Cinnamon Roll Cheesecake

I still remember the first time I tasted something like this in a sleepy bakery after a late-night shift—a swirl of cinnamon, a creamy dream in the middle, and the warm hug of vanilla that makes everything feel right. That memory grew into a recipe I keep coming back to, the kind of dessert that looks fancy but is truly a cozy桥 between breakfast and dessert. This Cinnamon Roll Cheesecake isn’t just a mashup; it’s a story in two bites: tangy, rich cheesecake with a cinnamon-sugar swirl that tastes like a snuggly morning and a lazy Sunday afternoon all rolled into one. I’m not joking when I say this is the one I reach for when I want comfort in a slice. It’s a family favorite, and yes, it’s easier to make than you’d expect—think cheesecake with a cinnamon-roll hug. If you’re coffee-fueled and kid-worn like me, you’ll see why this Cinnamon Roll Cheesecake disappears in minutes at my house. It’s a celebration of simple ingredients turned into something a little magical, a little nostalgic, and totally irresistible.

What is Cinnamon Roll Cheesecake?

Think of cinnamon roll cheesecake as a two-in-one dessert that fits a thousand moods. It starts with a creamy cheesecake base that’s lightly sweet and tangy, then it has a cinnamon-sugar filling that swirls through like ribbons of cozy aroma. The name says it all: cheesecake with the cinnamon roll flavor you love, but in a slice that’s easier to portion and share. It’s essentially a classic cheesecake with a cinnamon roll twist—an homage to mornings spent with cinnamon rolls cooling on the counter, only here you don’t have to wait for those rolls to bake twice. The concept is simple: a sturdy crust, a velvety filling, and a cinnamon swirl that makes every bite feel comforting and a little exciting. I love that this dish bridges the gap between indulgence and everyday practicality, so you can serve it for brunch, dessert, or a late-night treat when the craving hits hard.

How do you make Cinnamon Roll Cheesecake?

Quick Overview

Here’s the short version: whip up a sturdy crust, blend a silky cheesecake batter, swirl in a cinnamon-sugar mix, bake gently with a water bath, then cool and glaze. The beauty is in the balance—creamy, not cloying; cinnamon-rich, not overwhelmed by sugar; and swirled enough to look pretty but not so busy it feels chaotic. This method keeps the crack-fear at bay and delivers a slice that cuts neatly after overnight chilling. You’ll notice the swirls catching the light in cross-sections, hinting at the cozy flavor before you even take a bite. If you’ve never done a water bath cheesecake before, don’t worry—I’ll walk you through it, and you’ll feel like a pro by the end.

Ingredients

For the Crust
– 1 1/2 cups graham cracker crumbs
– 4 tablespoons unsalted butter, melted
– 2 tablespoons granulated sugar
– Pinch of salt

For the Main Batter:
– 24 ounces cream cheese, softened (two 8-ounce blocks) or a mix of 16 oz full-fat cream cheese and 8 oz ricotta for extra creaminess
– 1 cup granulated sugar
– 1/2 cup sour cream
– 4 large eggs
– 1 tablespoon Vanilla Extract
– 2 tablespoons all-purpose flour (helps set the center ever so slightly)
– Pinch of salt

For the Filling:
– 1/2 cup light brown sugar
– 2 1/2 teaspoons ground cinnamon
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon salt

For the Glaze:
– 1 cup powdered sugar
– 2–3 tablespoons milk or cream
– 1/2 teaspoon vanilla extract
– Optional: a drizzle of maple syrup or a pinch of espresso powder for depth

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and wrap the bottom with foil to keep water out if you’re using a water bath. I always do the foil wrap—my past self learned it the hard way after a crack showed up in the middle of a family dinner. The foil keeps the base safe from moisture and helps the cheesecake bake evenly. If you’re not into water baths, you can bake without one, but expect a taller center and, sometimes, a little more cracking. Either way, have your crust ready and pressed into place before you mix the filling.

Step 2: Mix Dry Ingredients

For the crust, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press this mixture into the bottom of the pan and a little up the sides to form a sturdy base. I use the bottom of a glass to press it flat and even, because a flat crust is a happy crust. A nice thing about this Cinnamon Roll Cheesecake is that the crust’s flavor is simple but honest, giving you a warm, toasty foundation without stealing the show from the filling.

Step 3: Mix Wet Ingredients

In a large mixer bowl, beat the cream cheese until smooth and creamy. Add sugar in a slow stream, then beat in sour cream and vanilla. Add eggs one at a time, letting each incorporate fully before adding the next. Finally, mix in the flour, salt, and a splash of lemon zest if you’re feeling bright. The goal here is a velvet batter—no lumps, no overt whipping—just a smooth foundation that holds up to the swirl.

Step 4: Combine

Scrape down the sides and fold briefly to ensure everything is evenly distributed. The texture should be luxuriously creamy but still light enough to capture air without being overworked. If your batter looks glossy and thick but not sticky, you’re on the right track. This is the point where you start to sense the magic that makes Cinnamon Roll Cheesecake special—soft, not dense; indulgent, but balanced.

Step 5: Prepare Filling

Whisk together brown sugar, cinnamon, melted butter, and salt until it forms a loose, sandy paste. You want this to hold its shape but still thread easily when swirled into the batter. I like to warm the butter just enough so the sugar dissolves and the spices wake up. If you’re using a stand mixer, you can combine this in a separate bowl and set it aside for a moment while the cheesecake batter comes together. The filling should be ready to go when your batter is ready to pour, so you don’t lose that cinnamon aroma in the oven.

Step 6: Layer & Swirl

Pour about two-thirds of the batter into the crust, then sprinkle the cinnamon filling in an even layer. Drizzle or dollop the remaining batter over the cinnamon, then swirl gently with a spoon or a thin knife to create ribbons and marbling. Don’t over-swirl—the goal is pretty, not chaotic. Think of it as painting with white and cinnamon-brown lines, not mixing them into one color. This Cinnamon Roll Cheesecake will bake beautifully as long as you maintain those pretty swirls and keep some of the filling visible.

Step 7: Bake

Set the pan in the center of the oven. Bake for about 60–70 minutes, until the edges are set and the center has a slight jiggle. If the top looks too brown too quickly, tent it loosely with foil. After baking, turn off the oven and let the cheesecake rest inside for another 15–20 minutes. This gentle cooldown reduces the risk of cracking and helps finish setting the center. Then transfer to a rack to cool completely, before chilling in the fridge for at least 4 hours—or overnight if you can swing it. I’ll tell you a secret: the flavor deepens overnight, and the texture becomes even silkier, which is perfect for slicing neat wedges of Cinnamon Roll Cheesecake.

Step 8: Cool & Glaze

Once fully cooled, whisk your glaze ingredients until smooth. You want a pourable consistency—thicker than milk but thin enough to drizzle. If it’s too thick, add a touch more milk; if it’s too thin, add a touch more powdered sugar. Drizzle the glaze over the cheesecake just before serving, or keep it on the side if you’re serving guests who like their glaze lighter. The glaze is the finishing kiss on Cinnamon Roll Cheesecake, so don’t skip it if you want that classic cinnamon-roll vibe in every bite.

Step 9: Slice & Serve

Loosen the sides of the pan and remove the springform ring. For clean slices, wipe your knife between cuts and use a gentle sawing motion rather than pressing hard. If you’re serving for a brunch, pair slices with a hot cup of coffee or a chai latte. The contrast between the warm cinnamon aroma and the cool cream-cheese bite is just perfect. My taste memory is full of family gatherings where we’d slice the cheesecake, dust with a tiny pinch of cinnamon, and tell stories about the day’s little triumphs. This Cinnamon Roll Cheesecake doesn’t just fill a plate; it fills a heart with that familiar, comforting feeling.

What to Serve It With

This Cinnamon Roll Cheesecake shines in many moments. It’s a versatile dessert and sometimes a satisfying breakfast-turned-tirm. Here are some ideas that feel just right with a warm slice in hand.

For Breakfast: A thick slice with a robust mug of coffee or a creamy latte. Add a dollop of lightly whipped cream and a light dusting of cinnamon so the aroma blooms as you lift the slice. It feels like a cozy morning ritual you can repeat all week.

For Brunch: Plate a wedge with fresh berries, a splash of maple syrup, and a side of cinnamon-spiced yogurt. The contrast between tangy yogurt and sweet cheesecake is utterly delicious, and it looks stunning on a long brunch table.

As Dessert: Serve with a scoop of vanilla bean ice cream or a warm caramel sauce for extra indulgence. The contrast of hot and cold, creamy and caramel, makes every mouthful feel like a celebration.

For Cozy Snacks: Cut into small squares and keep chilled for a quick afternoon pick-me-up. It’s ideal for bake-sale boards or family movie nights when you want something comforting but not a whole cake sitting on the counter.

There’s a whisper of nostalgia in each pairing, and that’s what makes Cinnamon Roll Cheesecake special in our kitchen. It’s the kind of dessert that invites conversation, memory, and a little bit of magic in every bite.

Top Tips for Perfecting Your Cinnamon Roll Cheesecake

These are the little details I’ve learned after making this Cinnamon Roll Cheesecake dozens of times. They’ll save you from common hiccups and help you coax the best flavor and texture from your bake.

Crust Prep: If your crust looks a little pale, give it a quick bake for 5 minutes before adding the batter. It creates a sturdier base that won’t crumble when you slice. You want the crust to hold its shape when you lift a wedge of Cinnamon Roll Cheesecake.

Mixing Advice: Don’t overmix the batter once the eggs go in. Overmixing traps air and can lead to cracks or a cakier texture. You’re aiming for a silken texture with a gentle gloss—not a stiff, grainy batter.

Swirl Customization: For a more dramatic cinnamon stripe, reserve extra filling and swirl more toward the center. If you want a subtler look, drizzle the filling in lighter lines and swirl only once or twice. The marbling should look like ribbons peeking through the surface rather than a printed design.

Ingredient Swaps: If you’re watching fat or dairy, you can swap part of the cream cheese for ricotta or cottage cheese for a lighter texture. A touch of Greek yogurt in place of sour cream also works well, but start with a smaller amount and adjust for creaminess. If you want to keep the flavor but scale sugar, reduce by 1/4 cup and compensate with a splash of lemon juice to brighten the tang.

Baking Tips: Ovens vary. If your oven runs hot, bake at 320°F and check center doneness a little earlier. If you’re not using a water bath, you may need to bake a few minutes longer to set the center. Keep an eye on the edges—they should be just lightly browned and fully set. Use a toothpick to test near the center; it should come out with a few moist crumbs, not wet batter.

Glaze Variations: You can switch up the glaze by using powdered sugar with a splash of cream and vanilla, or add a teaspoon of melted butter to the glaze for a richer finish. A light drizzle of maple syrup also pairs beautifully with the cinnamon aroma. For a coffee-kissed version, stir a teaspoon of espresso powder into the glaze for a subtle mocha note.

Lessons Learned: I’ve learned to let the cheesecake cool fully in the pan before chilling. It helps prevent cracking and sets the texture beautifully. I’ve also found that chilling overnight makes slicing easier and the flavors deeper—the cinnamon becomes a quiet, welcoming warmth in every bite.

Storing and Reheating Tips

What you do with leftovers matters. If you’re lucky enough to have any, here’s how I keep Cinnamon Roll Cheesecake delicious for days.

Room Temperature: A slice can stay at room temperature for up to two hours. If your kitchen is warm or you’ve got guests coming over, refrigerate sooner rather than later.

Refrigerator Storage: Store in an airtight container or wrap well with plastic wrap. Cheesecake develops better flavor after chilling, so plan for 4 hours minimum, ideally overnight. It will keep for up to 5 days in the fridge.

Freezer Instructions: This cheesecake freezes well. Wrap tightly in plastic wrap and then in foil, or use an airtight container. It will keep for up to 2 months. Thaw overnight in the fridge for best texture, then let come to room temperature for about 15 minutes before slicing.

Glaze Timing Advice: If you’re freezing, you can wait to glaze until you’re ready to serve, or glaze after thawing for a glossy finish. The glaze holds up nicely if kept chilled, but frosting-like toppings are best added just before serving to keep the texture pristine.

With these tips, your Cinnamon Roll Cheesecake will stay dreamy from the first slice to the last crumb. It’s a dessert you’ll be proud to put on the table, no matter the occasion, and it will still feel comforting and familiar long after the plate’s empty.

Frequently Asked Questions

Final Thoughts

This Cinnamon Roll Cheesecake is the kind of dessert that earns a corner of your heart and a permanent place on your rotation. It captures the best of both worlds—creamy tang and cinnamon warmth—without demanding a complicated process or a long list of fancy ingredients. I’ve tested it with almond milk variants, and yes, it makes the texture a touch lighter and silkier—trust me on this one, it’s a keeper in dairy-free kitchens too. I’ve learned to bake it a touch slower, with a gentle oven, and to chill it thoroughly because the flavor only grows deeper with time. When you slice it, you’ll see those beautiful cinnamon ribbons that remind you of your early morning kitchen adventures, and you’ll taste a comforting sweetness that’s perfectly balanced by the tang of cream cheese. If you’re craving something sweet at 10pm but don’t want to bake a whole cake, this Cinnamon Roll Cheesecake is your answer: a big, cozy slice that goes a long way in sharing smiles. I’d love to hear how yours turns out—leave a comment, rate the recipe, or tell me how you’ve put your own twist on the swirl. Happy baking!

Cinnamon Roll Cheesecake

A decadent cheesecake swirled with cinnamon roll goodness. Perfect for breakfast or dessert!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Cheesecake Base

• 1.5 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 0.25 cups granulated sugar

Cinnamon Swirl

• 0.5 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, softened

Cheesecake Filling

• 48 ounces cream cheese, softened
• 1.5 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup sour cream

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, melted butter, and 0.25 cup granulated sugar. Press firmly into the bottom of the prepared pan.
• In a small bowl, mix together the brown sugar and cinnamon. Cut in the softened butter until crumbly.
• In a large bowl, beat cream cheese and 1.5 cups granulated sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
• Pour half of the cheesecake filling over the crust. Sprinkle half of the cinnamon mixture over the filling. Dollop the remaining filling over the cinnamon mixture and sprinkle with the remaining cinnamon mixture.
• Gently swirl the cinnamon mixture into the cheesecake batter with a knife or toothpick.
• Bake for 55-65 minutes, or until the center is almost set but 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 cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a smoother swirl, you can melt the butter for the cinnamon mixture slightly.