If you love the indulgence of both cinnamon rolls and cheesecake, this Cinnamon Roll Cheesecake recipe is the perfect combination of your two favorite desserts. With a buttery graham cracker crust, a creamy cheesecake filling, and sweet cinnamon rolls on top, this decadent treat is sure to satisfy any sweet tooth. It’s the ultimate dessert to impress guests or enjoy with your family for a special occasion.

Ingredients

2 cups crushed graham crackers
1/4 cup sugar
1/2 cup butter, melted
3 (8 oz) packages cream cheese, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
1 can cinnamon rolls with icing

Directions

Preheat your oven to 350°F (175°C).
In a bowl, mix together the crushed graham crackers, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
In a separate bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the cream cheese mixture over the graham cracker crust in the springform pan, smoothing it out evenly.
Cut the cinnamon rolls into small pieces and scatter them on top of the cream cheese filling.
Bake for 35-40 minutes, or until the center is almost set and the edges are lightly browned.
Allow the cheesecake to cool completely, then refrigerate it for at least 3 hours (or overnight) to fully set before serving.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 4 hours (includes cooling and refrigeration time)

Variations

Add Toppings: After refrigerating, drizzle the icing from the cinnamon rolls over the top of the cheesecake for extra sweetness. You can also sprinkle cinnamon or powdered sugar for an extra touch of flavor.
Add Nuts: Add chopped pecans or walnuts to the cinnamon rolls before baking for an extra crunch and flavor contrast.
Flavor Twist: Incorporate a little ground cinnamon into the cheesecake batter for an even more cinnamon-forward flavor.
Mini Cheesecakes: For individual servings, make this recipe in a muffin tin with cupcake liners. Bake for 20-25 minutes and refrigerate as usual.

Storage/Reheating

Storage: Store any leftover cheesecake in the refrigerator in an airtight container for up to 3 days.
Freezing: You can freeze leftover cheesecake for up to 2 months. Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating: This cheesecake is best served chilled, so there’s no need to reheat. Simply remove it from the fridge about 10 minutes before serving for the best texture.

10 FAQs

Can I use a different type of crust? Yes, you can use a different type of crust, such as an Oreo crust or a shortbread crust, if you prefer a different flavor.
Can I make this without a springform pan? Yes, you can use a regular pie dish or cake pan, but be sure to line the bottom with parchment paper or lightly grease it to prevent sticking.
Can I use homemade cinnamon rolls instead of canned? Absolutely! If you’re up for it, homemade cinnamon rolls will work wonderfully in this recipe. Just make sure they are cut into pieces before placing them on top of the cheesecake.
Can I make this cheesecake ahead of time? Yes, this cheesecake can be made a day or two in advance and kept in the fridge. In fact, the flavors may develop even more after sitting overnight.
How do I know when the cheesecake is done? The cheesecake is done when the center is almost set, but still slightly wobbly. It will firm up as it cools.
Can I make this cheesecake without eggs? Yes, you can try substituting the eggs with a flax egg or a commercial egg replacer if you’re looking for an egg-free version.
Can I use reduced-fat cream cheese? Reduced-fat cream cheese can be used, but keep in mind that it may affect the richness and texture of the cheesecake slightly.
Can I freeze this cheesecake? Yes, you can freeze this cheesecake. Just be sure to wrap it well to prevent freezer burn and allow it to thaw in the refrigerator for several hours before serving.
What if I don’t have a 9-inch springform pan? If you don’t have a 9-inch springform pan, you can use a 9-inch regular cake pan, but it may be harder to remove the cheesecake from the pan. A springform pan works best for easy removal.
Do I have to add the icing from the cinnamon rolls? No, the icing is optional. If you prefer a less sweet topping, you can skip it or serve it on the side for those who like extra sweetness.

Conclusion

This Cinnamon Roll Cheesecake is the perfect fusion of two beloved desserts — cinnamon rolls and cheesecake. With a rich, creamy filling, a buttery graham cracker crust, and soft cinnamon roll pieces on top, it’s an indulgent treat that’s easy to make and sure to impress. Whether you’re serving it for a special occasion or just because, this cheesecake will be a hit at the table. Enjoy it chilled, and don’t forget the icing drizzle for that extra touch of sweetness!