Imagine the comforting aroma of warm cinnamon rolls fresh out of the oven, blended with the creamy richness of cheesecake. That’s exactly what makes this Cinnamon Roll Cheesecake Recipe a game-changer. Every bite delivers the perfect balance of velvety smooth cheesecake, buttery graham cracker crust, and a swirl of spiced cinnamon sugar. Whether it’s for a holiday gathering or just an indulgent weekend treat, this dessert is guaranteed to impress.
The first time I made this Cinnamon Roll Cheesecake Recipe, it was for a family brunch. The scent of cinnamon and vanilla filled the house, making it impossible for anyone to wait until dessert. When I finally sliced into it, the layers of creamy filling and gooey cinnamon swirls had everyone at the table silent for a moment—then came the chorus of “this is amazing!” That moment made it clear: this cheesecake was here to stay in my recipe collection.
Why You’ll Love This Cinnamon Roll Cheesecake Recipe
- A perfect combination of flavors – The warmth of cinnamon pairs beautifully with the creamy cheesecake.
- Rich and indulgent texture – Every bite melts in your mouth.
- Ideal for any occasion – Serve it at holidays, birthdays, or just a weekend treat.
- Customizable – Adjust the sweetness, spice level, or even make it gluten-free.
- Make-ahead friendly – Prepare it in advance and chill for the perfect texture.
Step-by-Step Guide to Making Cinnamon Roll Cheesecake Recipe
First: Gather Your Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter, melted
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter, melted
The Cheesecake Batter:
- 32 oz cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, room temp
- 1 tbsp vanilla extract
- 1/2 tsp salt
For the Cream Cheese Frosting:
- 6 tbsp cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1-2 tsp cinnamon powder (for garnish)
Second: Prepare the Crust
- Preheat oven to 325°F.
- Mix graham cracker crumbs, brown sugar, and cinnamon.
- Stir in melted butter and press into the bottom of a springform pan.
- Bake for 10 minutes, then let cool.
Third: Make the Cinnamon Swirl Filling
- Mix brown sugar, flour, and cinnamon in a bowl.
- Stir in melted butter and set aside.
Fourth: Prepare the Cheesecake Batter
- Beat cream cheese until smooth.
- Add sugars and mix until combined.
- Blend in sour cream and vanilla.
- Add eggs one at a time, mixing gently.
- Avoid over-mixing to prevent cracking.
Fifth: Assemble the Cheesecake
- Pour 1/3 of the batter over the cooled crust.
- Sprinkle 1/3 of the cinnamon swirl filling over the batter.
- Repeat layering two more times, finishing with cinnamon filling.
- Wrap the bottom of the springform pan with foil and place in a water bath.
Sixth: Bake and Cool
- Bake for 60-75 minutes until the center is slightly jiggly.
- Turn off oven and leave cheesecake inside for an hour.
- Remove from oven and refrigerate for at least 6 hours.
Seventh: Make the Cream Cheese Frosting
- Beat cream cheese until fluffy.
- Add powdered sugar and vanilla.
- Whip heavy cream separately until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
Eighth: Decorate and Serve
- Pipe or spread frosting over the chilled cheesecake.
- Sprinkle with cinnamon for extra flavor.
- Slice and serve!
FAQs About Cinnamon Roll Cheesecake Recipe
How do you prevent cracks in cheesecake?
Using a water bath and not over-mixing the batter will help prevent cracks.
Can you make cinnamon roll cheesecake ahead of time?
Yes! It tastes even better after chilling overnight.
Can I use store-bought cinnamon roll dough for the crust?
Absolutely! Just press the dough into the pan and bake before adding the filling.
What’s the best way to store leftovers?
Keep cheesecake in an airtight container in the fridge for up to 5 days.
Can I freeze cinnamon roll cheesecake?
Yes, wrap it tightly and freeze for up to 2 months.
Tips for Making the Best Cinnamon Roll Cheesecake Recipe
- Use room-temperature ingredients for a smooth batter.
- Scrape the bowl often to ensure everything is fully incorporated.
- Let the cheesecake cool gradually to avoid cracks.
- Experiment with different spices like nutmeg or cardamom for a twist.
Additionally, if you’re a fan of comforting desserts, you might enjoy trying this Crockpot Beef and Noodles Recipe for a hearty meal before indulging in cheesecake. Or, if you’re in the mood for a savory appetizer, check out this Buffalo Chicken Pasta Recipe for a spicy, creamy delight. And for those who love baked classics, this Mini Meatloaf Recipe is another must-try!
Conclusion: Cinnamon Roll Cheesecake Recipe
The Cinnamon Roll Cheesecake Recipe is the perfect combination of two beloved desserts. Whether you’re baking it for a holiday, a special event, or just because, it’s guaranteed to be a hit. Try this Cinnamon Roll Cheesecake Recipe today and let me know how it turns out!
PrintBest Cinnamon Roll Cheesecake Recipe
Indulge in the ultimate treat with our Cinnamon Roll Cheesecake Recipe, where the comforting aroma of cinnamon rolls meets the creamy richness of cheesecake. This dessert combines a buttery graham cracker crust with a velvety cheesecake body, swirled with spiced cinnamon sugar. Perfect for holiday gatherings or as a luxurious weekend treat, it’s a dessert that promises to impress with every bite.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter, melted
For the Cinnamon Roll Swirl:
- 1 cup brown sugar
- 1/3 cup all-purpose flour
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter, melted
For the Cheesecake Batter:
- 32 oz cream cheese, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
The Cream Cheese Frosting:
- 6 tbsp cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1–2 tsp cinnamon powder (for garnish)
Instructions
- Prepare the Crust: Preheat oven to 325°F. Mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter and press into the bottom of a springform pan. Bake for 10 minutes, then cool.
- Make the Cinnamon Swirl: Combine brown sugar, flour, and cinnamon. Stir in melted butter; set aside.
- Prepare the Cheesecake Batter: Beat cream cheese until smooth. Add sugars and blend. Incorporate sour cream and vanilla. Mix in eggs one at a time, gently to prevent cracking.
- Assemble the Cheesecake: Layer 1/3 of the batter over the crust. Top with 1/3 of the cinnamon swirl. Repeat layering twice more, ending with cinnamon swirl.
- Baking: Wrap the springform pan bottom with foil. Place in a water bath and bake for 60-75 minutes until center is slightly jiggly. Turn off oven; let sit for one hour inside. Chill in the refrigerator for at least 6 hours.
- Make the Cream Cheese Frosting: Beat cream cheese until fluffy. Mix in powdered sugar and vanilla. Whip cream separately to stiff peaks and fold into cream cheese. Spread or pipe over chilled cheesecake and sprinkle with cinnamon.
Notes
For a gluten-free version, substitute the graham crackers with a gluten-free variety and ensure all other ingredients are gluten-free. Experiment with adding nutmeg or cardamom to the cinnamon swirl for a unique twist.
This decadent Cinnamon Roll Cheesecake combines two beloved desserts into one unforgettable treat, perfect for any special occasion or as a delightful end to any meal.
Nutrition
- Serving Size: 12
- Calories: ~450
- Sugar: ~30g
- Sodium: ~320mg
- Fat: ~30g
- Saturated Fat: ~18g
- Unsaturated Fat: ~10g
- Trans Fat: ~0 g
- Carbohydrates: ~40g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~150mg
Keywords: Cinnamon Roll Cheesecake, Holiday Dessert, Indulgent Treat, Cream Cheese Frosting, Graham Cracker Crust