If you adore the comforting flavors of a warm cinnamon roll but crave the creamy richness of cheesecake, this Cinnamon Roll Cheesecake Recipe is going to be your new obsession. It brilliantly blends the soft, spiced cinnamon swirls with a velvety cheesecake base, all nestled atop a buttery graham cracker crust. Every bite offers that perfect balance of sweet, spice, and smooth texture that’s simply irresistible, making it an ideal dessert to impress friends or indulge yourself on a cozy night.
Ingredients You’ll Need
These ingredients are straightforward but essential for creating a Cinnamon Roll Cheesecake Recipe that truly shines. Each brings something special to the dish, from the crunchy base to the gooey cinnamon swirls and the velvety cheesecake texture.
- Graham cracker crumbs: Provide a crisp, slightly sweet foundation for the crust that contrasts beautifully with the creamy filling.
- Granulated sugar: Sweetens both the crust and the cheesecake, balancing the spices and richness.
- Cinnamon (ground): Delivers warmth and that iconic cinnamon roll aroma to both crust and swirl.
- Unsalted butter: Adds moistness and richness to the crust and cinnamon swirl without overpowering flavors.
- Brown sugar: Enhances the cinnamon swirl with deeper, caramel-like notes that mimic classic cinnamon rolls.
- All-purpose flour: Helps thicken the cinnamon swirl for a gooey but stable layer.
- Cream cheese (softened): The hero of this cheesecake, it creates a silky, tangy filling that melts in your mouth.
- Sour cream: Adds a subtle tang and contributes to the creamy texture of the cheesecake.
- Eggs: Bind the cheesecake filling together while providing structure to hold those mesmerizing cinnamon swirls.
- Vanilla extract: Brings out the flavors with a gentle sweetness and rounds out the filling.
- Powdered sugar: Used in the optional glaze for a smooth, delicate sweetness that’s easy to drizzle.
- Milk: Thins the glaze just enough to create a pourable icing without losing creaminess.
How to Make Cinnamon Roll Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (160°C) and getting a 9-inch springform pan ready by greasing it and lining the bottom with parchment paper. Mix the graham cracker crumbs with granulated sugar, cinnamon, and melted butter until the mixture holds together like damp sand. Press this firmly into the bottom of the pan to create an even base. Pop it in the oven for 10 minutes to set, then set it aside to cool so it won’t mix into your creamy filling later.
Step 2: Make the Cinnamon Swirl Filling
In a small bowl, whisk together the brown sugar, cinnamon, flour, and melted butter until completely smooth. This mixture will add those delightful gooey, cinnamon roll swirls inside your cheesecake, providing both flavor bursts and beautiful texture. Keep this ready to layer between your cheesecake batter.
Step 3: Prepare the Cheesecake Filling
In your largest mixing bowl, beat softened cream cheese until it’s silky smooth — no lumps should remain. Add granulated sugar and whip until light and fluffy, signaling a creamy dream of a filling is underway. Stir in sour cream and vanilla extract for extra tang and flavor. Then add eggs one at a time, mixing gently after each addition to avoid overmixing, which can affect the cheesecake’s texture. The batter should be rich and smooth, ready for assembly.
Step 4: Assemble the Layers
Pour half of the cheesecake batter onto the cooled crust, smoothing it out evenly. Drizzle half of your cinnamon swirl mixture over the batter, then grab a knife and carefully swirl it through, creating those gorgeous cinnamon ribbons. Repeat with the remaining cheesecake batter and cinnamon swirl, finishing with another gentle swirl at the top to make it visually irresistible.
Step 5: Bake and Cool
Place the cheesecake in the oven and bake for 55 to 65 minutes. You want the center to be set but still slightly jiggly when you gently shake the pan — that’s the key to a creamy, luscious cheesecake. Turn off the oven, crack the door, and allow it to cool slowly inside for an hour. Then chill the cheesecake in the fridge for at least four hours or overnight to firm up those delicious layers.
Step 6: Optional Cream Cheese Glaze
For an added touch of elegance and extra creaminess, whip together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Drizzle this glaze over the chilled cheesecake just before serving. It adds a lovely sweet finish that echoes the luscious filling underneath.
How to Serve Cinnamon Roll Cheesecake Recipe
Garnishes
To highlight the warm spices and creamy texture, sprinkle a little extra cinnamon or cinnamon sugar over the top right before serving. Fresh whipped cream with a hint of vanilla is another fantastic match that adds a light and airy contrast. For a festive touch, chopped toasted pecans or walnuts sprinkled over the glaze bring a satisfying crunch that pairs beautifully with the smooth cheesecake.
Side Dishes
This cheesecake shines best on its own but pairing it with a lightly brewed cup of coffee, chai tea, or even a spiced latte will elevate the experience. If you want to get really creative, a small side scoop of vanilla bean ice cream or a dollop of maple-flavored whipped cream speaks directly to the comforting cinnamon roll vibe and turns your dessert into a true celebration.
Creative Ways to Present
Serve slices on rustic wooden boards or elegant dessert plates with a drizzle of extra cream cheese glaze on the plate for a stunning presentation. For a fun twist, cut the cheesecake into small squares and serve them as bite-sized treats at parties — everyone will be intrigued by the swirled surprise in every piece. Wrapping slices individually with a cinnamon stick tied on top makes for a charming gift or party favor.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cinnamon Roll Cheesecake Recipe slices tightly covered in the refrigerator for up to 3 days. Keeping it well wrapped prevents the cheesecake from picking up other fridge odors and helps maintain its creamy texture and fresh cinnamon flavor.
Freezing
You can absolutely freeze this cheesecake! Wrap it tightly in plastic wrap and then foil to avoid freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor. This makes it a perfect make-ahead dessert for busy days or special occasions.
Reheating
While cheesecake is best served chilled, if you prefer it a bit warmer, let individual slices sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving since it can ruin the creamy texture, but a gentle warming can bring out all those cinnamon aromas beautifully.
FAQs
Can I use a different type of crust for this Cheesecake?
Absolutely! While the graham cracker crust is classic and perfectly complements the cinnamon flavors, you can experiment with crushed vanilla wafers, ginger snaps, or even a buttery shortbread crust for an extra dimension of flavor.
What if I don’t have a springform pan?
A springform pan is ideal to release the cheesecake easily, but if you don’t have one, you can line a regular 9-inch cake pan with parchment paper, leaving some overhang for easy removal after chilling.
Can I make this recipe gluten-free?
Yes! Use gluten-free graham cracker crumbs or substitute with gluten-free cookie crumbs for the crust, and ensure your flour for the cinnamon swirl is gluten-free as well. The rest of the ingredients are naturally gluten-free.
Is it necessary to swirl the cinnamon filling?
The cinnamon swirl adds beautiful visual appeal and those tasty pockets of cinnamon goodness throughout the cheesecake. If you prefer, you could layer the cinnamon mixture or even spread it on top before baking for a different texture, but swirling gives the best traditional look and flavor balance.
Can I prepare this cheesecake a day in advance?
Yes, this Cinnamon Roll Cheesecake Recipe actually tastes even better after resting overnight. The flavors meld and the texture firms up, making it perfect for preparing ahead of a party or family gathering.
Final Thoughts
There is something truly magical about combining the comforting spices of a cinnamon roll with the smooth indulgence of cheesecake, and this Cinnamon Roll Cheesecake Recipe delivers exactly that in every luscious bite. I encourage you to try it at home and discover just how effortlessly you can wow your taste buds and guests alike with this delightful dessert. Trust me, it will become one of your sweetest favorites before you know it!
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 40 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Roll Cheesecake combines the warm, spicy flavors of cinnamon rolls with the creamy richness of classic baked cheesecake. A graham cracker crust forms the base, layered with a luscious cream cheese filling swirled with a cinnamon sugar mixture, then baked to perfection. Topped optionally with a smooth cream cheese glaze, this dessert is perfect for any occasion and serves 12 slices.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
For the Cinnamon Swirl Filling:
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tablespoon vanilla extract
For the Cream Cheese Glaze (Optional):
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking. In a bowl, mix together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove and set aside to cool.
- Make the cinnamon swirl: In a small bowl, combine the brown sugar, ground cinnamon, all-purpose flour, and melted butter. Stir until smooth and fully incorporated. This mixture will be used to create the signature cinnamon swirls in the cheesecake.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until fluffy. Next, beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until each egg is incorporated—take care not to overmix as this can affect the texture of the cheesecake.
- Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust in the springform pan. Drizzle half of the cinnamon swirl mixture over the batter. Using a knife, gently swirl the cinnamon mixture into the batter to create a marbled effect. Repeat with the remaining cheesecake batter and remaining cinnamon swirl mixture. Swirl again on top to create a beautiful cinnamon pattern.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 55 to 65 minutes, until the cheesecake center is set but still slightly jiggly. Once baked, turn off the oven, crack open the door, and allow the cheesecake to cool inside for 1 hour. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Make the glaze (optional): In a bowl, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Drizzle the glaze over the chilled cheesecake just before serving for an extra touch of sweetness and creaminess.
Notes
- For best results, bring all dairy and eggs to room temperature before mixing to ensure a smooth batter.
- This cheesecake can be prepared 1 to 2 days in advance and stored covered in the refrigerator.
- Ensure not to overmix the batter to prevent cracks during baking.
- Use a springform pan for easy removal and clean edges.
- If you prefer, the glaze can be omitted or replaced with a simple dusting of powdered sugar.
