If you dream of combining the swirling cinnamon-spiced sweetness of a cinnamon roll with the smooth, tangy luxury of a classic cheesecake, Cinnamon Roll Cheesecake is your dream come true. This decadent dessert features a buttery graham cracker crust, luscious cinnamon-sugar swirls, and a creamy cheesecake base, all finished with a vanilla-kissed glaze. Each bite delivers that cozy cinnamon roll flavor, made even richer and more irresistible by cheesecake’s signature silkiness. Whether it’s for holidays, brunches, or just because, this showstopper delights both bakers and eaters alike!

Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Cinnamon Roll Cheesecake sticks to familiar pantry staples, yet each one brings its own magic. Every component — from the crust to the swirl, to the dreamy filling and simple glaze — contributes to the final masterpiece.

Graham cracker crumbs: Provide a sturdy, buttery base that holds everything together and adds a lovely crunch.
Granulated sugar: Sweetens both the crust and the filling, creating balance in every layer.
Cinnamon: Gives that signature warmth and inviting aroma, essential for the cinnamon roll effect.
Unsalted butter (melted): Binds the crust and swirl, bringing richness and that classic buttery note you expect from cinnamon rolls.
Brown sugar: Adds deep, caramel-like sweetness to the cinnamon swirl, echoing the gooey filling of a fresh cinnamon roll.
All-purpose flour: Helps thicken the cinnamon swirl so it stays beautifully layered in the cheesecake.
Cream cheese (softened): The star of the show! Gives the cheesecake its ultra-creamy, tangy base.
Sour cream: Adds a subtle tang and keeps the filling super smooth.
Vanilla extract: Lends aromatic sweetness to both filling and glaze for that classic bakery flavor.
Large eggs: Bind the filling so it sets perfectly without getting dense or heavy.
Powdered sugar: Creates the glaze, adding a sweet finish that mirrors traditional cinnamon rolls.
Milk: Thins the glaze to a dreamy drizzle-able consistency.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F. Grease a 9-inch springform pan thoroughly — you really want that cheesecake to release cleanly later. If you’re using a water bath (highly recommended for even baking and no cracks), wrap the outside of your pan in foil so water can’t sneak in.

Step 2: Make the Buttery Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Use a fork to mix until it feels like wet sand, then firmly press the mixture into the bottom of your prepared pan — using the bottom of a measuring cup helps! Bake for 8–10 minutes until just golden and set, then let it cool while you prep the next layers.

Step 3: Mix the Cinnamon Swirl

In a small bowl, stir together the brown sugar, cinnamon, flour, and melted butter. Aim for a thick, spreadable mixture. This makes those beautiful, bakery-worthy cinnamon swirls melt into the cheesecake with both flavor and style!

Step 4: Whip Up the Creamy Cheesecake Filling

Grab a large mixing bowl and beat the softened cream cheese and granulated sugar together until light and creamy — no lumps! Mix in sour cream and vanilla extract, scraping the sides as you go. Add the eggs one at a time, mixing on low just until combined. Resist the urge to overmix, which can make the cheesecake tough.

Step 5: Swirl and Layer the Cheesecake

Pour half of your silky cheesecake filling over the baked, cooled crust. Dollop or drizzle half the cinnamon swirl mixture over the filling, then gently swirl it in with a knife or skewer. Repeat with the remaining filling and swirl, making sure those cinnamon ribbons show off on top.

Step 6: Bake to Perfection

If using a water bath, place your cheesecake (wrapped in foil) in a larger roasting pan and pour in hot water to come halfway up the sides. Bake for 55–65 minutes, or until the center looks just set but still has a slight jiggle. Turn off the oven, leave the door just cracked, and let the cheesecake cool inside for an hour. This gentle cooling helps prevent cracks.

Step 7: Chill Before Glazing

Once mostly cooled, transfer your cheesecake (still in the pan) to the fridge. Chill for at least 4 hours or, even better, overnight. A patient chill lets all the flavors meld and textures firm up beautifully.

Step 8: Glaze and Serve

To garnish, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly runny. Drizzle generously over your chilled cheesecake just before serving. The glaze adds classic cinnamon roll flair and a sweet finish.

How to Serve Cinnamon Roll Cheesecake

Garnishes

A drizzle of vanilla glaze is a must for authentic cinnamon roll style, but don’t stop there — pile on whipped cream, sprinkle with toasted pecans or walnuts, or add a dusting of extra cinnamon to give those slices irresistible curb appeal.

Side Dishes

Cinnamon Roll Cheesecake shines brightly on its own, but if you’re hosting a special brunch or dessert bar, serve it alongside fresh fruit, a crisp apple salad, or even a big pot of hot coffee for cozy contrast.

Creative Ways to Present

Slice your cheesecake into tidy triangles for classic bakery vibes, or use a biscuit cutter for elegant, individual mini cheesecakes. Try layering cubes of it into parfaits with whipped cream and caramel sauce — or stack slices high for a dramatic dessert tower at parties!

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roll Cheesecake should be covered tightly (plastic wrap or an airtight container does the trick) and stored in the refrigerator. It stays fresh for up to 4 days and actually tastes even better once the flavors have mingled overnight!

Freezing

To freeze, wrap individual slices or the entire cheesecake (minus the glaze) tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving, then glaze just before enjoying for the best texture.

Reheating

This cheesecake is best served chilled, but if you prefer a warmer bite, let a slice sit at room temperature for 20–30 minutes. Avoid microwaving, as it can alter the creamy texture and cause the cinnamon swirl to seep.

FAQs

Can I make Cinnamon Roll Cheesecake without a water bath?

Yes, you can—though a water bath gives you the creamiest results and helps prevent cracks. If skipping, bake at the same temp and cool slowly; don’t worry if the top isn’t perfectly smooth, the glaze will cover any imperfections.

Can I use a different type Dessert

Absolutely! Try swapping graham crackers for gingersnaps, digestive biscuits, or even vanilla wafers. Adjust the butter as needed to help the crust hold together.

Is it possible to make this gluten-free?

Definitely. Use gluten-free graham cracker crumbs and substitute the all-purpose flour in the cinnamon swirl with a gluten-free blend. Double-check all your labels, and you’re set!

How do I know when the cheesecake is done baking?

The cheesecake should look set around the edges with a slight jiggle in the center when you gently shake the pan. Overbaking can cause cracks, so start checking at the 55-minute mark.

Can Cinnamon Roll Cheesecake be made ahead of time?

Yes! It’s actually better the next day. Simply make a day or two in advance, refrigerate covered, and glaze right before serving for the freshest taste and prettiest drizzle.

Final Thoughts

If you love cinnamon rolls and ever find yourself craving cheesecake, this is your sweet spot. Give Cinnamon Roll Cheesecake a try for your next get-together (or quiet weekend at home) and get ready for rave reviews – it’s pure, swirly, cinnamon-scented joy!

Cinnamon Roll Cheesecake Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 1 hour 25 minutes plus chilling
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the perfect marriage of cinnamon rolls and cheesecake with this decadent Cinnamon Roll Cheesecake recipe. Creamy cheesecake with a cinnamon swirl sits atop a graham cracker crust, finished with a sweet glaze for a truly delightful dessert.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter, melted

For the cinnamon swirl:

1/3 cup brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons all-purpose flour
2 tablespoons unsalted butter, melted

For the cheesecake filling:

24 ounces cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs

For the glaze (optional):

1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat to 325°F and grease a 9-inch springform pan. Wrap the pan in foil if using a water bath.
Prepare the crust: Mix crust ingredients, press into the pan, and bake. Set aside to cool.
Make the cinnamon swirl: Combine all swirl ingredients in a bowl and set aside.
Prepare the filling: Beat cream cheese and sugar, add sour cream, vanilla, and eggs.
Assemble the cheesecake: Pour half of the filling over the crust, add half of the cinnamon swirl, repeat, and swirl with a knife.
Bake: Place in a water bath and bake for 55–65 minutes. Cool in the oven, then refrigerate.
Glaze and serve: Mix glaze ingredients, drizzle over the cheesecake, and serve chilled.