Imagine the best parts of breakfast and dessert combined into one showstopper: that’s exactly what you get with this Cinnamon Roll Cheesecake. With its buttery graham cracker crust, dreamy vanilla cheesecake filling, gooey cinnamon swirls, and a sweet glaze that mimics classic rolls, this mashup is wildly crave-worthy. Every slice delivers a balance of tangy, creamy, and spiced flavors that feel both nostalgic and totally new. If you love cinnamon rolls or cheesecake (or ideally, both!), this dessert is truly the best of both worlds.
Ingredients You’ll Need
This Cinnamon Roll Cheesecake uses simple everyday ingredients, but each one plays a vital role, from ensuring a lush, creamy texture to achieving that signature cinnamon roll taste and aroma. Don’t be tempted to skip or swap — each ingredient was chosen for its flavor and function!
- Graham cracker crumbs (1 1/2 cups): The foundation for the crust, bringing a lightly sweet, toasty crunch that stands up to the filling.
- Granulated sugar (1/4 cup for crust + 1 cup for filling): Sweetens both the crumb base and balances the tanginess of the cheesecake layer.
- Cinnamon (1/2 teaspoon for crust + 1 tablespoon for swirl): Delivers that warm, fragrant spice that defines this dessert.
- Unsalted butter (1/3 cup for crust + 3 tablespoons for swirl): Ensures everything binds together and adds rich flavor — melt it for easy mixing.
- Brown sugar (1/3 cup): Deepens the cinnamon swirl’s flavor with a hint of caramel and moisture.
- All-purpose flour (2 tablespoons): Thickens the cinnamon swirl so it beautifully ribbons through the cheesecake.
- Cream cheese (3 packages, softened): The star of the cheesecake, creating an impossibly silky-smooth foundation.
- Eggs (3 large): Bind the filling and give that classic custardy texture.
- Sour cream (1/2 cup): Adds a subtle tang and keeps the texture extra creamy and luscious.
- Vanilla extract (1 teaspoon for filling + 1/4 teaspoon for glaze): Accentuates the cinnamon and ties every flavor together.
- Powdered sugar (1/2 cup): Creates a light, pourable glaze that’s reminiscent of classic cinnamon roll icing.
- Milk (1–2 tablespoons): Thins out the glaze to the perfect drizzle-able consistency.
How to Make Cinnamon Roll Cheesecake
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 325°F (160°C). Generously grease a 9-inch springform pan, then wrap the outside with aluminum foil. This extra step is key to preventing leaks and makes for a mess-free water bath later. Set everything within reach so the process flows seamlessly.
Step 2: Build the Graham Cracker Crust
Mix your graham cracker crumbs, granulated sugar, cinnamon, and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom and a bit up the sides of your pan — use the bottom of a glass for a tight, even layer. Bake for 10 minutes until slightly golden, then let cool while you prepare the rest.
Step 3: Create the Cinnamon Swirl
In a small bowl, stir together brown sugar, cinnamon, flour, and melted butter to form a thick, grainy paste. This magical mix is what gives the cheesecake those irresistible pockets of gooey, cinnamon roll essence. Set aside and resist tasting it all right away!
Step 4: Mix the Cheesecake Filling
Beat the softened cream cheese and granulated sugar with an electric mixer until smooth and totally lump-free. Add eggs one at a time, mixing gently just until each is incorporated (don’t overmix or you risk cracks). Blend in the sour cream and vanilla extract to finish the creamy, dreamy batter.
Step 5: Assemble and Swirl
Pour half of the cheesecake filling into your cooled crust. Spoon or pipe half the cinnamon swirl mixture in small blobs or ribbons on top, then use a knife to gently twirl them through the batter. Top with the remaining filling and repeat with the rest of the swirl, creating gorgeous cinnamon ribbons throughout.
Step 6: Bake to Perfection
Set your pan in a larger roasting dish, then fill the outer dish with hot water halfway up the sides for a gentle bake. Bake for 55–65 minutes, until the edges are puffed and set but the center still gently jiggles. Turn off the oven, crack the door, and let your Cinnamon Roll Cheesecake cool inside for 1 hour — slow cooling ensures a silky, crack-free top every time.
Step 7: Chill and Glaze
Let the cheesecake finish cooling at room temperature, then transfer to the fridge for at least 4 hours (overnight is even better for the best texture). Before serving, whisk together the powdered sugar, milk, and vanilla until smooth, then drizzle this sweet glaze artfully over your chilled Cinnamon Roll Cheesecake for that classic finish.
How to Serve Cinnamon Roll Cheesecake
Garnishes
Top every slice with a flourish! For an instantly elevated look, pipe a swirl of whipped cream along the edges, sprinkle a few chopped pecans, or even scatter a dash of extra cinnamon on the glaze. These little touches add color, crunch, and that extra-special bakery feel.
Side Dishes
Pair your Cinnamon Roll Cheesecake with a strong espresso, a cup of chai, or an ice-cold glass of milk. For a fancier event, serve alongside a platter of fresh berries, which cut the richness beautifully and make for a lovely color contrast.
Creative Ways to Present
If you’re feeling playful, try slicing the cheesecake into neat bars instead of wedges, or serve mini-cheesecakes in jars for a charming single-serve dessert. Decorating each slice individually lets you customize for guests — caramel drizzle, candied pecans, or even a scoop of vanilla ice cream are all fair game!
Make Ahead and Storage
Storing Leftovers
Store leftover Cinnamon Roll Cheesecake in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen over time, making that late-night fridge visit even more rewarding.
Freezing
You can freeze whole or sliced cheesecake for longer storage. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge before adding the glaze.
Reheating
Cheesecake is usually best served chilled, but if you like it slightly warm, pop a slice in the microwave for 10 seconds. This softens the texture just enough and makes the cinnamon swirls even more aromatic — just don’t overdo it or it’ll start to soften too much!
FAQs
Can I use a store-bought crust instead?
Absolutely! While making your own crust tastes best, a pre-made graham or even cinnamon cookie crust is a great option if you’re short on time.
Can Cinnamon Roll Cheesecake be made a day ahead?
Yes, and it actually gets even better after a night in the fridge! The chilling time allows the flavors to meld and the cheesecake to set firmly, so plan ahead if you can.
What’s the best pan to use for this recipe?
A 9-inch springform pan is ideal, as it releases the cheesecake easily and prevents spills when swirling in the cinnamon filling.
How do I keep my cheesecake from cracking?
A water bath and slow cooling are your best friends here. Wrapping the pan in foil and baking gently in water keeps the cheesecake creamy and smooth, while letting it cool gradually prevents the dreaded top cracks.
Can I add nuts or raisins to the cinnamon swirl?
Of course! Finely chopped pecans or walnuts add a lovely crunch, and golden raisins mimic traditional cinnamon roll fillings. Just fold a small handful into the cinnamon swirl before layering.
Final Thoughts
If you’re looking to delight both cinnamon roll and cheesecake lovers in one swoop, give this Cinnamon Roll Cheesecake a try. Every step delivers impressive results, and every bite will have people swooning for seconds. There’s nothing like sharing a homemade dessert that brings together the best of your favorite treats — so go ahead and bake, slice, and savor!
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes (plus chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate dessert mashup with this decadent Cinnamon Roll Cheesecake. Creamy cheesecake swirled with a cinnamon sugar mixture, all on a graham cracker crust, topped with a sweet glaze. Perfect for holiday celebrations or anytime you want a luxurious treat.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/3 cup unsalted butter, melted
For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaking.
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.
- Prepare the cinnamon swirl: Mix brown sugar, cinnamon, flour, and melted butter until a thick paste forms. Set aside.
- Make the filling: Beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing just until combined. Add sour cream and vanilla and mix until smooth.
- Assemble the cheesecake: Pour half of the cheesecake filling over the crust. Spoon half the cinnamon swirl over the filling and gently swirl with a knife. Repeat with the remaining filling and cinnamon swirl.
- Bake the cheesecake: Bake for 55–65 minutes, or until the center is set and edges are slightly puffed. Let cool in the oven, then refrigerate for at least 4 hours.
- Prepare the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecake before serving.
Notes
- Use a water bath to help prevent cracks.
- Top with whipped cream or chopped pecans for extra flavor.
- Store in the fridge for up to 5 days.
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