This recipe for cinnamon roll cheesecake is going to be a life-changer. It’s sweet, creamy and delicious with all the comforting flavors of cinnamon rolls in cheesecake form.
Cinnamon Roll Cheesecake
This Cinnamon Roll Cheesecake is a bomb of incredible flavor and it is absolutely delicious! This recipe uses ingredients to combine two of my favorite recipes. You could easily enjoy this recipe in the morning or after dinner. Cinnamon Rolls are the best and if the idea of a cinnamon roll cheesecake excites you then you are sure to devour these Frosted Cinnamon Roll Cookies or this Crock Pot Cinnamon Roll Casserole.
- Graham Crackers- These will be crushed and used for the base of the dessert.
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Brown Sugar- This will add richness to the batter.
- Cinnamon- This will be added to give that cinnamon roll flavor.
- Flour- Use all-purpose flour for the best results.
- Cream Cheese- Use softened or at room temperature.
- Sugar- This sugar is always used in the best dessert recipes.
- Vanilla- Use pure extract for the best flavoring.
- Heavy Whipping Cream- This will help with the consistency of your filling.
- Eggs- Use these at room temperature.
- Powdered Sugar- This sugar is great for homemade icing.
How to Make Cinnamon Roll Cheesecake
To start, set your oven to 350 degrees, then use Pam baking spray to grease a 9″ springform pan and for extra protection add a round piece of parchment paper at the bottom of the pan.
First, in a food processor, you will need to crush the graham crackers, then combine the crumbs with melted butter.
Secondly, gently press the crumb base into the pan using a spoon or your hands. Be sure to have the crust go at least 1″ up the sides of the pan.
Next, place the crust into the oven for 10 minutes or until light brown. Once done, take it out of the oven and allow it to rest and cool on a wire rack.
To begin, add all the ingredients for the crumble in a small bowl and combine using a fork until you have a wet sand-like consistency.
To start, in the bowl of a standing mixer, add in the cream cheese and beat using a paddle attachment for 5-6 minutes until light and fluffy while using a rubber spatula to remove excess off the sides of the bowl.
First, add the sugar and flour into the cream cheese and combine at low speed to start, and as the sugar gets incorporated increase the speed to medium for another 1-2 minutes.
Secondly, pour in the vanilla and combine until fully incorporated and then slowly pour in heavy whipping cream and mix on low speed until combined.
Thirdly, turn the speed down to low and one at a time, add in the eggs until combined. (DO NOT overmix)
Next, add a 1/3 portion of the filling into the pan, then top with a 1/3 portion of the crumble using your hands to press the crumble gently into the filling.
In addition, you will add the rest of the cheesecake filling on top and follow with a final layer of crumble.
Furthermore, place the recipe into the oven for 15 minutes to bake at 350 degrees, then once the time is up, you will need to crack the oven door open a bit and reduce the heat to 200 degrees. Let the cheesecake sit in the oven for another 50-55 minutes until the edges are set and the middle is slightly jiggly. (You want a Jell-O consistency if the recipe is still too runny/watery, it will need to bake for another 5-10 minutes making sure to check it often) The recipe will set as it cools, so keep this helpful tip in mind.
To finish, switch the temperature of the oven off and let the cheesecake cool with the oven door open slightly for 15-20 minutes before taking it out.
Finally, transfer the recipe to a wire rack to cool thoroughly, then put the cheesecake in the fridge for 6 hours or overnight for the best results.
Cream Cheese Icing:
To begin, add the butter and cream cheese into a mixing bowl and beat for 1-2 minutes on high speed using a hand mixer.
Secondly, mix in the powdered sugar slowly until fully incorporated.
Thirdly, add in the vanilla slowly until combined.
Next, add the mixture into a piping bag with a small round tip, or you can use a Ziploc bag and use scissors to remove the corner.
Finally, drizzle the topping all over the cheesecake.
Serve immediately and place leftovers in the fridge to last for up to 3 days.
How Do I Know When My Cheesecake Is Done Baking?
The best way to know if a cheesecake is finished baking is by checking the middle of it. The center of the cheesecake should come out looking set around the edges with a slight jiggle in the middle. You do not want the recipe to be at all runny or watery, if that is the case, you will want to make the recipe for an additional 5-10 minutes.
How to Store Cinnamon Roll Cheesecake?
You can store this recipe in an airtight container. You can leave it in the fridge or freezer for the best storage space. If you place the recipe into the freezer, you will want to wrap it in cling wrap and foil.
More Cinnamon Roll Recipes:
Cinnamon Roll Cheesecake
- 2 cups graham cracker crumbs
- 6 tablespoons butter- melted
- Preheat your oven to 350 degrees and prepare a 9” springform pan by spraying with non-stick spray and set aside. (For added protection, you can add a round of parchment paper along the bottom of the springform as well)
- Prepare the crust by adding about 2 packages of graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs up about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
- In a small bowl, combine all ingredients and mix with a fork until the ingredients come together and you have a wet sand-like texture. Set aside.
- To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
- With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
- Add the vanilla extract and mix until just combined.
- Slowly pour in heavy whipping cream and mix on low speed until combined.
- With the mixer to low speed add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
- Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon crumble. Gently press the crumble into the filling. Top with half of the remaining cheesecake batter and smooth. Continue with another layer, ending with cinnamon crumble on top.
- Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and the edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
- Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
- Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
- Using a hand mixer, cream the butter and cream cheese on high speed for 1-2 minutes until smooth. Add the powdered sugar and mix slowly until combined. Slowly pour in the vanilla and mix until just combined.
- Add the frosting into a piping bag with a small round tip, or into a Ziplock bag with a corner cut-off and drizzle the frosting over the top of the cheesecake.
- Serve and enjoy!
- Keep leftovers in an airtight container in the refrigerator for up to three days.