Cinnamon Roll Cheesecake Recipe

If you’ve ever dreamed of combining the gooey, spiced magic of a cinnamon roll with the creamy decadence of cheesecake, this Cinnamon Roll Cheesecake is your dessert soulmate! Each slice is a swirl of sweet cinnamon, silky cheesecake, and buttery graham crust—an absolute showstopper for holidays, potlucks, or anytime you want to indulge big. The best part? You don’t need a bakery degree to pull it off at home. Let’s dive into every delicious detail of this unforgettable treat!

Ingredients You’ll Need

This recipe comes together with a handful of pantry staples, each one bringing something special—whether it’s richness, spice, or that perfect hint of vanilla. Here’s what you’ll need for your Cinnamon Roll Cheesecake:

• Graham cracker crumbs: The classic cheesecake base, providing a toasty, buttery crunch.
• Granulated sugar: Sweetens both the crust and the creamy filling for balanced flavor.
• Ground cinnamon: The star spice—warm, aromatic, and essential for that cinnamon roll vibe.
• Unsalted butter (melted): Binds the crust and swirl together, adding richness in every bite.
• Brown sugar (packed): Deepens the cinnamon swirl with molasses-y notes and extra gooeyness.
• All-purpose flour: Thickens the cinnamon swirl so it stays gorgeous and swirly when baked.
• Cream cheese (softened): The heart of the cheesecake—smooth, tangy, and lush.
• Large eggs: Help set the cheesecake and give it that creamy, custardy texture.
• Vanilla extract: Adds a fragrant, bakery-style sweetness to both filling and glaze.
• Sour cream: A touch of tang for extra creaminess and balance.
• Heavy cream: Makes the filling extra silky and rich.
• Powdered sugar: Whips up into a quick, gorgeous glaze for a bakery-worthy finish.
• Milk: Thins the glaze just enough for drizzling perfection.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F and greasing a 9-inch springform pan. This pan is a must for easy release and picture-perfect slices. A quick spritz of nonstick spray or a light buttering will do the trick. Set it aside while you get your ingredients ready—it’s almost baking time!

Step 2: Make the Crust

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir until everything is evenly moistened and the mixture looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 8 minutes, then let it cool while you move on to the next step. Pre-baking gives you that sturdy, delicious base that won’t get soggy.

Step 3: Mix the Cinnamon Swirl

In a small bowl, stir together the brown sugar, ground cinnamon, flour, and melted butter until you have a thick, glossy paste. This is where the magic happens—the cinnamon swirl creates beautiful ribbons and pockets of cinnamon roll flavor throughout your cheesecake.

Step 4: Whip Up the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Add the granulated sugar and mix until light and fluffy. Next, beat in the eggs one at a time, scraping the bowl as needed. Stir in the vanilla extract, sour cream, and heavy cream, mixing just until combined. The result should be a dreamy, pourable batter.

Step 5: Layer and Swirl

Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to gently marble it through. Top with the rest of the cheesecake batter, then finish with the remaining cinnamon swirl. Swirl once more with a knife for those signature ribbons.

Step 6: Bake and Cool

Place the pan on the middle oven rack and bake for 55 to 65 minutes, or until the center is just set and barely jiggles when shaken. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour—this gentle cool-down helps prevent cracks. Afterward, move the cheesecake to the fridge to chill for at least 4 hours, or overnight for best results. Patience is key!

Step 7: Make the Glaze

Just before serving, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzle-able. Zig-zag it over the top of your Cinnamon Roll Cheesecake for a stunning, bakery-style finish. The glaze adds just the right touch of sweetness and shine.

How to Serve Cinnamon Roll Cheesecake

Garnishes

For a show-stopping presentation, drizzle the cheesecake with the vanilla glaze and sprinkle a pinch of extra cinnamon on top. A few curls of white chocolate or a dollop of whipped cream take it over the top. Don’t forget: for the cleanest slices, dip your knife in hot water and wipe between cuts.

Side Dishes

This decadent cheesecake pairs beautifully with fresh berries, a fruit compote, or even a scoop of vanilla ice cream. Serve with hot coffee, chai, or a tall glass of cold milk for the ultimate cinnamon roll experience. Light and fruity sides help balance the rich, creamy filling.

Creative Ways to Present

Try slicing your Cinnamon Roll Cheesecake into mini bars for a party platter, or serve individual slices in mason jars for a cute dessert-in-a-jar vibe. Garnish each with a cinnamon stick or a swirl of glaze for a delightfully playful touch—perfect for showers, brunches, or holiday gatherings!

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roll Cheesecake will keep beautifully in the fridge for up to 5 days. Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. The flavors just keep getting better, and the texture stays rich and creamy.

Freezing

You can absolutely freeze this cheesecake! Once fully chilled, wrap the whole cake or individual slices tightly in plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving; add the glaze fresh for best results.

Reheating

Cheesecake is best served chilled or at room temperature, but if you prefer it a little warmer, let a slice sit out for 20–30 minutes or gently microwave it for 10–15 seconds. The glaze will soften, and the filling will taste extra luscious.

FAQs

Can I make Cinnamon Roll Cheesecake ahead of time?

Yes! In fact, making it a day ahead gives the flavors time to meld and makes slicing even easier. Chill it in the fridge overnight and glaze just before serving for the best texture and taste.

What’s the best way to get a perfect swirl?

Use a thin-bladed knife or a skewer to gently swirl the cinnamon mixture through the cheesecake batter. Don’t overdo it—just a few figure-eights will create beautiful, distinct ribbons.

Can I use a different crust?

Absolutely! Swap the graham crackers for crushed digestive biscuits, vanilla wafers, or even gingersnaps for a fun twist. Just make sure to use the same ratio of crumbs to butter for best results.

How do I know when my cheesecake is done baking?

The edges should look set, but the center should still have a slight jiggle when you gently shake the pan. It will continue to firm up as it cools, so avoid overbaking for the creamiest texture.

Can I make this Cinnamon Roll Cheesecake gluten-free?

Yes! Use gluten-free graham crackers for the crust and swap the flour in the swirl for a gluten-free all-purpose blend. The rest of the ingredients are naturally gluten-free.

Final Thoughts

I can’t recommend this Cinnamon Roll Cheesecake enough—it’s pure comfort, pure fun, and pure deliciousness in every bite. Whether you’re a cinnamon roll fanatic or a cheesecake lover (or both!), this recipe is guaranteed to wow your friends and family. Give it a try and let the swirls of joy begin!

Cinnamon Roll Cheesecake Recipe

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4.7 from 14 reviews

• Author: admin
• Total Time: 5 hours 30 minutes
• Yield: 12 slices 1x
• Diet: Non-Vegetarian

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Description

This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon roll swirls. Perfect for holidays or any special occasion, it features a graham cracker crust infused with cinnamon, a luscious cinnamon sugar swirl, and an optional sweet glaze topping that adds the perfect finishing touch.

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Ingredients

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For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted

For the cinnamon swirl:

• ⅓ cup brown sugar, packed
• 1½ teaspoons ground cinnamon
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, melted

For the cheesecake filling:

• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the glaze (optional):

• ½ cup powdered sugar
• 1 to 2 tablespoons milk
• ½ teaspoon vanilla extract

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Instructions

1. Preheat and prepare pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
2. Make the crust: In a bowl, mix graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until fully combined. Press this mixture firmly into the bottom of the prepared pan, forming an even layer. Bake for 8 minutes, then remove from oven and let cool completely.
3. Prepare the cinnamon swirl: In a separate bowl, combine brown sugar, ground cinnamon, all-purpose flour, and melted butter. Stir until smooth and set aside for use later.
4. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue mixing until fluffy. Beat in eggs one at a time, ensuring each is well incorporated. Then add vanilla extract, sour cream, and heavy cream and mix until smooth.
5. Assemble the cheesecake layers: Pour half of the cheesecake batter over the cooled crust in the pan. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to gently swirl it in, creating a marbled effect.
6. Add remaining layers: Pour the remaining cheesecake batter on top of the first layer, then drizzle the remaining cinnamon swirl over it. Use a knife to gently swirl again to create beautiful cinnamon patterns throughout the cheesecake.
7. Bake the cheesecake: Place the cheesecake in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Avoid overbaking to keep the creamy texture intact.
8. Cool gradually: Turn off the oven and crack the door open, leaving the cheesecake inside to cool slowly for 1 hour. This helps prevent cracking.
9. Chill: After the initial cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to fully set and develop flavor.
10. Prepare the glaze (optional): Whisk together powdered sugar, 1 to 2 tablespoons milk, and vanilla extract until smooth. Adjust the milk amount to your desired consistency.
11. Serve: Drizzle the glaze over the top of the chilled cheesecake just before serving. For clean slices, dip your knife in hot water before cutting and wipe it clean between slices.

Notes

• For easy slicing, dip your knife in hot water and wipe clean between cuts to achieve neat pieces.
• This cheesecake can be prepared a day ahead and stored in the refrigerator, allowing flavors to deepen.
• Use a springform pan for easy removal without damaging the crust or sides.
• Ensure cream cheese is softened to room temperature to avoid lumps in the batter.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 32g
• Sodium: 290mg
• Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 125mg