Cinnamon Crunch Cheesecake is packed with the decadent flavors of a cinn-a-bun! Topped with a crunchy cinnamon crumb and a drizzle of caramel, this easy cheesecake recipe delivers crowd pleasing results!
Who among us can resist the aroma of a fresh baked cinnamon roll?
I use cinnamon buns as my inspiration for all kinds of recipes. Remember this Cinnamon Roll Layer Cake and these Cinnamon Roll Muffins?
Today, we’re bringing all of that cinnamon sugar goodness to another classic dessert: Cheesecake!
SAVE THIS CINNAMON ROLL CHEESECAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
This Cinnamon Crunch Cheesecake takes an easy cheesecake base and packs it with cinnamon roll flavor. To make the cinnamon roll cheesecake even more indulgent, I added a luscious swirl of caramel on top.
If you’re looking for a dessert to make jaws drop, this cinnamon cheesecake is just the ticket.
And then you can make this Chocolate Orange Cheesecake to impress them as well!
Ingredients for Cinnabon Cheesecake
For the cheesecake crust, you will need:
- spice cookie crumbs
- butter
- brown sugar
For the filling:
- cream cheese
- sugar
- sour cream
- eggs
- vanilla
- flour
- cookie crumbs (the same ones you used for the crust)
And for finishing touch:
- cinnamon sugar
- caramel sauce
- more cookie crumbs!
What kind of cookies are best in this cheesecake crust?
We use iced oatmeal cookies crushed into crumbs. It makes every bite taste like a frosted cinnamon roll. You can use any spiced cookies you like or even cinnamon graham crackers!
How do you store this cinnamon cheesecake?
Cinnamon Crunch Cheesecake should be stored covered in the refrigerator. It tastes best served cold, straight from the fridge!
Can I make this cinnamon crunch cheesecake as bars instead?
Yes, this recipe works as cheesecake bars too! Just add the crust and filling to a square or rectangular baking dish instead.
Once cooled and chilled, slice into squares and serve!
More Tips and Tricks
- Drizzle each slice of cheesecake with more caramel sundae topping before serving!
- The center of the cheesecake should look a bit soft and jiggly when it comes out of the oven. It will continue setting as it cools and chills overnight.
- Don’t forget to spray your springform pan with baking spray to make it easier to remove from the baked cheesecake.
Easy Cheesecake Recipes
Fun fact: this was the first cheesecake recipe I ever made back in the early days of this blog!
After that first cheesecake endeavor, I branched out to explore the wide world of cheesecake flavors! Check out these other beginner-friendly cheesecake recipes next.
- Cookies and Cream Cheesecake
- Caramel Apple Cheesecake Bars
- Mini Peanut Butter Cup Cheesecakes
- Strawberry Cheesecake Bars
- Lemon Meringue Cheesecake
- Pumpkin Nutella Cheesecake
- Blueberry Lemon Cheesecake Bars
Cinnamon Recipes
Cinnamon lovers, you’ve come to the right place. Make your house smell amazing by baking up some of these cinnamon-sugar packed treats.
- Cinnamon Sour Cream Coffee Cake
- Cinnamon Sugar Palmiers
- Cinnamon Raisin Bread
- Apple Cinnamon Scones
- Cinnamon Sugar Popcorn
- Baked Apple Cinnamon Pancake
- Apple Cinnamon Sweet Rolls
- Cinnamon Swirl Bread
Cinnamon sugar and caramel make this Cinnamon Crunch Cheesecake the best! Delicious flavor, beautiful presentation and, best of all, easy enough for beginner cheesecake bakers to make!
Cinnamon Crunch Cheesecake
Equipment
- 1 Mixer
- 1 9-inch springform pan
- 1 rubber spatula
- 1 Offset spatula
Ingredients
For the crust
- 1 ½ cups iced oatmeal cookies finely crushed into crumbs
- ¼ cup butter melted
- 2 tbsp dark brown sugar
For the filling
- 24 oz cream cheese softened
- 1 cup sugar
- ½ cup sour cream
- 4 eggs
- 2 tsp pure vanilla extract
- ¼ cup all purpose flour
- 1 cup finely crushed cookies same cookies as used in the crust
- ¼ cup caramel sundae topping
Cinnamon Sugar
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 325ºF and place a pan of water on the bottom rack.Mix together the cinnamon sugar ingredients and set aside.
Cheesecake Crust:
- Mix together cookie crumbs, melted butter and brown sugar in a small bowl. Press the mixture into the bottom of an 9-inch spring form pan. Then spray the sides of the pan with cooking spray. Set aside.
Filling:
- In a large mixing bowl fitted with a whisk attachment, combine cream cheese, sugar and sour cream and beat on medium speed until smooth approximately 4-5 minutes, scraping down the sides and also bottom of the bowl at least twice during the process.
- Add the eggs, vanilla and flour and beat on medium speed until thoroughly combined, about 3 minutes.
Assembly:
- Spoon 1/3 of the filling into the pan and sprinkle 1/3 of the cookie crumbs. on top. Drizzle with caramel sauce and sprinkle 1/3 of the cinnamon/sugar mixture over the whole layer.
- Repeat layers two more times until all ingredients have been used.
- Bake for 50-55 minutes or until cheesecake pulls away from the sides about 2 inches and is slightly wiggly in the middle. Turn the oven off, leaving the door slightly open and allow the cheesecake to cool enough so that it can be removed from the oven with the use of oven mitts.
- Allow to cool to room temperature and then refrigerate overnight. Slice and drizzle with more caramel sauce if desired before serving. Enjoy!
Nutrition
This post was originally published 6/28/11. It has been updated in format and with pictures on 1/13/21
Comments & Reviews
I’m 25 years old, and still seem to call my mom every day because I need something… don’t worry… that won’t change LOL!
The cheesecake looks absolutely delicious… I love the cinnabon flavor!
I teared up. I am in a similar place in life. My son is entering his Jr. year of high school and lately just doesn’t seem to need me at all and flatly said to my daughter, who is 13, that he doesn’t think he will miss us when he goes off to college. I told him next time to lie. Good practice for when his future wife asks if she looks fat in her jeans. 😉 Thanks for the post…I needed that.
Lynne!! Thank you so much for your kind comments! I’m glad you liked that cheesecake! It IS the bomb, isn’t it. Although I can’t claim credit… I only adapted it slightly from Marcy Goldman’s cookbook. (If you like this, you’d love the rest of the ridiculous desserts in there!)
I also have to thank you for your sweet words about your children. It made me tear up as well. My kids are still very young (2 and 4) and we’ve been having some rough days lately — today in particular. I find myself wishing for the day when I can send my 4yo off to kindergarten so I can have some peace. You reminded me that I should really enjoy the time when they constantly depend on me. Even if they don’t let up 🙂
Lynne!!! Thank you so much for the tears!!! I am so glad that we are on this journey together! This looks absolutely amazing! Some day I will have to try it! Cheesecake AND Cinnamon? 2 of my favorites! Kind of like my 2 Girls!
Finally I can leave comments for you wonderful ladies!
Dana, I’m sure that your mom loves that she hears from you every day. I so hope that happens!
Geni, he will definitely appreciate you when he’s away at college! They go through that stage in high school when they’re trying to assert their independence, be cool and act like they don’t really need you, but believe me, he does and he will. My heart broke when I read your comment! I just want to give you a big, BIG hug!
Natalie, it was SO delicious and as I said, I don’t even LIKE cheesecake. You’ve converted me! 😉 Thank you for the compliment. It is so easy to wish those days away, and that song “You’re Gonna Miss This” by Trace Adkins ALWAYS makes me tear up! Life just goes WAY to fast. There is a light at the end of the tunnel. The days you have now can be very difficult, but try to find little moments of joy when you’re having tough days and that will help pull you through. Hugs!
Tina, the next four years will fly, but they will be wonderful. I’m so glad we’re together for it. Thank you!!!
Again, ladies, thank you so much!!!!!
I love cheesecake!! And this sounds awesome. The cracking in the cake could come from over baking, or over mixing, incorporating too much air in the batter. I have experimented a lot with cheesecakes and always have taken mine right out of the oven. The reason for leaving it in the oven is for it to cool slowly to prevent cracking. Your story was awesome, I know the feeling. When my wife had passed, I had to put my daughter in a daycare @ 3 1/2. She then went to pre k at 4. I followed the bus till off dropped her off at school. The rest is history and now she is a freshman in college…
George, thank you for your comment. I’ll definitely remember your tip on my next cheesecake, thank you. I’m so sorry to hear about your wife. That must have been an extremely difficult time for you and being the father of a toddler. They grow up so very quickly, that it’s hard to believe time goes so fast. By far, being a mother is the greatest thing I have ever done and I wouldn’t change it for the world. 🙂
The cheesecake looks really good. You said to bake for 50-55 minutes or until cheesecake pulls away from the sides about 2 inches. Do you really mean 2 inches? I think you made a typo there. I will try baking this cheesecake though this summer.
Then what?…..Then they move back home just as you’re used to them being gone!
LOL. Sorry, I couldn’t resist. That was a beautiful post. I have no kids therefore no kids to move
back home……but we did have a nephew move in with us which was awesome.
I can’t wait to try this cheesecake! It looks delish! Thank you!
Thanks so much for this wonderful recipe !!
I think I am wanting to add in a little finely chopped/grated/minced apple into the cheese filling
Can you use just store bought oatmeal cookies for the crust?
Jenelle, that is exactly what I used. No need to make your own oatmeal cookies. I also think I purchased the Iced Oatmeal Cookies. I’ll make note of that in the recipe. Thanks for your question.
Can you make this in a 9×13 pan? If so how do you adjust the ingredients?
Lynn, I have never converted a cheesecake recipe from a springform pan to a 9 X 13-inch pan, so unfortunately don’t feel comfortable in advising you how to do so. My recommendation would be to use the pan as directed in the recipe.
You might be able to Google it and see if other people have transferred springform cheesecakes to a 9 X 13 dish. If you do try it, I’d love for you to report back and let me know how it went as others might be interested in doing the same.
Taste amazing. Made this for a dessert competition we had at work and I won 1st place. Will definitely be a staple in my household