This Cinnamon Roll Cheesecake is a rich and comforting dessert that blends the creamy smoothness of classic cheesecake with the warm, spiced sweetness of cinnamon rolls. With a buttery graham cracker crust, swirls of cinnamon sugar, and a light cream cheese frosting, this dessert is perfect for celebrations, gatherings, or an indulgent homemade treat.

Why You’ll Love This Recipe

This recipe brings together two beloved desserts in one stunning creation. The cinnamon swirl adds warmth and depth to the creamy cheesecake, while the crunchy crust balances every bite. It’s elegant enough for special occasions yet approachable for home bakers, with clear steps and rewarding results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the graham cracker crust:
Graham cracker crumbs – 180 g (1½ cups)
Brown sugar – 30 g (2 tablespoons)
Ground cinnamon – 1 teaspoon
Unsalted butter, melted – 70 g (5 tablespoons)

For the cinnamon roll swirl:
Brown sugar, packed – 65 g (⅓ cup)
All-purpose flour – 1 tablespoon
Ground cinnamon – 1 tablespoon
Unsalted butter, melted – 30 g (2 tablespoons)

For the cheesecake filling:
Cream cheese, softened – 680 g (3 packages, 8 oz each)
Granulated sugar – 200 g (1 cup)
Vanilla extract – 1 teaspoon
Large eggs, at room temperature – 3
Sour cream, at room temperature – 240 g (1 cup)

For the cream cheese frosting:
Cream cheese, softened – 115 g (4 oz)
Powdered sugar – 120 g (1 cup)
Vanilla extract – ½ teaspoon
Heavy cream – 2 tablespoons

Directions

Preheat the oven to 163°C (325°F). Grease a 23 cm (9-inch) springform pan on the bottom and sides.

In a bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon. Add the melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

In a small bowl, mix the brown sugar, flour, and ground cinnamon for the swirl. Stir in the melted butter until a thick paste forms. Set aside.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing gently after each addition. Stir in the sour cream until the batter is smooth.

Pour half of the cheesecake batter over the cooled crust. Spoon half of the cinnamon swirl mixture over the batter and gently swirl with a knife.

Pour the remaining cheesecake batter on top and smooth the surface. Add the remaining cinnamon swirl mixture and swirl again.

Wrap the outside of the springform pan tightly with foil. Place it in a larger roasting pan and add hot water halfway up the sides to create a water bath.

Bake for 55–65 minutes, until the edges are set and the center slightly jiggles. Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.

Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

For the frosting, beat the cream cheese until smooth. Gradually add the powdered sugar, then mix in the vanilla extract and heavy cream until fluffy.

Pipe or spread the frosting over the chilled cheesecake before serving.

Servings and timing

Servings: 12 slices
Preparation time: 30 minutes
Baking time: 65 minutes
Cooling and chilling time: 5 hours
Total time: approximately 6½ hours

Variations

Add chopped nuts like pecans or walnuts to the cinnamon swirl for extra texture.
Drizzle caramel sauce over the finished cheesecake for added sweetness.
Mix chocolate chips into the cheesecake batter for a richer twist.
Add a pinch of nutmeg or allspice to the crust for deeper spice flavor.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped tightly for up to 2 months.
Thaw frozen slices overnight in the refrigerator before serving. Reheating is not recommended, as cheesecake is best served chilled.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s ideal to make it a day in advance so it has enough time to chill and set.

Why should ingredients be at room temperature?

Room temperature ingredients blend more smoothly, preventing lumps in the batter.

Do I really need a water bath?

A water bath helps prevent cracks and ensures even baking.

How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when shaken.

Can I skip the frosting?

Yes, the cheesecake is delicious on its own, but the frosting adds a cinnamon-roll finish.

Can I use a different crust?

Yes, a digestive biscuit or vanilla cookie crust works well.

What if my cheesecake cracks?

The frosting or toppings can easily cover small cracks.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect texture and flavor.

Is this cheesecake very sweet?

It’s rich and balanced, with warmth from cinnamon rather than overpowering sweetness.

Can I freeze the whole cheesecake?

Yes, freeze it without frosting, well wrapped, and add frosting after thawing.

Conclusion

Cinnamon Roll Cheesecake is a show-stopping dessert that perfectly combines creamy cheesecake with warm cinnamon spice. With its layered flavors, beautiful swirl, and indulgent frosting, it’s a dessert that feels special yet comforting, making it a wonderful choice for any occasion.

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