Cinnamon Roll Cheesecake Recipe

If you’ve ever been torn between indulging in a tender, gooey cinnamon roll or a slice of creamy cheesecake, this Cinnamon Roll Cheesecake is the dessert of your wildest dreams. Imagine buttery graham cracker crust layered with swirls of sweet cinnamon and a tangy, ultra-smooth cheesecake filling, all topped off with a decadent vanilla glaze. Every mouthful brings together the nostalgic coziness of cinnamon rolls and the luxe, luscious texture of classic cheesecake. It’s a show-stopping treat guaranteed to wow guests and satisfy the deepest dessert cravings.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how the simplest ingredients can create a Cinnamon Roll Cheesecake that tastes bakery-level luxurious. Each element—crust, swirl, filling, and glaze—plays a starring role in making this dessert truly unforgettable. Here’s exactly what you’ll need and why it matters.

• Graham cracker crumbs: These create a golden, buttery base that contrasts beautifully with the creamy filling.
• Granulated sugar: Essential for sweetening both the crust and the cheesecake, adding just the right amount of sweetness.
• Melted butter: This binds the crust and gives it that signature melt-in-your-mouth richness.
• Brown sugar: Used in the cinnamon swirl, it gives a deep, caramel-like note that really echoes the flavor of classic cinnamon rolls.
• Ground cinnamon: The star spice—fragrant and warm, bringing all those comforting bakery vibes.
• All-purpose flour: Helps thicken the cinnamon swirl so that lovely ribbons hold their own in the cheesecake instead of disappearing.
• Cream cheese (softened): The foundation of the filling—use full-fat cream cheese for silkiness and that signature tang.
• Sour cream: Adds lightness and rounds out the cheesecake with subtle acidity.
• Vanilla extract: A couple of teaspoons enhances all the flavors and really ties the whole dessert together.
• Eggs: Give the cheesecake structure and that custard-like richness.
• Powdered sugar: This forms the simple, glossy glaze that finishes the cheesecake with a sweet flourish.
• Milk: A little goes a long way to smooth the glaze so it drizzles beautifully.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Pan and Oven

Before you get started, preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Don’t skip wrapping the bottom with foil—it keeps any buttery goodness safely inside, especially if you’re using a water bath or your springform pan is not completely tight.

Step 2: Make the Graham Cracker Crust

Mix the graham cracker crumbs, granulated sugar, and melted butter until everything feels like slightly damp sand. Press this mixture firmly into the bottom of your pan; the back of a measuring cup or glass works wonders for getting an even base. Bake for 10 minutes until set, then let it cool—this keeps the crust crisp and prevents sogginess later on.

Step 3: Mix Up the Cinnamon Swirl

In a small bowl, combine brown sugar, ground cinnamon, flour, and melted butter. Stir until you have a thick, fragrant paste—it should look a bit like the filling of a cinnamon roll, sticky and packed with aroma. This is the magic swirl that gives the Cinnamon Roll Cheesecake its distinctive twist!

Step 4: Make the Cheesecake Filling

Using a large mixing bowl, beat the cream cheese until it’s creamy and lump-free. Add in the granulated sugar, sour cream, and vanilla extract; keep mixing until everything is combined and glossy. Now, add the eggs one at a time, mixing just until incorporated after each one for the silkiest texture. Don’t overmix—gentle is the name of the game for cheesecake.

Step 5: Assemble with Cinnamon Swirls

Pour half your cheesecake batter over the cooled crust, then dollop or drizzle half of the cinnamon swirl mixture on top. Use a knife or skewer to gently swirl the cinnamon through the batter—not too much, you want thick ribbons! Repeat with the remaining batter and cinnamon swirl, then give it one final, gentle swirl for that gorgeous marbled effect.

Step 6: Bake and Cool

Bake your assembled Cinnamon Roll Cheesecake for 55–65 minutes, until the center is set but still just a bit wobbly. Resist opening the oven door! When done, turn off the oven, crack the door open slightly, and let the cheesecake cool slowly inside for an hour. This gradual cooling prevents cracks, keeping your cheesecake picture-perfect.

Step 7: Chill and Glaze

Once the cheesecake has cooled, refrigerate for at least four hours (overnight is even better). For the glaze, whisk the powdered sugar, milk, and vanilla extract together until smooth and silky. Drizzle it generously over your chilled cheesecake just before serving for that classic cinnamon roll finish!

How to Serve Cinnamon Roll Cheesecake

Garnishes

To really make your Cinnamon Roll Cheesecake pop, you can pipe a border of whipped cream, sprinkle with extra cinnamon sugar, or even add a handful of toasted pecans for crunch. The silky vanilla glaze already adds a wow factor, but a little extra flourish on top makes it irresistibly inviting.

Side Dishes

This cheesecake is a showstopper all on its own, but if you want to serve a full dessert spread, pair each slice with fresh fruit—think juicy strawberries or sliced pears—to add brightness. A scoop of vanilla ice cream or a cup of hot, freshly brewed coffee will round out the flavors and make the moment truly special.

Creative Ways to Present

For extra flair, serve mini Cinnamon Roll Cheesecakes baked in muffin tins for a party-friendly finger food. Or, use a ring mold to cut out petite rounds and place them atop pools of caramel sauce, finished off with a sprinkle of cinnamon. Personalizing each plate with a drizzle of glaze and a dash of cinnamon creates a restaurant-worthy finish at home.

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roll Cheesecake keeps beautifully in the fridge for up to five days. Simply cover the pan tightly with plastic wrap or transfer individual slices to an airtight container to retain that luscious, creamy texture and prevent any fridge odors from sneaking in.

Freezing

For longer storage, freeze individual slices or even the whole cheesecake (unglazed) by wrapping tightly in plastic wrap and a layer of foil. It’ll stay fresh for up to two months. Thaw overnight in the refrigerator before adding the glaze and serving for best texture and taste.

Reheating

Cheesecake is best served chilled or at cool room temperature, but if you like a softer, custard-like filling, pop a slice in the microwave for about 15 seconds. Just be careful not to overheat—gentle warming will preserve that silky structure.

FAQs

Can I make Cinnamon Roll Cheesecake ahead of time?

Absolutely! In fact, making it a day ahead deepens the flavors and gives the cheesecake plenty of time to set. Just keep it refrigerated and glaze right before serving.

Do I need a water bath for this recipe?

A water bath is not essential, but it can help ensure the creamiest texture and minimize the risk of cracks. Wrapping the springform pan with foil helps prevent any leaks if you decide to use one.

Can I substitute the graham cracker crust?

Definitely! Try vanilla wafer cookies, gingersnaps, or even crushed digestive biscuits for a fun twist. Each one will add its own unique flavor note to the Cinnamon Roll Cheesecake.

What is the best way to swirl the cinnamon layer?

Pour half the batter, dollop the cinnamon filling, and use a thin knife to make broad, gentle figure-eights. Repeat for the second layer. This technique ensures beautiful, generous swirls in every slice.

How can I tell when the cheesecake is done baking?

Look for a nearly set edge with just a slight jiggle in the center when you gently shake the pan. The cheesecake will firm up as it cools and chills, so don’t worry if it’s a bit soft at first.

Final Thoughts

Go ahead—treat yourself and your loved ones to this irresistible Cinnamon Roll Cheesecake at your next gathering or as a just-because baking project. It’s one dessert that beautifully blends cozy nostalgia and decadent indulgence, and I promise, it’s even more magical than it sounds!

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