If you ever wished you could capture the cozy magic of a cinnamon roll and the decadence of cheesecake in one incredible treat, Cinnamon Roll Cheesecake is your dream dessert come true. With a buttery graham cracker crust, a swirl of cinnamon brown sugar, and a creamy, luscious cheesecake filling finished with a drizzle of vanilla glaze, this showstopper delivers all the warm, nostalgic flavors you love with a rich, velvety twist. Bring this beauty to any gathering, and get ready for friends and family to swoon (and maybe ask for seconds)!
Ingredients You’ll Need
These simple, wholesome ingredients are the building blocks for layers of flavor in Cinnamon Roll Cheesecake. Each component adds its own magic—from the warm spice of cinnamon to the tangy smoothness of cream cheese—so don’t skimp on the details here.
- Graham cracker crumbs: The crunchy, slightly sweet foundation for that classic cheesecake base.
- Granulated sugar: Brings sweetness to both the crust and the creamy filling.
- Cinnamon: The hero of this dish, lending warmth and a familiar spice to every bite.
- Unsalted butter (melted): Adds richness and helps bind the crust and swirl mixtures together.
- Brown sugar: Essential for the gooey cinnamon swirl, giving depth and caramel-like notes.
- All-purpose flour: Helps thicken the cinnamon swirl so it bakes into gorgeous ribbons.
- Cream cheese (softened): The heart of any cheesecake, this creates the ultra-creamy texture everyone craves.
- Sour cream: Adds tang and a little lightness to balance all that richness.
- Large eggs: Structure and smoothness! Add these one at a time for the best velvety result.
- Vanilla extract: For pure, fragrant sweetness in both the filling and the finishing glaze.
- Powdered sugar: The base for that pretty, sweet drizzle on top.
- Milk: Just enough to make your glaze perfectly pourable.
How to Make Cinnamon Roll Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C), then line the bottom of a 9-inch springform pan with parchment paper for easy removal. Mix graham cracker crumbs, granulated sugar, cinnamon, and melted butter in a bowl until the mixture resembles damp sand. Press this mixture firmly into the bottom of the pan, smoothing it into an even layer—your fingers or the bottom of a glass work great here. Bake for 10 minutes, then let it cool slightly while you move on to the next element.
Step 2: Make the Cinnamon Swirl
In a small bowl, combine brown sugar, flour, ground cinnamon, and melted butter. Stir everything together until you have a thick, smooth paste that almost looks like the gooey center of your favorite cinnamon roll. Set this aside; it’s about to take your cheesecake to the next level.
Step 3: Whip Up the Creamy Cheesecake Filling
Beat your softened cream cheese in a large mixing bowl until silky and free of lumps—this is the secret to a dreamy texture in Cinnamon Roll Cheesecake. Add granulated sugar and beat again, making sure it’s fully combined. Gently mix in the sour cream and vanilla extract. Last, add your eggs one at a time, mixing on low speed and only until just incorporated so your cheesecake stays light and doesn’t crack.
Step 4: Layer and Swirl
Pour half of the cheesecake batter over your cooled crust. Drop spoonfuls of the cinnamon swirl mixture evenly over the surface, then use a butter knife to gently swirl them together for pretty ribbons of spice. Pour the remaining batter over that, add more dollops of the cinnamon swirl, and repeat the gentle swirling. This layering creates that unmistakable cinnamon roll look and flavor throughout the cheesecake.
Step 5: Bake and Chill
Bake the Cinnamon Roll Cheesecake for 50–60 minutes, until the edges are set but the center still has a little jiggle. For best texture (and to avoid cracks), turn off the oven, crack open the door, and let the cheesecake cool inside for an hour before moving it to the refrigerator. Chill for at least 4 hours or overnight to let the flavors meld and the texture become perfectly sliceable.
Step 6: Glaze and Serve
Whisk together powdered sugar, milk, and vanilla extract until you have a smooth, drizzle-worthy glaze. Once the cheesecake is fully chilled, remove it from the pan and drizzle the glaze all over the top, just like the icing on a giant cinnamon roll. Slice and serve to thunderous applause!
How to Serve Cinnamon Roll Cheesecake
Garnishes
This cheesecake is already stunning, but a sprinkle of cinnamon or a shower of chopped pecans on top gives it that little something extra. If you’re feeling fancy, pipe extra glaze in thick swirls or add a dollop of freshly whipped cream.
Side Dishes
Since Cinnamon Roll Cheesecake is so rich and flavorful, pair it with something fresh and light—a simple fruit salad, tart berries, or even just hot coffee or cold milk will keep everything balanced. For brunch, it’s perfect alongside eggs or a crisp, citrusy mimosa.
Creative Ways to Present
You can cut the cheesecake into squares for bite-sized, party-perfect bites; layer slices into dessert jars with extra glaze and whipped cream; or even turn leftovers into decadent milkshakes. Anywhere you’d serve classic cheesecake or cinnamon rolls, this hybrid is sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any extra slices tightly covered in the fridge, where they’ll stay delicious and moist for up to five days. The glaze will set a bit in the fridge but remains soft and dreamy.
Freezing
To freeze your Cinnamon Roll Cheesecake, wrap individual slices or the whole cake (without glaze) tightly in plastic wrap, then foil. Store in your freezer for up to three months. Thaw overnight in the fridge and glaze before serving for the best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled or at room temperature, but if you prefer, let it sit out for 20–30 minutes to take off the chill. Avoid microwaving, as this can alter the creamy texture; if you do need to warm it up slightly, use the lowest setting and go in very short bursts.
FAQs
Can I use a different type Dessert
Absolutely! While the graham cracker crust is a classic choice, you can swap in crushed vanilla wafers, digestive biscuits, or even a spiced gingersnap crust for a unique twist that complements the cinnamon swirl beautifully.
What if I don’t have a springform pan?
If you don’t have a springform pan, use a deep 9-inch round cake pan lined with parchment paper with plenty of overhang for lifting the cheesecake out. Just be extra careful when unmolding to keep those gorgeous swirls intact.
How do I prevent my cheesecake from cracking?
For a smooth, crack-free top, make sure all ingredients are at room temperature before mixing, avoid overmixing the eggs, and let the cheesecake cool gradually in the oven after baking. You can also bake it in a water bath for extra insurance against cracks.
Can I make Cinnamon Roll Cheesecake ahead of time?
Cinnamon Roll Cheesecake is actually better when made in advance, as the flavors deepen overnight. Simply store it covered in the fridge and glaze right before serving for best results.
Is there a gluten-free version of this cheesecake?
Yes! Use gluten-free graham crackers for the crust and swap the tablespoon of flour in the cinnamon swirl with gluten-free all-purpose blend. Double-check your other ingredients and you’re good to go for a gluten-free treat everyone can enjoy.
Final Thoughts
This Cinnamon Roll Cheesecake truly delivers everything you love about two beloved classics in every forkful. You’ll fall head over heels for the rich, spiced layers and that indulgent swirl of cinnamon goodness. I hope you try it soon—just wait until you see those happy faces at your table!
Print
Cinnamon Roll Cheesecake Recipe
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Diet: Non-Vegetarian
Description
Indulge in the heavenly combination of a classic cinnamon roll and rich, creamy cheesecake with this decadent Cinnamon Roll Cheesecake recipe. Perfect for dessert lovers and special occasions.
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:
1/3 cup brown sugar, 1 tablespoon all-purpose flour, 1 tablespoon ground cinnamon, 2 tablespoons unsalted butter (melted)
For the cheesecake filling:
3 (8 oz) packages cream cheese (softened), 1 cup granulated sugar, 1/2 cup sour cream, 3 large eggs, 1 tablespoon vanilla extract
For the glaze:
1/2 cup powdered sugar, 1–2 tablespoons milk, 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
- Make the crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into the pan and bake for 10 minutes.
- Prepare the cinnamon swirl: Combine brown sugar, flour, cinnamon, and melted butter to form a paste.
- Make the cheesecake filling: Beat cream cheese until smooth, add sugar, sour cream, vanilla, and eggs. Pour half of the batter over the crust.
- Add cinnamon swirl: Drop spoonfuls of the cinnamon mixture over the batter and swirl gently with a knife. Repeat with the remaining batter and swirl.
- Bake: Bake for 50–60 minutes, then cool in the oven. Refrigerate for at least 4 hours.
- Prepare the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over chilled cheesecake before serving.
Notes
- For a firmer texture, bake the cheesecake in a water bath.
- Add chopped pecans to the cinnamon swirl for extra crunch.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 34g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg
