Creamy, cinnamon-swirled, and decadently frosted — this Cinnamon Roll Cheesecake with Cream Cheese Frosting is the kind of dessert that feels like a warm hug on a plate. Imagine the soft, tangy richness of cheesecake meeting the gooey cinnamon swirl and crumbly streusel of your favorite cinnamon roll. Fun fact: early American bakers often combined leftovers and favorite flavors into one dish, which might be how mashups like this were born. If you love classic cinnamon rolls and crave a richer finish, this recipe delivers both comfort and elegance in one pan.
This recipe stands out because it’s surprisingly straightforward, quick to assemble for a special breakfast or dessert, and perfect for family gatherings. It’s a terrific alternative if you enjoyed my other cinnamon desserts — see the full Cinnamon Roll Cheesecake with Cream Cheese Frosting recipe page for more variations and tips. Give it a try and you’ll find it’s approachable enough for beginners yet impressive enough for guests.
What is Cinnamon Roll Cheesecake with Cream Cheese Frosting?
What do you get when a cinnamon roll and a cheesecake fall in love? This Cinnamon Roll Cheesecake with Cream Cheese Frosting. Is it a cake? Is it a cheesecake? Why not both? The name hints at a playful mashup: a creamy cheesecake base layered with cinnamon-sweet crumble and finished with silky cream cheese frosting. Rumor has it someone once said “the way to a man’s heart is through his stomach,” and this dessert might just prove that old saying true for anyone who adores cinnamon and cream. Ready to be tempted? Try this recipe and see why it steals the show.
Why You’ll Love This
- Creamy, cinnamon-forward flavor: The cheesecake is velvety and tangy, perfectly offset by a sweet cinnamon crumble and a rich cream cheese frosting that melts on the tongue.
- Cost-saving and crowd-pleasing: Making this at home uses pantry staples and gives you a bakery-quality dessert for a fraction of the price. Plus, baking one cheesecake feeds a crowd — economical and impressive.
- Texture and topping that pop: The contrast of smooth cheesecake, crumbly cinnamon streusel, and piped cream cheese frosting creates layers of flavor and texture that keep people coming back for seconds.
If you like layered cinnamon desserts, this is a cozy cousin to the gooey butter cake; check out a related twist on that treat with a cream cheese drizzle for more inspiration.
Make it at home and enjoy something indulgent without the fuss.
How to Make: Quick Overview
This recipe is easier than it looks: the crust, cinnamon crumble, and cheesecake filling are simple to assemble, and the layering creates a beautiful cinnamon roll effect inside the cake. Expect a silky texture, a sweet and spiced crumble, and a smooth frosting finish that makes every slice feel special.
Prep time: about 30 minutes
Bake time: 1 hour 45 minutes (with temperature change) plus cooling and chilling time
Total time (including chilling): overnight for best results
Standout element: the cinnamon crumble layers give a spiral-like, cinnamon-roll feel inside the dense, creamy cheesecake.
Ingredients
- 2 cups graham cracker crumbs, pulsed until fine
- 4 tablespoons brown sugar, packed (for crust)
- 1 teaspoon ground cinnamon (for crust)
- 5 tablespoons butter, melted (for crust)
- 1 cup brown sugar, packed (for crumble layer)
- 1 tablespoon ground cinnamon (for crumble layer)
- 6 tablespoons flour (for crumble layer)
- 6 tablespoons butter, melted (for crumble layer)
- 4 (8 oz) packs of cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 tablespoons flour (for cheesecake filling)
- 2 teaspoons vanilla extract
- 5 eggs, at room temperature
- 3/4 cup heavy whipping cream (for filling)
- 1 tablespoon butter, softened (for frosting)
- 1 oz cream cheese, softened (for frosting)
- 1/4 teaspoon vanilla extract (for frosting)
- 3/4 cup powdered sugar (for frosting)
- 1 1/2 tablespoons heavy whipping cream (for frosting consistency)
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray and set aside.
- Pulse graham crackers in a food processor until they are fine crumbs. Transfer crumbs to a bowl.
- Add 4 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 5 tablespoons melted butter to the crumbs; pulse or mix until combined. Press the mixture evenly into the bottom of the prepared pan to form a firm crust.
- In a separate bowl, combine 1 cup brown sugar, 1 tablespoon ground cinnamon, 6 tablespoons flour, and 6 tablespoons melted butter until crumbly. Set this crumble mixture aside for layering.
- In a large bowl, beat the 4 (8 oz) packs of softened cream cheese until fluffy and free of lumps.
- Mix in 1 cup granulated sugar, 3 tablespoons flour, and 2 teaspoons vanilla extract until smooth.
- Add the 5 eggs one at a time, beating briefly after each addition so the batter stays light but not overmixed. Then add 3/4 cup heavy whipping cream and beat until smooth and silky.
- Spoon and spread 1/3 of the cream cheese filling over the crust, then sprinkle with 1/3 of the crumb mixture in an even layer. Repeat layers twice more: another third of filling, another third of crumbs, finishing with the final cream cheese filling layer and the remaining crumble on top.
- Place the springform pan in the preheated oven and bake at 350°F for 15 minutes. Without opening the oven, reduce the temperature to 200°F and continue baking for 1 hour and 30 minutes. The center should still have a slight wobble.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour to prevent cracking. Remove and chill overnight in the refrigerator, uncovered or lightly covered.
- For the frosting, beat together 1 tablespoon butter (softened), 1 oz cream cheese (softened), 1/4 teaspoon vanilla extract, 3/4 cup powdered sugar, and 1 1/2 tablespoons heavy whipping cream until smooth and pipeable. Pipe or spread over the chilled cheesecake just before serving.
What to Serve With
Pair slices with simple whipped cream and fresh berries for a bright contrast, or serve with a drizzle of warm caramel sauce for extra indulgence. Coffee or a cinnamon-spiced latte complements the dessert beautifully. For a light balance, a citrusy salad with mandarins or a small arugula salad with a honey vinaigrette works well to cut the richness.
Top Tips for Perfecting
- For a smooth cheesecake, make sure the cream cheese and eggs are at room temperature before mixing.
- Avoid overmixing after adding eggs to prevent excess air that could cause cracking.
- If you want a stronger cinnamon swirl, increase the cinnamon in the crumble mixture by one-half teaspoon.
- Substitute gingersnap crumbs for graham crackers for a spicier crust.
- If the surface browns too much, loosely tent with foil during the last bake period.
- For more seasonal baking ideas, try a spiced pumpkin twist like my pumpkin cake with cinnamon cream cheese frosting for fall occasions.
Storing and Reheating Tips
Refrigeration: Store the cheesecake wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 5 days. Keep the frosting fresh by covering without smudging.
Freezing: To freeze, wrap the whole chilled cheesecake in plastic wrap and a layer of foil, or freeze individual slices on a tray and transfer to a freezer container; it keeps well for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Serve chilled for the best texture. If you prefer a slightly softer slice, let it sit at room temperature for 20-30 minutes before serving.
FAQs
Can I make this cheesecake without a springform pan?
A springform pan is best for easy removal, but if you don’t have one, use a regular 9-inch cake pan lined with parchment. Run a thin spatula around the edge before inverting; presentation will differ.
Why did my cheesecake crack on top?
Cracks usually come from overmixing, rapid temperature changes, or baking at too high a temperature. Cooling slowly in the oven with the door ajar helps prevent cracking.
Can I use low-fat cream cheese or milk to reduce calories?
Low-fat dairy can change the texture and richness; the cheesecake may be less creamy. If needed, use reduced-fat cream cheese but expect a firmer texture.
How do I know when the cheesecake is done?
The center should still have a slight wobble when you gently shake the pan. It will firm up during cooling and chilling.
Can I prepare parts of this recipe ahead of time?
Yes. The crust and crumble can be made a day ahead and stored covered. The cheesecake keeps best when chilled overnight after baking.
Conclusion
This Cinnamon Roll Cheesecake with Cream Cheese Frosting brings together the best of two beloved desserts: the cinnamon-sweet comfort of a roll and the luxurious creaminess of cheesecake. It’s approachable for home bakers, economical for feeding a crowd, and show-stopping for holidays or weekend treats. If you want extra inspiration on a similar version with cream cheese icing, check out this Cinnamon Roll Cheesecake with Cream Cheese Icing on My Incredible Recipes: Cinnamon Roll Cheesecake with Cream Cheese Icing on My Incredible Recipes
Enjoy baking, share generous slices with family and friends, and come back to try more seasonal variations soon.
Cinnamon Roll Cheesecake with Cream Cheese Frosting
Equipment
- 9-inch springform pan
- Food Processor
- Mixing Bowl
Ingredients
Crust Ingredients
- 2 cups Graham cracker crumbs Pulsed until fine
- 4 tablespoons Brown sugar Packed
- 1 teaspoon Ground cinnamon For crust
- 5 tablespoons Butter Melted
Crumble Layer Ingredients
- 1 cup Brown sugar Packed
- 1 tablespoon Ground cinnamon For crumble layer
- 6 tablespoons Flour For crumble layer
- 6 tablespoons Butter Melted for crumble layer
Cheesecake Filling Ingredients
- 4 packs Cream cheese 8 oz each, softened to room temperature
- 1 cup Granulated sugar
- 3 tablespoons Flour For cheesecake filling
- 2 teaspoons Vanilla extract
- 5 eggs Eggs At room temperature
- 3/4 cup Heavy whipping cream For filling
Frosting Ingredients
- 1 tablespoon Butter Softened
- 1 oz Cream cheese Softened for frosting
- 1/4 teaspoon Vanilla extract For frosting
- 3/4 cup Powdered sugar For frosting
- 1 1/2 tablespoons Heavy whipping cream For frosting consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray and set aside.
- Pulse graham crackers in a food processor until they are fine crumbs. Transfer crumbs to a bowl.
- Add 4 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 5 tablespoons melted butter to the crumbs; pulse or mix until combined. Press the mixture evenly into the bottom of the prepared pan to form a firm crust.
- In a separate bowl, combine 1 cup brown sugar, 1 tablespoon ground cinnamon, 6 tablespoons flour, and 6 tablespoons melted butter until crumbly. Set this crumble mixture aside for layering.
- In a large bowl, beat the 4 packs of softened cream cheese until fluffy and free of lumps.
- Mix in 1 cup granulated sugar, 3 tablespoons flour, and 2 teaspoons vanilla extract until smooth.
- Add the 5 eggs one at a time, beating briefly after each addition so the batter stays light but not overmixed. Then add 3/4 cup heavy whipping cream and beat until smooth and silky.
- Spoon and spread 1/3 of the cream cheese filling over the crust, then sprinkle with 1/3 of the crumb mixture in an even layer. Repeat layers twice more: another third of filling, another third of crumbs, finishing with the final cream cheese filling layer and the remaining crumble on top.
- Place the springform pan in the preheated oven and bake at 350°F for 15 minutes. Without opening the oven, reduce the temperature to 200°F and continue baking for 1 hour and 30 minutes. The center should still have a slight wobble.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about 1 hour to prevent cracking. Remove and chill overnight in the refrigerator, uncovered or lightly covered.
- For the frosting, beat together 1 tablespoon butter (softened), 1 oz cream cheese (softened), 1/4 teaspoon vanilla extract, 3/4 cup powdered sugar, and 1 1/2 tablespoons heavy whipping cream until smooth and pipeable. Pipe or spread over the chilled cheesecake just before serving.