This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It’s truly exquisite!
Cinnamon Roll Cheesecake

So I hope you all love cheesecakes as much as I do. There are so many options and things you can do with them and they really aren’t hard to make. They can take a little time since they take a while to bake and cool, but as long as you have some time to work with, they really shouldn’t be intimidating.
And they’ve always been one of my favorite desserts. I’m such a texture person, so I love a thick and creamy cheesecake. I used to call them “the” favorite, but I just love so many things now it’s really hard for me to pick a favorite anymore. I have a bajillion favorites, as I’m sure you know by now. 🙂
As far as favorite flavors so, I am a sucker for cinnamon. And I don’t go light on it. You’ll find that there is no shortage of cinnamon in this cheesecake. In fact, you could reduce it, if you wanted, but it might make me a little sad.
I made a few versions of this cheesecake until I got it just right and one version actually did use about half the amount of cinnamon. While it was very good, most of my taste testers agreed with me that it was not enough cinnamon to call itself a cinnamon roll cheesecake.
So I doubled it up and I’m in love.
Tips For Making Cinnamon Roll Cheesecake
As far as the ingredients for the cinnamon filling, it’s much like what you’d actually fill cinnamon rolls with. I actually started with an exact cinnamon roll filling – cinnamon, brown sugar and melted butter. But when baked into the cheesecake and cooled, it had a texture that just didn’t feel right. The butter and sugar firmed up when cold and didn’t quite mesh with the creamy cheesecake.
So I added some flour to help out the butter and it fits right in with the creamy cheesecake now, but still tastes just like cinnamon roll filling.
The icing is also a straight up cinnamon roll icing – with cream cheese. I’m pretty much convinced that everything in life is better with cream cheese. I love the stuff.
I piped it on in kind of a cinnamon roll way. It covers up some of the additional cinnamon on top of the cheesecake, but just so you know, the whole cheesecake is topped with a layer of cinnamon.
Am I making sound like cinnamon overload? It really isn’t. It’s actually just the right amount. My small group totally fell in love with the final product, some of them declaring it was their favorite yet. We actually all have the same problem – everything we try is our favorite. 🙂
The first step is to make the crust, of course. It’s pretty standard. Crushed cookies, sugar, butter, cinnamon. Bake it all up!
But once you have the cheesecake filling and cinnamon filling made, you’ll layer them on top of the crust, starting and ending with the cinnamon. You’ll have four layers of the cinnamon filling and three layers of the cheesecake. The cinnamon filling is kind of thick, so you’ll crumble it up to add the layers. The final layer will actually be right on top of the cheesecake.
Once it’s ball baked and cooled, you seriously won’t be able to resist this cheesecake. It’s amazing and totally delicious. Cinnamon and cheesecake love right here.
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Cinnamon Roll Blondies
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Cinnamon Roll Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cinnamon Roll Cheesecake is a delicious thick and creamy cheesecake with a ribbon of cinnamon running through it, topped off with cream cheese icing. It’s truly exquisite!
Ingredients
CRUST
- 1 1/2 cups nilla wafer crumbs
- 4 tbsp sugar
- 1 tsp ground cinnamon
- 5 tbsp butter, melted
CHEESECAKE FILLING
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 3 tbsp all purpose flour
- 4 eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
CINNAMON FILLING
- 2 cups brown sugar, lightly packed
- 5 tbsp ground cinnamon
- 3/4 cup flour
- 12 tbsp butter, melted
ICING
- 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 milk
Instructions
CRUST
CHEESECAKE AND CINNAMON FILLING
ICING
Nutrition
- Serving Size: 1 Slice
- Calories: 419
- Sugar: 60 g
- Sodium: 231.3 mg
- Fat: 13.8 g
- Carbohydrates: 72.6 g
- Protein: 4.8 g
- Cholesterol: 60.4 mg
Keywords: cinnamon roll cheesecake, best cheesecake recipe, cinnamon roll cake, easy cheesecake recipe, homemade cheesecake, homemade cheesecake recipe, the best cheesecake recipe, cinnamon cake
Enjoy!
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I feel there must be a mistake on the 12 Tbsp butter in the cinnamon filling. This is 1 1/2 cup for 2 cups of sugar and the flour. It says to sprinkle over the batter but this was so wet that one would have to pour it! Just wasn’t right so I started over and used 6 Tbsp. Haven’t cut or eaten any yet but I also feel all that butter would’ve made it so very greasy. Need some advice please. I’m hoping to use the other to spread on roll dough and not waste it. Thank you.
It may be a lot of butter, but I don’t remember it being a pourable mixture. I’m not sure what might have been wrong but reducing the butter may have been the best option. I hope it turned out well!
I’ve made this recipe a few times it’s excellent but the butter definitely needs to be reduced
Looks fantastic and I know it will taste fantastic!
I have skipped the water bath before in other recipes and it’s turned out fine. . Do you think it’s necessary for this cheesecake?
I haven’t tested this cheesecake without it, so I’m not sure if it would affect it greatly or not.
I made this and everyone raved. We think it’s probably the best cheesecake we have ever had. Great recipe. Thanks!
So glad you enjoyed it!
What about the 4 inch pan
Please refer to my guide to adjusting cheesecake sizes.
It is the temp changes that causes cheesecakes to crack. Not over mixing.
If I could give more than 5 stars, I would!! This cheesecake my husband’s all time favorite! It’s so warm and cozy feeling. I have been making this as a few as gifts for the holidays and they have been met with rave reviews. It’s just perfect! Thank you!
★★★★★
So glad it’s a hit!
Best cheese cake I ever tasted.
Quick question, how long should I bake if I use 6 inch cake pans?
★★★★★
Your icing looks so pretty, how did you do it?
I used a piping bag and tip.
One of my favorite cheesecake recipes by far.
★★★★★
So glad to hear that!
This turned out perfect! I made it for my fiance’s birthday because he loves cheesecake and cinnamon, he loved it! It tastes just like a cinnamon roll, so it is a little bit on the sweeter side but it’s oh so yummy! Thanks for the awesome recipe!
★★★★★