Cinnamon Roll Cheesecake Recipe

Love cinnamon rolls? Love cheesecake? This cinnamon roll cheesecake gives you the best of both worlds!

You get a creamy cheesecake with swirls of sweet cinnamon sugar all through it. Every bite is cozy, rich, and full of that warm, cinnamon magic.

Perfect for holidays, birthdays, or anytime you want a dessert that feels extra special. Easy to make. Impossible to resist.

Let’s grab a pan and get baking! Sweet cinnamon dreams are just a few steps away.

Why You’ll Love This Recipe

• Best of Both Worlds: You get the smooth, creamy texture of cheesecake with the sweet, spicy swirl of a cinnamon roll.
• Rich but Balanced: The slight tang from the cream cheese balances the warm, sugary cinnamon swirl perfectly.
• Perfect Make-Ahead Dessert: This cheesecake holds up beautifully if made a day in advance, giving the flavors even more time to blend.
• Simple Ingredients, Big Flavor: You probably already have most of what you need in your pantry and fridge.
• Stunning Presentation: With its golden swirls and fluffy frosting, it looks as good as it tastes.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Bake Time: 60 minutes
• Cooling & Chilling Time: About 4–6 hours or overnight
• Total Time: Around 6–8 hours (mostly chilling time)

Servings:

• This recipe makes about 12–14 slices depending on how you cut it.

Difficulty:

• Moderate. Not hard if you follow the steps, but some patience is needed with baking and chilling.

Required Kitchen Tools

• 9-inch springform pan
• Large mixing bowls
• Electric hand or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Aluminum foil (for water bath)
• Roasting pan or large baking dish (for water bath)
• Wire rack (for cooling)

Ingredients for Cinnamon Roll Cheesecake

Here’s what you’ll need to bring this cozy dessert together (exact measurements will be listed again in the recipe card below):

Graham Cracker Crust:

• Graham cracker crumbs
• Brown sugar
• Ground cinnamon
• Unsalted butter (melted)

Cinnamon Roll Swirl:

• Brown sugar
• All-purpose flour
• Ground cinnamon
• Unsalted butter (melted)

Cheesecake Batter:

• Full-fat cream cheese (softened)
• Brown sugar
• Granulated sugar
• Sour cream
• Large eggs
• Vanilla extract
• Salt

Cream Cheese Frosting:

• Cream cheese (softened)
• Powdered sugar
• Vanilla extract
• Heavy whipping cream
• Cinnamon powder (for dusting)

Variations for Cinnamon Roll Cheesecake

• Use Biscoff Cookies for the Crust: Swap the graham cracker crumbs with crushed Biscoff cookies for an extra spiced flavor.
• Add Nuts: Fold in finely chopped pecans or walnuts into the cinnamon swirl for a little crunch.
• Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon filling for a deeper spice profile.
• Frosting Swirl: Before chilling, lightly swirl some cream cheese frosting into the top for a marbled finish.
• Mini Cheesecakes: Use a muffin tin lined with cupcake liners to create individual servings. Just adjust the baking time down to about 20 minutes.

How to Make Cinnamon Roll Cheesecake Step-by-Step Instructions

1. Prepare the Graham Cracker Crust

• Preheat your oven to 325°F (163°C).
• Line the bottom of a 9-inch springform pan with parchment paper. Wrap the outside of the pan in aluminum foil to protect it for the water bath later.
• In a medium bowl, mix together graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined and the texture is like wet sand.
• Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to help pack it tight.
• Bake the crust for 10 minutes, then set aside to cool slightly while you prepare the filling.

2. Make the Cinnamon Roll Swirl

• In a small bowl, combine brown sugar, flour, cinnamon, and melted butter.
• Stir until it forms a thick, slightly sandy mixture. Set aside.

3. Make the Cheesecake Batter

• In a large bowl, using a hand or stand mixer, beat the cream cheese until smooth and creamy, about 2–3 minutes.
• Add the brown sugar and granulated sugar, and beat until light and fluffy.
• Mix in the sour cream, vanilla extract, and salt until combined.
• Add the eggs one at a time, mixing gently and just until blended after each. (Overmixing can cause cracks.)

4. Assemble the Cheesecake

• Pour half of the cheesecake batter over the cooled crust.
• Drop spoonfuls of the cinnamon roll swirl mixture over the batter.
• Gently swirl the cinnamon mixture into the cheesecake layer using a toothpick or knife.
• Pour the remaining cheesecake batter on top, then repeat with the rest of the cinnamon swirl. Lightly swirl again.

5. Bake the Cheesecake

• Place the springform pan into a large roasting pan.
• Pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
• Carefully place the pan into the oven and bake for 55–65 minutes, or until the center is almost set (it should still jiggle slightly).
• Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

6. Chill the Cheesecake

• Remove the cheesecake from the water bath and allow it to cool completely on a wire rack.
• Refrigerate for at least 4 hours (preferably overnight) to let it fully set.

Serving and Decoration

Once the cheesecake is fully chilled, it’s ready for frosting and a little extra love:

• In a medium bowl, beat the cream cheese until smooth.
• Add powdered sugar and vanilla extract, then beat until creamy.
• Slowly pour in the heavy whipping cream while beating, until the frosting is fluffy but spreadable.
• Spread a thin layer of the frosting over the cheesecake.
• Dust lightly with cinnamon powder for that cozy, warm look.
• Slice with a clean, sharp knife, wiping the blade between cuts for neat slices.

Tip: Serve cold for the best texture and flavor.

Storing Cinnamon Roll Cheesecake

• In the Refrigerator: Store covered in the fridge for up to 5 days. Keep it in an airtight container or wrap tightly with plastic wrap to prevent it from drying out.
• In the Freezer: You can freeze slices by wrapping each one individually in plastic wrap and placing them in a freezer bag. Thaw overnight in the refrigerator before serving.

Tips and Tricks for Success

• Room Temperature Ingredients: Always use softened cream cheese, eggs, and sour cream for a smooth batter.
• Don’t Overmix: After adding the eggs, mix just until combined to avoid cracks.
• Water Bath: It’s extra work but so worth it. It helps the cheesecake bake evenly without splitting.
• Chill Overnight: For the best flavor and firm texture, let it chill for a full night before frosting and serving.
• Clean Cuts: Warm your knife with hot water, wipe it clean between slices, and you’ll get perfect pieces every time.

Nutrition Information

Serving Size	Calories	Total Fat	Saturated Fat	Carbohydrates	Sugar	Protein
1 slice (1/12)	480	32g	18g	42g	32g	7g

Note: Nutrition is an estimate and will vary based on exact ingredients used.

Cinnamon Roll Cheesecake FAQs

Can I make this cheesecake without a water bath?
You can, but a water bath helps prevent cracking and gives a creamier texture. If skipping, bake at a slightly lower temperature (around 300°F) and watch carefully.

How do I know when my cheesecake is done?
The edges should look set but the center should still jiggle slightly when you gently shake the pan.

Can I freeze this cheesecake?
Yes. Freeze slices individually wrapped in plastic and stored in an airtight container. Thaw overnight in the fridge.

What can I use instead of a graham cracker crust?
You can use crushed Biscoff cookies, vanilla wafers, or even gingersnaps for a different flavor twist.

Conclusion

Cinnamon Roll Cheesecake brings the comfort of cinnamon rolls and the creamy richness of cheesecake together in one perfect bite. It’s a dessert that feels like a warm hug — sweet, spiced, and satisfying. Whether you’re making it for a special celebration or just a cozy weekend treat, this recipe is sure to become a favorite you’ll come back to again and again.