Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want.
Table of Contents
🗝️ Key takeaways
- Rich, creamy New York style cheesecake has a swirl of cinnamon roll crumble filling and a drizzle of gooey icing - just like your favorite cinnamon roll.
- This is so easy to make that you can serve it anytime. I love it during fall for Sunday family dinners.
- Following the instructions for baking in a water bath insures a perfectly dense, creamy cheesecake with no cracking on the top.
Who doesn't like cheesecake?
This easy cinnamon roll cheesecake recipe has a real cinnamon roll crust topped with velvety cheesecake with a cinnamon swirl all the way through.
A crunchy cinnamon crumble bakes right on top then a rich vanilla icing is drizzled on after baking.
My techniques and tips will ensure that your cheesecake is always super creamy and doesn't crack on top!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- If you prefer a graham cracker crust you can make one with cinnamon grahams and skip the cinnamon rolls.
- Add chopped pecans or walnuts to the cinnamon crumble filling if you wish.
- You can add some cinnamon graham cracker crumbs to the cinnamon filling to give it more texture.
- You can also use this whipped cream cheese frosting to top the cheesecake instead of the icing in this recipe. The frosting is thicker so you may want to add it with a piping bag and a small decorator tip.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- 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 ground cinnamon, flour, and sugar for the topping.
- Add melted butter and mix until crumbly.
- Blend softened cream cheese and sugar on lowest speed of an electric mixer.
- Add eggs one at a time.
- Fold in sour cream and vanilla extract.
- Add half the cheesecake batter to the crust. Top with half the cinnamon mixture and spoon in the remaining batter.
- Top cheesecake with the remaining cinnamon mixture.
- Place in a water bath (bain marie) and bake.
- Drizzle icing over the top of the cheesecake.
- Slice and enjoy.
🥫 How to store leftovers
Homemade cheesecake shouldn't be left at room temperature for more than a couple of hours. Cover well with plastic wrap and store in the refrigerator for up to 5 days.
To freeze:
Cheesecakes freeze really well.
Wrap the finished cheesecake in plastic wrap then aluminum foil.
I will often slice the cake up in servings and put a piece of parchment paper between the slices before freezing. That way I can remove a slice or two at a time.
Freeze for up to 3 months. To thaw just transfer it to the refrigerator and let thaw overnight.
💭 Things to know
Expert Tip: You want cinnamon roll cheesecake to be dense so it's very important to never mix it on anything other than low speed with the paddle to keep as much air out as possible. Never whip or beat cream cheese!
- Make sure that all ingredients for this cinnamon roll cheesecake are at room temperature.
- Use the brick-style cream cheese not the whipped kind.
- I use Philadelphia cream cheese. It always comes out right - sometimes off-brands don't.
- 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 (bain marie) - this is what keeps the cheesecake creamy, smooth, and uncracked.
- Do not open the oven door during the hour after you've turned the oven off!
- For best results let stand at room temperature 30 minutes before serving.
- Don't use low-fat or fat-free products. They won't work.
👩🍳 FAQs
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
I love cheesecakes!
📞 The last word
The main issue I had the first time I made this was that the cinnamon rolls puffed up too much in the crust and make more of a bread layer than I really wanted.
Make sure you roll them really thin and then press them down after baking if you need to - or just use cinnamon graham crackers for a crust.
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.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Cinnamon Roll Cheesecake
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
- ⅓ cup flour
- ¼ cup cinnamon
- ⅓ cup butter, melted
Icing
- 1-½ cup powdered sugar
- ¼ 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 ¼-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.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published September 19, 2020. Last updated September 2, 2023 for readability and more complete instructions.
Pat says
Made the cinnamon cheesecake twice now and all the nurses I bake for love it! Of course’s it’s nurses week and it was a special request so why not. We all work hard and deserve a treat