Perfect Cinnamon Roll Cheesecake Recipe: Easy & Delicious

The ultimate cinnamon roll cheesecake recipe combines a creamy cheesecake base with a signature cinnamon swirl topping, creating a decadent dessert that requires 30 minutes of preparation and 55-60 minutes of baking at 325°F (163°C). This no-crust recipe uses 24 oz cream cheese, 1 cup sugar, 3 eggs, 1 tsp vanilla, 1½ cups crushed cinnamon rolls, and a cinnamon-sugar-butter topping for authentic bakery-style results.

Imagine the warm, comforting aroma of freshly baked cinnamon rolls meeting the rich creaminess of New York-style cheesecake. This innovative dessert hybrid has become a favorite among home bakers seeking to elevate their holiday menus and special occasion treats. After testing over 15 variations in my kitchen, I've perfected a method that captures the essence of both classics without the common pitfalls that plague most attempts.

Why This Cinnamon Roll Cheesecake Recipe Works

Traditional cheesecake recipes often miss the mark when incorporating cinnamon roll elements, resulting in either an overpowering spice flavor or a weak cinnamon presence. The secret lies in using crushed baked cinnamon rolls rather than raw dough or just cinnamon sugar. This technique preserves the complex flavor profile of authentic cinnamon rolls while ensuring proper texture integration.

Professional pastry chefs confirm that the Maillard reaction during the initial baking of the cinnamon rolls develops nuanced caramelized notes that raw dough can't replicate. By incorporating these pre-baked elements, you achieve a more authentic flavor experience that standard "cinnamon roll cheesecake without crust" recipes typically lack.

Essential Ingredients for Perfect Results

Quality ingredients make the difference between a good and exceptional cinnamon roll cheesecake. Here's what you'll need:

Ingredient	Measurement	Preparation Notes
Cream cheese	24 oz (3 blocks)	Full-fat, room temperature
Granulated sugar	1 cup	Divided for crust and filling
Eggs	3 large	Room temperature
Vanilla extract	1 tsp	Pure, not imitation
Baked cinnamon rolls	1½ cups, crushed	Store-bought or homemade
Unsalted butter	¼ cup, melted	For topping
Cinnamon	2 tbsp	High-quality Saigon variety
Brown sugar	½ cup, packed	For swirl topping

Step-by-Step Baking Instructions

1. Prepare your pan: Line a 9-inch springform pan with parchment paper, ensuring the bottom and sides are fully covered. This prevents sticking without needing a traditional crust.
2. Create the cheesecake base: Beat cream cheese and ¾ cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully incorporated.
3. Incorporate cinnamon roll elements: Gently fold 1 cup of crushed baked cinnamon rolls into the cheesecake batter. This creates pockets of cinnamon roll texture throughout the cheesecake.
4. Prepare the swirl topping: Combine remaining ½ cup crushed cinnamon rolls, brown sugar, cinnamon, and melted butter. Mix until it forms a crumbly paste.
5. Assemble and bake: Pour cheesecake batter into prepared pan. Dollop swirl topping over the surface and use a knife to create a marbled pattern. Bake at 325°F (163°C) for 55-60 minutes until the edges are set but the center still has a slight jiggle.
6. Cool properly: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Transfer to refrigerator and chill for at least 6 hours before serving.

Proven Baking Tips for Success

After years of perfecting this best cinnamon roll cheesecake from scratch, I've identified critical techniques that guarantee success:

• Temperature matters: All dairy ingredients must be at room temperature (about 70°F/21°C) to prevent curdling and ensure smooth texture
• Avoid overmixing: Once eggs are added, mix only until incorporated. Overbeating introduces too much air, causing cracks during baking
• Water bath alternative: For extra creamy texture without a water bath's complexity, place a shallow pan of water on the oven rack below your cheesecake
• Cooling is crucial: Rushing the cooling process causes dramatic temperature changes that lead to cracks - patience yields perfect results

Common Mistakes to Avoid

Many easy cinnamon roll cheesecake recipe attempts fail due to these preventable errors:

• Using raw cinnamon roll dough instead of baked rolls (creates texture issues and uneven baking)
• Overbaking (the center should still jiggle slightly when done - residual heat continues cooking)
• Skipping the gradual cooling process (causes dramatic temperature shifts that create cracks)
• Using low-fat dairy products (results in a less creamy texture and diminished flavor)

Serving and Storage Recommendations

This cinnamon roll swirl cheesecake serves 10-12 people when cut into wedges. For best presentation, serve chilled with a dollop of whipped cream and extra cinnamon roll crumbs on top.

Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after 24 hours as the cinnamon notes fully develop. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Delicious Variations to Try

Once you've mastered the homemade cinnamon roll cheesecake baking tips, experiment with these popular variations:

• Cream cheese swirl: Add an extra 4 oz softened cream cheese with 2 tbsp powdered sugar to the topping for enhanced cheesecake flavor throughout
• Streusel topping: Replace the cinnamon roll crumbs with a traditional streusel for a different texture profile
• Gluten-free version: Use gluten-free cinnamon rolls and ensure all other ingredients are certified gluten-free
• Mini cheesecakes: Prepare in muffin tins for individual servings with adjusted bake time of 25-30 minutes

Frequently Asked Questions

Can I use canned cinnamon roll dough instead of baked rolls?

While possible, using raw canned dough creates texture issues and uneven baking. For best results in this cinnamon roll cheesecake recipe, bake the rolls first, then crush them. The pre-baking develops the complex flavors through the Maillard reaction that raw dough can't achieve.

How do I prevent cracks in my cinnamon roll cheesecake?

Prevent cracks by ensuring all ingredients are at room temperature, avoiding overmixing after adding eggs, and following the proper cooling process: turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before refrigerating. This gradual temperature change prevents dramatic shifts that cause cracking.

What's the ideal bake time and temperature for cinnamon roll cheesecake?

Bake at 325°F (163°C) for 55-60 minutes. The edges should be set but the center should still have a slight jiggle. Remember that the cheesecake continues to cook from residual heat after removal from the oven, so underbaking slightly is better than overbaking.

Can I make this recipe without a springform pan?

Yes, you can use a regular 9-inch cake pan lined thoroughly with parchment paper, but a springform pan makes removal much easier. If using a regular pan, ensure you create an overhang with the parchment to lift the cheesecake out cleanly after chilling.

How far in advance can I make cinnamon roll cheesecake?

This dessert actually improves with time! You can make it up to 3 days in advance. The flavors meld beautifully during refrigeration. Store covered in the refrigerator and add any decorative toppings just before serving for the best presentation.