Cinnamon Roll Cheesecake

If you love the sweet, spicy aroma of cinnamon rolls but can’t resist a creamy cheesecake, this Cinnamon Roll Cheesecake is your dream dessert come true. Combining a buttery graham cracker crust, a rich, smooth cheesecake center, and a swirled cinnamon-sugar filling, it’s a decadent treat that will impress family, friends, and anyone lucky enough to take a slice.

Perfect for brunches, holiday gatherings, or cozy nights at home, this cheesecake marries the best of two desserts into one show-stopping treat.

Why You’ll Love This Recipe

• Best of both worlds – cinnamon roll flavor meets creamy cheesecake
• Rich and indulgent – perfect for dessert lovers
• Beautiful swirl – visually impressive for special occasions
• Make-ahead friendly – chilling ensures perfect slices
• Customizable – sprinkle extra cinnamon or add a drizzle of caramel

Ingredients

Graham Cracker Crust

• Graham cracker crumbs (or digestive biscuits/Biscoff cookies) – buttery, crunchy base
• Brown sugar – adds sweetness and depth
• Cinnamon – warm spice that complements the swirl
• Unsalted butter (melted) – binds crumbs into a solid crust

Cinnamon Roll Swirl

• Brown sugar – sweet filling reminiscent of cinnamon rolls
• All-purpose flour – helps thicken the swirl
• Ground cinnamon – aromatic and warming
• Unsalted butter (melted) – richens and blends the swirl

Cheesecake Batter

• Cream cheese – creamy, smooth foundation for the cheesecake
• Brown sugar & granulated sugar – balance sweetness and flavor
• Sour cream – adds tanginess and silky texture
• Eggs – help the cheesecake set perfectly
• Vanilla extract – enhances the overall flavor
• Salt – balances sweetness and deepens flavors

Cream Cheese Frosting

• Cream cheese – tangy and creamy topping
• Powdered sugar – sweetens and stabilizes frosting
• Vanilla extract – classic flavor enhancer
• Heavy whipping cream – adds lightness and fluffiness
• Cinnamon powder – optional garnish for a finishing touch

How to Make Cinnamon Roll Cheesecake

Prepare the Crust

Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl. Stir in melted butter until evenly mixed. Press firmly into the bottom of a cheesecake pan.
Bake at 325°F (163°C) for 10 minutes, then set aside to cool slightly.

Make the Cinnamon Swirl

Mix brown sugar, flour, and cinnamon with melted butter until a smooth paste forms. Set aside to use in layers.

Prepare the Cheesecake Batter

Beat cream cheese until smooth and creamy. Gradually add brown sugar, granulated sugar, and sour cream, mixing until fully combined.
Add eggs one at a time, then mix in vanilla extract and salt until silky.

Assemble the Cheesecake

Alternate layers of cheesecake batter and cinnamon swirl in the pan, finishing with a layer of cheesecake batter. Use a knife or spatula to gently swirl the cinnamon filling through the batter for a marbled effect.

Bake the Cheesecake

Place the cheesecake pan in a water bath (to prevent cracks and ensure a creamy texture). Bake at 325°F (163°C) for 60–75 minutes, until the edges are set but the center slightly jiggles.
Turn off the oven and let the cheesecake cool inside for 1 hour, then transfer to the refrigerator for at least 6 hours to set fully.

Make the Cream Cheese Frosting

Beat cream cheese and powdered sugar together until smooth. Gently fold in whipped cream until light and fluffy.
Pipe or spread over the chilled cheesecake and sprinkle with cinnamon for a beautiful finish.

Tips for Success

• Ensure all ingredients are at room temperature for a smooth batter
• Use a water bath to prevent cracks and achieve a creamy texture
• Grease the pan well and run a knife around the edges after baking to easily release slices
• Chill thoroughly for clean, professional-looking slices

Equipment Needed

• Cheesecake pan (springform recommended)
• Mixing bowls
• Electric mixer or stand mixer
• Spatula and whisk
• Knife (for swirling and slicing)
• Aluminum foil (for water bath)

Recipe Variations

• Caramel Cinnamon Cheesecake: Drizzle caramel sauce over the frosting
• Pecan Cinnamon Swirl: Add chopped pecans to the cinnamon swirl for crunch
• Chocolate Cinnamon Cheesecake: Fold in mini chocolate chips into the batter
• Mini Cheesecakes: Use a muffin tin or mini springform pans for individual servings

Serving Suggestions

• Serve chilled with a cup of coffee or hot tea
• Top with extra cinnamon sugar or caramel drizzle
• Slice into wedges and garnish with toasted pecans or chocolate shavings for a festive touch

FAQs

Do I need a water bath?
Yes, it prevents cracks and ensures the cheesecake bakes evenly with a creamy texture.

How long does it last?
Refrigerated in an airtight container, it lasts up to 5 days.

Can I make this ahead?
Absolutely. Chill overnight for clean, firm slices.

Can I use a different crust?
Yes, digestive biscuits, Biscoff, or even chocolate cookie crumbs work beautifully.

Why swirl the cinnamon filling?
It creates the signature marbled cinnamon roll effect and evenly distributes flavor throughout the cheesecake.

Print

Final Thoughts

This Cinnamon Roll Cheesecake perfectly marries the best of cinnamon rolls and creamy cheesecake, creating a dessert that is as stunning as it is delicious. With its marbled cinnamon swirl, rich cheesecake base, and fluffy cream cheese frosting, it’s guaranteed to be a showstopper at any gathering.