Cinnamon Roll Cheesecake is one of those desserts that feels like a warm hug on a plate. The creamy, rich cheesecake is layered with sweet cinnamon flavors reminiscent of freshly baked cinnamon rolls, topped with a even more indulgent cream. It’s a wonderful way to combine two beloved dishes into one heavenly treat. Whether you’re serving it at a special gathering or simply treating yourself after a long day, this cheesecake is sure to brighten your mood.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cinnamon Roll Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cinnamon Roll Cheesecake

I still remember the first time I tried a Cinnamon Roll Cheesecake. It was a chilly weekend, and after a good morning of baking and sipping coffee, I pulled a slice out of the fridge. The moment I took that first bite, I was hooked. The smooth, velvety filling paired with that signature cinnamon swirl—it was pure bliss. Since then, I’ve been on a mission to perfect my own recipe, and I can confidently say this Cinnamon Roll Cheesecake will not disappoint. It’s easy enough for everyday enjoyment, yet decadent enough for a celebration. Give it a whirl; I promise you’ll want to make it again and again!

Why You’ll Love This Recipe

Simple & Quick: Ready to serve in under two hours, this cheesecake is surprisingly easy to whip up.
Irresistible Flavor: Features a rich, creamy filling with a nostalgic cinnamon swirl that’s impossible to resist.
Eye-Catching Appeal: Layers of creamy cheesecake and beautiful cinnamon ribbons make it a showstopper for your dessert table.
Flexible Serving: Perfect for breakfast, brunch, or dessert; it’s a crowd-pleaser any time of day.
Diet-Friendly Options: Gluten-free graham crackers readily available allow for easy adaptations.

Ingredients You’ll Need

1 ½ cups graham cracker crumbs: Creates a delightful crust; use whole graham crackers for the freshest taste.
2 Tablespoons granulated sugar: Added to enhance the crust sweetness; you could substitute with brown sugar for a richer flavor.
1 Tablespoon light or dark brown sugar: Provides depth; dark brown sugar carries more molasses flavor, so choose according to preference.
½ teaspoon ground cinnamon: A warm spice that complements the graham cracker crust; essential for that cinnamon roll essence.
7 Tablespoons salted butter (melted): Binds the crust; unsalted butter can be used if preferred, just add a pinch of salt.
24 oz full-fat cream cheese (softened): The star of any cheesecake; I recommend using full-fat for creaminess.
¾ cup granulated sugar: Sweetness balance for the cheesecake; do not replace with sweeteners as they may affect texture.
½ cup sour cream: Adds a lovely tangy flavor; Greek yogurt can be a great substitute if you’re looking for a healthier option.
1 teaspoon vanilla extract: Enhances flavor; always go for pure vanilla extract for the best results.
¼ teaspoon table salt: Balances all the sweet flavors; don’t skip this step!
3 large eggs (room temperature preferred, lightly beaten): Essential for the right texture; room temperature eggs ensure a smoother blend.
1 cup light or dark brown sugar: Used for the cinnamon swirl; either works, though dark gives a deeper flavor.
⅓ cup flour: Helps stabilize the swirl; any all-purpose flour will work fine.
4 teaspoons ground cinnamon: For that cinnamon roll impact; feel free to spice it up if you’re a cinnamon lover!
5 Tablespoons salted butter (melted): Again, binds the swirl together; it’s all about that buttery goodness.
½ cup powdered sugar: For the icing, it creates a lovely sweetness; sift it to prevent lumps.
⅛ teaspoon vanilla extract: Small but impactful; enhances the flavored icing.
2-3 teaspoons milk: Adjust for icing consistency, any milk will work as needed.
¾ cups heavy cream: To make the whipped cream topping rich and fluffy; can substitute with coconut cream for a lighter option.
¼ cup powdered sugar: Sweetens the whipped cream; adjust to your preferred sweetness.
½ teaspoon vanilla extract: Elevates the flavor profile of the whipped cream.
1 ½ teaspoons granulated sugar: For finishing touches on top of the cheesecake; you could omit if skipped.
¼ teaspoon ground cinnamon: A sprinkle of warmth to finish; it gives that last nod to the cinnamon roll theme.

How to Make Cinnamon Roll Cheesecake

Preheat the Oven: Preheat your oven to 325°F (160°C). This ensures your cheesecake bakes evenly.
Make the Crust: In a medium bowl, stir together 1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar, 1 tablespoon brown sugar, ½ teaspoon ground cinnamon, and 7 tablespoons melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then cool slightly.
Prepare the Cheesecake Filling: In a large mixing bowl, beat 24 oz softened cream cheese with ¾ cup granulated sugar until smooth. Add ½ cup sour cream, 1 teaspoon vanilla extract, and ¼ teaspoon salt, mixing until fully combined. Add 3 lightly beaten eggs one by one, mixing on low until just combined; don’t overmix!
Create the Cinnamon Swirl: In another bowl, combine 1 cup brown sugar, ⅓ cup flour, and 4 teaspoons ground cinnamon. Stir in 5 tablespoons melted butter until crumbly.
Layer the Cheesecake: Pour half the cheesecake batter over the baked crust, then dollop half of the cinnamon swirl mixture on top. Gently swirl using a knife. Pour the remaining cheesecake batter over, topping with the rest of the cinnamon swirl mixture. Use the knife again to create pretty swirls.
Bake the Cheesecake: Bake in the preheated oven for about 45 minutes, or until the edges are set, but the center is still slightly jiggly.
Cool and Chill: Remove from the oven and let cool at room temperature. Once cool, refrigerate for at least 4 hours or overnight to fully set.
Make the Whipped Cream: In a mixing bowl, beat ¾ cup heavy cream with ¼ cup powdered sugar and ½ teaspoon vanilla extract until soft peaks form. Keep refrigerated until ready to serve.
Serve: Remove the cheesecake from the springform pan and top with whipped cream and a sprinkle of 1 ½ teaspoons granulated sugar and ¼ teaspoon ground cinnamon before slicing.

Storing & Reheating

Store any leftover Cinnamon Roll Cheesecake in the refrigerator, where it will last up to 5 days when covered tightly to prevent drying. For longer storage, this cheesecake freezes beautifully; wrap it well in plastic wrap and aluminum foil, storing it in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight and serve cold or at room temperature for the best texture.

Chef’s Helpful Tips

Ensure your cream cheese is softened to room temperature to achieve a smooth batter.
When mixing the cheesecake batter, mix just until combined; overmixing can incorporate too much air, causing cracks.
Layer the cinnamon swirl carefully to create those lovely swirls; don’t worry about them being perfect!
To get crisp edges, bake on a water bath; place your springform pan in a larger pan filled with hot water while it bakes.
For a rich flavor, let your cheesecake chill overnight—the flavors develop beautifully!

Cinnamon Roll Cheesecake is a delightful marriage of flavors that invites you to indulge. Whether it’s celebrating a special occasion or a simple dessert for a weekday, this cheesecake offers everything you love about cinnamon rolls and cheesecake in every bite. It’s creamy, flavorful, and most importantly—comfortable. So why wait? Gather your ingredients and dive into the delicious world of this scrumptious treat!

Recipe FAQs

Can I use low-fat cream cheese?

Absolutely! While low-fat cream cheese will work, the texture of your cheesecake may be slightly different, leaning more towards crumbly rather than silky smooth.

How do I prevent my cheesecake from cracking?

To minimize cracks, ensure all ingredients are at room temperature and avoid overbaking. A water bath during baking can also help create a more stable environment for your cheesecake.

Can I make this cheesecake gluten-free?

Yes! Simply substitute the graham cracker crumbs with gluten-free alternatives found in most grocery stores. The taste will remain just as delicious!

What’s the best way to serve this cheesecake?

This cheesecake is best served chilled. Consider topping it with additional whipped cream and a sprinkle of cinnamon or even chopped nuts for added texture and flavor. Enjoy!

More CAKES Recipes

Cinnamon Swirl Cheesecake

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Cinnamon Roll Cheesecake

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Author: Peter
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Cinnamon Roll Cheesecake brings together a rich cream cheese filling swirled with cinnamon brown sugar, all resting on a buttery crust. It’s a must-try for anyone craving a delightful dessert that’s easy to create and will impress your guests!

Ingredients

Scale

1 ½ cups graham cracker crumbs
2 Tablespoons granulated sugar
1 Tablespoon light or dark brown sugar
½ teaspoon ground cinnamon
7 Tablespoons salted butter (melted)
24 oz full-fat cream cheese (softened)
¾ cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon table salt
3 large eggs (room temperature preferred, lightly beaten)
1 cup light or dark brown sugar
⅓ cup flour
4 teaspoons ground cinnamon
5 Tablespoons salted butter (melted)
½ cup powdered sugar
⅛ teaspoon vanilla extract
2–3 teaspoons milk
¾ cups heavy cream
¼ cup powdered sugar
½ teaspoon vanilla extract
1 ½ teaspoons granulated sugar
¼ teaspoon ground cinnamon

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Instructions

Preheat your oven to 325°F (160°C).
— Crust —
In a bowl, mix graham cracker crumbs, both sugars, and cinnamon together. Stir in the melted butter until all crumbs are moistened.
Firmly press the mixture into the bottom and sides of a 9” springform pan. Set aside.
— Cheesecake —
In a large bowl, blend cream cheese and sugar with an electric mixer on medium-low speed until smooth.
Mix in sour cream, vanilla, and salt until just combined.
Add eggs one at a time, mixing on low speed after each addition. Scrape sides and bottom of the bowl to ensure thorough mixing. Set aside.
— Cinnamon Swirl —
Combine flour, sugar, cinnamon, and butter in a small bowl until evenly moistened.
Take ½ cup of this mixture, place it in a separate bowl, and mix with 2-3 Tablespoons of cheesecake batter until smooth. Transfer to a piping bag or Ziploc bag to pipe later.
— Assembly —
Pour half of the plain cheesecake batter into the prepared crust. Spread the cinnamon sugar crumble evenly on top.
Add the remaining plain cheesecake batter, then pipe the cinnamon mixture in a swirl over the top.
Bake in the center of the preheated oven for 40-50 minutes, until edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, cool on the counter and refrigerate for at least 6 hours or overnight.
— Topping —
To prepare the glaze, whisk powdered sugar, vanilla extract, and milk until it can hold its shape. Drizzle over the chilled cheesecake.
For whipped cream, combine heavy cream, sugar, and vanilla in a bowl. Beat until thick and fluffy with stiff peaks.
Pipe whipped cream around the cheesecake using a piping bag.
Mix sugar and cinnamon in a separate dish and sprinkle over whipped cream. Remove the springform ring, slice, and serve.

Notes

Ensure cream cheese is softened for easier mixing.
Let the cheesecake cool properly to avoid cracks after baking.
For best flavor, allow the cheesecake to chill overnight.