Cinnamon Roll Cheesecake

A simple yet delicious Cinnamon Roll Cheesecake with a cinnamon roll crust and a cinnamon swirl topping! This cheesecake makes the perfect holiday dessert!

Table of Contents

1. How to Make Cinnamon Roll Cheesecake
2. Cinnamon Roll Cheesecake Tips and Tricks
3. Cinnamon Roll Cheesecake

Hey cousins! If y’all know me, you know that I have an extreme sweet tooth! I adore many desserts, but I am deeply in love with cheesecake! Just call me a Golden Girl because I could have a slice of cheesecake every darn night – if my metabolism would let me, of course! 

There really isn’t a cheesecake that I don’t like! Of course, I love my recipe for Strawberry Shortcake Cheesecake (still one of my favorites to this very day!), but I can also do a regular or New York Style Cheesecake. One of my all-time favorite cheesecake recipes would have to be the one that I’m sharing in this post: my Cinnamon Roll Cheesecake! This recipe is super easy. I use simple ingredients, and most of them are probably already in your kitchen. Instead of making a from-scratch crust, I use canned cinnamon rolls. This results in a delicious easy-to-make dessert that the whole family will love! Now let’s talk cheesecake!

How to Make Cinnamon Roll Cheesecake

Ingredients

Cheesecake:

• (2) 8-count cans of cinnamon rolls
• 16 oz. cream cheese
• 1/2 cup sour cream
• 1/2 cup sugar
• 2 eggs
• 1 tbsp vanilla

Cinnamon Swirl Topping:

• 1/2 cup butter softened
• 3/4 cup brown sugar
• 1 tablespoon cinnamon

Instructions

1. Preheat the oven to 350 F. 
2. Press the cinnamon roll dough into the skillet, creating a crust over the bottom and sides of the skillet. 
3. Make sure all of the cinnamon roll dough is connected and there are no spaces between the dough. 
4. In a stand mixer, mix the cream cheese, eggs, sour cream, sugar, and vanilla. 
5. Beat until smooth and creamy, about 3 minutes. 
6. Pour the mixture into the skillet over the cinnamon bun dough.  
7. For the cinnamon filling: In a bowl, stir together the butter, brown sugar, and cinnamon. 
8. Transfer the cinnamon mixture to a sealable bag, focusing it toward one corner of the bag. 
9. Cut off the tip and pipe a swirl over the cheesecake batter. 
10. Bake for 50-55 minutes or until the cheesecake is set. 
11. Allow the cheesecake to cool to room temperature, then store it in the fridge.
12. Enjoy!

Cinnamon Roll Cheesecake Tips and Tricks

Is cheesecake better with sour cream or heavy cream?

So you’re trying to decide if you should use sour cream or heavy cream for your cheesecake, huh? Well, if you ask me, I’m going to tell you that it depends on which cheesecake you’re making! Different cheesecakes have different textures. Therefore you will find that a lot of cheesecakes use different ingredients. Some cheesecakes call for heavy cream, some call for sour cream, some use half & half! It really depends on the recipe or the chef that created the recipe. I personally like to use all of the ingredients mentioned, but not together! Usually, when I make a baked cheesecake, I use half & half or heavy cream. When I make no-bake cheesecakes, I like to use sour cream or heavy cream. So to simply answer the question, neither is “better”. It just depends on what you’re making!

If you enjoyed this Cinnamon Roll Cheesecake, here are some more cheesecake recipes to try!

• No Bake Strawberry Cheesecake Lasagna
• No Bake Pina Colada Cheesecake
• Easy Red Velvet Cheesecake

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Cinnamon Roll Cheesecake

A simple semi-homemade cinnamon roll cheesecake made with a cinnamon roll crust and sweet cinnamon swirl cheesecake filling.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Keyword cheesecake, cinnamon roll cheesecake, cinnamon rolls

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

• 2 8-ct. cans cinnamon rolls
• 1 16 oz. package cream cheese
• 1/2 cup sour cream
• 1/2 cup sugar
• 2 eggs
• 1 tbsp vanilla

Cinnamon Swirl Topping:

• 1/2 cup butter softened
• 3/4 cup brown sugar
• 1 tablespoon cinnamon

Instructions

• Preheat oven to 350F.
• Press the cinnamon roll dough into the skillet, creating a crust over the bottom and sides of the skillet.
• Make sure all of the cinnamon roll dough is connected and there are no spaces between the dough.
• In a stand mixer, mix the cream cheese, eggs, sour cream, sugar, and vanilla.
• Beat until smooth and creamy, about 3 minutes.
• Pour the mixture into the skillet over the cinnamon bun dough.
• For the cinnamon filling: In a bowl, stir together the butter, brown sugar, and cinnamon.
• Transfer the cinnamon mixture to a sealable bag, focusing it toward one corner of the bag.
• Cut off the tip and pipe a swirl over the cheesecake batter.
• Bake for 50-55 minutes or until the cheesecake is set.
• Allow the cheesecake to cool to room temperature, then store it in the fridge.
• Enjoy!

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Recipe by: I Heart Recipes