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birdseye view of a cinnamon roll cheesecake

Cinnamon Roll Cheesecake

Smooth cheesecake filling with cinnamon tunnels throughout, a frosting swirl and dollops of whipped topping make up this show-stopping Cinnamon Roll Cheesecake!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 15 mins
Cool Time 7 hrs
Total Time 8 hrs 45 mins
Course Dessert
Cuisine American
Servings 16


  • Cheesecake Pan (Springform Pan)



  • 1 ¾ c cinnamon (or regular) graham cracker crumbs
  • ¼ c sugar
  • ½ c butter melted
  • 1 teaspoon ground cinnamon

Cheesecake Filling

  • 4 8 oz pkg cream cheese softened
  • 1 c sugar
  • ¾ c sour cream
  • 2 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 4 eggs

Cinnamon Filling

  • 1 c brown sugar
  • ½ c butter melted
  • ½ c flour
  • 2 tablespoon ground cinnamon

Frosting + Garnish

  • 3 oz cream cheese softened
  • 3 tablespoon salted butter softened
  • 1 ½ c powdered sugar
  • ½ teaspoon vanilla
  • 1 tablespoon milk if needed for consistency
  • whipped topping for garnish
  • mini cinnamon rolls optional, for garnish



  • Preheat oven to 325°F.
  • Combine the graham cracker crumbs (I used a food processor to make sure they are nice and fine), sugar, melted butter and cinnamon.
  • Press into the bottom and up the sides of a springform pan using a glass. Bake for 10 minutes.

Cheesecake Filling

  • Place the softened cream cheese and sugar into the bowl of a stand mixer fitted with the paddle attachment. (A large bowl with an electric mixer will work fine, too). Mix on low until the cream cheese is nice and smooth.
  • Add the sour cream, vanilla and cinnamon and mix on low until well-combined, stopping halfway through to scrape the bowl.
  • Add the eggs, one at a time, until they're all incorporated; set aside.

Cinnamon Swirl

  • In a mixing bowl, combine the brown sugar, melted butter, flour and cinnamon; set aside.

Put Together & Bake the Cheesecake

  • Pour about 2 cups of the cheesecake mixture into the crust; sprinkle with about ⅓ of the cinnamon mixture.
  • Repeat the cheesecake and cinnamon layers two more times.
  • Use a butter knife to gently swirl the cinnamon throughout the cheesecake, making sure not to scrape the crust.
  • Wrap the springform pan in a sheet of aluminum foil.
  • Place the pan into a larger pan (such as a deep sheet pan) and pour hot water into the large pan to create a water bath. Make sure the water doesn't go above the top of the foil.
  • Bake for 75 minutes. The cheesecake will be set around the edges and wiggly in the center.
  • Remove from the oven, go around the outside of the pan with a butter knife (to make sure it'll release well from the outside of the pan later on) and let it come to room temperature on the counter.
  • Once the cheesecake is room temperature, wrap with plastic wrap and refrigerate for at least 6 hours or overnight.

Top the Cheesecake

  • First, remove the outer ring of the springform pan.
  • Make the frosting by mixing the cream cheese, butter, powdered sugar and vanilla. Add a splash of milk, if needed to create a smooth frosting.
  • Use a piping bag (or a resealable bag with the tip cut off) to pipe a swirl on top of the cheesecake.
  • Add whipped topping around the edges, if desired and top with mini cinnamon rolls.
Keyword cheesecake, cinnamon rolls
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!