Cinnamon Roll Cheesecake

Here’s a Cinnamon Roll Cheesecake recipe that combines the rich, creamy texture of cheesecake with the sweet, spiced flavor of cinnamon rolls. This is a showstopper dessert—perfect for holidays, birthdays, or any time you want to impress!

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🍰 Cinnamon Roll Cheesecake Recipe

Total Time:

• Prep: 45 minutes

• Bake: 1 hour

• Chill: 4+ hours (or overnight)

• Servings: 12–14 slices

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🧾 Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (about 10 full sheets)

• 2 tbsp granulated sugar

• ½ tsp ground cinnamon

• 6 tbsp unsalted butter, melted

For the Cinnamon Swirl Filling

• ⅓ cup unsalted butter, melted

• ¾ cup light brown sugar, packed

• 1 ½ tbsp ground cinnamon

• 1 tbsp all-purpose flour

For the Cheesecake Filling

• 3 (8 oz) blocks cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream, room temperature

• 3 large eggs, room temperature

• 1 tbsp all-purpose flour

• 1 tbsp vanilla extract

For the Cream Cheese Glaze (Optional but Delicious)

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 2–3 tbsp milk or heavy cream

• ½ tsp vanilla extract

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🧑‍🍳 Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (163°C).

2. Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides.

3. In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter.

4. Press the mixture firmly into the bottom and slightly up the sides of the pan.

5. Bake for 8 minutes. Remove and set aside to cool.

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2. Make the Cinnamon Swirl Filling

1. In a bowl, mix together melted butter, brown sugar, cinnamon, and flour until smooth. Set aside.

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3. Make the Cheesecake Batter

1. In a large mixing bowl, beat softened cream cheese until smooth and creamy.

2. Add the granulated sugar and mix until combined.

3. Mix in sour cream, then add flour and vanilla extract.

4. Add eggs one at a time, beating on low speed just until combined. Do not overmix.

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4. Assemble the Cheesecake

1. Pour about ⅓ of the cheesecake batter over the crust.

2. Drizzle ¼ of the cinnamon swirl over the batter and swirl gently with a knife or skewer.

3. Repeat two more layers (batter, swirl, swirl), ending with a swirl on top.

4. Use a skewer or butter knife to gently swirl the top for a beautiful marbled look.

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5. Bake the Cheesecake

1. Wrap the bottom of your springform pan in foil to prevent leaks.

2. Place the pan in a larger roasting pan and pour hot water into the outer pan (water bath).

3. Bake at 325°F (163°C) for 55–65 minutes, until the edges are set and the center is slightly jiggly.

4. Turn off oven, crack the door, and let cheesecake sit inside for 1 hour.

5. Remove, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

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6. Make the Cream Cheese Glaze

1. In a bowl, beat cream cheese until smooth.

2. Add powdered sugar, vanilla, and 2 tbsp milk. Beat until creamy and pourable.

3. Add more milk for a thinner consistency if needed.

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7. Serve

1. Drizzle cream cheese glaze over the chilled cheesecake.

2. Slice with a warm knife for clean cuts.

3. Optional: Sprinkle with a pinch of cinnamon or crushed pecans for garnish.

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🔁 Storage Tips

• Refrigerate: Covered for up to 5 days.

• Freeze: Without glaze, wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.

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📝 Pro Tips

• Room temperature ingredients = smooth cheesecake batter.

• Don’t skip the water bath — it prevents cracking and helps the cheesecake bake evenly.

• Use a sharp, warm knife for perfect slices.