If you love the warm, gooey goodness of classic cinnamon rolls but want a decadent twist, this Cinnamon Roll Cheesecake Recipe is going to be your new obsession. Imagine the creamy smoothness of cheesecake beautifully swirled with cinnamon and brown sugar, all resting on a buttery graham cracker crust that’s just the right amount of crunchy. It’s a perfect match of comforting flavors and indulgent textures that make every bite feel like a cozy celebration. Whether you’re baking for a holiday, a special occasion, or just because, this Cinnamon Roll Cheesecake Recipe delivers all the warmth and sweetness you crave in one stunning dessert.
Ingredients You’ll Need
Each ingredient here plays a starring role in creating that perfect balance of flavor and texture. From the cinnamon-spiced crust that forms the delicious base to the luscious cream cheese filling and the irresistible cinnamon swirl, these simple ingredients come together to create magic.
- Graham cracker crumbs: Provide a sweet and crunchy foundation that holds everything together beautifully.
- Granulated sugar: Sweetens the crust and cheesecake filling, balancing richness.
- Ground cinnamon: Adds that signature warm, spicy note present in every part of the cheesecake.
- Unsalted butter: Moistens and binds the crust and cinnamon swirl perfectly.
- Light brown sugar: Gives the cinnamon swirl a deep, caramel-like flavor.
- Cream cheese: The star of the cheesecake; it creates a rich, velvety texture that melts in your mouth.
- Sour cream: Adds a subtle tanginess that brightens the creamy filling.
- Eggs: Provide structure and richness to the cheesecake without overpowering the other flavors.
- Vanilla extract: Enhances all the other ingredients with a fragrant sweetness.
- All-purpose flour: Gives the cheesecake just enough body to hold its shape after baking.
- Powdered sugar, milk, and vanilla extract (for glaze): Combine to create a sweet, glossy drizzle that finishes the cheesecake beautifully.
How to Make Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C), then grease a 9-inch springform pan and wrap the bottom with foil if you’ll be using a water bath later on. Mix the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter in a bowl until the texture resembles wet sand. Press this mixture firmly into the bottom of your pan to create the crust. Bake it for 8 to 10 minutes, then set it aside to cool slightly while you prepare the next parts. This pre-baked crust will give your cheesecake that satisfying crunch with a hint of cinnamon.
Step 2: Mix the Cinnamon Swirl
In a small bowl, combine light brown sugar, ground cinnamon, and melted butter for the cinnamon swirl. This mixture brings that iconic cinnamon roll flavor into your cheesecake and will create beautiful swirls inside the creamy filling. Set this aside for later use—it’s your secret weapon for that irresistible look and taste.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese together with granulated sugar until very smooth and creamy. This step is crucial to avoid any lumps and create a silky filling. Add the sour cream and vanilla extract, mixing well. Then, add the eggs one at a time, incorporating each fully before adding the next. Finally, gently beat in the all-purpose flour until just combined—overmixing can affect the texture, so take care here.
Step 4: Assemble the Layers
Pour half of the smooth cheesecake batter over your pre-baked crust. Drizzle half of your cinnamon swirl mixture across the batter. Using a knife, gently swirl it into the batter in a figure-eight or circular motion to create beautiful marbled patterns. Repeat the pouring and swirling process with the remaining batter and cinnamon swirl, being careful not to overmix, so your swirls stay distinct and inviting.
Step 5: Bake and Cool
Place your assembled cheesecake in the oven and bake for 55 to 65 minutes. You’ll know it’s done when the center jiggles just a little—it should look set but still tender. Shut off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually, which helps prevent cracks. Once it’s cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours or overnight. This patience will reward you with a rich, perfectly set cheesecake.
Step 6: Prepare the Optional Glaze
If you want to add a little extra sweetness and shine, whisk together powdered sugar, milk, and vanilla extract until smooth to make a simple glaze. Drizzle it over the chilled cheesecake just before serving to give it that pretty finishing touch reminiscent of a fresh cinnamon roll icing.
How to Serve Cinnamon Roll Cheesecake Recipe
Garnishes
To elevate the presentation, consider sprinkling a touch of ground cinnamon on top or adding a few toasted pecans or walnuts for crunch. Fresh whipped cream is always a crowd-pleaser and complements the richness of the cheesecake beautifully. If you want to get really indulgent, dollop on some cream cheese frosting instead of the glaze for that true cinnamon roll vibe.
Side Dishes
This cheesecake pairs wonderfully with a cup of spiced coffee or chai tea to bring out the cinnamon notes. Fresh fruit, especially sliced apples or pears, adds a refreshing contrast. For a festive gathering, serving alongside vanilla ice cream makes for a decadent ending to any meal.
Creative Ways to Present
Try serving the cheesecake in mini mason jars for individual portions at brunch or parties. Another fun idea is to layer the cheesecake filling and cinnamon swirl in parfait glasses with crumbled graham crackers between layers, making an easy dessert that looks stunning. You could even add a drizzle of caramel sauce or a sprinkle of chopped nuts on top for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Cinnamon Roll Cheesecake Recipe, keep any leftovers safely stored in an airtight container or cover your pan tightly with plastic wrap. Refrigerate for up to 4 days to maintain freshness and flavor. Because cheesecake is best enjoyed chilled, this ensures the texture stays creamy and smooth.
Freezing
If you want to keep the cheesecake longer, wrapping it securely in plastic wrap and aluminum foil before freezing is the way to go. It can last up to 2 months in the freezer without losing its wonderful texture. When ready to enjoy, thaw overnight in the refrigerator for the best results.
Reheating
Cheesecake is usually served cold, but if you prefer it slightly warmed, let the slice sit at room temperature for about 15 minutes before serving. Avoid microwaving as it can ruin the creaminess and cause cracking. A gentle warming allows the flavors to bloom without compromising texture.
FAQs
Can I make this Cinnamon Roll Cheesecake Recipe without a springform pan?
While a springform pan is ideal for easy removal, you can use a regular cake pan lined with parchment paper. Just be extra careful when taking the cheesecake out to keep it intact.
What’s the best type of cinnamon to use?
Ground cinnamon is standard, but using Ceylon cinnamon can add a more delicate, slightly sweeter flavor. Both work well and depend on your preference.
Can I use a water bath for this cheesecake?
Yes! Using a water bath helps the cheesecake cook evenly and prevents cracking. Just be sure to wrap the bottom of the springform pan tightly with foil to avoid leaks.
Is it possible to double the recipe?
Definitely. You can double ingredients to fit a larger pan or bake two cheesecakes separately. Just adjust baking times accordingly and keep an eye on the cheesecake’s doneness.
How do I get the cinnamon swirl to look so pretty?
The key is to drizzle the cinnamon swirl gently over the batter and swirl with a knife carefully without overmixing. This creates those gorgeous marbled patterns that make the cheesecake irresistible.
Final Thoughts
There’s something truly special about this Cinnamon Roll Cheesecake Recipe that brings the best of both worlds together in one delightful dessert. Its warm cinnamon tones, creamy texture, and gorgeous swirls make it perfect for any occasion where you want to impress and indulge. I can’t wait for you to try this at home—it’s the kind of treat that makes people smile and ask for seconds without hesitation.
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a decadent Cinnamon Roll Cheesecake that perfectly combines a buttery graham cracker crust, rich cinnamon swirl, and creamy cheesecake filling. This American dessert is baked to perfection, chilled for the best texture, and optionally topped with a smooth vanilla glaze for added sweetness. Ideal for holiday gatherings or any cozy occasion, this cheesecake offers a delightful blend of cinnamon sugar flavors reminiscent of classic cinnamon rolls.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup unsalted butter, melted
For the cinnamon swirl:
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath to prevent leaking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes and then set aside to cool slightly.
- Make the cinnamon swirl: In a small bowl, mix light brown sugar, ground cinnamon, and melted butter. Set aside for later use.
- Prepare the cheesecake filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add sour cream and vanilla extract, mixing well. Incorporate eggs one at a time, ensuring each is fully blended before adding the next. Finally, beat in the all-purpose flour until just combined.
- Assemble the cheesecake: Pour half of the cheesecake batter over the baked crust. Drizzle half of the cinnamon swirl mixture over the batter and gently swirl using a knife. Add the remaining batter and drizzle the rest of the cinnamon swirl on top. Swirl again gently for a marbled effect.
- Bake the cheesecake: Bake for 55 to 65 minutes, or until the center is just set with a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
- Cool and chill: Remove cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
- Optional glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecake before serving for an extra touch of sweetness.
Notes
- For a more intense cinnamon roll flavor, top the cheesecake with cream cheese frosting instead of the vanilla glaze.
- The cheesecake can be made 1–2 days in advance and stored covered in the refrigerator.
- Wrapping the pan bottom with foil helps prevent water from a water bath leaking into the cheesecake while baking.
- Ensure cream cheese is softened to avoid lumps in the batter for a smooth texture.
