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Cinnamon roll cheesecake topped with cream cheese frosting on a rustic plate
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Cinnamon Roll Cheesecake with Cream Cheese Frosting

Creamy, cinnamon-swirled, and decadently frosted, this dessert combines the richness of cheesecake with the gooeyness of cinnamon rolls.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Cinnamon, Indulgent
Servings: 12 servings

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.

Notes

For best results, chill overnight and serve with whipped cream and fresh berries.