Cinnamon Roll Cheesecake

Delight your taste buds with the irresistible fusion of two beloved desserts – cinnamon rolls and cheesecake. This Cinnamon Roll Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of cinnamon, creating a dessert masterpiece that will leave you craving for more.


  • Crust:
    • 1 ½ cups (201g) vanilla wafer crumbs (or graham cracker crumbs)
    • ¼ cup (52g) sugar
    • 1 tsp ground cinnamon
    • 5 tbsp (70g) butter, melted
  • 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
  • Cinnamon Filling:
    • 1 ¼ cups (281g) packed light brown sugar
    • 5 tbsp ground cinnamon
    • ¾ cup (98g) all-purpose flour
    • ½ cup (112g) unsalted butter, melted
  • Cream Cheese Frosting:
    • 2 tbsp cream cheese, room temperature
    • 6 tbsp (84g) butter, room temperature
    • ½ tsp vanilla extract
    • 1 ½ cups (173g) powdered sugar
    • 4-5 tbsp heavy cream


  1. Preheat and Prepare: Preheat the oven to 325°F (163°C) and line a 9-inch (23cm) springform pan with parchment paper in the bottom. Grease the sides of the pan.
  2. Prepare the Crust: Combine vanilla wafer crumbs, sugar, cinnamon, and melted butter for the crust. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes, then set aside to cool.
  3. Lower Oven Temperature: Reduce the oven temperature to 300°F (148°C).
  4. Mix Cheesecake Filling: Beat cream cheese, sugar, and flour until smooth. Add sour cream, vanilla extract, and ground cinnamon, mixing until well combined. Add eggs one at a time, mixing after each addition. Set aside.
  5. Prepare Cinnamon Filling: Combine brown sugar, ground cinnamon, and flour. Stir in melted butter until well combined.
  6. Layering: Sprinkle a quarter of the cinnamon filling over the bottom of the crust. Spread a third of the cheesecake filling over it. Repeat layering twice more. Sprinkle remaining cinnamon filling over the top.
  7. Bake in Water Bath: Place the springform pan inside a larger pan. Fill the outside pan with warm water, halfway up the sides of the springform pan. Bake for 1 hour and 20 minutes, until the center is set but still jiggly.
  8. Cooling: Turn off the oven and leave the door closed for 30 minutes. Crack the door open for another 30 minutes. Remove the cheesecake from the oven and water bath. Cool to room temperature, then refrigerate for 4-5 hours or overnight.
  9. Prepare Frosting: Beat cream cheese, butter, vanilla extract, and powdered sugar until smooth. Add heavy cream as needed to achieve desired consistency.
  10. Frost and Serve: Remove cheesecake from the springform pan and pipe frosting in a spiral design over the top. Store in the fridge until ready to serve.

Nutritional Information:

  • Prep Time: 30 minutes
  • Cooking Time: 1 hour 20 minutes
  • Total Time: 2 hours
  • Servings: 12

Serving and Storage Tips:

1. Perfect Presentation: When serving your Cinnamon Roll Cheesecake, consider garnishing each slice with a sprinkle of ground cinnamon or a drizzle of caramel sauce for an extra touch of indulgence. Serve on dessert plates with a dollop of whipped cream or a scoop of vanilla ice cream for an elegant presentation.

2. Chilled Delight: For the best taste and texture, serve the cheesecake chilled directly from the refrigerator. This allows the flavors to meld together and the cheesecake to set properly, resulting in a creamy and delicious dessert experience.

3. Slice with Care: Use a sharp knife dipped in hot water and wiped clean between each slice to achieve clean cuts without dragging or crumbling the cheesecake layers. This ensures that each slice looks as beautiful as it tastes.

4. Store Properly: Store any leftover cheesecake in an airtight container or cover the springform pan with plastic wrap and aluminum foil to prevent the cheesecake from absorbing other odors in the refrigerator. This also helps to maintain its freshness and prevent it from drying out.

5. Enjoy within Timeframe: Enjoy your Cinnamon Roll Cheesecake within 4-5 days for the best freshness and flavor. While cheesecake can be stored in the refrigerator for several days, it is best enjoyed sooner rather than later to ensure optimal taste and texture.

6. Freezing Option: If you have leftover cheesecake that you won’t be able to consume within the recommended timeframe, you can freeze individual slices or the entire cheesecake for later enjoyment. Wrap the slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe bag or container. Frozen cheesecake can be stored for up to 1-2 months.

7. Thawing Instructions: When ready to enjoy frozen cheesecake, transfer it to the refrigerator and allow it to thaw overnight. Avoid thawing at room temperature, as this can cause the cheesecake to become too soft and lose its texture.

By following these serving and storage tips, you can ensure that your Cinnamon Roll Cheesecake remains fresh, flavorful, and ready to enjoy whenever you’re in need of a sweet and satisfying dessert. Whether shared with loved ones or savored as a personal indulgence, this cheesecake is sure to impress with its irresistible combination of flavors.


  1. Nutty Crunch: Sprinkle chopped pecans or walnuts over the cinnamon filling layers for added texture and nutty flavor.
  2. Fruit Fusion: Add a layer of thinly sliced apples or peaches between the cheesecake and cinnamon filling for a fruity twist.
  3. Chocolate Lover’s Dream: Swirl melted chocolate or chocolate chips into the cheesecake batter for a decadent chocolatey indulgence.
  4. Maple Madness: Drizzle maple syrup over the top of the cheesecake before serving for a sweet and aromatic finish.
  5. Pumpkin Spice: Add pumpkin pie spice to the cheesecake batter and substitute the cinnamon filling with a pumpkin spice filling for a seasonal twist.
  6. Citrus Zest: Mix grated orange or lemon zest into the cheesecake batter for a refreshing citrus flavor that complements the cinnamon.
  7. Salted Caramel Sensation: Drizzle salted caramel sauce over the top of the cheesecake before serving for a perfect balance of sweet and salty flavors.
  8. Oreo Overload: Replace the vanilla wafer crust with crushed Oreo cookies for a cookies and cream-inspired variation.
  9. Coconut Bliss: Add shredded coconut to the cinnamon filling for a tropical twist that pairs beautifully with the creamy cheesecake.
  10. Almond Joy: Sprinkle chopped almonds and mini chocolate chips over the top of the cheesecake before baking for a delightful almond joy flavor profile.


  1. Can I use a different type of crust for this cheesecake? Yes, you can substitute the vanilla wafer crust with a graham cracker crust or even a shortbread crust for a different flavor and texture.
  2. Can I use low-fat or non-dairy substitutes for the cream cheese and sour cream in the filling? Yes, you can use low-fat cream cheese or dairy-free cream cheese alternatives, such as tofu cream cheese or cashew cream cheese, and dairy-free yogurt or coconut cream as substitutes for sour cream.
  3. Can I make this cheesecake gluten-free? Yes, you can use gluten-free graham crackers or gluten-free vanilla wafers for the crust, and ensure that all other ingredients used are gluten-free certified.
  4. Can I make this cheesecake ahead of time? Yes, you can prepare the cheesecake up to 2 days in advance and store it in the refrigerator until ready to serve. Add the frosting just before serving for the best presentation.
  5. How do I prevent cracks from forming on the surface of the cheesecake? To prevent cracks, avoid overmixing the cheesecake batter and do not overbake the cheesecake. Additionally, baking the cheesecake in a water bath helps to create a moist environment and prevents the surface from drying out.
  6. Can I omit the cinnamon from the recipe if I’m not a fan of cinnamon? Yes, you can omit the ground cinnamon from the recipe if desired. However, keep in mind that cinnamon adds a distinct flavor to the cheesecake, so the final result may be slightly different.
  7. Can I use store-bought frosting instead of making the cream cheese frosting from scratch? Yes, you can use store-bought cream cheese frosting as a convenient alternative. Simply warm the frosting slightly to make it easier to spread over the cheesecake.
  8. Can I add toppings to the cream cheese frosting? Absolutely! You can add additional toppings such as chopped nuts, sprinkles, chocolate shavings, or caramel drizzle to the cream cheese frosting for extra flavor and decoration.
  9. Can I bake this cheesecake in a different pan instead of a springform pan? While a springform pan is recommended for easy removal of the cheesecake, you can use a regular cake pan lined with parchment paper and greased generously. Just be sure to allow the cheesecake to cool completely before attempting to remove it from the pan.
  10. Can I freeze leftovers of this cheesecake? Yes, you can freeze leftover slices of cheesecake individually wrapped in plastic wrap and aluminum foil for up to 1-2 months. Thaw overnight in the refrigerator before serving.

With its delightful blend of creamy cheesecake, cinnamon swirls, and decadent frosting, this Cinnamon Roll Cheesecake is sure to become a new favorite among dessert enthusiasts. Whether served at a special occasion or enjoyed as a comforting treat, each bite is a symphony of flavors that will leave you craving for another slice. Try this recipe today and experience the perfect harmony of sweetness and spice!