When you’re ready to bring together two classic desserts in one utterly dreamy bite, this Cinnamon Roll Cheesecake is your golden ticket. Imagine the creamy lushness of cheesecake swirled with ribbons of buttery cinnamon sugar, all over a crunchy graham crust and topped with a silky cream cheese frosting. Every bite is comfort, celebration, and a little bit of bakery magic rolled into one, perfect for holidays, brunch gatherings, or just when you’re craving something out-of-this-world delicious.

Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Cinnamon Roll Cheesecake is surprisingly straightforward, and every single component works together to create swoon-worthy layers of flavor and texture. Let’s take a look at how each part brings this decadent dessert to life.

Graham cracker crumbs: The essential foundation, adding a familiar crunch that’s the backbone of every great cheesecake.
Granulated sugar: Sweetens both the crust and the creamy filling, balancing tangy and spicy notes.
Cinnamon: The soul of cinnamon rolls, this warming spice runs through the crust and swirl—don’t skimp here!
Melted butter: Binds your crust and swirl, plus amps up that gorgeous buttery richness.
Brown sugar: Lends a caramel depth to the signature cinnamon swirl, giving loads of bakery flavor.
All-purpose flour: Helps the cinnamon swirl thicken, so your ribbons stay distinct and pretty.
Cream cheese: The star ingredient for a plush, velvety filling—be sure it’s softened for smooth mixing.
Eggs: Add structure to the cheesecake, helping it set with a flawless, creamy finish.
Sour cream: Adds that lovely tang and luxurious texture, making every forkful utterly dreamy.
Vanilla extract: Enhances all the flavors, making the cheesecake taste rich and aromatic.
Powdered sugar: The key for a smooth, fluffy cream cheese frosting.
Milk: Just enough to get your frosting to a drizzle-ready consistency—start slow and add gradually.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F and give your 9-inch springform pan a generous greasing, wrapping the outside in foil to prevent leaks. Stir together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until the mixture looks like wet sand. Press it firmly into the bottom of your pan—it helps to use the bottom of a measuring cup for an even layer. Slide it into the oven for 8 minutes, then set aside to cool. This is your base layer for cinnamon swirl goodness!

Step 2: Mix the Cinnamon Swirl

Combine the brown sugar, cinnamon, flour, and melted butter in a bowl. Stir until you get a thick, fragrant paste. This is where all the signature cinnamon roll flavor comes from, weaving little pockets of spiced sweetness into your cheesecake layers.

Step 3: Make the Cheesecake Filling

Beat together the softened cream cheese and granulated sugar until luxuriously smooth and fluffy. One at a time, add your eggs, making sure each egg is fully incorporated before adding the next. Mix in the sour cream and vanilla until everything is velvety and unified—a luscious blank canvas for your cinnamon swirls.

Step 4: Layer and Swirl

Pour half of your cheesecake filling onto the cooled crust. Drop spoonfuls of the cinnamon swirl mixture over the batter and use a knife to gently swirl it in—think marbled artwork! Add the rest of the cheesecake filling on top, then repeat with the remaining cinnamon swirl, giving it one more gentle swirl for maximum bakery appeal.

Step 5: Bake and Chill

Bake your cheesecake for 55–65 minutes, until the center is set with just a slight wobble. Turn the oven off and let your cheesecake cool in the oven for an hour—this helps avoid cracks. Refrigerate it for at least 4 hours or even better, overnight. This chilling time is the secret to perfect slices and full-bodied flavor.

Step 6: Frost and Serve

When the cheesecake is completely chilled, beat together the cream cheese, butter, vanilla, and powdered sugar. Slowly add milk until your frosting is thick yet pourable. Drizzle this luscious frosting over the cheesecake just before serving. Get creative—you can go with zigzags, rustic drips, or generous swoops!

How to Serve Cinnamon Roll Cheesecake

Garnishes

For maximum “wow” factor, dust the top of your Cinnamon Roll Cheesecake with a whisper of extra cinnamon or scatter a few curls of white chocolate. You can even finish with a sprinkle of toasted pecans for some nutty crunch. A final flourish of cream cheese drizzle takes it over the top!

Side Dishes

This cheesecake is rich and bold, so it’s dreamy alongside a cup of hot coffee, a frothy chai latte, or even some fresh seasonal berries. If you’re serving for brunch, try pairing it with a savory egg casserole or light fruit salad for a beautiful balance of flavors.

Creative Ways to Present

Want to make your Cinnamon Roll Cheesecake extra special? Serve it in neat bars for a dessert platter, or cut tiny squares for mini cheesecake “bites” at a party. You can even layer small cubes with whipped cream in parfait glasses for a playful spin on classic presentation!

Make Ahead and Storage

Storing Leftovers

Your Cinnamon Roll Cheesecake will keep beautifully covered in the fridge for up to 4 days. Store slices in an airtight container or right in the springform pan, tightly wrapped. The flavors deepen over time, making tomorrow’s dessert just as delightful!

Freezing

To freeze, wrap the cooled and unfrosted cheesecake tightly in plastic wrap and then foil. It’ll keep for up to 2 months. Thaw overnight in the fridge and frost just before serving to maintain that perfect texture and flavor burst from the cinnamon swirl.

Reheating

While Cinnamon Roll Cheesecake is best served chilled, if you like it just a touch warm, pop a slice in the microwave at very low power for 10–15 seconds. Just enough to soften the frosting and release all those cozy cinnamon aromas—don’t overheat or you’ll lose that creamy texture!

FAQs

Can I use a different crust for Cinnamon Roll Cheesecake?

Absolutely! A vanilla wafer or even a crisp cookie crust works beautifully. Even a ready-made graham cracker crust can save you a step if you’re tight on time.

How do I prevent my cheesecake from cracking?

Letting your cheesecake cool gradually in a turned-off oven is key. Also, don’t overmix your batter or open the oven often while it bakes. If a small crack happens, just cover it with extra frosting—no one will know!

Can I skip the cinnamon swirl if I’m short on time?

Yes! For a simple twist, add an extra teaspoon of cinnamon directly into the cheesecake filling. You’ll still get that spiced flavor, just without the pretty swirl lines.

Is this recipe gluten-free or can it be adapted?

The classic recipe uses all-purpose flour in the swirl and graham crackers in the crust, but you can use gluten-free flour and gluten-free graham crackers for a celiac-friendly version. Everything else stays the same!

How do I get those perfect clean slices for serving?

Dip your knife in hot water and wipe it dry between cuts. This will give you neat, gorgeous slices with crisp layers of swirl and frosting every time.

Final Thoughts

If you love the cozy spice of cinnamon rolls and the creamy luxury of cheesecake, you owe it to yourself to try this Cinnamon Roll Cheesecake at least once. It’s a dessert that brings people together, sparks wowed conversation, and leaves everyone reaching for seconds. Bake it, share it, and don’t be surprised if it becomes a new family favorite!

Cinnamon Roll Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 26 reviews

Author: Emma
Total Time: 6 hours
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the heavenly fusion of cinnamon rolls and creamy cheesecake with this decadent Cinnamon Roll Cheesecake. A graham cracker crust, luscious cheesecake filling swirled with cinnamon, and a creamy frosting make this dessert a showstopper.

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/3 cup melted butter

Cinnamon Swirl:

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

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Cream Cheese Frosting:

4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
3/4 cup powdered sugar
1–2 tablespoons milk

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Instructions

Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil. Combine crust ingredients, press into pan, and bake.
Make the cinnamon swirl: Mix brown sugar, cinnamon, flour, and melted butter into a paste.
Prepare the cheesecake filling: Beat cream cheese and sugar, add eggs, sour cream, and vanilla. Pour half the batter over crust, add cinnamon swirl, rest of batter, and more swirl.
Bake for 55–65 minutes, cool in oven, then refrigerate.
Make the frosting: Beat cream cheese, butter, vanilla, and powdered sugar. Add milk for desired consistency and drizzle over chilled cheesecake.