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Cinnamon Roll Cheesecake

A decadent blend of creamy cheesecake and warm cinnamon roll flavors, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups vanilla wafer crumbs Or graham cracker crumbs
  • 0.25 cups 1/4 cup sugar
  • 1 tsp 1 tsp ground cinnamon
  • 5 tbsp 5 tbsp butter, melted
For the cheesecake filling
  • 24 oz 24 ounces cream cheese, room temperature
  • 1 cup 1 cup sugar
  • 3 tbsp 3 tbsp all-purpose flour
  • 1 cup 1 cup sour cream
  • 2 tsp 2 tsp vanilla extract
  • 2 tsp 2 tsp ground cinnamon
  • 4 large 4 large eggs, room temperature
For the cinnamon filling
  • 1.25 cups 1 1/4 cups packed light brown sugar
  • 5 tbsp 5 tbsp ground cinnamon
  • 0.75 cups 3/4 cup all-purpose flour
  • 0.5 cups 1/2 cup unsalted butter, melted
For the frosting
  • 2 oz 2 oz cream cheese, room temperature
  • 6 tbsp 6 tbsp butter, room temperature
  • 0.5 tsp 1/2 tsp vanilla extract
  • 1.5 cups 1 1/2 cups powdered sugar
  • 4-5 tbsp 4-5 tbsp heavy cream Adjust to desired consistency

Method
 

Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix together the vanilla wafer crumbs, sugar, cinnamon, and melted butter until combined.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside.
Cheesecake and Cinnamon Filling
  1. In a large bowl, beat the cream cheese until smooth. Gradually add sugar and flour, mixing until incorporated.
  2. Beat in sour cream, vanilla extract, and ground cinnamon until smooth.
  3. Add the eggs one by one, mixing until just combined. Pour this mixture over the crust.
  4. In another bowl, mix brown sugar, ground cinnamon, flour, and melted butter to create a crumble. Add dollops over the cheesecake mixture, then swirl them in gently with a knife.
  5. Bake for 55-60 minutes or until the center is set. Let cool.
Frosting
  1. In a bowl, beat together cream cheese, butter, and vanilla extract. Beat in powdered sugar and enough heavy cream to reach your desired consistency.
  2. Once the cheesecake is cool, generously drizzle the frosting on top.

Notes

Let the cream cheese sit at room temperature for smooth mixing. Store in the refrigerator for up to 5 days or freeze for about 1 month.