If you're a fan of both cinnamon rolls and cheesecake, why settle for one when you can have both in an incredibly delicious combination? This Cinnamon Roll Cheesecake recipe is a perfect treat for brunches, dessert tables, or whenever you're craving something sweet and unique. The rich creaminess of cheesecake marries beautifully with the spicy warmth of cinnamon, all wrapped in a buttery crust. In this article, you’ll find everything you need to know about making the ultimate cinnamon roll cheesecake, so read on for an irresistible dessert recipe that will surely impress your friends and family!
What Is Cinnamon Roll Cheesecake?
Cinnamon Roll Cheesecake is a delectable dessert that combines the classic flavors of a cinnamon roll with the creamy texture of cheesecake. Imagine biting into a slice of cheesecake swirled with cinnamon sugar and topped with a rich cream cheese frosting, all sitting on a soft, buttery crust. It’s a perfect blend of sweet, tangy, and spicy, making it an unforgettable dessert that is perfect for any occasion.
Ingredients List for Cinnamon Roll Cheesecake
For the Crust:
- 2 cups graham cracker crumbs (about 14-15 full crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
For the Cinnamon Swirl:
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 2 tablespoons all-purpose flour
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Substitutions and Variations
If you're looking to modify the recipe to suit dietary needs or personal preferences, there are a few ways you can substitute ingredients while still maintaining that signature cinnamon roll cheesecake flavor. For a gluten-free option, simply use gluten-free graham crackers for the crust and a gluten-free flour blend in both the filling and the cinnamon swirl. If you're dairy-free, replace the cream cheese with a dairy-free version, and use coconut cream in place of sour cream and heavy cream. You can also experiment with different sweeteners—swap granulated sugar for coconut sugar or a low-carb alternative like erythritol or monk fruit for a keto-friendly version. Adding nuts such as pecans or walnuts to the cinnamon swirl for extra texture is another great variation.
Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s walk through the step-by-step process to make this dreamy cinnamon roll cheesecake.
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the mixture and stir until fully combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Add in the eggs, one at a time, beating after each addition. Mix in the sour cream, vanilla extract, and flour until everything is well incorporated and smooth.
- Prepare the Cinnamon Swirl: In a small bowl, whisk together the melted butter, brown sugar, ground cinnamon, and flour until you have a smooth, thick cinnamon paste.
- Layer the Cheesecake: Pour half of the cheesecake filling over the prepared crust. Drop spoonfuls of the cinnamon swirl mixture on top, using a knife or toothpick to swirl it into the cheesecake. Repeat with the remaining cheesecake filling and another layer of cinnamon swirl. Gently swirl the top layer as well to create a beautiful marble effect.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes. The cheesecake should be set but still have a slight jiggle in the center when you shake the pan. Once done, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Chill the Cheesecake: After the cheesecake has cooled in the oven, transfer it to the refrigerator and chill for at least 4 hours or overnight to allow it to set completely.
- Make the Cream Cheese Frosting: While the cheesecake is chilling, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream, continuing to mix until the frosting is light and fluffy. Once the cheesecake has chilled, spread or drizzle the frosting over the top.
How to Cook Cinnamon Roll Cheesecake: A Step-by-Step Guide
To summarize the process of making this delicious cinnamon roll cheesecake, here’s a step-by-step guide:
- Preheat the oven and prepare the graham cracker crust.
- Mix the cheesecake filling until smooth and creamy.
- Prepare the cinnamon swirl mixture and set aside.
- Layer the cheesecake filling and cinnamon swirl in the pan.
- Bake the cheesecake until set, allowing it to cool in the oven.
- Chill the cheesecake for at least 4 hours or overnight.
- Top the chilled cheesecake with cream cheese frosting and serve.
Common Mistakes to Avoid
When making cinnamon roll cheesecake, there are a few common pitfalls to watch out for. One is overmixing the cheesecake batter, which can incorporate too much air and cause cracks as it bakes. Another mistake is overbaking—remember that the cheesecake should still have a slight jiggle in the center when you take it out of the oven. Avoid opening the oven door too often, as this can cause the cheesecake to sink or crack. Finally, make sure to chill the cheesecake long enough to allow it to set properly—impatience here can lead to a runny texture!
Serving and Presentation Tips
A perfectly made cinnamon roll cheesecake deserves to be served in style! After you’ve topped the cheesecake with cream cheese frosting, consider dusting it with a little extra cinnamon for a finished look. For added elegance, you can pipe some whipped cream around the edges or sprinkle chopped pecans on top for a crunchy contrast. Serve each slice with a drizzle of caramel sauce or a side of fresh fruit for a pop of color and extra indulgence.
How to Serve Cinnamon Roll Cheesecake
Cinnamon roll cheesecake is a rich dessert, so serving small slices is ideal. You can serve it chilled straight from the refrigerator, but for a creamier texture, allow the cheesecake to sit at room temperature for 10-15 minutes before slicing. This allows the flavors to fully develop and the cheesecake to soften slightly, making each bite melt in your mouth.
Presentation Ideas for Cinnamon Roll Cheesecake
For a show-stopping presentation, consider piping swirls of cream cheese frosting onto each slice before serving. Garnish with a sprinkle of cinnamon, a drizzle of caramel, or even a light dusting of powdered sugar. For an extra touch of luxury, serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream. You can even sprinkle some candied pecans or walnuts on top for an added crunch.
Cinnamon Roll Cheesecake Recipe Tips
Here are a few extra tips to make sure your cinnamon roll cheesecake turns out perfectly every time:
- Room Temperature Ingredients: Make sure all your ingredients—especially the cream cheese, eggs, and butter—are at room temperature. This ensures everything blends smoothly and prevents lumps in the cheesecake batter.
- Water Bath: To prevent cracks, consider baking your cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water. This creates steam in the oven, which keeps the cheesecake moist and prevents cracking.
- Chilling Time: Don’t rush the chilling process. Cheesecake needs time to firm up, so allow at least 4 hours for chilling, but overnight is best for the ideal texture.
- Use a Springform Pan: A springform pan makes it easy to remove the cheesecake without damaging the crust. Be sure to grease the sides lightly before adding the batter to ensure a clean release.
Frequently Asked Questions (FAQs)
- Can I freeze cinnamon roll cheesecake?
Yes! You can freeze cinnamon roll cheesecake for up to 2 months. Wrap individual slices tightly in plastic wrap and place them in an airtight container. Thaw in the fridge before serving. - Do I have to use a water bath?
No, but a water bath helps prevent cracks. If you don’t want to use one, just be sure not to overbake the cheesecake and allow it to cool slowly in the oven. - Can I make this cheesecake ahead of time?
Absolutely! Cinnamon roll cheesecake actually tastes better after it has had time to chill overnight, making it the perfect make-ahead dessert. - Can I use a premade crust?
Yes, if you're short on time, you can use a premade graham cracker crust, but making your own gives you more control over thickness and flavor.
Conclusion
This Cinnamon Roll Cheesecake recipe is a game-changer for dessert lovers, combining two classic treats into one irresistible creation. With its buttery crust, creamy cheesecake filling, and luscious cinnamon swirl, it’s sure to be a hit at any gathering. Whether you’re a seasoned baker or new to the kitchen, this recipe is easy to follow and customizable to fit your needs. Serve it up with a scoop of ice cream or a drizzle of caramel sauce, and you’ve got a dessert that’s sure to impress! So, grab your ingredients and get ready to bake this dreamy cinnamon roll cheesecake—you won’t regret it!
PrintCinnamon Roll Cheesecake Recipe
Delight in the ultimate fusion of creamy cheesecake and cinnamon rolls! This Cinnamon Roll Cheesecake recipe features a rich cheesecake base with a cinnamon-sugar swirl, topped with a sweet cream cheese glaze. Perfect for breakfast or dessert, this indulgent treat is sure to impress!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For Crust: graham cracker crumbs, butter, sugar
- For Cheesecake: cream cheese, sugar, eggs, vanilla extract
- For Cinnamon Swirl: cinnamon, brown sugar, butter
- For Glaze: powdered sugar, milk, vanilla extract
Instructions
- Preheat oven and prepare a springform pan with a graham cracker crust.
- Make the cheesecake filling by mixing cream cheese, sugar, and eggs.
- Combine cinnamon, brown sugar, and melted butter for the swirl.
- Pour half of the cheesecake batter over the crust, add half of the cinnamon swirl mixture, and repeat with remaining batter and swirl.
- Bake at 325°F (163°C) for 50-60 minutes, or until set. Let cool.
- Drizzle with glaze made from powdered sugar, milk, and vanilla extract.
- Chill for 4 hours before serving.
Notes
- Ensure the cheesecake cools fully before refrigerating.
- Use a water bath to prevent cracking.
- You can store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 480
- Sugar: 35g
- Sodium: 320mg
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