Cinnamon Roll Cheesecake with Caramel (video)

If you love cheesecake and you love cinnamon rolls, you’re going to love my Cinnamon Roll Cheesecake topped with cream cheese frosting and salted caramel sauce! This rich and creamy cheesecake is simply divine! It’s made with a cinnamon graham cracker crust; creamy vanilla and cinnamon cheesecake batter that’s layered with cinnamon brown sugar; then topped with frosting and caramel sauce. This cinnamon cake is great year-round, but especially wonderful for fall festivities and Thanksgiving.

Watch My Cinnamon Roll Cheesecake Video Tutorial

Watch my YouTube cinnamon roll cheesecake video tutorial for step-by-step instructions and see just how easy this delicious cake is to make! Want to stay up to date on my newest recipes? Subscribe to my website emailing list and my YouTube channel for notifications.

Ingredients for Cinnamon Roll Cheesecake

Here are my tips for the main ingredients you’ll need for this cheesecake recipe. Find the full list of ingredients in the printable recipe card below.

• Cream Cheese – soften the cheese about 1 hour ahead of time so it’s easier to mix. Regular cream cheese will work best for this recipe.
• Graham Crackers – I used plain crackers, then added cinnamon. You can also use cinnamon crackers or even ginger snap cookies.
• Eggs – take the eggs out of the fridge at the same time as the cream cheese to allow them to warm to room temp.
• Sour Cream – use regular sour cream.
• White Sugar, Brown Sugar, & Powdered Sugar – each type of sugar has it’s time and place in recipes! Use white sugar for the batter, brown sugar for the filling, and powdered sugar for the frosting.
• Vanilla Extract – vanilla bean paste will also work great here.
• Sea Salt – just a touch of sea salt is all it takes to make this cheesecake even more delicious!  
• Ground Cinnamon

Supplies & Tools for the Recipe

Need some supplies or tools to make this delicious cinnamon roll cheesecake at home? Shop my Amazon Affiliate links for the items I use in my kitchen. See Disclosure Statement.

• 9-inch Fat Daddios Springform Pan
• KitchenAid Stand Mixer
• CuisinArt 14-cup Food Processor
• KitchenAid Hand Mixer
• Disposable Pastry Bags

Preparing the Cheesecake Cookie Crust

1. Preheat the oven to 300°F. Before making the crust, wrap the outside of a 9-inch springform pan with two sheets of extra-wide foil. This will prevent water from seeping into the pan when baking.
2. Place the graham crackers into a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the cookies into a plastic bag and crush them with a rolling pin.
3. Add in the cinnamon and butter and pulse again until the crumbs are well coated in the butter. Transfer the cookie crumbs into the springform pan.
4. Use a small glass to firmly press the crumbs up the sides of the pan and into the bottom, creating a firm crust.

Making the Creamy Cheesecake Batter

Once you have the crust ready, it’s time to prepare the cheesecake batter.

1. Place the softened cream cheese, sugar, and vanilla into a stand mixer bowl with the flat beater attached. You can use a hand mixer with regular beaters but increase the mixing time. Beat for 7 to 9 minutes, stopping to scrape down the sides of the mixing bowl often, until the cheese is creamy and smooth.
2. Next, add in the cornstarch, cinnamon, sea salt, and sour cream. Mix again for 1 minute. Add the eggs one at a time, with the mixer running. After adding all the eggs, stop to scrape down the mixing bowl, then beat again for a few minutes until the batter is smooth and creamy.
3. In a small bowl, prepare the filling: simply combine the brown sugar, cinnamon, and nutmeg. Stir until the mixture is uniform.  

Assembling the Cinnamon Roll Cheesecake

1. To assemble the cheesecake, pour approximately 1/3 of the cheesecake batter into the prepared crust. Sprinkle half of the brown sugar and cinnamon mixture over the batter, then gently pour another third of the batter over the top.
2. Repeat this process again, finishing with the cheesecake batter on top. Use an off-set spatula to gently level the top of the cake.

Baking a Cheesecake with the Water Bath Method

I recommend always using a water bath for baking cheesecake! A water bath will keep the cheesecake from rising too much and will help prevent cracks from forming.

1. For baking the cheesecake, use the water bath method. Place the cheesecake into a large baking sheet; a deep pan works great, too. Place the cake and pan onto the middle oven rack, then fill the pan with about ½-inch of hot water.
2. Bake at 300°F for 2 hours, then turn the oven off and prop the oven door open a few inches using a wooden spoon.
3. Allow the cheesecake to cool slowly! Let it sit in the oven with the door open for 1 hour, then remove it from the oven, out of the water bath, and remove the foil from around the pan. Let the cake cool at room temperature for a few hours, then chill in the refrigerator overnight.

Easy Cream Cheese Frosting for the Topping

You can prepare the cream cheese frosting the same day as the cheesecake and chill it overnight, or you can make it when you’re ready to serve the cheesecake.

1. Place the softened butter into a medium-sized mixing bowl. You can use a hand mixer or stand mixer; beat the butter for a few minutes until it’s light and creamy.
2. Next, add in the softened cream cheese, vanilla, and salt. Beat again for a few minutes, until the mixture is smooth and creamy.
3. Add the powdered sugar last, then continue to mix for 4 to 6 minutes, until the frosting is extra fluffy and creamy.
4. Transfer the frosting into a pastry bag for piping. I used a simple round tip and a small star tip.

Garnishing the Cinnamon Roll Cheesecake

1. Once the cheesecake has cooled, release the springform pan, slide a long knife or flat spatula underneath the crust to release it, then transfer the cake onto a cake stand.
2. Pipe the cream cheese frosting onto the cake, starting from the middle and pipe the frosting in a circle to the edges. If desired, add dollops of frosting around the edges of the cake.
3. Sprinkle a light dusting of cinnamon over the cream cheese frosting, then drizzle with salted caramel sauce.
4. Serve the cheesecake with extra frosting and caramel sauce on top or on the side.

Homemade Salted Caramel Sauce Recipe

You can use store-bought caramel sauce for this recipe or make a batch of homemade caramel. It’s super easy to make and takes just a few minutes! You can find a detailed tutorial for my Salted Caramel Sauce here.

1. Place the sugar and water into a small saucepan; do not stir! Cook the mixture over medium heat without stirring until the sugar becomes golden-brown, about 7 to 9 minutes.
2. Once the sugar caramelizes, pour in the heavy cream and whisk. Once the sauce stops bubbling, add in the butter and continue to cook and whisk the caramel until all the butter melts.
3. Remove the caramel from the heat and stir in the salt and vanilla extract/paste. Cover the pan with a lid and let the caramel cool down to room temperature. This caramel will keep well in the fridge for up to 2 weeks.

More Recipes to Try!

Enjoyed this delicious cinnamon roll cheesecake recipe? Check out some of my other recipes you’re sure to love!

• Classic Cinnamon Rolls – this recipe has been in my family for decades! These are truly the best cinnamon rolls ever!
• Cinnamon Roll Cake – a delightful cake with caramel cinnamon cake layers, caramel filling, and cream cheese frosting.
• Dark Chocolate Cheesecake – for the chocolate lover! Rich chocolate cheesecake topped with chocolate ganache and cream cheese frosting.
• Classic Vanilla Cheesecake – a simple and delicious cake topped with berries and fruit!

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