This cinnamon roll cheesecake is rich, creamy, and layered with sweet cinnamon sugar filling inside a buttery graham cracker crust. It tastes like a cozy cinnamon roll transformed into a smooth, bakery-style cheesecake.

Why You’ll Love This Recipe

This dessert combines two favorites in one: classic cheesecake and warm cinnamon roll flavor. The filling is creamy, the cinnamon layers are sweet and buttery, and the crust adds the perfect crunch. It is also a great make-ahead dessert because it needs time to chill before serving.

Ingredients

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

For the cinnamon filling:
1 cup brown sugar
1/3 cup all-purpose flour
1/4 cup melted butter
2 1/2 teaspoons ground cinnamon

For the crust:
2 1/2 cups graham cracker crumbs
1/2 cup melted butter
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

For the cheesecake filling:
24 ounces full-fat cream cheese, softened
1 1/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups sour cream or Greek yogurt

For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar

Directions

Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and wrap the outside bottom with foil to catch any leaks.

In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and cinnamon. Press the mixture firmly into the bottom of the pan and about 1 inch up the sides. Bake for 12 to 14 minutes, then reduce the oven temperature to 275°F.

In another bowl, combine brown sugar, flour, melted butter, and cinnamon until crumbly. Set aside.

Beat the cream cheese until smooth. Add sugar and mix again. Beat in eggs, vanilla, and salt on low speed, then mix in sour cream or Greek yogurt until just combined.

Pour one-third of the cheesecake batter into the crust. Sprinkle with one-third of the cinnamon filling. Repeat twice, ending with cinnamon filling on top.

Bake for 1 hour 45 minutes to 2 hours, until the edges are set and the center still jiggles slightly. Turn off the oven and leave the cheesecake inside for 1 hour. Cool at room temperature, then chill for at least 8 hours.

Beat heavy cream and powdered sugar until stiff peaks form. Serve with the chilled cheesecake.

Servings and timing

Servings: 16 slices
Prep time: 30 minutes
Cook time: 3 hours
Chilling time: 8 hours
Total time: 11 hours 30 minutes

Variations

Use vanilla wafer crumbs or gingersnap crumbs instead of graham crackers. Add a simple cream cheese glaze instead of whipped cream for a stronger cinnamon roll flavor. You can also add a little nutmeg to the cinnamon filling for extra warmth.

Storage/Reheating

Store covered in the refrigerator for up to 5 days. For longer storage, wrap slices well and freeze for up to 3 months. Thaw overnight in the refrigerator. This cheesecake is best served chilled and does not need reheating.

FAQs

Can I make this cheesecake ahead of time?

Yes, it is perfect for making one day ahead because it needs several hours to chill.

Do I need a water bath?

No, this recipe bakes gently at a low temperature without a water bath.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture, so low-fat is not recommended.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well.

Why is my cheesecake jiggly in the center?

A slight jiggle is normal. It will firm up as it cools and chills.

Can I freeze it?

Yes, wrap it tightly and freeze for up to 3 months.

Can I skip the whipped cream?

Yes, the cheesecake is delicious on its own.

How do I get clean slices?

Use a sharp knife and wipe it clean between slices.

Can I use a different crust?

Yes, dry cookie crumbs work well.

How long should it chill?

Chill for at least 8 hours before serving.

Conclusion

Cinnamon roll cheesecake is a rich, creamy dessert with buttery cinnamon layers and a crisp graham cracker crust. It is impressive enough for holidays, birthdays, or family gatherings, yet simple enough to prepare ahead with confidence.

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