Cinnamon Roll Cheesecake

This easy Cinnamon Roll Cheesecake recipe combines two of the most loved desserts into a simply irresistible sweet treat. A creamy rich cheesecake is blended with brown sugar cinnamon roll flavors including a swirl and topped with a perfect cinnamon cream cheese frosting!!

If you enjoy cinnamon roll treats try my amazing soft cinnamon rolls, easy cinnamon roll apple cobbler, cinnamon roll apple pie cups and pumpkin spice cinnamon rolls with cream cheese!!

this recipe!

Cinnamon roll cheesecake Cheesecake Factory

I love the Cheesecake Factory restaurant, their cheesecake dessert recipes are so devine and this recipe was inspired by their yummy Cinnabon cinnamon swirl cheesecake.

Enjoy the delicious comforting flavors of this cinnamon cheesecake at home during the holidays, for a fun sweet breakfast, as wonderful popular cap to a pasta dinner or for a sweet snack anytime.

Try my other cinnamon recipes like my easy monkey bread, cinnamon roll cookies, TikTok cinnamon rolls, quick and easy cinnamon rolls (no yeast) and my best ever hot cross buns.

Ingredients

Crust Ingredients

• Graham Crackers
• Brown Sugar
• Cinnamon
• Butter – melted

Cheesecake Ingredients

• Cream Cheese – at room temperature
• Sugar
• Sour Cream
• Vanilla
• Eggs – at room temperature
• Flour

Cinnamon Roll Swirl

• Brown Sugar
• Cinnamon
• Flour
• Butter – melted

Cream Cheese Frosting

• Cream Cheese – at room temperature
• Butter – at room temperature
• Powdered Sugar
• Vanilla
• Butter – soft butter
• Cinnamon
• Brown Sugar

How to make cinnamon roll cheesecake

STEP ONE – Preheat the oven to 350 degrees.
STEP TWO – In a food processor grind the graham crackers, brown sugar and cinnamon and pulse until it turns to fine crumbs. Add the melted butter and continue to pulse until the butter is mixed in and starting to form clumps.

STEP THREE – Pour into the bottom of a 9” springform pan and firmly to create and even layer to form the crust. Place in the oven and bake for 7 minutes. Remove and let cool while making the filling.

Reduce the oven temperature to 320 degrees.

STEP FOUR – In a large bowl, beat the cream cheese until it’s smooth. Add in the sugar and beat for an additional minute. Add in the vanilla and continue to beat. Add in the eggs, one at a time until they are mixed in. Add the sour cream and mix. Add the flour and mix. Set aside for a minute.

STEP FIVE – In a separate small bowl, mix together the brown sugar, cinnamon, flour and melted butter.

STEP SIX – Pour about 1⁄2 of the cream cheese mixture over the bottom of the crust. Take the cinnamon/sugar mixture and using your hands, crumble it around the entire cheesecake. Add the remaining batter and repeat with the cinnamon crumble.

STEP SEVEN – Cover the bottom of the pan with a layer (or two) of foil to prevent water getting into the cheesecake. Place the cheesecake in a larger pan with sides and add water to create a water bath for the cheesecake.

STEP EIGHT – Place in the oven and bake for 60-70 minutes, until the center is firm.

STEP NINE – Remove and let cool to room temperature before placing in the refrigerator to chill completely.

STEP TEN – To make the frosting, in a bowl, cream 1⁄4 c butter and cream cheese together. Add in the powdered sugar and vanilla mix until smooth.

STEP ELEVEN – In a small bowl, mix the very soft butter, cinnamon and brown sugar together.

STEP TWELVE – In a piping bag, coat the edges of the bag with the cinnamon/sugar mix and fill the center part of the bag with the rest of the frosting.

STEP THIRTEEN – Press down and create small swirls over the entire cheesecake. Frosting tip shown is 1M.

Storage instructions

Store leftover cinnamon cheesecake using an airtight container in the fridge for up to 4 days.

This will also freeze well using a freezer-safe container for 2 to 3 months.

Thaw overnight in the fridge.

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