Cinnamon Roll Cheesecake

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Imagine a dessert where the creamy indulgence of cheesecake meets the warm, spiced swirl of a cinnamon roll. That’s exactly what you get with this dreamy Cinnamon Roll Cheesecake. It’s a show-stopping treat that layers the tangy silkiness of classic cheesecake with gooey cinnamon-sugar spirals and a buttery graham cracker crust. Each bite delivers a delicious contrast of textures and flavors—smooth, crunchy, sweet, and spicy—all in perfect harmony.

Whether you’re baking for a brunch party, holiday celebration, or just treating yourself to something special, this Cinnamon Roll Cheesecake is bound to be the star. The aroma alone, with cinnamon dancing through the air as it bakes, will make your kitchen feel like a cozy bakery. And when you slice into that velvety cheesecake and reveal the cinnamon roll swirls inside? Pure dessert magic.

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Ingredients for this Cinnamon Roll Cheesecake

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• 6 tablespoons melted butter

For the cinnamon roll filling:

• ½ cup unsalted butter, melted
• 1 cup brown sugar
• 1 ½ tablespoons ground cinnamon
• 2 teaspoons all-purpose flour

For the cheesecake batter:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• 2 tablespoons all-purpose flour

For the cream cheese frosting (optional but irresistible):

• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk, as needed for consistency

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and stir until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then remove and let cool while you prepare the fillings.

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Step 2: Make the Cinnamon Filling

In a small bowl, whisk together the melted butter, brown sugar, cinnamon, and flour. It should form a thick, spreadable paste. Set it aside—it’s going to be swirled inside the cheesecake for that cinnamon roll effect.

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Step 3: Beat the Cheesecake Batter

Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy, about 2–3 minutes. Add in the sugar and vanilla extract, and mix again until combined. Add the eggs one at a time, beating just until incorporated. Stir in the sour cream and flour last, mixing until smooth and lump-free.

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Step 4: Layer and Swirl

Pour half of the cheesecake batter over the baked crust. Dollop spoonfuls of the cinnamon filling over the batter, then swirl gently with a knife. Add the remaining cheesecake batter on top and repeat the swirling process with more cinnamon filling. Smooth the top with a spatula.

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Step 5: Bake to Perfection

Place the pan in a water bath (wrap the bottom of the pan with foil to prevent leaking) and bake for 55–65 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven and crack the door open. Let the cheesecake rest inside for an hour before removing.

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Step 6: Chill and Frost

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, prepare the cream cheese frosting by beating together the cream cheese and butter, then mixing in the powdered sugar and vanilla. Add milk as needed until you get a soft, pipeable consistency. Pipe or spread the frosting on top of the cheesecake and finish with a light dusting of cinnamon.

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Storage Instructions

To keep your Cinnamon Roll Cheesecake tasting fresh and fabulous:

• Refrigerator: Store covered in the fridge for up to 5 days. A cake dome or an airtight container works best to prevent the cheesecake from absorbing other fridge odors.
• Freezer: You can freeze the cheesecake (without the frosting) for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving. Add the frosting once fully thawed.
• Individual Slices: For convenient snacking, freeze individual slices wrapped in parchment and sealed in zip-top freezer bags.

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Estimated Nutrition (Per Slice – Approximate)

• Calories: 480
• Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 40g
• Sugar: 30g
• Protein: 7g
• Cholesterol: 130mg
• Sodium: 310mg

Note: Nutrition will vary slightly depending on portion size and any substitutions made.

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Frequently Asked Questions

What kind of cream cheese should I use?

Use full-fat, block-style cream cheese for the creamiest texture. Avoid whipped or spreadable tubs.

Can I use a different crust?

Absolutely. Try crushed Biscoff cookies, Oreos, or even cinnamon graham crackers for a flavor twist.

How do I avoid cracks in the cheesecake?

Use a water bath and don’t overmix the batter. Let the cheesecake cool gradually in the oven with the door cracked open.

Can I make this ahead of time?

Yes! In fact, it’s better the next day. Make it the day before and chill overnight for perfect slicing.

Do I have to use the frosting?

Nope! It’s optional—but it really enhances the cinnamon roll vibe and makes the dessert extra luscious.

Can I make it gluten-free?

Yes, use gluten-free graham crackers and swap the flour with a 1:1 gluten-free blend.

How do I swirl the cinnamon filling without it sinking?

Dollop gently and swirl just below the surface with a knife. Avoid overmixing it into the batter.

What’s the best way to cut clean slices?

Use a hot knife (run under hot water and wipe dry between cuts) to get clean, bakery-style slices every time.

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