If you have a soft spot for cinnamon rolls and cheesecake, then this Cinnamon Roll Cheesecake Recipe is about to become your new favorite dessert obsession. Imagine the rich, velvety cream cheese filling swirling with sticky cinnamon sugar ribbons, all resting on a buttery, spiced graham cracker crust. Every bite delivers the perfect harmony of creamy sweetness and warm cinnamon spice that feels like a hug in dessert form. Whether you’re making it for a special occasion or just because your sweet tooth demands a treat, this cheesecake brings the cozy, nostalgic flavors of a cinnamon roll right to your dessert plate in a way that’s utterly irresistible.
Ingredients You’ll Need
As simple as these ingredients may seem, each one plays a crucial role in crafting the luscious texture, classic spice notes, and beautiful swirl pattern that define this cheesecake. Using fresh cream cheese gives you that creamy base, while the cinnamon and brown sugar combine to make that signature warming swirl. The crust’s subtle cinnamon spice ties it all together perfectly.
- Graham cracker crumbs: Provides a crunchy and buttery crust that complements the creamy filling.
- Granulated sugar: Sweetens both crust and filling for balanced flavor.
- Cinnamon: Adds that essential warm, spicy kick reminiscent of classic cinnamon rolls.
- Melted butter: Binds crumbs and swirl mixture for rich texture.
- Brown sugar: Gives the cinnamon swirl a deep molasses sweetness.
- All-purpose flour: Helps thicken the cinnamon swirl so it holds its shape in the cheesecake.
- Cream cheese: The star ingredient, delivering a creamy and smooth cheesecake base.
- Sour cream: Adds tanginess and keeps the cheesecake moist and tender.
- Vanilla extract: Enhances the overall flavor with its sweet, aromatic notes.
- Eggs: Provide structure to the cheesecake while keeping it rich.
- Powdered sugar: Used for the glaze to add a sweet, glossy finishing touch.
- Milk: Thins the glaze to a perfect drizzle consistency.
How to Make Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan. Mix the graham cracker crumbs with granulated sugar, cinnamon, and melted butter until every crumb is coated. Press this mixture firmly into the bottom of the pan to create an even, flavorful base that bakes into a buttery, subtly spiced crust.
Step 2: Make the cinnamon swirl
In a separate bowl, combine brown sugar, cinnamon, flour, and melted butter to form a luscious paste. This swirl mixture is the magic behind the swirled cinnamon ribbon effect in your cheesecake. Set it aside while you prepare the filling.
Step 3: Mix the cheesecake filling
Beat softened cream cheese until perfectly smooth and creamy. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until fully incorporated. Add eggs one at a time, mixing just until combined to avoid extra air bubbles, which helps achieve a silky texture.
Step 4: Assemble and swirl
Pour half of the cheesecake filling over the crust in your prepared pan. Drop dollops of half the cinnamon swirl mixture over this filling, then use a knife or skewer to gently swirl the two together, creating that signature marbled effect. Repeat with the remaining filling and swirl mixture on top.
Step 5: Bake and chill
Bake the cheesecake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door cracked for an hour — this slow cooling helps prevent cracks. Afterward, let it cool to room temperature before chilling it in the fridge for at least 4 hours or overnight to set fully.
Step 6: Prepare the glaze and finish
Whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle this over the chilled cheesecake. This simple glaze adds a sweet glossy finish reminiscent of a cinnamon roll’s icing, bringing the entire Cinnamon Roll Cheesecake Recipe to a beautiful, irresistible close.
How to Serve Cinnamon Roll Cheesecake Recipe
Garnishes
Giving your cheesecake a little extra flair is so easy and totally worth it! Sprinkle a little extra cinnamon sugar on top for sparkle and crunch or add a handful of chopped toasted pecans for texture and a nutty twist. A few fresh berries could also brighten the plate with a pop of color and a hint of tartness that pairs beautifully with the sweet cinnamon.
Side Dishes
Serve slices of this cheesecake with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the creamy richness. A hot cup of coffee or chai tea also makes a wonderful companion, balancing the indulgent sweetness with warm, aromatic notes.
Creative Ways to Present
For an extra-special presentation, serve individual portions in small glass jars or cups layered with a bit of the cinnamon swirl on top for a fun twist. You can also drizzle caramel or cream cheese frosting over each slice for decadence. Garnish plates with a cinnamon stick or edible flowers to impress friends and family.
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Roll Cheesecake Recipe slices can be stored in an airtight container in the refrigerator for up to five days. Keeping it chilled maintains the cheesecake’s creamy texture and keeps the cinnamon swirl flavorful and fresh.
Freezing
This cheesecake freezes beautifully without the glaze. Wrap it tightly in plastic wrap and then foil to protect against freezer burn. It will keep well for up to two months. To enjoy, thaw it overnight in the refrigerator before glazing and serving.
Reheating
While cheesecake is best enjoyed chilled, if you prefer it slightly warmed, gently heat a slice in the microwave for 10 to 15 seconds. Avoid overheating to keep the creamy texture intact. You can always drizzle on the glaze after warming to refresh its glossy finish.
FAQs
Can I use a different crust for this Cinnamon Roll Cheesecake Recipe?
Absolutely! While the graham cracker crust adds a lovely sweetness and texture, you can substitute with crushed cinnamon rolls or a spiced cookie crust for an even more cinnamon-forward flavor.
Do I have to use a springform pan?
A springform pan makes removing the cheesecake much easier without damaging its edges. If you don’t have one, use a regular cake pan lined with parchment paper and be extra careful when transferring.
Can I make this recipe dairy-free or vegan?
You can try plant-based cream cheese and sour cream alternatives, but keep in mind it might change the texture slightly. Also, be sure to use vegan butter for the crust and swirl. The overall cinnamon roll character will still shine through!
Why is my cheesecake cracking?
Cracks often happen when the cheesecake bakes too quickly or cools too fast. The trick used in this Cinnamon Roll Cheesecake Recipe of leaving it in the oven with the door cracked helps it cool gradually, preventing cracks and keeping your cheesecake smooth and pretty.
Can I make the cinnamon swirl ahead of time?
Yes! Preparing the cinnamon swirl paste a day ahead lets the flavors meld even more. Just keep it tightly covered and refrigerated until you’re ready to use it in the cheesecake assembly.
Final Thoughts
This Cinnamon Roll Cheesecake Recipe truly combines the best of both worlds for dessert lovers who appreciate comfort and indulgence in every forkful. It’s one of those recipes you’ll want to make again and again, whether for holidays, special gatherings, or just to brighten a regular day. So go ahead and try it—you’re going to love the warm cinnamon swirls mingling with creamy cheesecake that tastes just like your favorite bakery treat brought home.
Print
Cinnamon Roll Cheesecake Recipe
- Total Time: 6 hours (including chilling time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Cinnamon Roll Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, spiced flavors of cinnamon rolls. Featuring a graham cracker crust, swirls of cinnamon sugar throughout a smooth cream cheese filling, and a sweet vanilla glaze on top, this dessert is perfect for holiday celebrations or any special occasion.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons melted butter
For the Cinnamon Swirl
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 4 tablespoons melted butter
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the Glaze
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the prepared pan and set aside.
- Make the cinnamon swirl: In another bowl, mix together brown sugar, ground cinnamon, all-purpose flour, and melted butter until it forms a paste. Set this aside for later layering.
- Prepare the cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add granulated sugar, sour cream, and vanilla extract, mixing until fully combined. Incorporate the eggs one at a time, mixing just until each is incorporated to avoid overbeating.
- Layer and swirl: Pour half of the cheesecake filling over the crust in the springform pan. Dollop half of the cinnamon swirl mixture on top and gently swirl it into the filling using a knife or skewer. Repeat this layering process with the remaining cheesecake filling and cinnamon swirl mixture.
- Bake the cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the oven door slightly cracked for 1 hour to cool slowly and prevent cracking.
- Chill the cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow it to set fully.
- Make the glaze and serve: Whisk together powdered sugar, milk (start with 1 tablespoon and add more as needed for consistency), and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecake just before serving.
Notes
- For an extra cinnamon kick, sprinkle cinnamon sugar over the crust before adding the filling.
- Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.
- The cheesecake can be frozen without the glaze for up to 2 months; thaw completely before glazing and serving.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
