Cinnamon Roll Cheesecake Recipe

If you’re searching for a dessert with all the charm of a cinnamon roll and the creamy decadence of cheesecake, look no further: Cinnamon Roll Cheesecake truly delivers the best of both worlds in every dreamy bite. Imagine a luscious, cloud-like cheesecake swirled with ribbons of cinnamon sugar, crowned with a sweet glaze reminiscent of your favorite breakfast treat. Whether you’re baking for a holiday dinner, a cozy brunch, or just because, this Cinnamon Roll Cheesecake is guaranteed to impress and comfort in equal measure, giving classic flavors a totally new twist.

this Recipe

Ingredients You’ll Need

What’s magical about this recipe is how each ingredient plays a starring role, bringing warmth, sweetness, and perfect texture. Here’s why you’ll want to gather every item before you start—each one makes Cinnamon Roll Cheesecake mouthwateringly irresistible.

• Graham cracker crumbs: These build the buttery, toasty foundation that supports the cheesecake and balances its richness.
• Granulated sugar: Essential for adding just the right amount of sweetness to both the crust and the filling.
• Unsalted butter: Melted butter brings moisture and helps hold together both the crust and the cinnamon swirl, making every bite melt in your mouth.
• Brown sugar: This is the secret to the deep, caramel-like flavor in the cinnamon swirl that echoes real cinnamon rolls.
• Ground cinnamon: The superstar spice, lending cozy aroma and flavor to those spectacular swirls.
• All-purpose flour: Just a little flour is mixed with the swirl to give it that signature “crispy edge” once baked.
• Cream cheese (softened): The creamy base, giving the cheesecake its dreamy, luxurious texture.
• Eggs: Eggs bind the cheesecake together and give it that perfect, sliceable structure.
• Sour cream: Adds tang and helps create an extra silky filling.
• Heavy cream: A splash of cream amplifies that soft, melt-in-your-mouth decadence.
• Vanilla extract: A must for rounding out flavors and adding depth.
• Powdered sugar: This makes the glaze smooth and stays perfectly glossy atop the cheesecake.
• Milk: Helps achieve just the right consistency in the glaze, so it’s easy to drizzle dramatically.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare Your Pan and Oven

Start by heating your oven to 325°F (163°C). Grease your 9-inch springform pan thoroughly, and wrap the outside in foil to catch any leaks. This simple step makes all the difference when it comes time to release that picture-perfect Cinnamon Roll Cheesecake.

Step 2: Make the Graham Cracker Crust

In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted unsalted butter until every crumb is moistened. Press this mixture firmly into the bottom of your prepared pan, using the flat bottom of a measuring cup or glass for evenness. Set aside—you’ve just laid the first layer of your masterpiece!

Step 3: Whip up the Cinnamon Swirl

Mix brown sugar, ground cinnamon, flour, and melted butter in a separate bowl. The mixture will look like a thick, crumbly paste. This is your aromatic, gooey swirl that will wind its way through layers of cheesecake, making it unmistakably a Cinnamon Roll Cheesecake.

Step 4: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until the mixture is incredibly smooth and no lumps remain. Add the eggs one at a time, mixing on low just until combined (over-mixing can cause cracks!). Gently fold in the sour cream, heavy cream, and vanilla extract for an irresistibly rich filling.

Step 5: Layer and Swirl

First, pour half of the cheesecake batter over the crust in your pan. Drop spoonfuls of half the cinnamon swirl over this layer and use a sharp knife to create gorgeous swirls. Pour in the remaining cheesecake batter, repeat with the rest of the cinnamon swirl, and give it another gentle swirl. It’s like marbling a painting—let yourself have fun with it!

Step 6: Bake the Cheesecake

Bake for 55 to 65 minutes, watching for the center to be just set with a slight wobble. When the time is up, turn off the oven, crack the door open, and let the cheesecake slowly cool for 1 hour inside. This helps prevent cracking and ensures a creamy texture throughout.

Step 7: Chill Completely

Remove your cheesecake from the oven and let it come to room temperature. Then refrigerate it for at least 4 hours (overnight is even better) so it can fully set and flavors meld beautifully. This patience pays off with a perfect Cinnamon Roll Cheesecake every single time.

Step 8: Glaze and Serve

When you’re ready to wow everyone, whisk together the powdered sugar, milk, and vanilla until a smooth glaze forms. Drizzle generously back and forth over the top of the cheesecake for that classic cinnamon roll look. Now, it’s showtime!

How to Serve Cinnamon Roll Cheesecake

Garnishes

A Cinnamon Roll Cheesecake looks lovely on its own, but a sprinkle of extra cinnamon or a few curls of white chocolate on top can make it feel extra festive. A handful of toasted pecans or walnuts also add crunch and flair if you like a little nutty contrast.

Side Dishes

This decadent dessert truly shines solo, but if you want to round out the occasion, pair it with a fresh fruit salad or a hot mug of coffee. The freshness of berries or citrus balances the richness, while espresso or cinnamon-spiced tea will echo those warming notes in the cheesecake itself.

Creative Ways to Present

You can serve Cinnamon Roll Cheesecake as classic slices, but for parties, try cutting it into small bars or squares and arranging them on a beautiful platter. Equally fun: stack thin slices with layers of whipped cream and repeat the cinnamon glaze to build a jaw-dropping dessert parfait!

Make Ahead and Storage

Storing Leftovers

Place any extra Cinnamon Roll Cheesecake (if you’re lucky enough to have leftovers!) in an airtight container and keep it in the fridge for up to five days. The texture stays velvety and the flavors develop even more as it chills.

Freezing

To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and then in foil, and store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before serving to preserve that signature creamy consistency.

Reheating

While Cinnamon Roll Cheesecake is best enjoyed chilled or at room temperature, if you crave a warm slice, pop it in the microwave for just 10 to 15 seconds—just enough to take off the chill and soften the glaze for that warm-cinnamon-roll nostalgia.

FAQs

Can I use a different crust for Cinnamon Roll Cheesecake?

Absolutely! Swap graham crackers for crushed vanilla wafers, gingersnaps, or even cinnamon-flavored graham crackers for an extra shot of spice.

Do I need a water bath for this cheesecake?

No water bath is required for this Cinnamon Roll Cheesecake, thanks to the lower baking temperature and the gradual cooling, but wrapping the springform pan in foil will help prevent any leaks and keep things tidy.

Can I make this recipe gluten-free?

Yes! Substitute gluten-free graham crackers and use a gluten-free all-purpose flour for the cinnamon swirl, and you’ll have a dessert everyone can enjoy.

Is there a way to make it in advance?

You bet—the flavors actually improve after a night in the fridge! Make it a day or two ahead, just save the glaze for just before serving so it stays shiny and fresh.

What if my cheesecake cracks?

Don’t stress—a cracked top is easily hidden with a thick cinnamon glaze or some whipped cream. And honestly, your Cinnamon Roll Cheesecake will taste just as delicious either way!

Final Thoughts

Now that you know all the delicious details, I can’t wait for you to experience the magic of Cinnamon Roll Cheesecake for yourself. Whether you’re sharing with friends or indulging in a solo treat, every bite promises comfort, flavor, and a cozy swirl of nostalgia. Don’t wait—your next favorite dessert adventure starts right here!

Print