Cinnamon Roll Cheesecake Triangles

Serving Size: 10-12 slices Prep Time: 20 minutes Cook Time: 20 minutes


1 1/4 cup Graham Crumbs
1/4 cup White Sugar
1/2 cup Butter
1 tbs Cinnamon
Cinnamon Filling:
1/4 cup Butter
1/2 tbs Cinnamon
1/2 cup Brown Sugar
1/4 tsp Vanilla Extract
1 tbs All-Purpose Flour
Cheesecake Layer:
16 oz (2 pkgs) Cream Cheese (Softened; I used light)
1 Egg(s)
1/3 cup White Sugar
2 tsp Vanilla Extract


Preheat oven to 350˚F. Grease a glass pie plate with cooking spray.

For Crust

  • Pour graham cracker grumbs into a bowl.
  • Add sugar and cinnamon and stir.
  • Add melted butter and mix until well combined.
  • Press mixture into prepared pan. Bake 5 minutes.

For Cheesecake Layer

  • In a large bowl whisk together egg and sugar until foamy.
  • Add cream cheese, egg, and vanilla until smooth.
  • Pour mixture on top of baked crust.

For Cinnamon Filling

  • In a small sauce pan combine butter, cinnamon, and brown sugar.
  • Cook over medium heat and stir until butter is melted and ingredients are combined.
  • Stir in vanilla and flour.
  • Drizzle cinnamon roll filling over cheesecake layer in any pattern you desire.
  • Bake for 20 minutes or until cheesecake is set.
  • Allow to cool 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve. 

*Original recipe can be found on the Creme De Le Crumb website.*