Imagine the warm, comforting flavors of cinnamon rolls combined with the creamy richness of cheesecake — that’s exactly what you’ll get with this Cinnamon Roll Cheesecake! This mouthwatering dessert combines a buttery cinnamon graham cracker crust, a creamy cinnamon-spiced cheesecake filling, and swirls of cinnamon sugar throughout. It’s finished with a cream cheese glaze, just like the icing on a cinnamon roll, making every bite a decadent experience. Whether you’re a cinnamon roll lover or a cheesecake fan, this dessert is guaranteed to impress and satisfy. Ready to indulge? Let’s dive into the recipe and start baking!
What is Cinnamon Roll Cheesecake?
Cinnamon Roll Cheesecake is the ultimate dessert mash-up that brings together the best parts of both cinnamon rolls and cheesecake. The cheesecake has a smooth, creamy filling that’s swirled with a gooey cinnamon-sugar mixture and sits on top of a graham cracker crust. After baking, it’s topped with a luscious cream cheese glaze, mimicking the frosting that drips down a fresh cinnamon roll. The result is a rich, tangy, and sweet dessert with just the right amount of spice.
Ingredients List for Cinnamon Roll Cheesecake
For the Crust:
- 2 cups graham cracker crumbs (or cinnamon graham crackers for extra flavor)
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
For the Cinnamon Sugar Swirl:
- ⅓ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoon unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 teaspoon ground cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 tablespoon milk, to thin the glaze
These simple ingredients come together to create a truly indulgent dessert that’s perfect for any special occasion — or just to treat yourself!
Substitutions and Variations
If you want to change things up or accommodate dietary restrictions, here are some substitutions and variations you can try:
- Gluten-Free Version: Use gluten-free graham crackers for the crust, and ensure that all other ingredients are gluten-free.
- Chocolate Twist: For a fun twist, add ½ cup of mini chocolate chips to the cheesecake batter or the cinnamon swirl for a chocolatey surprise.
- Nutty Addition: Add chopped pecans or walnuts to the cinnamon swirl mixture for added texture and a nutty flavor that complements the cinnamon.
- Lighter Option: Substitute low-fat cream cheese and sour cream for a slightly lighter version of this cheesecake. It will still be rich, but with less fat and calories.
- Extra Spice: If you love warm spices, add a pinch of nutmeg or cardamom to the cheesecake filling for extra depth of flavor.
Step-by-Step Cooking Instructions

Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with non-stick spray or line the bottom with parchment paper for easy removal. Wrap the outside of the pan with foil to prevent water from getting into the cheesecake during baking if you plan to use a water bath.
Step 2: Make the Crust
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 8-10 minutes or until slightly golden. Let the crust cool while you prepare the filling.
Step 3: Prepare the Cinnamon Sugar Swirl
In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Stir until it forms a smooth, cinnamon-sugar paste. Set aside to swirl into the cheesecake batter later.
Step 4: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar together using an electric mixer until smooth and creamy. Add the sour cream, vanilla extract, and ground cinnamon, and mix until fully incorporated.
Add the eggs, one at a time, beating well after each addition. Be careful not to overmix once the eggs are added — you want the mixture to be smooth, but not too airy.
Step 5: Layer the Cheesecake
Pour half of the cheesecake filling over the cooled crust. Then, drizzle half of the cinnamon sugar mixture over the top of the filling and use a knife or toothpick to swirl it through the batter.
Pour the remaining cheesecake filling on top, smoothing it out evenly. Drizzle the rest of the cinnamon sugar mixture on top and swirl it again for that classic cinnamon roll pattern.
Step 6: Bake the Cheesecake
To avoid cracks, place the springform pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water (this is called a water bath). This helps the cheesecake bake evenly and prevents the top from cracking.
Bake the cheesecake for 55-65 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 in the oven for 1 hour. This slow cooling process helps prevent cracking.
Step 7: Cool and Chill
After the cheesecake has cooled in the oven, transfer it to the refrigerator to chill for at least 4 hours, or overnight for the best results.
Step 8: Make the Cream Cheese Glaze
While the cheesecake chills, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches your desired consistency.
Step 9: Glaze and Serve
Once the cheesecake has fully chilled, remove it from the springform pan and drizzle the cream cheese glaze over the top. Let it drip down the sides for that signature cinnamon roll look. Slice and enjoy!
How to Cook Cinnamon Roll Cheesecake: A Step-by-Step Guide
- Preheat oven to 325°F (160°C) and prepare your springform pan.
- Make the crust by mixing graham cracker crumbs, butter, and cinnamon. Press it into the pan and bake for 8-10 minutes.
- Prepare the swirl by mixing brown sugar, cinnamon, and melted butter.
- Mix the cheesecake filling by beating cream cheese, sugar, sour cream, and cinnamon until smooth. Add eggs one at a time.
- Layer and swirl the cheesecake with the cinnamon sugar mixture for that classic cinnamon roll effect.
- Bake in a water bath for even cooking and no cracks. Let it cool in the oven, then chill in the fridge.
- Drizzle the cream cheese glaze over the top, slice, and serve!
Common Mistakes to Avoid
- Overmixing the Batter: Overmixing introduces too much air into the cheesecake, which can cause cracks during baking. Once the eggs are added, mix just until combined.
- Skipping the Water Bath: A water bath is essential for even baking and prevents the cheesecake from cracking. If you're worried about water leaking into the pan, make sure to wrap the outside of the pan with multiple layers of foil.
- Not Letting it Chill Long Enough: Cheesecake needs plenty of time to set. Be sure to chill the cheesecake for at least 4 hours, or overnight, to get the best texture and flavor.
Serving and Presentation Tips
- Drizzle the Glaze: Don’t forget the cream cheese glaze! Drizzle it over the cheesecake in a zigzag pattern, letting it drip down the sides for a visually stunning dessert.
- Garnish with Cinnamon: Lightly dust the top of the cheesecake with a sprinkle of ground cinnamon for added flavor and presentation.
- Serve with Coffee or Hot Chocolate: The warm spices in the cheesecake pair beautifully with a hot cup of coffee, chai, or hot chocolate.
How to Serve Cinnamon Roll Cheesecake
This cheesecake is best served chilled, with the cream cheese glaze freshly drizzled over the top. It’s rich enough to serve on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
For special occasions, you can dress it up with a sprinkle of cinnamon or chopped pecans on top. It’s perfect for brunch, dessert, or even breakfast (why not?!).
Presentation Ideas for Cinnamon Roll Cheesecake
- Rustic Look: Serve the cheesecake on a rustic wooden cake stand and drizzle the glaze generously over the top. The cinnamon swirls will stand out, and the glaze will add a beautiful glossy finish.
- Mini Cheesecakes: For individual servings, you can make mini cinnamon roll cheesecakes using a muffin tin. Just press the crust into each cup and follow the same steps for layering and swirling the cheesecake batter.
- Garnish with Cinnamon Sticks: For a festive touch, add a couple of cinnamon sticks or a dusting of powdered sugar over the top.
Cinnamon Roll Cheesecake Recipe Tips
- Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature before mixing. This will give you a smooth, creamy batter without lumps.
- Cut Clean Slices: For clean slices, run a knife under hot water and wipe it clean between each cut. This will help you get neat, professional-looking slices.
- Make Ahead: Cheesecake can be made a day in advance, which makes it perfect for parties or gatherings. Just glaze it right before serving for the freshest look.
Frequently Asked Questions (FAQs)
Q: Can I freeze Cinnamon Roll Cheesecake?
A: Yes! You can freeze the cheesecake without the glaze. Once it's fully chilled and set, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving, and glaze it fresh before slicing.
Q: How long does this cheesecake last?
A: Stored in an airtight container in the fridge, this cheesecake will last for up to 5 days. The flavors often get better as it sits!
Q: Can I make this cheesecake without a water bath?
A: While it's possible, using a water bath helps ensure the cheesecake bakes evenly and avoids cracking. If you don't use one, keep an eye on the baking time and be sure to let the cheesecake cool slowly to prevent cracks.
Conclusion
Cinnamon Roll Cheesecake is the perfect fusion of two beloved desserts, bringing together the creamy richness of cheesecake and the warm, gooey flavors of a cinnamon roll. With its buttery graham cracker crust, cinnamon swirl filling, and sweet cream cheese glaze, this cheesecake is guaranteed to be a hit at any gathering. Whether you're serving it for a special holiday, a weekend treat, or just because you deserve it, this recipe is sure to satisfy your sweet tooth. Try it today and indulge in the best of both worlds!
PrintCinnamon Roll Cheesecake Recipe
This Cinnamon Roll Cheesecake recipe is a decadent combination of two beloved desserts: cinnamon rolls and rich cheesecake. Featuring a cinnamon roll crust, swirled cheesecake filling, and a drizzle of icing, this indulgent dessert is perfect for special occasions or anytime you crave a sweet treat. With layers of buttery cinnamon, tangy cream cheese, and a tender roll base, this cheesecake is a must-try!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours (includes chilling time)
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 1 can refrigerated cinnamon rolls (with icing)
- For the Cheesecake:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- For the Cinnamon Swirl:
- ¼ cup butter, melted
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Prepare the Crust: Unroll the cinnamon rolls and press them into the bottom of the pan, creating an even layer. Set aside the icing for later.
- Parbake the crust for 10 minutes, then remove from the oven and set aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing until fully combined. Stir in the vanilla and sour cream.
- Make the Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
- Assemble the Cheesecake: Pour half of the cheesecake batter over the partially baked cinnamon roll crust. Drizzle half of the cinnamon swirl mixture over the batter, then pour the remaining cheesecake batter on top. Drizzle the rest of the cinnamon swirl and gently swirl it into the batter with a knife.
- Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
- Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle the reserved icing from the cinnamon rolls over the cheesecake.
Notes
- Let the cheesecake chill completely for the best texture and clean slices.
- You can add more cinnamon swirl for extra spice.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 33g
- Sodium: 350mg
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