Cinnamon Roll Cheesecake Recipe

Indulge in the decadence of this Cinnamon Roll Cheesecake—a perfect combination of creamy cheesecake, sweet cinnamon rolls, and rich caramel sauce. Ideal for holidays, celebrations, or anytime you want to impress your guests, this dessert is a guaranteed crowd-pleaser!

Ingredients

Scale Options: Adjust the recipe for 1x, 2x, or 3x servings as needed.

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

Cinnamon Roll Filling:

• 1 can (8 oz) refrigerated cinnamon rolls
• ½ cup brown sugar
• 1 tbsp ground cinnamon

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream

Topping:

• ½ cup caramel sauce
• Cinnamon roll icing (from the refrigerated rolls)
• Whipped cream (optional)

Instructions

1. Prepare the Crust

• In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
• Press the mixture firmly into the bottom of a greased 9-inch springform pan.
• Chill the crust in the refrigerator while you prepare the fillings.

2. Cinnamon Roll Filling

• Cut the refrigerated cinnamon rolls into bite-sized pieces.
• Toss the pieces with brown sugar and ground cinnamon, ensuring they’re evenly coated.

3. Cheesecake Filling

• In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the vanilla extract and sour cream, mixing until fully combined.

4. Assemble the Cheesecake

• Pour half of the cheesecake filling over the prepared crust.
• Add half of the cinnamon roll pieces on top.
• Repeat the layers with the remaining cheesecake filling and cinnamon rolls.
• Using a toothpick or skewer, gently swirl the layers for a marbled effect.

5. Bake the Cheesecake

• Preheat your oven to 325°F (160°C).
• Place the cheesecake in the oven and bake for 55–65 minutes, or until the center is set but slightly jiggly.
• Once baked, turn off the oven and crack the door slightly to allow the cheesecake to cool gradually for about 1 hour.
• After cooling, refrigerate the cheesecake for at least 4 hours (or overnight) to set completely.

6. Add Toppings and Serve

• Drizzle the cheesecake with caramel sauce and the reserved cinnamon roll icing.
• Garnish with whipped cream if desired for an extra touch of decadence.
• Slice, serve, and enjoy this cinnamon roll-inspired masterpiece!

Tips for Success

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
• Avoid Cracking: Bake the cheesecake in a water bath for even cooking and to prevent cracks.
• Chill Fully: Refrigerating the cheesecake allows the flavors to meld and the texture to firm up.