cinnamon roll cheesecake

Oh my goodness, where do I even begin with this Cinnamon Roll Cheesecake? It’s the kind of dessert that makes you close your eyes and let out a little happy sigh with every bite. I remember the first time I tried to make something that combined my two favorite sweet treats – cinnamon rolls and cheesecake. I was aiming for a weekend project, something to wow my family, and let me tell you, this recipe delivered! It’s got that creamy, dreamy texture of a classic cheesecake, but with all the warm, comforting spice of a freshly baked cinnamon roll swirled right in. It’s not just a dessert; it’s an experience. If you’ve ever stood at the crossroads, torn between a gooey cinnamon roll and a rich cheesecake, this cinnamon roll cheesecake is your answer. It’s the best of both worlds, really, and it’s surprisingly not as intimidating as it sounds!

What is Cinnamon Roll Cheesecake?

So, what exactly is this magical creation we’re talking about? Think of it as a love affair between two iconic desserts. It’s a rich, creamy, baked cheesecake that’s infused with all the irresistible flavors of a cinnamon roll. Instead of just topping it, we’re talking about swirls of cinnamon-sugar filling baked right into the velvety cheesecake batter. And to really bring it home, we often finish it off with a drizzle of that classic Cream Cheese Frosting that you’d expect on a cinnamon roll. It’s essentially taking all the elements you adore – the warm cinnamon, the sweet brown sugar, the tender pastry-like swirls, and the luxurious tang of cheesecake – and bringing them together in one utterly divine package. It’s not just a cheesecake; it’s a celebration of comfort and indulgence, all rolled into one!

How do you make Cinnamon Roll Cheesecake?

Quick Overview

This cinnamon roll Cheesecake Recipe is all about layering those incredible flavors and textures. We start by creating a simple graham cracker crust, then whip up a luscious cheesecake batter, followed by a sweet cinnamon-sugar swirl mixture. We’ll layer these components, swirl them together for that beautiful marbled effect, and then bake it low and slow to perfection. The final touch is a simple, tangy glaze that ties everything together. It’s a straightforward process that yields a truly spectacular result, making it perfect for both novice bakers and seasoned pros looking for a showstopper.

Ingredients

For the Crust:
2 cups graham cracker crumbs (about 14 full sheets)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
*Tip: I always use cinnamon graham crackers if I can find them; it adds an extra layer of cinnamon goodness right from the start! Make sure your butter is fully melted but not scorching hot when you mix it in.

For the Main Batter:
3 (8-ounce) packages cream cheese, softened to room temperature
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1 teaspoon Vanilla Extract
4 large eggs, room temperature
1/2 cup sour cream, room temperature
*For the cream cheese, make sure it’s truly softened. This is key to a smooth, lump-free batter. If you forget to take them out, you can microwave them in 20-second intervals, but be careful not to melt them! Room temperature eggs and sour cream also help ensure everything emulsifies beautifully.

For the Filling:
1/2 cup packed light brown sugar
2 tablespoons ground cinnamon
1/4 cup unsalted butter, softened
*Don’t skimp on the cinnamon here; it’s what gives you that classic cinnamon roll vibe. And make sure the butter is soft enough to easily mix with the brown sugar and cinnamon to form a paste.

For the Glaze:
4 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
1-2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
*This glaze is essential! It adds that perfect tangy sweetness. If it’s too thick, add milk or cream a teaspoon at a time until you reach your desired drizzling consistency. If it’s too thin, a little more powdered sugar will do the trick.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 325°F (160°C). Now, you’ll need a 9-inch springform pan. This is super important because it allows you to easily release the cheesecake later without damaging it. To make things even easier and prevent any leaks, I like to wrap the bottom and sides of the springform pan tightly in a couple of layers of heavy-duty aluminum foil. This also helps when we use a water bath, which I highly recommend for the creamiest cheesecake texture. If you’re not using a water bath, just greasing the pan well is a good start.

Step 2: Mix Dry Ingredients

In a medium bowl, combine your graham cracker crumbs and granulated sugar. Give them a good whisk to make sure they’re thoroughly mixed. Then, pour in the melted butter. Stir everything together until the crumbs are evenly moistened and resemble wet sand. This is what will hold your crust together. It should clump nicely when you squeeze a bit in your fingers.

Step 3: Mix Wet Ingredients

Now for the luscious cheesecake part! In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, with no lumps. This is really the most crucial step for a silky-smooth cheesecake. Gradually add the granulated sugar and flour, beating until just combined. Then, beat in the vanilla extract. Don’t overmix at this stage, just get it incorporated.

Step 4: Combine

Add the room temperature eggs to the cream cheese mixture, one at a time, beating on low speed just until each egg is incorporated before adding the next. Overbeating here can incorporate too much air, which can lead to cracks. Gently stir in the sour cream until the batter is smooth and homogenous. It should be thick and luxurious. Remember, room temperature ingredients are your best friend here for a smooth blend.

Step 5: Prepare Filling

In a separate small bowl, mix together the packed light brown sugar and ground cinnamon for the swirl filling. It should look like a beautiful, sandy mixture. Then, add the softened butter and mix with a fork or your fingers until a thick, paste-like consistency forms. This is what we’ll be swirling into the cheesecake batter.

Step 6: Layer & Swirl

Pour about half of the cheesecake batter into your prepared springform pan. Sprinkle about half of the cinnamon-sugar filling mixture evenly over the batter. Dollop about half of the remaining batter over the filling. Then, sprinkle the rest of the cinnamon-sugar filling on top. Finally, spoon the remaining cheesecake batter over the top, spreading it gently to cover the filling. Now for the fun part: using a knife or a skewer, gently swirl the cinnamon mixture into the cheesecake batter. Don’t over-swirl; you want distinct ribbons of cinnamon, not a muddy mess. Aim for a few figure-eights or random patterns.

Step 7: Bake

Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking. Bake for 60-75 minutes, or until the edges are set and the center is still slightly jiggly when you gently shake the pan. It should look mostly set but might have a slight wobble in the very center.

Step 8: Cool & Glaze

Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for another hour. This gradual cooling is super important to prevent cracking. After that, remove it from the water bath and let it cool completely on a wire rack at room temperature. Once completely cool, cover it with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight. Before serving, prepare the glaze by beating the softened cream cheese with powdered sugar, milk/cream, and vanilla until smooth and pourable. Drizzle generously over the chilled cheesecake.

Step 9: Slice & Serve

To slice, use a thin, sharp knife dipped in hot water and wiped dry between each cut. This ensures clean, beautiful slices. Serve chilled or at room temperature. The contrast between the cool, creamy cheesecake and the warm cinnamon swirl is just heavenly.

What to Serve It With

This cinnamon roll cheesecake is honestly a star all on its own, but it does pair wonderfully with a few things, depending on the occasion. For a truly decadent breakfast or brunch, I love serving it with a really good, strong cup of coffee. The richness of the coffee cuts through the sweetness beautifully. Sometimes, I’ll even add a small dollop of whipped cream on top, just for an extra touch of indulgence. For a more elegant brunch spread, I’ll plate a slice with some fresh berries – raspberries or strawberries work particularly well to add a bit of tartness and color. When I’m serving it as a dessert after a meal, it’s perfect just as it is, perhaps with a tiny extra drizzle of glaze. And for those moments when you just need a comforting snack, a smaller slice enjoyed with a glass of cold milk is pure bliss. My family also loves it alongside a warm mug of spiced apple cider, especially during the fall. It just brings out those cozy, autumnal flavors even more.

Top Tips for Perfecting Your Cinnamon Roll Cheesecake

I’ve made this cinnamon roll cheesecake more times than I can count, and along the way, I’ve picked up a few tricks that I think make all the difference. First, about the cream cheese: make sure it’s truly at room temperature. I can’t stress this enough. If it’s cold, you’ll end up with lumps, and nobody wants a lumpy cheesecake! I learned this the hard way early on. Also, when you’re mixing the wet and dry ingredients for the batter, go easy on the mixer once the eggs are in. Overmixing can add too much air, which can cause cracks as the cheesecake bakes and cools. Gentle folding is often better. For the swirl, don’t go crazy with it. You want distinct ribbons of cinnamon, not a uniform brown color. A few gentle passes with a knife or skewer are all you need. I’ve found that using a piping bag for the swirl mixture can give you more control and create prettier patterns. Another thing that’s been a lifesaver is the water bath. It seems like an extra step, but it truly ensures an even, gentle bake, which results in that incredibly creamy, smooth texture and helps prevent those dreaded cracks. If you don’t have a springform pan, a regular 9-inch round cake pan can work, but removing it will be trickier. For ingredient swaps, if you don’t have graham crackers, digestive biscuits or even shortbread cookies can work for the crust; just adjust the sugar if they’re already very sweet. And for the glaze, if you’re not a fan of cream cheese frosting, a simple vanilla glaze or even a caramel drizzle would be delicious too. Just make sure your glaze consistency is right – not too thick to drizzle, not too thin to run off.

Storing and Reheating Tips

This cinnamon roll cheesecake is pretty forgiving when it comes to storing, which is great because sometimes you just can’t finish it all in one sitting (though it’s a challenge!). If you have any leftovers, the best way to store it is in the refrigerator. Make sure it’s completely cooled first, then cover it tightly with plastic wrap or transfer it to an airtight container. It will stay wonderfully fresh in the fridge for about 3 to 4 days. If you plan on freezing it, it’s best to do so before glazing. Wrap the whole cooled cheesecake (or individual slices) tightly in several layers of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be frozen for up to 2 months. To thaw, transfer it to the refrigerator overnight. You can add the glaze once it’s fully thawed. I don’t recommend leaving it at room temperature for too long, as cheesecake contains dairy and is best kept chilled to maintain quality and safety. If you do need to bring it to room temperature for serving, do so for no more than an hour. For reheating, I generally don’t reheat cheesecake; it’s best served chilled or at room temperature. But if you prefer it slightly warmer, a very brief, gentle warming in a low oven (around 200°F or 95°C for about 10-15 minutes) might work, but be very careful not to overcook it, as it can become watery. Honestly, the cold, creamy texture is usually preferred for this type of dessert.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite cinnamon roll cheesecake! It truly is the best of both worlds, combining that luxuriously smooth cheesecake texture with all the warm, cozy flavors of a beloved cinnamon roll. It’s the perfect dessert when you want something special without being overly complicated. Whether you’re baking for a celebration or just treating yourself to a quiet evening in, this recipe never fails to impress and delight. I’ve made it for picky eaters, dessert aficionados, and everyone in between, and it’s always met with rave reviews. I really hope you give it a try and find as much joy in making and eating it as my family and I do. If you do make this cinnamon roll cheesecake, please let me know how it turns out in the comments below! I’d love to hear about your experience, any tweaks you made, or what you served it with. Happy baking, and enjoy every single decadent bite!

Cinnamon Roll Cheesecake

A decadent cheesecake swirled with cinnamon roll goodness, perfect for dessert lovers.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Cheesecake Base

• 1.5 cups graham cracker crumbs
• 0.375 cup granulated sugar
• 0.375 cup unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup sour cream

Cinnamon Swirl

• 0.5 cup packed brown sugar
• 1.5 tablespoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 0.5 cup powdered sugar
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs, 0.375 cup granulated sugar, and melted butter. Press evenly into the bottom of the prepared springform pan.
• In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
• Pour half of the cream cheese mixture over the crust.
• In a small bowl, combine brown sugar and cinnamon. Sprinkle half of this mixture over the cream cheese layer. Drizzle with half of the melted butter.
• Pour the remaining cream cheese mixture over the cinnamon layer. Sprinkle with the remaining brown sugar and cinnamon mixture. Drizzle with the remaining melted butter.
• Bake for 55-65 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and let cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight.
• While the cheesecake is chilling, prepare the glaze. In a medium bowl, beat cream cheese until smooth. Gradually beat in powdered sugar, milk, and vanilla extract until well combined and smooth.
• Once the cheesecake is chilled, drizzle the glaze over the top before serving.

Notes

For an extra festive touch, sprinkle chopped pecans or walnuts over the cinnamon swirl before baking.