Cinnamon Roll Cheesecake

Indulge in the heavenly combination of a classic cinnamon roll and a creamy cheesecake with this delectable Cinnamon Roll Cheesecake. The buttery vanilla wafer crust, rich cream cheese filling with a hint of cinnamon, and a sweet cinnamon swirl make this dessert a true showstopper.

Why You’ll Love This Recipe:

  • Perfect blend of cinnamon roll and cheesecake flavors
  • Creamy and decadent texture
  • Impressive dessert for special occasions or gatherings



  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup sugar
  • 1 tsp ground cinnamon
  • 5 tbsp butter, melted

Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 4 large eggs, room temperature

Cinnamon Filling

  • 1 1/4 cups packed light brown sugar
  • 5 tbsp ground cinnamon
  • 3/4 cup all-purpose flour
  • 1/2 cup unsalted butter, melted

Cream Cheese Frosting

  • 2 tbsp cream cheese, room temperature
  • 6 tbsp butter, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 4–5 tbsp heavy cream


  1. Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease the sides.
  2. Mix crust ingredients and press into the pan. Bake for 10 minutes, then cool.
  3. Reduce oven to 300°F. Beat cream cheese, sugar, and flour for the filling. Add sour cream, vanilla, and cinnamon. Mix in eggs one at a time.
  4. For cinnamon filling, combine brown sugar, cinnamon, and flour. Mix in melted butter.
  5. Layer cinnamon and cheesecake fillings in the crust, ending with cinnamon on top.
  6. Bake in a water bath for 1 hour 20 minutes. Let cool in the oven, then refrigerate.
  7. For frosting, mix cream cheese and butter, then add vanilla and powdered sugar. Thin with heavy cream if needed.
  8. Decorate cheesecake with frosting before serving.

Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours | Kcal: 419 | Servings: 12-14

Store the Cinnamon Roll Cheesecake in the refrigerator for up to 3-4 days. Make sure to cover it well to prevent drying out.

Recipe Tips:

  • Ensure all ingredients are at room temperature for a smooth and creamy cheesecake filling.
  • Using a water bath while baking helps prevent cracks on the surface of the cheesecake.
  • Allow the cheesecake to cool completely before adding the frosting for the best presentation.

Enjoy this delightful fusion of flavors in every bite of this Cinnamon Roll Cheesecake!

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