Cinnamon Roll Cheesecake: Packed with the warm, comforting flavors of cinnamon and the indulgent richness of creamy cheesecake, cinnamon roll cheesecake is the perfect dessert for any occasion. With its mouthwatering layers of soft, buttery cinnamon roll dough, gooey cinnamon and brown sugar filling, and decadent cream cheese frosting, this dessert is sure to be a crowd-pleaser. So grab a fork and get ready to learn all about the irresistible combination of cinnamon and cheesecake in this ultimate sweet indulgence.

The BEST of two desserts! A delicious silky cinnamon cheesecake with baked cinnamon rolls as the crust, cinnamon cheesecake filling, cream cheese frosting, and a cinnamon sugar drizzle. Who could resist a cheesecake inspired by America’s favorite morning treat—cinnamon buns? Cinnamon desserts are always a hit and this Cinnamon Roll Cheesecake is no exception—whether it’s to adorn your Thanksgiving dessert table or serve at a Christmas Party you know you can count on cheesecake always being a huge hit!

How to make Cinnamon Roll Cheesecake

Create a silky cheesecake full of cinnamon flavor. Restaurant cheesecake has nothing on this silky cheesecake. One bite and it will become your favorite cheesecake recipe.

CINNAMON ROLL CHEESECAKE INGREDIENT LIST-printable recipe below in recipe card

CINNAMON ROLL CRUST:

1 (16 ounces) package of frozen, baked, and serve cinnamon rolls (I used Sister Schubert’s)

CINNAMON CHEESECAKE FILLING:

4 (8 ounces) cream cheese, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
5 large eggs
1 (8 ounces) sour cream
¼ cup all-purpose flour
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

CREAM CHEESE ICING:

1 (8 ounce) cream cheese, room temperature
½ cup unsalted butter, softened
2½ cups powdered sugar
1 tablespoon vanilla extract

CINNAMON SWIRL:

4 tablespoons dark brown sugar, packed
2 tablespoons unsalted butter
½ teaspoon ground cinnamon

CINNAMON ROLL CHEESE INSTRUCTIONS

CINNAMON ROLL CRUST:

Bake cinnamon rolls as directed on the package. Cool completely, slice in half vertically.
Place cut side down in a 9-inch springform pan.
Set aside and make the filling.

CINNAMON CHEESECAKE FILLING:

Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. Line the bottom of the greased springform pan with the baked and sliced cinnamon rolls cut side down. NOTE: If your cinnamon rolls are on the smaller side, leave them whole.
In a large bowl, with a paddle attachment, beat with an electric mixer on low speed and then increase to high speed, cream cheese and sugar (2 to 3 minutes) until combined. Add eggs, sour cream, flour, vanilla and cinnamon. Beat until combined making sure to scrap down the sides of the bowl with a rubber spatula. Pour cheesecake batter over rolls. Bake the cheesecake for 1 hour—turn off the oven, and leave the cheesecake in the oven with the door closed for 1 hour. Take the cheesecake out of the oven and let it cool for 30 minutes. Run a knife around the edges. Refrigerate until completely cool and firm (ideally overnight). Remove the side panel, and add cream cheese icing to the top of the cooled (ice-cold) cheesecake. Starting at the outer edge of the top of the cheesecake, add a circle of the cinnamon swirl. Go in about ½ inch and make another circle. Continue until you reach the center of the cheesecake. Take a toothpick or skewer and stating in the center drag through the icing and cinnamon swirl to the outer edge. Pick up the toothpick or skewer, move over about 2 inches to the outer edge, and drag to the center in the opposite direction. Continue until you have made the pattern around the top of the cheesecake.

CREAM CHEESE ICING:

Beat together cream cheese, butter, sugar, and vanilla until light and fluffy (about 2-3 minutes. Spread over cooled cheesecake.

CINNAMON SWIRL:

Add dark brown sugar, butter, and cinnamon to a microwave-safe bowl, and mix. Heat in 15-second intervals until melted and smooth (about 1 minute). Pour cinnamon mixture into a squeeze bottle, zip-top bag with the corner snipped off or piping bag with the end snipped off. TIP: I liked using the squeeze bottle the best. Apply as directed in the above directions for the cheesecake.

Cinnamon Roll Cheesecake Crust:

Cinnamon Roll Cheesecake Filling:

Cinnamon Roll Cheesecake Topping:

Cinnamon Roll Cheesecake Cinnamon Sugar Swirl:

Can this Cinnamon Roll Cheesecake be Frozen

How to Freeze Cheesecake

To use the bottom of the springform pan: Once the cheesecake is completely cooled and has been in the refrigerator (in the pan) for at least 4 hours preferably overnight. Release the outer rim of the pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake with several layers of plastic wrap and a layer of foil.
To use a cardboard bottom: Once the cheesecake has been refrigerated and if completely cooled and firm, use a knife to separate the cheesecake from the pan bottom. Slice it onto a foil-wrapped piece of heavy hardboard. Then wrap with several layers of plastic wrap and a layer of foil. (This method scares me)
For a cheesecake with fruit topping: ALWAYS freeze cheesecake WITHOUT the topping. Add the topping before serving
Always thaw a cheesecake overnight in the refrigerator: When partially thawed, transfer if from the cardboard or springform bottom to a serving plate.
How to freeze individual cheesecake slices: Slice the cheesecake, and place it in an airtight container (preferably round)with a small piece of parchment paper between each slice.

How to Slice Cheesecake

Before slicing hold your knife under hot water—this makes slicing a cheesecake a lot easier.

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In conclusion, cinnamon roll cheesecake is more than just a delicious dessert – it’s a fusion of two beloved treats that bring together the sweet and tangy flavors in a perfect balance. From its irresistible aroma to its creamy texture, this dessert has captured the hearts and taste buds of many. As we wrap up this journey, let us remember that good content, like a good dessert, requires the right ingredients, creativity, and a dash of personal touch. So go ahead and satisfy your cravings, but don’t forget to share the joy and inspire others to create their delicious masterpieces. Let’s get baking and indulge in the deliciousness of cinnamon roll cheesecake. Bon appétit! 💗Sheryl

Cinnamon Roll Cheesecake

Yield: Serves 16

The BEST of two desserts! A delicious silky cinnamon cheesecake with baked cinnamon rolls as the crust, cream cheese topping and a cinnamon sugar drizzle.

Ingredients

For the Cinnamon Roll Crust:

1 (16 ounce) package frozen, bake and serve cinnamon rolls (I used Sister Schubert's)

For the Cinnamon Cheesecake Filling:

4 (8 ounce) cream cheese, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
5 large eggs
1 (8 ounce) sour cream
¼ cup all-purpose flour
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

For the Cream Cheese Icing:

1 (8 ounce) cream cheese, softened
½ cup unsalted butter, softened
2½ cups powdered sugar
1 tablespoon vanilla extract

For the Cinnamon Swirl:

4 tablespoons dark brown sugar, packed
2 tablespoons unsalted butter
½ teaspoon ground cinnamon

Instructions

For the Cinnamon Roll Crust:

Bake cinnamon rolls as directed on the package. Cool completely, slice in half vertically. Place cut side down in a 9-inch springform pan. Set aside and make the filling.

For the Cinnamon Cheesecake Filling:

Preheat oven to 325°. Spray a 9-inch springform pan with cooking spray. Line the bottom with the baked and sliced cinnamon rolls cut side down. NOTE: If your cinnamon rolls are on the smaller side, leave them whole.

Beat cream cheese and sugar (2 to 3 minutes) until combined. Add eggs, sour cream, flour, vanilla and cinnamon. Beat until combined. Pour over rolls. Bake 1 hour—turn off the oven, leave cheesecake in the oven with the door closed 1 hour. Take the cheesecake out of the oven and let it cool 30 minutes. Run a knife around the edges. Refrigerate until completely cool and firm (ideally overnight). Remove the side panel, add cream cheese icing to the top of the cooled (ice cold) cheesecake. Starting at the outer edge on the top of the cheesecake, add a circle of the cinnamon swirl. Go in about ½ inch and make another circle. Continue until you reach the center of the cheesecake. Take a toothpick or skewer and stating in the center drag through the icing and cinnamon swirl to the outer edge. Pick up the toothpick or skewer, move over about 2 inches to the outer edge and drag to the center in the opposite direction. Continue until you have made the pattern all the way around the top of the cheesecake.

For the Cream Cheese Icing:

Beat together, cream cheese butter, sugar, and vanilla until light and fluffy (about 2-3 minutes. Spread over cooled cheesecake

For the Cinnamon Swirl:

Add dark brown sugar, butter and cinnamon to a microwave safe bowl, mix together. Heat in 15 second intervals until melted and smooth (about 1 minute). Pour into a squeeze bottle, zip top bag with the corner snipped off or piping bag with the end snipped off. TIP: I liked using the squeeze bottle the best. Apply as directed in the above directions for the cheesecake.

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Cinnamon Roll Cheesecake