Meet your new favorite showstopper: Cinnamon Roll Cheesecake. Imagine everything you love about gooey cinnamon rolls swirling together with the rich creaminess of classic cheesecake, all on a buttery graham cracker crust. The result is a dessert that’s beautifully marbled, fragrant, and impossible to resist. Whether you’re baking for a holiday, brunch, or just because you need a soul-satisfying slice, this recipe delivers all the cozy spice and creamy sweetness you crave. Say hello to instant happiness with every forkful!

Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Cinnamon Roll Cheesecake comes together with a handful of staple ingredients, each playing a vital role in creating the indulgent, layered flavors and textures. Here’s what you’ll need (plus a tip with each for making your dessert as dreamy as possible):

Graham cracker crumbs: The crunchy, sweet foundation that gives your cheesecake a classic bite and a hint of honey flavor.
Granulated sugar: Used in both the crust and filling for pure sweetness that lets the cinnamon shine.
Cinnamon: The star spice infusing both the crust and the swirl—don’t be shy for that unmistakable warmth!
Unsalted butter (melted): Used in multiple layers to bind and moisten, as well as add richness; melted butter coats more evenly.
Brown sugar: Deepens the cinnamon swirl with a subtle toffee-like taste, essential for that cinnamon roll vibe.
All-purpose flour: Just a touch in the swirl for body and that signature gooeyness.
Cream cheese (softened): The heart of the cheesecake—bring it to room temperature for the smoothest batter imaginable.
Large eggs: One at a time! Each one creates structure and creaminess, so don’t rush the mixing.
Sour cream: Adds tang and balances sweetness, making the filling extra velvety.
Vanilla extract: It rounds out both filling and icing with sweet, bakery-fresh aroma.
Powdered sugar (for icing, optional): Perfect for a creamy drizzle that looks just like a cinnamon roll glaze.
Milk (for icing): Adjust for your drizzling preference—a little makes a thick swirl, a bit more for a delicate drizzle.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F. Grease a 9-inch springform pan thoroughly, making sure to get into the corners. If you’re using a water bath (which helps prevent cracks), wrap the bottom of the pan tightly in foil. This step ensures your Cinnamon Roll Cheesecake bakes up evenly and releases easily.

Step 2: Mix and Bake the Crust

Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a mixing bowl. Stir until the mixture looks like damp sand and holds together when pressed. Transfer it into your prepared pan and press it down firmly with the bottom of a measuring cup or glass. Bake for 8 minutes, then set aside to cool slightly. This crust adds the first layer of deliciously spiced crunch!

Step 3: Make the Cinnamon Swirl

In a small bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth. This is what gives your Cinnamon Roll Cheesecake those irresistible gooey cinnamon ribbons running through every bite. Set the swirl aside while you whip up the filling.

Step 4: Prepare the Cheesecake Filling

Beat the softened cream cheese and granulated sugar until unbelievably smooth—patience here pays off in a creamy texture! Add the eggs one at a time, fully incorporating each before adding the next. Finish by mixing in the sour cream and vanilla extract. The filling should be glossy and thick, begging for a taste!

Step 5: Swirl and Layer

Pour half the cheesecake batter over your baked crust and spread gently. Drizzle half of the cinnamon swirl mixture over the batter and use a butter knife to swirl it in gentle figure-eights, making gorgeous patterns. Layer the remaining cheesecake batter on top, then repeat with the rest of the cinnamon swirl. Swirl again for that signature marbled look.

Step 6: Bake, Cool, and Chill

Place your pan (water bath or not) in the oven and bake for 55 to 65 minutes—look for a center that’s just set and still a little wobbly. Once finished, turn off the oven, crack the door open, and let your cake cool inside for 1 hour. Then transfer to the fridge for at least 4 hours or overnight. This step ensures your Cinnamon Roll Cheesecake is creamy and the flavors are fully developed.

Step 7: Make the Icing and Decorate

Whisk together powdered sugar, milk, and vanilla until you get a smooth, pourable icing. Right before serving, drizzle the icing over the chilled cheesecake for the classic cinnamon roll finish. Now, marvel at your handiwork—this dessert looks as good as it tastes!

How to Serve Cinnamon Roll Cheesecake

Garnishes

For a showstopping presentation, don’t skimp on garnishes! A drizzle of the classic vanilla icing is a must, but a sprinkle of cinnamon or even a dusting of powdered sugar creates a bakery-worthy look. For extra flair, add a few curls of white chocolate or a dollop of whipped cream on each slice.

Side Dishes

While Cinnamon Roll Cheesecake is certainly the star, it pairs beautifully with light, fresh sides. Try serving with a simple fruit salad—sliced strawberries, oranges, or juicy pears balance the richness. If you’re hosting brunch, offer French press coffee and perhaps a glass of bubbly to make it extra festive.

Creative Ways to Present

Turn your cheesecake into a celebration centerpiece by cutting it into mini squares and serving on a platter as elegant bites. For cozy gatherings, slice generous wedges and serve warm with a pitcher of extra icing on the side. You can even top with little cinnamon roll minis for the ultimate garnish!

Make Ahead and Storage

Storing Leftovers

Your Cinnamon Roll Cheesecake will keep beautifully in the fridge for up to five days. Just cover it tightly with plastic wrap or store slices in an airtight container to prevent it from drying out or picking up fridge odors.

Freezing

If you’d like to stash some away, this cheesecake freezes surprisingly well! Wrap slices or the whole cake (without icing) tightly in plastic wrap and a layer of foil. Freeze for up to two months, then defrost overnight in the refrigerator before serving.

Reheating

You can enjoy this cheesecake cold and creamy straight from the fridge, but if you want to capture that just-baked, cinnamon roll warmth, microwave individual slices (without icing) for about 10–15 seconds. Add icing after warming to keep it smooth and glossy.

FAQs

Can I use low-fat cream cheese or Greek yogurt?

While you can experiment with low-fat cream cheese or substitute some of the sour cream with Greek yogurt, the result won’t be quite as rich or indulgent. For the best, creamiest Cinnamon Roll Cheesecake, full-fat ingredients are worth it!

How do I prevent cracks on top of my cheesecake?

Cracks can happen, but baking your cheesecake in a water bath and cooling it slowly in the oven before chilling helps a lot. But honestly, a generous drizzle of icing covers up any imperfections—no one will ever know!

What’s the best way to swirl the cinnamon mixture?

Drop spoonfuls of cinnamon swirl over the batter, then drag a butter knife or skewer through in gentle figure-eight motions. Don’t overdo it; a few swirls make for gorgeous ribbons of cinnamon throughout each slice.

Can I make this cheesecake gluten-free?

Absolutely! Substitute gluten-free graham crackers for the crust and use a 1-to-1 gluten-free flour blend in the cinnamon swirl. The results are just as delightful and everyone can enjoy a slice.

How far in advance can I make Cinnamon Roll Cheesecake?

You can make Cinnamon Roll Cheesecake one or even two days ahead of your event since the flavors develop even more as it chills. Just add the icing right before serving for the freshest look and taste.

Final Thoughts

If you love the irresistible combo of cinnamon rolls and creamy cheesecake, this Cinnamon Roll Cheesecake is the dessert your dreams are made of. It’s easier to make than you think and sure to impress every guest at your table. Grab your ingredients and treat yourself to a slice (or two) of pure cozy bliss—you won’t regret it!

Cinnamon Roll Cheesecake Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the decadent fusion of two beloved desserts with this Cinnamon Roll Cheesecake. A buttery graham cracker crust holds a creamy cheesecake filling swirled with a cinnamon sugar mixture, topped with a sweet icing. Perfect for holiday gatherings or any time you crave a luxurious treat.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 tsp cinnamon
1/3 cup unsalted butter (melted)

For the Cinnamon Swirl:

1/4 cup unsalted butter (melted)
1/2 cup brown sugar
1 tbsp ground cinnamon
1 tbsp all-purpose flour

For the Cheesecake Filling:

3 (8 oz) blocks cream cheese (softened)
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract

For the Icing (optional):

1/2 cup powdered sugar
1–2 tbsp milk
1/4 tsp vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.
Make the crust: Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the pan and bake for 8 minutes.
Make the cinnamon swirl: Stir together melted butter, brown sugar, cinnamon, and flour.
Make the filling: Beat cream cheese and sugar, add eggs one at a time, mix in sour cream and vanilla.
Layering: Pour half of the batter, add half the cinnamon swirl, repeat, and swirl with a knife.
Bake: Bake for 55–65 minutes until set. Cool in the oven, then chill in the refrigerator.
Make the icing: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.