Introduction

Cinnamon Roll Cheesecake is the dessert that brings together the best parts of two classics: the cozy, warm-spiced comfort of a cinnamon roll and the luxurious creaminess of a New York–style cheesecake. It’s everything you want in a show-stopping sweet treat—rich, velvety filling; buttery cinnamon-sugar swirls; and a tender crust that tastes like the base of a bakery-style cinnamon bun. This cheesecake is perfect for holidays, birthdays, potlucks, brunches, and especially for anyone who loves rich, decadent desserts with layers of flavor.

What makes this recipe so irresistible is the balance: the creamy filling melts into the cinnamon swirl filling, creating pockets of buttery brown sugar and spice that caramelize into pure perfection as the cheesecake bakes. A creamy glaze or frosting over the top adds the final touch, reminiscent of the icing dripping down a warm cinnamon roll straight out of the oven.

This recipe is beginner-friendly but tastes like a bakery masterpiece. With a long, detailed guide, step-by-step instructions, and tips for getting the perfect texture, you’ll be able to create this cheesecake flawlessly every time. Let’s get into it.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (or crushed cinnamon grahams)
• 6 tbsp melted butter
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 2 tsp vanilla extract
• 2 tbsp all-purpose flour

For the Cinnamon Swirl Filling:

• ½ cup melted butter
• ¾ cup brown sugar
• 2 tbsp cinnamon
• 1 tbsp all-purpose flour
• 1 tsp vanilla extract

For the Icing (Optional):

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• ½ tsp vanilla extract

Preparation

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until sandy and evenly coated. Press firmly into the bottom of a springform pan. Bake for 8 minutes, then set aside.

Step 2: Make the Cheesecake Filling

Beat the cream cheese until smooth and creamy. Add sugar and continue mixing until fully blended. Mix in sour cream, vanilla, and flour. Add the eggs one at a time, mixing on low speed to avoid incorporating air. The batter should be silky and smooth.

Step 3: Prepare the Cinnamon Swirl Mixture

Mix melted butter, brown sugar, cinnamon, flour, and vanilla until thick and glossy. This mixture is the key to creating the cinnamon roll effect inside the cheesecake.

Step 4: Layer the Cheesecake

Pour half the cheesecake filling over the crust. Spoon half of the cinnamon swirl mixture over the top in dollops or swirl lines. Use a knife to gently swirl through the batter. Pour remaining cheesecake filling on top, then add remaining cinnamon swirl mixture. Swirl gently.

Step 5: Bake the Cheesecake

Wrap the springform pan in foil and place in a water bath. Bake for 60–75 minutes, or until the center jiggles slightly like Jell-O. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4–6 hours, preferably overnight.

Variation

• Cinnamon Roll Crust: Use crushed cinnamon rolls baked and cooled instead of graham crackers.
• Maple Glaze: Substitute milk in the icing with pure maple syrup.
• Extra Cinnamon Layer: Add a thin extra layer of cinnamon sugar between crust and filling.
• Cream Cheese Icing: Replace glaze with whipped cream cheese frosting for a classic cinnamon roll flavor.

Cooking Note

Slow baking and cooling are essential to avoid cracks. The water bath provides gentle, even heat that helps maintain the cheesecake’s creamy texture.

Serving Suggestions

• Serve chilled with a warm drizzle of icing.
• Add whipped cream or a scoop of vanilla bean ice cream.
• Sprinkle extra cinnamon sugar on top for a bakery-style finish.
• Pair with hot coffee, chai latte, or cinnamon tea.

Tips

• Ensure your cream cheese is room temperature for smooth filling.
• Do not overmix the eggs; it causes air bubbles and cracks.
• Swirl gently—overmixing will blend the cinnamon mixture too much.
• Allow the cheesecake to cool fully before slicing for clean cuts.

Prep Time: 20 minutes

Cooking Time: 70 minutes

Total Time: 6 hours (including chilling)

Nutritional Information (Approx. per slice)

Calories: 460
Protein: 6g
Sodium: 280mg

FAQs

Can I use store-bought cinnamon rolls for the crust?

Yes! Bake them first, let them cool, crumble them, and press into a crust with butter.

Can I skip the water bath?

You can, but the cheesecake may crack. A water bath creates an even, creamy texture.

How long does the cheesecake last?

Up to 5 days refrigerated or 2 months frozen.

Can I make mini cinnamon roll cheesecakes?

Yes, use a muffin tin and adjust baking time to 20–25 minutes.

Conclusion

Cinnamon Roll Cheesecake is one of the most irresistible desserts you can make—creamy, cinnamon-swirled, aromatic, and perfect for any celebration. The balance of buttery spice and smooth cheesecake makes each bite unforgettable. Whether you’re baking for your family, bringing a treat to a gathering, or just craving something rich and comforting, this recipe delivers bakery-quality results right from your kitchen.

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