roll crust before baking.
Use homemade cinnamon rolls if you prefer not to use store-bought. Just make sure the dough is pre-baked before assembling the cheesecake.
Try substituting the sour cream with Greek yogurt for a tangy flavor and thicker consistency.

Serving and Pairing Suggestions

Serve this cinnamon roll cheesecake on its own or with a side of fresh fruit like berries for a refreshing contrast. It pairs wonderfully with a cup of coffee or a warm mug of chai tea to complement the cinnamon flavors. For an extra special touch, top it with whipped cream or a scoop of vanilla ice cream.

Storage and Reheating Tips

Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. To keep the crust from getting soggy, you can place a piece of wax paper between the cheesecake and the lid. This cheesecake is best served chilled, but if you prefer it slightly warm, you can microwave individual slices for about 10-15 seconds.

FAQs

Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two ahead of time. Just let it chill in the fridge for at least 4 hours before serving, or overnight for the best texture.

Can I freeze this cheesecake?
Yes! After it’s fully cooled, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw it in the fridge overnight before serving.

What if I don’t have a springform pan?
You can use a regular 9-inch round pan, but be sure to line it with parchment paper for easy removal.

Can I use a different type of frosting?
If you don’t have the cinnamon roll icing, you can make your own cream cheese frosting or use store-bought frosting for a similar flavor.

Conclusion

This Fluffy & Creamy Cinnamon Roll Cheesecake is the dessert of your dreams. The combination of cinnamon roll crust, creamy cheesecake filling, and swirls of sweet icing creates the perfect dessert for any occasion. Whether you’re celebrating or just craving something indulgent, this cheesecake will certainly satisfy your sweet tooth!

Decadent Cinnamon Roll Cheesecake – Fluffy and Creamy Delight

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Author: Lily Carter
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes + 4 hours chilling
Yield: 10 servings (adjusted to include extra servings) 1x
Category: Dessert, Cheesecake, Sweet
Method: Baking
Cuisine: American, Comfort Food
Diet: Vegetarian

Print Recipe

Description

This Fluffy & Creamy Cinnamon Roll Cheesecake is the perfect combination of a rich, velvety cheesecake with the warm, comforting flavors of cinnamon rolls. The creamy, tangy cheesecake filling is swirled with cinnamon and brown sugar, creating a dessert that’s indulgent yet light. Topped with a drizzle of cinnamon glaze, this cheesecake is sure to be a hit at your next gathering or special occasion.

Ingredients

Scale

Graham Cracker Crust
1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
1/4 cup brown sugar 55 grams
1/2 tsp cinnamon
6 tbsp unsalted butter melted, 85 grams

Cinnamon Roll Swirl

1 cup brown sugar 220 grams

1/3 cup all-purpose flour 39 grams

1 tbsp ground cinnamon

1/3 cup unsalted butter melted, 76 grams

Cheesecake batter

907 grams cream cheese softened 4 packages of 8 oz.

1 cup brown sugar 220 grams

1/4 cup granulated sugar 50 grams

1/2 cup sour cream 120 grams

4 large eggs room temp

1 tbsp vanilla extract

1/2 tsp salt

Cream Cheese Frosting

6 tbsp cream cheese 85 grams

1 cup powdered sugar 125 grams

1 tsp vanilla extract

1 cup heavy whipping cream 240 ml

1-2 tsp cinnamon powder

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Instructions

Graham Cracker Crust
Pre-heat the oven to 325ºF.
Place the graham cracker in a food processor and process to obtain fine crumbs.
Add the brown sugar and the cinnamon to the graham cracker crumbs, and mix to combine.
Melt the butter and add to the bowl. Mix with a spatula.
Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
Bake the crust in the oven for 10 minutes.
Remove it from the oven and let it cool down.

Cinnamon Roll Swirl

Mix the brown sugar with the flour and cinnamon. Add the melted butter and mix to combine. Set it aside and make the cheesecake batter.

Cheesecake Batter

Grease the sides of the cheesecake pan.

Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.

Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.

Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine. Scrape the bowl.

Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.

Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.

Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.

Add the vanilla, salt, and mix briefly.

Pour 1/3 of the cheesecake batter in the pan, over the baked and cooled crust.

Next, spread 1/3 of the Cinnamon Swirl on top of the batter. Use your fingers to break up the crumbs while you sprinkle it over the batter.

Pour another 1/3 of the batter over the Cinnamon Swirl.

Spread 1/3 of the cinnamon filling on top of the cheesecake batter.

Follow by the remaining batter.

Top the cheesecake with the rest of the cinnamon filling. Use a spatula to spread the crumbs around and cover them with the batter, that will help the cheesecake not crack.

Wrap the bottom of the pan with a few layers of foil.

Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.

Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.

To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.

Turn the oven off, and leave the cheesecake in there for 1 hour.

Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.

Cream Cheese Frosting

Beat the cream cheese with an electric mixer for about 1 minute. Add the powdered sugar and mix with the mixer for another minute.

Add the vanilla and mix.

Set aside.

To another mixer bowl, add the heavy cream and whip with an electric mixer until it has stiff peaks, for about 3 minutes.

Add the whipped cream to the cream cheese mixture, and fold with a spatula to combine.

To decorate

Place the frosting in a piping bag lined with a round tip.

Pipe in a swirl on top of the cheesecake.

Sprinkle the cinnamon on top.

Notes

Storage: You can store the Cinnamon Roll Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Crust: You can use digestive biscuits instead of graham crackers.
Brown sugar: You can use light brown sugar or dark. I prefer light for this recipe.
How to avoid cheesecake from breaking on top:
Grease the pan.
Don’t over mix the batter once the eggs have been added.
Don’t skip the water bath.
When the cheesecake is done baking, shut the oven off and leave the cheesecake in there for one hour.
Don’t bake at a high temperature. If you have convection oven, reduce baking temperature by 20 degrees.

Nutrition

Serving Size: 1 slice (of 8 servings)
Calories: ~350 kcal
Sugar: 27g
Sodium: 210mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg