You'll find more great recipes like this in the cheesecake category.
❤️ Why you'll love this recipe
Who doesn't like cheesecake? My techniques and tips will ensure that your cinnamon roll cheesecake is super creamy and doesn't crack on top!
🧾 Ingredients
If you don't want to use the cinnamon rolls you can make a cinnamon graham cracker crust!
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Press cinnamon rolls in a thin layer in a 9 or 10-inch springform pan with high sides.
- Bake and let cool.
- Meanwhile mix the cinnamon, flour, and sugar for the topping.
- Add melted butter and mix until crumbly.
- Blend cream cheese and sugar on low.
- Add eggs one at a time.
- Fold in sour cream and vanilla.
- Add half the cheesecake filling to the crust. Top with half the cinnamon mixture and repeat layers.
- Top with the remaining cinnamon mixture.
- Place in a water bath (bain marie) and bake.
- Top with the icing.
- Slice and enjoy.
💭 Tips
Expert Tip: You want cheesecake to be dense so it's very important to never mix it on anything other than low speed to keep as much air out as possible. Never whip!
- Make sure that all ingredientsfor this cinnamon roll cheesecake are at room temperature.
- Use the brick style cream cheese not the whipped kind.
- Wait until the egg is completely mixed in before adding the next egg.
- Make sure the aluminum foil is tight around the pan so that no water gets in.
- It's important to use the water bath - this is what keep the cheesecake creamy and uncracked.
- Do not open the oven door during the hour after you've turned the oven off!
- Don't use low fat or fat free products. They won't work.
- You can make a graham cracker crust with cinnamon grahams if you prefer not to use the cinnamon rolls.
👩🍳 FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
Homemade cheesecake shouldn't be left at room temperature for more than a couple of hours. Cover well and store in the refrigerator.
Yes. Allow the cheesecake to chill overnight as in the instructions. Once chilled wrap it well in plastic wrap then aluminum foil. Freeze for up to 3 months.
To thaw just transfer it to the refrigerator and let thaw overnight.
Related recipes
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Cinnamon Roll Cheesecake
Print Add to CollectionEquipment Needed
- Springform pan
Ingredients
- 2 tubes cinnamon roll dough, from the refrigerated section
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 2 cups sugar
- 6 eggs, room temperature
- 16 ounces sour cream, room temperature
- 1 tablespoon vanilla
Cinnamon Filling
- 1 cup brown sugar
- 1/3 cup flour
- 1/4 cup cinnamon
- 1/3 cup butter, melted
Icing
- 1-1/2 cup powdered sugar
- 1/4 cup butter, melted
- 2 teaspoons vanilla
- cream , as needed for consistency
Instructions
Cinnamon Roll Crust
- Preheat the oven to 375F.
- Spray the bottom and inside of a springform pan with baking release spray.
- Fold two pieces of aluminum foil together and cover the outside of the springform pan completely. This keeps any water out.
- Line the bottom and up the sides of the pan with cinnamon roll dough pressed very very thin.
- Bake for 10 minutes, or until done.
- If the rolls have risen too much press them down while they're hot.
- Set aside.
Cinnamon Filling
- Mix the flour, brown sugar, and cinnamon.
- Add the butter and mix until crumbly.
- Set aside.
Cheesecake Filling
- With the paddle attachment mix the sugar and cream cheese on low speed until well blended and creamy.
- Add the eggs, one at a time, beating on low until well blended.
- Fold in the sour cream and vanilla.
Assembly
- Pour half the cheesecake mixture into the baked crust.
- Top with half the cinnamon crumble mixture.
- Add remaining cheesecake mixture.
- Top with remaining cinnamon crumble.
Bake
- Place the filled springform pan in a large roasting pan.
- Fill with hot water until the water comes halfway up the sides of the cheesecake pan.
- Bake for 1 hour and 10 minutes.
- Turn oven off and let the cheesecake sit in the oven for 1 hour. Don't open the oven door!
- Remove from the oven and from the water bath. Remove aluminum foil carefully.
- Place folded paper towels over the top of the cake, cover with plastic wrap and then aluminum foil.
- Refrigerate overnight.
Icing
- Mix icing ingredients until smooth.
- Add cream if needed to thin it out more. Add more powdered sugar if it's too thin.
- Drizzle across the finished cheesecake before serving.
- Keep leftovers in the refrigerator.
Notes
- High sided springform pans were used. Don't fill your springform even with the top - leave about 1/4-inch headspace or it will make a mess.
- Make sure that all ingredients are at room temperature.
- Use the brick style cream cheese not the whipped kind.
- Wait until the egg is completely mixed in before adding the next egg.
- Make sure the aluminum foil is tight around the pan so that no water gets in.
- It's important to use the water bath - this is what keep the cheesecake creamy and uncracked.
- Do not open the oven door during the hour after you've turned the oven off!
- Don't use low fat or fat free products. They won't work.
- You can make a graham cracker crust with cinnamon grahams if you prefer not to use the cinnamon rolls.
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