Imagine the dreamy mash-up of a classic cinnamon roll and creamy cheesecake, and you’ll find Cinnamon Roll Cheesecake at the heart of it all. This showstopping dessert brings together a buttery cinnamon graham crust, swirls of spiced brown sugar, and a cloud-like cheesecake filling—crowned with a velvety cream cheese glaze. Every forkful is pure bliss, combining nostalgic bakery-shop aroma with that unforgettable cheesecake tang, making it irresistible for holidays, birthdays, or any gathering where you want dessert to steal the spotlight.
Ingredients You’ll Need
Every component in this Cinnamon Roll Cheesecake recipe plays a deliciously vital role. These basics come together beautifully for distinct layers of flavor and texture—from a spiced crunchy base to the velvet-smooth filling and the joyful finishing swirl.
- Graham cracker crumbs: The base of our crust, giving it that signature classic crunch and subtle sweetness.
- Granulated sugar: Sweetens both crust and filling, balancing the tang of the cream cheese.
- Ground cinnamon: Adds warmth, depth, and that instantly-recognizable cinnamon roll aroma in both crust and swirl.
- Unsalted butter: Brings richness to the crust and cinnamon swirl, while helping everything bind together perfectly.
- Brown sugar: The star of the cinnamon swirl, lending a deep, caramel note.
- All-purpose flour: Thickens the swirl mixture, ensuring it stays perfectly nestled within the cheesecake.
- Cream cheese: The heart of any cheesecake—let it come to room temperature for a silky-smooth filling.
- Sour cream: Offers a light tang and extra creaminess for that unmistakable cheesecake bite.
- Vanilla extract: Elevates the overall flavor, making everything taste a little more magical.
- Large eggs: Bind the filling together, creating a custardy, rich texture.
- Powdered sugar: Soft and smooth, it blends seamlessly into the cream cheese glaze.
- Milk or cream: Adjusts the glaze to your preferred drizzling consistency.
How to Make Cinnamon Roll Cheesecake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. This ensures nothing sticks and helps you unmold your Cinnamon Roll Cheesecake gracefully when all is said and done.
Step 2: Craft the Perfect Cinnamon Graham Crust
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until the mixture resembles damp sand. Press it firmly into the bottom of your pan, letting it climb slightly up the sides for that classic look. Bake the crust for about 10 minutes, then set aside to cool—this simple step sets a solid (and flavorful!) foundation.
Step 3: Mix the Cinnamon Swirl Magic
Whisk up your swirl by mixing brown sugar, cinnamon, flour, and melted butter in a small bowl. The resulting thick, fragrant paste becomes the secret tunnel of cinnamon that winds through your cheesecake layers—don’t skip the deep inhale of its comforting aroma!
Step 4: Whip Up the Cheesecake Filling
Grab a large bowl and beat the softened cream cheese until completely smooth and free of lumps. Add in the sugar and blend well. Next, mix in the sour cream and vanilla extract. Finally, on low speed, add the eggs one at a time, mixing until just combined (avoiding overmixing keeps the texture light and creamy).
Step 5: Layer and Swirl
Pour half of your cheesecake batter over your pre-baked crust and spread evenly. Drop dollops of half the cinnamon swirl mixture over the batter, then gently swirl through with a knife for beautiful ribbons of spice. Pour the remaining cheesecake batter on top, smooth it out, and repeat the swirling process with the remaining cinnamon mixture.
Step 6: Bake to Perfection
Place the springform pan on a baking tray and bake for 50 to 60 minutes. You’re looking for set edges but a slightly jiggly center—that’s your sign of a perfectly baked cheesecake. Turn off the oven, crack the door, and let the cake cool inside for one hour, which helps prevent cracking and sets the custardy texture.
Step 7: Chill to Set
Remove your Cinnamon Roll Cheesecake from the oven and let it cool fully to room temperature. Then, refrigerate for at least 4 hours or overnight—patience is a virtue here! This chilling time locks in the layers and flavors, making it easy to slice.
Step 8: Mix and Drizzle the Cream Cheese Glaze
In a small bowl, whisk together the cream cheese, powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Drizzle it generously over your chilled cheesecake just before serving for that extra hit of cinnamon roll nostalgia.
How to Serve Cinnamon Roll Cheesecake
Garnishes
Dress up your Cinnamon Roll Cheesecake with an extra flourish! A simple drizzle of extra cream cheese glaze is classic, but for extra pizzazz, try a dusting of powdered sugar, a sprinkle of ground cinnamon, or a few curls of white chocolate on top. Each garnish amplifies the dessert’s bakery-fresh appeal.
Side Dishes
Pair your Cinnamon Roll Cheesecake with fresh berries or a bright fruit salad for a pop of tartness and color—it beautifully offsets the richness of the cheesecake. For cozy evenings, serve with a mug of hot coffee or spiced chai to echo the warming flavors of the dessert.
Creative Ways to Present
Don’t be afraid to let your creativity shine! Serve individual slices on plates drizzled with extra glaze and a cinnamon stick, or cut the cheesecake into bite-sized bars for a dessert buffet. You can even use leftovers to make cheesecake parfaits layered with whipped cream and cinnamon crumbles—unexpected and utterly delightful.
Make Ahead and Storage
Storing Leftovers
Keep any extra Cinnamon Roll Cheesecake tightly covered in the refrigerator, where it stays perfectly fresh and creamy for up to five days. The flavors actually deepen over time, making each leftover slice an even richer treat.
Freezing
This cheesecake freezes beautifully: wrap individual slices or the whole (unglazed) cheesecake in several layers of plastic wrap and a final layer of foil, then freeze for up to two months. Thaw overnight in the refrigerator before glazing and serving for the best taste and texture.
Reheating
Cinnamon Roll Cheesecake is at its best chilled straight from the fridge, but if you prefer a softer texture, let slices sit at room temperature for 20 to 30 minutes. Avoid microwaving, as it can alter the creamy texture and cause the glaze to melt or separate.
FAQs
Can I make the Cinnamon Roll Cheesecake in advance for a party?
Absolutely! In fact, making it a day ahead is ideal. Chilling overnight lets the flavors meld and ensures the cheesecake slices cleanly and beautifully—just wait to add the glaze until right before serving.
What’s the secret to a crack-free cheesecake top?
The key is to avoid overmixing the batter and to let your cheesecake cool gradually. Leaving the cake in the turned-off oven with the door slightly open works wonders for a smooth top, and ensuring all ingredients are at room temperature from the start helps prevent lumps and cracks.
Can I use a different crust for this cheesecake?
Of course! While the cinnamon graham crust amps up the bakery flavor, you can try crushed vanilla wafers, shortbread, or even a classic biscuit base for a twist. Just keep the proportions for butter and sugar similar for the right texture.
Is it possible to make Cinnamon Roll Cheesecake gluten-free?
Yes! Use gluten-free graham crackers for the crust and swap the all-purpose flour in the swirl for your preferred gluten-free blend. Double-check all ingredient labels just to be sure, and enjoy this decadent dessert worry-free.
How do I get those perfect cinnamon swirls?
For lovely, defined swirls, add the cinnamon mixture in small dollops and use the tip of a knife or a skewer to gently drag it through the batter. Try not to over-swirl—a few turns are all you need for a showstopping look and perfect flavor distribution.
Final Thoughts
If you love the comfort of cinnamon rolls and the decadence of creamy cheesecake, this Cinnamon Roll Cheesecake is calling your name! It’s as fun to make as it is to eat, turning any day into a celebration. I hope you take the plunge and wow your friends, family, or just yourself with this unforgettable treat—there’s nothing quite like it.
Print
Cinnamon Roll Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 25 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful fusion of cinnamon rolls and creamy cheesecake with this decadent Cinnamon Roll Cheesecake. A buttery graham cracker crust, a luscious cream cheese filling swirled with cinnamon goodness, and a sweet cream cheese glaze make this dessert a showstopper at any gathering.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the cinnamon swirl:
- 1/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the cream cheese glaze (optional):
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- Prepare the cinnamon swirl: Mix brown sugar, cinnamon, flour, and melted butter to form a paste.
- Make the cheesecake filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and eggs.
- Layer the cheesecake: Pour half the batter over the crust, add half the cinnamon swirl, repeat with the rest of the batter and swirl mixture.
- Bake and cool: Bake for 50–60 minutes, then cool in the oven for 1 hour. Refrigerate for at least 4 hours.
- Prepare the glaze: Whisk together cream cheese, powdered sugar, milk, and vanilla. Drizzle over the chilled cheesecake.
In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the pan and bake for 10 minutes.
Notes
- For extra cinnamon roll flavor, add a pinch of nutmeg to the swirl.
- This cheesecake slices best when fully chilled. Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 33g
- Sodium: 280mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
