Go Back
Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Course Dessert
Cuisine American, European
Servings 10 Slices

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker or cinnamon cookie crumbs
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • Pinch of salt

For the Cinnamon Swirl:

  • ⅓ cup brown sugar packed
  • 2 tbsp ground cinnamon
  • 2 tbsp unsalted butter melted

For the Cheesecake Filling:

  • 24 oz cream cheese room temperature
  • ¾ cup granulated sugar
  • ½ cup sour cream room temperature
  • 2 tsp vanilla extract
  • 3 large eggs room temperature

For the Whipped Cream Topping:

  • 1 cup heavy cream cold
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • Optional: Sprinkle of cinnamon or chopped pecans for garnish

Instructions
 

  • Prep Crust: Preheat oven to 325°F (165°C). Grease 9-inch springform pan, wrap in foil. Mix crumbs, butter, sugar, salt; press into pan. Bake 8-10 min, cool.
  • Make Cinnamon Swirl: Mix brown sugar, cinnamon, melted butter into a paste.
  • Mix Filling: Beat cream cheese until smooth, add sugar, sour cream, vanilla. Add eggs one at a time, mix gently.
  • Assemble: Pour half filling over crust, add half cinnamon swirl, swirl with knife. Repeat with remaining filling and swirl.
  • Bake: Place pan in water bath. Bake 60-70 min until edges set, center jiggles. Cool in oven 1 hr with door cracked.
  • Chill: Cool to room temp, refrigerate 4+ hrs.
  • Top: Whip cream, powdered sugar, vanilla to soft peaks. Spread or pipe on cheesecake. Garnish if desired.
  • Serve: Slice with hot knife.

Equipment

For detailed step-by-step instructions, check out the full recipe above.

Equipment

  • 9-inch springform pan: Essential for easy release. Wrap it in foil for the water bath to prevent leaks.
  • Large roasting pan: For the water bath to keep the cheesecake moist and crack-free.
  • Mixing bowls (medium and large): For the crust, cinnamon swirl, and filling. I use glass or stainless steel for easy cleanup.
  • Hand mixer or stand mixer: To get that smooth, lump-free cheesecake filling. A whisk works if you’re feeling strong, but it’s a workout!
  • Food processor or zip-top bag and rolling pin: For crushing graham crackers or cinnamon cookies into crumbs.
  • Measuring cups and spoons: Precision matters here, especially for the sugar and cinnamon.
  • Rubber spatula: For scraping down the bowl and spreading the filling.
  • Knife or skewer: For swirling the cinnamon mixture.
  • Flat-bottomed glass or measuring cup: To press the crust evenly.
  • Whisk or piping bag: For the whipped cream topping. I usually just spread it with a spatula for a rustic look.
  • Oven mitts and foil: For handling the hot water bath safely.
⚠ Note: Some of the links above are affiliate links. If you click and purchase, I may earn a small commission—at no extra cost to you. Thank you for your support!