Cinnamon Roll Cheesecake
Creamy, smooth, silky cheesecake made to taste just like cinnamon buns. This Cinnamon Bun Cheesecake has a cinnamon flavored crust, smooth cheesecake filling, bit of cinnamon filling throughout, and cinnamon icing on top.
SEVENTEEN!
My baby sister just turned SEVENTEEN! I can’t believe it. I know it’s cliche when people say “kids grow up too fast” and “I wish they’d stop growing already,” but it is so true. It’s shocking how fast time flies and how fast kids turn into adults. She will be 18 in a year and legally, an adult. I don’t even want to think about it because it too soon. We’re not ready for her to be an adult yet. She will be going away to college and living on her own soon.
I’ve always felt like a parent to her because we have such big age difference so I’m experiencing all the feelings parents experience when their kids are about to turn 18 and leave for college. I don’t know how many more years we will be celebrating her birthday together and I will be making her yearly cheesecake. Soon enough, she will be in college and on her own. Although, I do hope that she will come home for her birthday cheesecake even when she is away in college.
This year, she requested that I make her either a Caramel Apple Cheesecake or a Cinnamon Cheesecake. She is so cute, she asked me if a Caramel Apple Cheesecake was even possible. Of course it’s possible and very tasty too!
My sister is very supporting of my blog and insists that I make her something new every year, something I have not posted on the blog before so that I can use the recipe for the blog as well. Since I already have the Caramel Apple Cheesecake recipe here, she did not want me to make it. She wanted a Cinnamon Roll Cheesecake instead.
Apparently, she tried some cinnamon rolls not so long ago and she just realized how much she enjoyed cinnamon flavored treats. So for her birthday, she wanted a big cinnamon bomb to explode in her mouth.
But I kid…it was a small bomb of smooth, creamy, cinnamon deliciousness!
Cinnamon Roll Cheesecake
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 5 Tbsp unsalted butter melted
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
Cinnamon Filling:
- 2 cups brown sugar
- 4 Tbsp ground cinnamon
- 3/4 cup all purpose flour
- 12 Tbsp unsalted butter melted
Cheesecake Filling:
- 24 oz cream cheese packs
- ¾ cup heavy whipping cream
- 2 Tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- ½ cup white granulated sugar
Icing:
- 2 cups powdered sugar
- 1 Tbsp ground cinnamon
- 6 Tbsp heavy whipping cream
Instructions
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
- For crust: Mix the graham cracker crumbs, sugar, cinnamon, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
- Cinnamon Filling:
- In a medium bowl, combine brown sugar, cinnamon, and flour. Mix well, until all ingredients are evenly incorporated.
- Pour in melted butter and mix well.
- Pinch off bits of cinnamon filling mixture and spread them over the crust.
- Cheesecake Filling:
- Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
- Add vanilla extract, and sour cream. Mix until combined.
- Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
- Lower speed and add corn starch. While on medium low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
- Spread a third of the cheesecake batter over the prepared crust and cinnamon filling.
- Spread more bits of cinnamon filling over the cheesecake filling, evenly.
- Spread another third of the cheesecake batter over the cinnamon filling.
- Spread remaining cinnamon filling over the cheesecake batter.
- Spread remaining cheesecake batter over the top.
- Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
- Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
- Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the icing.
- Icing:
- Warm up heavy cream but not too hot to where it boils.
- Combine powdered sugar and cinnamon in a shallow bowl. Whisk in heavy cream slowly, until all smooth.
- Pour icing over the cheesecake and spread evenly.
Nutrition
_______________________________________________________
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
Don’t forget to sign up for email, so you won’t miss any new recipes.
_______________________________________________________
More Cake Recipes From Me:
Cinnamon Swirl and Caramel Cheesecake Bars
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Hi Jill,
You would cut the cooking time back by 10-15 minutes.
How long should I bake using a 10 inch spring form instead of a 9 in?
Thanks!
Made it for a family member and they LOVED it!
I am so glad you liked it! Thanks for stopping by!
How do you reccommend altering the recipe if using a 10in pan rather than a 9in? I ended up doing two layers rather than three, because the cream cheese batter ran out. BUT now I have a ton of cinnamon filling left. The taste though, AMAZING. 10/10 will bake again, probably with a 9in pan (haha) thank you so much for sharing this sweet recipe!
Hi AJ,
The size of the pan will slightly alter the cooking time but not so much the amount leftover. It is really about how much filling you add to each layer, I have had that happen as well and use the leftovers in cinnamon buns or pastries… which is so good! I am glad you liked it though!
Made this for my family this past weekend and they loved it! Thank you
Hi Avi,
So glad you liked it!
Can I use a ready made crust?
Hi Candyce,
Sorry, but unfortunately no you cant use a pre-made crust because they come in a shallow pie pan that wont be deep enough for the cheesecake.
Made this for Christmas! Super amazing.
Thank you, Nicole!
I can only find heavy whipping cream, is there a substitute for the heavy cream portion that’s called for in the cheesecake filling?
Hi, Sam! Heavy Whipping Cream is the same as heavy cream so you would use that to make it. 🙂
Making this for my husband’s birthday tomorrow. I am going to place in fridge overnight. Should I do the icing topping right before serving or tonight and have it set in the fridge overnight?
Hi Gen,
You can make it all tonight but the cheesecake needs to be cold first so I would refrigerate it for a couple hours before adding the topping. I hope you enjoy it!
This cheesecake has my name all over it! So delicious!
This was so amazing and is now my very best cheesecake and dessert!!! Thank you for sharing such a wonderful recipe !!
Oh my gosh, I am SO happy to hear that! Thank you, Judy 🙂
This is just the best idea for cheesecake that I have seen in the longest time! I thought I had run out of new cheesecake ideas but you proved me wrong! Thank you for that.it makes you wonder how this delicious idea had escaped me till now. Love cinnamon anything so very much.
I feel the same about my sister she turns 30 next month, she’s not old enough to be 30, time flies too fast. This cheesecake looks and sounds amazing
I think it would have been helpful if you had stated to divide cinnamon filling into three first.
Hi Heather,
Sorry if that was confusing for you, I hope you still liked the recipe.