Say hello to your new favorite dessert: Cinnamon Roll Cheesecake! This delight is lusciously creamy and infused with warm and cozy spices. It's completely foolproof—no cracks, no water bath required, just pure deliciousness. Every bite is filled with rich cinnamon roll goodness that hugs your soul. This easy recipe guarantees cheesecake perfection every time and is ideal for the holiday season!
★★★★★
Hello,
It turned out so amazing! I was so happy because I was not sure about the taste.
My whole family loved it. Thank you for sharing this recipe with us!
- Lina
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Why You'll Love This Recipe
Our readers love our success-guaranteed cheesecakes; our most popular recipe is our mini cheesecakes! This cinnamon roll cheesecake is climbing the list, and here's why we love it so much!
Amazingly delicious—This beauty is an incredible blend of cinnamon roll and cheesecake! Picture a cinnamon crust filled with rich, creamy cheesecake and pockets of sweet, buttery cinnamon roll filling, and topped with cream cheese frosting and cinnamon sprinkles.
No water bath—It's less hassle and incredibly easier, and you will get a lusciously creamy texture—that's a promise! Our secret is baking this cinnamon roll cheesecake at a very low temperature, which cooks it slowly to maintain the creamy texture, just like our double chocolate cheesecake.
No cracks—Our secret is to mix the ingredients less and bake the cinnamon roll cheesecake at a very low temperature. It's one of the reasons our readers love our cheesecake recipes—they don't crack!
Ingredients For This Recipe
Biscuits—We use digestive biscuits, which are widely used in Europe, instead of graham crackers, which work great, too. They're buttery and sweet, with a slight saltiness, which perfectly balances this sweet cinnamon cheesecake recipe, like in our pecan pie cheesecake bars.
Butter—We use unsalted butter in this easy cinnamon roll cheesecake because graham crackers taste slightly salty. If you choose to use other types of biscuits for the crust, you may add a pinch of salt.
Cream cheese—Use full-fat plain cream cheese, not whipped or light varieties. It may come in bricks or tubs, depending on your location.
Sour cream—It creates a delightful creamy texture in our cinnamon roll cheesecake. Alternatively, you can opt for full-fat plain Greek yogurt.
All-purpose flour—It helps prevent cracks in our cheesecakes; just a little goes a long way. Cornstarch also works.
See the recipe card for complete information on ingredients and quantities.
A baker's best friend!
Kitchen scale
It provides precise measurements for your ingredients, surpassing measuring cups. We strongly recommend it, as baking is a science!
Step-By-Step Instructions
Step 1: Make the base. Crush the biscuits using a small blender. Mix with melted butter and cinnamon. Pour and press into a 9-inch (23cm) springform pan. Freeze for 30 minutes.
Step 2: Cream the cream cheese. Briefly whisk cream cheese for 30 seconds to 1 minute using a handheld whisk or a standing mixer at low speed until creamy.
Step 3: Add the rest. Mix in sour cream, sugar, all-purpose flour, vanilla extract, salt, and cinnamon.
Step 4: Add the eggs. Briefly whisk eggs separately in another bowl and add to the mixture. Fold the mixture gently using a spatula.
Step 5: Make cinnamon roll filling. Mix brown sugar, all-purpose flour, and cinnamon powder. Then add in melted butter and mix well.
Step 6: Assemble. Pour ⅓ of the cream cheese filling, spread evenly, and sprinkle ½ of the cinnamon roll filling. Repeat and finish off with the last ⅓ of the cream cheese filling, and smooth out the top. Place the springform pan on a baking tray for easier transferring.
Step 7: Bake. Bake in a preheated oven at 265ºF (130ºC), fan off, on the lower ⅔ rack for 1 hour 30 minutes, or until the edges are set but the center wiggles when you lightly shake the pan.
Step 8: Chill. Remove from the oven, place the pan on a cooling rack. Leave the cinnamon roll cheesecake to cool completely before chilling it in the fridge for at least 4 hours or preferably overnight to develop flavor.
Step 9: Make cream cheese frosting. Whisk cream cheese until fluffy. Add powdered sugar and vanilla extract and mix well.
Step 10: Decorate. Place the cheesecake on a cake stand or a serving plate. Using an offset spatula, spread the frosting evenly over it. Make swirls by lightly pressing the spoon tip on the frosting while turning—dust over with some cinnamon powder. Enjoy!
Recipe Expert Tips
If you're going to make this cinnamon roll cheesecake recipe, make sure to follow these top tips!
- Use a kitchen scale. It is more precise and gives you better results. We love using our kitchen scale as it also saves time by reducing the need for washing between measurements.
- Use ingredients at room temperature. This will make it easy for them to blend without over-mixing them.
- Discard the cream cheese liquid. The cream cheese will release some liquid as it sits at room temperature. Discard it to ensure the cheesecake sets properly.
- Scrape down the sides of the bowl as you go. This will make sure all the ingredients are mixed properly. We love to use a rubber spatula for this.
- Place the springform pan on a baking tray when baking. This makes it easier to move the springform pan around, especially when it's hot.
How To Prevent Cracks In Cheesecakes
Here's how you can achieve crack-free cheesecakes without a water bath like we always do.
Less mixing—Overmixing the ingredients incorporates air into the batter, creating air bubbles or pockets that push the batter when we bake the cinnamon roll cheesecake, which can lead to cracks. Remember, less is more. This is also why we whisk the eggs separately and then gently fold them into the batter with a spatula as we did in our New York-style cheesecake.
Low oven temperature—This will ensure the cheesecake bakes slowly, mimicking the water bath, without the hassles. A harsh, high temperature will cook this cinnamon bun cheesecake too fast, creating cracks. We always use a portable oven thermometer to ensure the oven temperature is correct.
How To Serve, Store, And Freeze
Serve—This delicious cinnamon roll cheesecake is best enjoyed slightly chilled. Allow it to sit at room temperature for 15 to 30 minutes before serving. This way, you'll experience its luscious creamy texture and the delightful flavors of cinnamon roll. Serving it straight from the fridge may give the impression that it's dense and lacks flavor.
Store—Keep the leftovers in the fridge at all times in an airtight container for up to 5 days.
Freeze—We like to slice the cinnamon roll cheesecake into portions and place them on parchment paper on a tray. We then fast-freeze them in the freezer for 2 hours. Once they are solid, we transfer the portions into an airtight container and place them back in the freezer, where they can last for up to 6 months. When cravings hit, we simply grab a few portions and thaw them in the fridge.
Recipe FAQs
Absolutely not! We've never used the water bath method for our cheesecakes and yet they come out amazingly creamy with no cracks. Our secret is low oven temperature and less mixing. Do read our tips above.
All ovens are different, so the cooking time might vary. The cheesecake is done when the edges are set, yet when you lightly shake the springform pan, the center wiggles. That's the perfect time to get it out of the oven, so you'll get creamy cinnamon roll cheesecake!
For food safety, we don't recommend leaving it at room temperature for more than 1 hour since it contains eggs and cheese.
Did you try this Cinnamon Roll Cheesecake?
Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve. Share and tag us on Instagram; we'd like to see your creation.
Thank you! -Bea and Marco
Watch How To Make It
📖 Recipe
Cinnamon Roll Cheesecake
Ingredients
Base
- 2 cup (200 g) digestive biscuits crumbs
- ⅓ cup (70 g) unsalted butter , melted
- 1 teaspoon cinnamon powder
Cheesecake Filling
- 2 lb (900 g) full-fat plain cream cheese , room temperature
- 1½ cup (340 g) full-fat sour cream , room temperature
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) all-purpose flour , sifted
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- 4 large eggs , room temperature
Cinnamon Roll Filling
- ¾ cup (150 g) brown sugar
- ¼ cup (30 g) all-purpose flour
- ¼ cup (60 g) unsalted butter , melted
- 1 tablespoon cinnamon powder
Cream Cheese Frosting
- 8 oz (225 g) full-fat plain cream cheese , room temperature
- 1 cup (120 g) powdered sugar , sifted
- 1 teaspoon vanilla extract
Instructions
Base
- Crush the biscuits into a fine mixture using a small blender. Mix with melted butter and cinnamon. Pour and press into a 9-inch (23cm) springform pan. Freeze for 30 minutes.
Cheesecake Filling
- Preheat the oven to 265ºF (130ºC) with the fan off. Grease the sides of a 9-inch (23cm) springform pan.
- Whisk the cream cheese in a bowl for 30 seconds to 1 minute using a handheld whisk or a stand mixer on low speed until it becomes creamy. Be sure to scrape the sides of the bowl occasionally with a rubber spatula throughout this process and onwards.
- Mix in sour cream, sugar, all-purpose flour, vanilla extract, salt, and cinnamon.
- Briefly whisk eggs separately in another bowl and add to the mixture. Fold the mixture gently using a rubber spatula. Set aside.
Cinnamon Roll Filling
- Mix brown sugar, all-purpose flour, and cinnamon powder. Then add in melted butter and mix well.
Assemble
- Pour ⅓ of the cream cheese filling, spread evenly, and sprinkle ½ of the cinnamon roll filling. Repeat, finish with the last ⅓ of the cream cheese filling, and smooth out the top. Place the springform pan on a baking tray for easier transferring.
Bake And Chill
- Bake on the lower ⅔ rack for 1 hour 30 minutes, or until the edges are set but the center wiggles when you lightly shake the pan.
- Remove the pan from the oven and place it on a cooling rack. Allow the cheesecake to cool completely in the pan before chilling it in the refrigerator for at least 4 hours, preferably overnight, to develop flavor.
Cream Cheese Frosting
- Whisk cream cheese until fluffy. Add powdered sugar and vanilla extract and mix well.
- Remove the springform pan and place the cheesecake on a cake stand or a serving plate. Using an offset spatula, spread the frosting evenly over it. Make swirls by lightly pressing a spoon tip on the frosting while turning—dust over with some cinnamon powder. Enjoy!
Notes
- Use a kitchen scale. A kitchen scale is more precise, saves time by reducing the need for washing between measurements, and gives better results.
- Use ingredients at room temperature. This will make it easy for them to blend without over-mixing them.
- Discard the cream cheese liquid. The cream cheese will release some liquid as it sits at room temperature. Discard it to ensure the cheesecake sets properly.
- Scrape down the sides of the bowl as you go. This will make sure all the ingredients are mixed properly. We love to use a rubber spatula for this.
- Place the springform pan on a baking tray when baking. This makes it easier to move the springform pan around, especially when it's hot.
- Less mixing. Overmixing the ingredients incorporates air into the batter, creating air bubbles or pockets that push the batter when we bake the cinnamon roll cheesecake, which can lead to cracks.
- Low oven temperature. This will ensure the cheesecake bakes slowly, mimicking the water bath, without the hassles. A harsh, high temperature will cook the cheesecake too fast, creating cracks. We always use a portable oven thermometer to ensure the oven temperature is correct.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Oct 3, 2020. Updated with improved text, recipe, and pictures on Nov 23, 2024.
Erick says
If i only have a 6 inch springform pan how long would the cook time be?
Bea & Marco says
Start checking at 45 minutes of baking and when the center still wiggles it's done.
Michael says
Found you on YouTube and attempting to make this for family tomorrow (Thanksgiving). I have a 9” springform pan. It would mean a lot if you could help revise the ingredients as it is a different pan size. As a novice, I like to follow instructions to a tee!
God bless, and happy holiday!
Bea says
Hi! For 9 inch spring form pan you can multiply the ingredients by 1.5. Make sure the oven temperature is accurate (I highly recommend using a portable oven thermometer) so that there’s no cracks. Whisk as little as you can. Have fun making it and happy holidays to you and family!
Jennifer Christopher says
Hi. Would this also work for mini cheesecakes? Any different directions, besides adjusting the baking time? I think I am going to try for this Thanksgiving or Christmas. Any helpful hints/tips are appreciated!! Thanks, Jennifer
Bea says
Hi Jennifer! I haven't tried it but I'm thinking why not? You can refer to my mini cheesecake instructions and tips for adjustments. Hope it helps!
Bethan says
Hi, how long do you think this will last for when refrigerated?
Bea says
Hi Bethan, it could last until 5 days but it's best consumed within 2 days for the best flavour.
Katrin says
Hi Bea,
that looks delicious! Just one question: Do you really use a 7 inch (18 cm) springform pan? That is tiny and not the usual size?
Thanks for your help!
Bea says
Hi Katrin! Yes, I use a 7 inch (18 cm) pan. Hope it helps! 🙂
Douglas Higley says
Well, this was my first attempt to make a cheese cake. The cake turned out amazing. The directions were easy to follow and very helpful. I can barely scramble eggs. So this was a great challenge. I will definitely make this again. It did collapse a bit and cracked in the center. However the topping covered it up and no one noticed.
Bea says
That's awesome Douglas! I'm glad to know you liked it and it was easy to make. Thanks for your feedback!
Lina says
Hello,
It turned out so amazing! I was so happy because I was not sure about the taste.
My whole family loved it. Thank you for sharing this recipe with us!
Bea says
Yeay! I'm happy to hear that, Lina! Thank you 😍