Go Back
–+ servings
A slice of Cinnamon Roll Cheesecake with swirls of cream cheese frosting on a plate.
Print Recipe
No ratings yet

Cinnamon Roll Cheesecake with Cream Cheese Frosting

This delightful dessert combines the flavors of cinnamon rolls and creamy cheesecake, making it perfect for family gatherings or special occasions.
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings
Calories: 480kcal

Equipment

  • Food Processor
  • Springform Pan
  • Mixing Bowl

Ingredients

Crust Ingredients

  • 2 cups Graham cracker crumbs
  • 4 tablespoons Brown sugar
  • 1 teaspoon Ground cinnamon
  • 5 tablespoons Butter, melted

Filling Ingredients

  • 1 cup Brown sugar, packed
  • 1 tablespoon Ground cinnamon
  • 6 tablespoons Flour
  • 6 tablespoons Butter, melted
  • 4 packs (8 oz) Cream cheese, softened
  • 1 cup Granulated sugar
  • 3 tablespoons Flour
  • 2 teaspoons Vanilla extract
  • 5 large Eggs, at room temperature
  • 3/4 cup Heavy whipping cream

Frosting Ingredients

  • 1 tablespoon Butter, softened
  • 1 oz Cream cheese, softened
  • 1/4 teaspoon Vanilla extract
  • 3/4 cup Powdered sugar
  • 1 1/2 tablespoons Heavy whipping cream

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
  • Pulse graham crackers in a food processor until fine crumbs form.
  • Add brown sugar, cinnamon, and melted butter to the crumbs; mix until combined.
  • Press the mixture into the bottom of the pan to form a crust.
  • In a bowl, mix brown sugar, cinnamon, flour, and melted butter until crumbly. Set aside.
  • In a large bowl, beat the cream cheese until fluffy.
  • Add granulated sugar, flour, and vanilla extract, mixing until smooth.
  • Beat in eggs one at a time, then add heavy cream, mixing until fully incorporated.
  • Layer 1/3 of the cream cheese filling over the crust, then sprinkle with 1/3 of the crumb mixture. Repeat layers, finishing with the crumble on top.
  • Bake for 15 minutes, then reduce the temperature to 200°F and bake for 1 hour and 30 minutes.
  • Turn off oven and let the cheesecake cool inside with the door slightly open. Then refrigerate overnight.
  • For the frosting, mix butter, cream cheese, vanilla extract, powdered sugar, and heavy cream until smooth.
  • Pipe the frosting over the chilled cheesecake before serving.

Notes

For the best texture, use room-temperature cream cheese and eggs. A water bath while baking can help prevent cracks. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 480kcal | Fat: 30g