Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake Recipe – Creamy, Gooey & Irresistible
What happens when you combine a classic cinnamon roll with a rich, creamy cheesecake?
You get this absolutely irresistible Cinnamon Roll Cheesecake.
This decadent dessert combines everything you love about cinnamon rolls and cheesecake in one beautiful dessert. It starts with a buttery cookie crust, followed by a smooth and creamy cheesecake filling swirled with brown sugar and cinnamon.
Once baked and chilled, the cheesecake is finished with a sweet cream cheese glaze that makes every slice taste like a freshly baked cinnamon roll.
If you’re looking for a show-stopping cheesecake recipe for holidays, birthdays, brunches, or special occasions, this Cinnamon Roll Cheesecake is guaranteed to impress.
Why You’ll Love This Cinnamon Roll Cheesecake
This dessert is packed with flavor and texture.
- Rich and creamy cheesecake filling
- Warm cinnamon and brown sugar flavor
- Buttery cookie crust
- Beautiful cinnamon swirl
- Sweet cream cheese topping
- Perfect make-ahead dessert
- Great for holidays and celebrations
- Easy to customize
- Looks impressive on a dessert table
It’s basically your favorite cinnamon roll transformed into a creamy cheesecake.
Ingredients for Cinnamon Roll Cheesecake
For the Crust
- 2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
For the Cinnamon Swirl
- 1/2 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
For the Cream Cheese Topping
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
Ingredient Notes
Cream Cheese
Use full-fat block-style cream cheese for the richest and creamiest cheesecake.
Avoid using whipped or spreadable cream cheese because it contains more moisture and can produce a softer filling.
Make sure the cream cheese is softened before mixing.
Sour Cream
Sour cream adds richness and a subtle tang that balances the sweetness.
It also helps create a smooth cheesecake texture.
Brown Sugar
Brown sugar is essential for creating the classic cinnamon roll flavor.
Its caramel-like flavor pairs beautifully with cinnamon.
Cinnamon
Fresh ground cinnamon gives the best flavor.
If your cinnamon has been sitting in the pantry for a long time, consider replacing it for a more aromatic result.
How to Make Cinnamon Roll Cheesecake
Step 1: Prepare the Oven
Preheat your oven to 325°F (165°C).
Grease a 9-inch springform pan.
For easier removal, you can also line the bottom with parchment paper.
Step 2: Make the Crust
In a bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon.
Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the springform pan.
Use the bottom of a measuring cup or glass to create an even, compact layer.
Bake the crust for approximately 8–10 minutes.
Remove it from the oven and allow it to cool slightly.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
Avoid overmixing.
Add the eggs one at a time, mixing on low speed after each addition.
Add vanilla, sour cream, flour, and salt.
Mix just until everything is combined and smooth.
Step 4: Make the Cinnamon Swirl
In a small bowl, combine brown sugar, flour, cinnamon, and melted butter.
Mix until you have a thick, crumbly paste.
This mixture creates the signature cinnamon-roll flavor throughout the cheesecake.
Step 5: Layer the Cheesecake
Pour approximately half of the cheesecake filling over the crust.
Add several spoonfuls of the cinnamon mixture.
Gently swirl it into the cheesecake using a butter knife or wooden skewer.
Pour the remaining cheesecake filling over the top.
Add the remaining cinnamon mixture.
Swirl again gently.
Don’t over-swirl because you want visible ribbons of cinnamon throughout the cheesecake.
Step 6: Bake
Place the cheesecake in the preheated oven.
Bake for approximately 55–70 minutes, depending on your oven and pan.
The edges should look set while the center should still have a slight jiggle.
Avoid waiting until the entire cheesecake is completely firm because it will continue setting as it cools.
Step 7: Cool Gradually
Turn off the oven and leave the cheesecake inside with the door slightly open for approximately 30 minutes.
Then remove it from the oven and allow it to cool completely at room temperature.
Step 8: Chill
Once cooled, cover the cheesecake and refrigerate for at least 6 hours, preferably overnight.
Chilling is essential because it allows the cheesecake to fully set and makes slicing much easier.
Step 9: Make the Cream Cheese Topping
Beat the softened cream cheese and butter until smooth.
Add powdered sugar and vanilla.
Mix until creamy.
Gradually add milk until the topping reaches a smooth, drizzleable consistency.
Step 10: Decorate
Remove the chilled cheesecake from the springform pan.
Drizzle or spread the cream cheese topping over the surface.
For an extra cinnamon-roll-inspired finish, sprinkle a little cinnamon over the top.
Slice and serve chilled.
How to Prevent Cracks in Cheesecake
Cheesecake cracks are usually caused by overbaking, overmixing, or sudden temperature changes.
Don’t Overmix
Too much air in the batter can cause the cheesecake to puff and then collapse.
Mix gently and only until the ingredients are combined.
Don’t Overbake
The center should still have a slight wobble when you remove the cheesecake from the oven.
Cool Slowly
A gradual cooling process helps prevent sudden temperature changes that can cause cracks.
Use Room-Temperature Ingredients
Softened cream cheese blends much more smoothly and reduces the need for excessive mixing.
Do You Need a Water Bath?
A water bath can help create an especially smooth cheesecake and reduce the risk of cracking.
However, this recipe can also be baked without one.
If you prefer using a water bath, wrap the outside of the springform pan securely with aluminum foil to prevent water from reaching the crust.
Place the pan in a larger roasting pan and add hot water around it.
How to Get a Perfect Cinnamon Swirl
The key is not to overmix.
Add spoonfuls of the cinnamon mixture throughout the cheesecake filling.
Then use a knife or skewer to create gentle swirls.
Move the knife through the batter in a simple zigzag pattern.
You want distinct cinnamon ribbons rather than completely mixing the cinnamon into the cheesecake.
Can I Use a Different Crust?
Absolutely.
Instead of graham crackers, you can use:
- Vanilla wafer cookies
- Digestive biscuits
- Shortbread cookies
- Cinnamon cookies
- Biscoff cookies
A Biscoff crust is especially delicious with the cinnamon filling.
Cinnamon Roll Cheesecake With a Cinnamon Cookie Crust
For an even stronger cinnamon flavor, use cinnamon-flavored cookies for the crust.
Crush the cookies finely and combine them with melted butter.
Press firmly into the pan and bake briefly before adding the cheesecake filling.
The result is an extra-spiced cheesecake with cinnamon flavor in every layer.
How to Make Mini Cinnamon Roll Cheesecakes
This recipe can easily be turned into individual desserts.
Use a muffin pan lined with cupcake liners.
Add a small amount of crust mixture to each cup.
Top with cheesecake filling and cinnamon swirl.
Bake for a shorter amount of time, checking frequently toward the end.
Allow the mini cheesecakes to cool completely before chilling.
Can I Make This Cheesecake Ahead of Time?
Yes, and it’s actually recommended.
Cheesecake benefits from chilling overnight.
You can prepare it the day before serving and keep it refrigerated.
Add the cream cheese topping shortly before serving for the best appearance.
How to Store Cinnamon Roll Cheesecake
Because this dessert contains cream cheese, keep it refrigerated.
Store the cheesecake covered in the refrigerator for up to approximately 4–5 days.
Keep it in an airtight container or cover it tightly to prevent it from absorbing refrigerator odors.
Can You Freeze Cinnamon Roll Cheesecake?
Yes.
For best results, freeze the cheesecake without the cream cheese topping.
Allow it to cool and chill completely.
Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to approximately 2–3 months.
Thaw overnight in the refrigerator.
Add the topping after thawing.
Best Toppings for Cinnamon Roll Cheesecake
Although the cream cheese glaze is delicious on its own, you can add other toppings.
Try:
- Chopped pecans
- Walnuts
- Caramel sauce
- Whipped cream
- Extra cinnamon
- Powdered sugar
- White chocolate drizzle
- Toasted almonds
A little caramel sauce and chopped pecans make an especially decadent combination.
What to Serve With Cinnamon Roll Cheesecake
This cheesecake pairs beautifully with:
- Fresh berries
- Coffee
- Espresso
- Hot chocolate
- Vanilla ice cream
- Whipped cream
- Fresh fruit
A cup of hot coffee is particularly good with the warm cinnamon flavors.
Common Mistakes to Avoid
Using Cold Cream Cheese
Cold cream cheese can create lumps.
Allow it to soften before mixing.
Overmixing the Batter
Excessive mixing incorporates air and can lead to cracks.
Overbaking
The cheesecake should have a slight wobble in the center when finished.
Cutting Too Soon
Cheesecake needs several hours to chill and set.
Don’t rush this step.
Overloading the Cinnamon Swirl
Too much cinnamon mixture can make the cheesecake difficult to set properly.
Use the recommended amount and distribute it evenly.
Frequently Asked Questions
What does Cinnamon Roll Cheesecake taste like?
It combines the rich, creamy texture of cheesecake with the warm flavors of cinnamon, brown sugar, butter, and cream cheese frosting.
Can I use store-bought cinnamon rolls?
Yes, but this recipe is designed to create the cinnamon-roll flavor using a homemade cinnamon swirl rather than actual cinnamon rolls.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese provides the richest texture and most reliable results.
Why did my cheesecake crack?
Overbaking, overmixing, or cooling the cheesecake too quickly can cause cracks.
How long should cheesecake chill?
At least 6 hours is recommended, but overnight chilling usually gives the best texture.
Can I make this cheesecake without sour cream?
Yes. You can substitute plain Greek yogurt, although the flavor and texture may vary slightly.
Can I use a different pan?
A 9-inch springform pan is ideal. A deep pie dish can also work, although baking time may need adjustment.
Can I freeze cheesecake?
Yes. Wrap it tightly and freeze for up to approximately 2–3 months for the best quality.
Recipe Card
Cinnamon Roll Cheesecake
Prep Time: 30 minutes
Bake Time: 55–70 minutes
Chilling Time: 6 hours
Total Time: About 7 1/2 hours
Servings: 10–12 slices
Category: Dessert
Cuisine: American
Ingredients
Crust
- 2 cups graham cracker crumbs
- 5 tablespoons melted unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Cheesecake
- 24 ounces softened full-fat cream cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons flour
- 1/4 teaspoon salt
Cinnamon Swirl
- 1/2 cup brown sugar
- 2 tablespoons flour
- 2 teaspoons cinnamon
- 3 tablespoons melted butter
Cream Cheese Topping
- 4 ounces softened cream cheese
- 2 tablespoons softened butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2–3 tablespoons milk
Instructions
- Preheat oven to 325°F (165°C).
- Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, sugar, and cinnamon.
- Press firmly into the bottom of the pan.
- Bake for 8–10 minutes and cool slightly.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in vanilla, sour cream, flour, and salt.
- Combine brown sugar, flour, cinnamon, and melted butter for the cinnamon swirl.
- Pour half the cheesecake filling over the crust.
- Add half the cinnamon mixture and gently swirl.
- Add remaining cheesecake filling and cinnamon mixture.
- Bake for 55–70 minutes, until the edges are set and the center slightly jiggles.
- Turn off the oven and let the cheesecake cool inside for about 30 minutes.
- Cool completely at room temperature.
- Refrigerate for at least 6 hours or overnight.
- Prepare the cream cheese topping.
- Spread or drizzle over the chilled cheesecake.
- Slice and serve.
Final Thoughts
This Cinnamon Roll Cheesecake is the perfect dessert for anyone who can’t decide between cheesecake and cinnamon rolls.
It has a buttery crust, rich and creamy cheesecake filling, ribbons of brown sugar and cinnamon, and a sweet cream cheese topping.
Every bite delivers the comforting flavor of a classic cinnamon roll with the luxurious texture of homemade cheesecake.
Make it the night before a special occasion, chill it overnight, add the frosting before serving, and get ready for everyone to ask for another slice!