If you’re on the hunt for a show-stopping dessert that combines two classic favorites, look no further than this Cinnamon Roll Cheesecake. Imagine the creamy decadence of cheesecake swirled with ribbons of cinnamon sugar, all nestled on a buttery graham cracker crust and finished with a sweet cream cheese glaze. Every bite is a delightful mix of tangy, sweet, and spicy flavors—perfect for brunches, birthdays, or simply celebrating life’s little moments!

Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Cinnamon Roll Cheesecake so special is how a handful of simple ingredients work in harmony to create layers of flavor and texture. Each ingredient plays an essential role, from the crunchy crust to the velvety filling and those irresistible cinnamon swirls.

Graham cracker crumbs: These form the sturdy, slightly sweet base and provide a classic cheesecake crunch.
Granulated sugar: Adds sweetness to both the crust and filling, bringing balance to the tangy cream cheese.
Ground cinnamon: The star spice that gives this cheesecake its signature warmth and aromatic twist.
Unsalted butter: Melted into the crust and cinnamon swirl for richness and to help everything hold together.
Cream cheese: The foundation of the filling, providing that ultra-smooth and tangy cheesecake flavor.
Vanilla extract: Just a splash brings out the flavors of both the crust and the filling.
Large eggs: They give the filling its creamy, cohesive texture and help the cheesecake set beautifully.
Sour cream: Adds a subtle tang and silky finish to the filling, making every bite luscious.
Brown sugar: For the cinnamon swirl, this brings a deep, caramel-like sweetness that mimics classic cinnamon rolls.
All-purpose flour: Thickens the cinnamon swirl so it can hold its shape and create those gorgeous ribbons.
Powdered sugar: The base of the cream cheese glaze, ensuring it’s smooth and perfectly sweet.
Milk: Just a bit to loosen the cream cheese glaze to the perfect drizzling consistency.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until the crumbs resemble wet sand, then press the mixture firmly into the bottom of your prepared pan. This buttery, spiced crust is the perfect canvas for your Cinnamon Roll Cheesecake.

Step 2: Make the Cheesecake Filling

Grab a large mixing bowl and beat the softened cream cheese until it’s completely smooth and creamy. Add the granulated sugar and vanilla extract, mixing just until combined. Next, add the eggs one at a time, making sure each is fully incorporated before adding the next. Finally, blend in the sour cream for that extra silky finish. Your filling should be velvety and lump-free—this is key for a dreamy cheesecake texture!

Step 3: Create the Cinnamon Swirl

In a separate small bowl, mix together the brown sugar, ground cinnamon, all-purpose flour, and melted butter. You’ll end up with a thick, fragrant mixture that mimics the gooey filling of a classic cinnamon roll. This swirl brings the “wow” factor to your Cinnamon Roll Cheesecake, both in taste and in those gorgeous marbled patterns.

Step 4: Assemble the Cheesecake

Pour half of your cheesecake batter over the prepared crust, spreading it evenly. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife or skewer to gently swirl it through the filling. Repeat with the remaining cheesecake batter and the rest of the cinnamon swirl, swirling again for that signature look. This process creates beautiful layers and ensures cinnamon flavor in every bite.

Step 5: Bake and Cool

Place the pan in the oven and bake for 55 to 65 minutes, or until the center is just set but still slightly wobbly. Once baked, turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour—this gentle cooling helps prevent cracks. Afterward, refrigerate for at least 4 hours, or overnight if you can wait! This chilling time allows the Cinnamon Roll Cheesecake to fully set and develop its rich flavors.

Step 6: Make and Add the Cream Cheese Glaze

For the final flourish, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Once your cheesecake is completely chilled, drizzle the glaze generously over the top. Not only does this add a sweet, creamy finish, but it also gives that irresistible “cinnamon roll” look.

How to Serve Cinnamon Roll Cheesecake

Garnishes

For a picture-perfect presentation, try sprinkling a little extra cinnamon on top or adding a few chopped pecans for crunch. Fresh berries can also add a pop of color and balance the richness. The cream cheese glaze is the star here, but a light dusting of powdered sugar never hurts either!

Side Dishes

This Cinnamon Roll Cheesecake is definitely the main event, but pairing it with a cup of hot coffee or a cold glass of milk makes the experience even more comforting. If you’re serving brunch, offer a fruit salad or simple vanilla ice cream to complement the flavors and lighten things up.

Creative Ways to Present

For special occasions, slice the cheesecake into mini squares or bars and serve on a platter for an elegant dessert buffet. You can also top each slice with a swirl of whipped cream and a sprinkle of cinnamon for an extra festive touch. If you’re making it for a holiday, try decorating the top with edible gold leaf or sugared cranberries for a show-stopping effect.

Make Ahead and Storage

Storing Leftovers

To keep your Cinnamon Roll Cheesecake tasting fresh, cover it tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will stay delicious for up to five days, and the flavors often deepen after a day or two in the fridge.

Freezing

This cheesecake freezes wonderfully, especially if you leave off the glaze until you’re ready to serve. Wrap the whole cheesecake or individual slices in plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the refrigerator before glazing and serving.

Reheating

If you prefer your cheesecake slightly warm, microwave individual slices for about 10–15 seconds. This softens the filling and brings out the cinnamon aroma, making it taste almost like a fresh cinnamon roll. Just be careful not to overheat, or the texture may change.

FAQs

Can I make Cinnamon Roll Cheesecake ahead of time?

Absolutely! In fact, making it a day in advance gives the flavors time to meld and makes slicing easier. Just keep it refrigerated until you’re ready to add the glaze and serve.

What if I don’t have a springform pan?

While a springform pan is ideal for easy removal and presentation, you can use a deep-dish pie pan or even a square baking dish. Just be sure to line it well with parchment paper for easier lifting.

Can I add nuts or raisins to the swirl?

Definitely! Chopped pecans or walnuts add a lovely crunch, and a handful of raisins can make it even more reminiscent of a classic cinnamon roll. Mix them into the swirl before layering for best results.

How do I prevent cracks in my cheesecake?

Letting the cheesecake cool gradually in the oven with the door slightly open is key. Also, be careful not to overmix the batter, and always use room temperature ingredients for a smooth, even filling.

Is it possible to make this gluten-free?

Yes! Simply substitute gluten-free graham crackers for the crust and gluten-free all-purpose flour for the swirl. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this indulgence.

Final Thoughts

If you’re ready to wow your family and friends, this Cinnamon Roll Cheesecake is your golden ticket. It’s the kind of dessert that sparks smiles, second helpings, and recipe requests every single time. Don’t wait for a special occasion—give it a try and see just how magical a cinnamon roll and a cheesecake can be together!

Cinnamon Roll Cheesecake Recipe

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4.5 from 9 reviews

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

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Description

This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with a delightful cinnamon swirl reminiscent of freshly baked cinnamon rolls. Featuring a buttery graham cracker crust and topped with a smooth cream cheese glaze, this dessert is perfect for cinnamon lovers craving a luscious treat.

Ingredients

Scale

For the Crust

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

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream

For the Cinnamon Swirl

½ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
4 tablespoons unsalted butter, melted

For the Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Prepare the Crust: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Mix until the mixture holds together when pressed. Press the crust evenly into the bottom of the prepared pan and set aside.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing well. Add the eggs one at a time, beating after each addition until fully incorporated. Blend in the sour cream until the filling is smooth and homogeneous.
Prepare the Cinnamon Swirl: In a separate bowl, combine brown sugar, ground cinnamon, all-purpose flour, and melted butter. Stir until well mixed into a thick swirl mixture.
Assemble the Cheesecake: Pour half of the cheesecake batter over the prepared crust in the springform pan. Drizzle half of the cinnamon swirl mixture over the batter. Using a knife or skewer, gently swirl the mixture throughout the batter to create a marbled effect. Repeat with the remaining batter and cinnamon swirl.
Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill the Cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to set completely and develop flavor.
Prepare the Cream Cheese Glaze: Before serving, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Drizzle the glaze evenly over the chilled cheesecake.
Serve: Slice the cheesecake into 12 servings and enjoy the perfect balance of creamy cheesecake and cinnamon swirl goodness.

Notes

For an extra indulgent flavor, add chopped pecans to the cinnamon swirl mixture.
Ensure all ingredients are at room temperature to achieve a smooth, lump-free filling.
This cheesecake freezes well without the cream cheese glaze; thaw overnight in the refrigerator before serving.
Use a water bath during baking if you want to reduce the chance of cracks on the surface.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American