Name: Cinnamon Roll Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 7 h 50 min
Cuisine: American
Ingredients: 2 1/2 cups Graham cracker crumbs, fine crumb; 1/8 cup Brown sugar, packed light or dark; 9 TBSP Unsalted butter, melted; 24 oz Cream cheese, room temperature; 3/4 cup White granulated sugar; 1/2 cup Sour cream, room temperature; 1/4 cup Heavy cream, room temperature; 1 tsp Pure vanilla extract; 4 Large eggs, room temperature; 1 1/4 cup Brown sugar, packed light or dark; 1 TBSP Ground cinnamon; 1/2 cup All-purpose flour; 1/3 cup Unsalted butter, melted; 1 cup Powdered sugar, sifted; 2 TBSP Milk

Jump to Recipe· 4.5 from 63 reviews

If you’re looking for a showstopper dessert that brings together the best of two worlds, then this Cinnamon Roll Cheesecake Recipe is exactly what you need. It’s like blending your favorite gooey cinnamon rolls with the silky smoothness of classic cheesecake. I absolutely love how this turns out every time, and I’m betting you’ll be stealing this from your holiday dessert lineup or weekend brunch rotation before you know it!

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Why You’ll Love This Recipe

Perfect Flavor Mashup: Combines the warm spices and sweetness of cinnamon rolls with rich, creamy cheesecake for a unique taste.
Easy to Follow Steps: I broke down each part so you’ll breeze through without second-guessing.
Great for Special Occasions: Impress your friends or family with this delightful crowd-pleaser that looks as good as it tastes.
Customizable: You’ll find tips on how to make it your own, whether you want it lighter, richer, or gluten-free.

Cinnamon Roll Cheesecake Recipe - Recipe Step

Ingredients You’ll Need

This recipe brings together some pantry staples along with fresh ingredients that make every bite melt in your mouth. Shopping tip: use full-fat dairy for the richest, creamiest texture, and make sure your cream cheese is softened — it makes mixing so much easier!

Cinnamon Roll Cheesecake Recipe - Ingredients

Graham cracker crumbs: Look for finely ground crumbs for that perfect crunchy crust without big chunks.
Brown sugar: Light or dark works — dark sugar adds deeper molasses flavor. You’ll need it for both the crust and cinnamon filling.
Unsalted butter: Melted for the crust and filling to bind everything together.
Cream cheese: The star of the show, room temperature to avoid lumps and get that smooth batter.
White granulated sugar: To sweeten the cheesecake just right without overpowering the cinnamon.
Sour cream: Adds a subtle tang and creaminess to balance the richness.
Heavy cream: Elevates the texture, making it extra decadent.
Pure vanilla extract: Enhances flavor with natural sweetness.
Large eggs: Room temperature to keep the batter from curdling.
Ground cinnamon: The cozy spice that shines in the filling and swirls.
All-purpose flour: Holds the cinnamon filling together and slightly thickens the swirl.
Powdered sugar: For the glaze to add a pretty, sweet finishing touch.
Milk: To loosen the glaze just the right amount so it drizzles perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this cinnamon roll cheesecake depending on the season or mood. Don’t be shy! Play around with the filling or toppings — you’ll be amazed how a little change can personalize this dessert into your all-time favorite.

Swirl with nuts: I like adding chopped pecans or walnuts to the cinnamon filling for a lovely crunch. My family goes crazy for the nutty texture mixed in!
Fruit twists: Try folding in some diced apples or adding a thin layer of apple butter under the crust for an autumn vibe I discovered that adds amazing freshness.
Gluten-free crust: Swap graham crackers for gluten-free cookies to make it suitable for everyone without losing that buttery crust charm.
Mini cheesecakes: This recipe also works in muffin tins if you want cute, individual servings perfect for parties or gifts.

How to Make Cinnamon Roll Cheesecake Recipe

Step 1: Make the Perfect Graham Cracker Crust

Start by preheating your oven to 325°F and prepping your springform pan — I always spray it with baking spray, plus lining the bottom with parchment for easy release (trust me, it’s a game-changer!). Blitz your graham crackers in a food processor until they’re fine crumbs, then mix in the brown sugar and melted butter. Press this mixture firmly onto the bottom and halfway up the sides of the pan. Use the bottom of a measuring cup to pack it tight — you want a sturdy base. Bake it for about 12 minutes while you prepare the filling. This little step makes sure your crust isn’t soggy after baking — a solid foundation for cheesecake success!

Step 2: Whip Up the Silky Cheesecake Batter

Using a stand mixer or hand mixer, beat the cream cheese on high for a full minute until it’s super smooth — this is the secret to a creamy texture. Scrape the sides, add in sugar, and beat again. Then mix in sour cream, heavy cream, and vanilla until combined. Add eggs one at a time on low speed — don’t overmix at this point or you’ll get air pockets that crack your cheesecake later. Scraping the bowl between additions ensures everything is perfectly blended.

Step 3: Prepare the Cinnamon Filling Swirls

Mix brown sugar, cinnamon, flour, and melted butter in a bowl until everything is moist and combined. I use my fingers here to break up any clumps because clumpy filling doesn’t swirl nicely. This filling is what takes your cheesecake from ordinary to wow — the cinnamon aroma fills your kitchen beautifully once it starts baking!

Step 4: Layer and Swirl the Cheesecake

Pour a third of your cheesecake batter into the crust, then sprinkle in a third of the cinnamon filling. Repeat two more times, finishing with the cinnamon filling on top. Use a toothpick gently to swirl — be careful not to overdo it or you’ll mix layers together and lose those beautiful ribbons. This step is fun — it’s like making edible cinnamon roll art!

Step 5: Bake in a Water Bath for Custardy Perfection

To avoid cracks and ensure even baking, the water bath is a must. You have two options: place your springform pan inside a larger cake pan before setting it inside a roasting pan filled halfway with hot water, or tightly wrap the springform pan twice in foil and place it directly in the roasting pan with water. Both work great to keep moisture consistent. Bake for 75–95 minutes until the edges are set but the center jiggles just slightly. If it jiggles too much, give it another 10 minutes. After baking, turn off the oven, crack the door open, and let the cheesecake cool slowly for 30 minutes in the oven. This prevents sudden cooling that causes cracks. Then move it to a cooling rack until fully cool.

Step 6: Chill and Finish with a Sweet Glaze

Wrap the cheesecake with foil and chill it for at least 6 hours, preferably overnight. When ready to serve, remove the cheesecake from the pan, peel off parchment, and whisk together powdered sugar and milk to a thin glaze consistency. Drizzle generously over the top. If you want to get fancy, I’ve even topped mine with mini store-bought cinnamon rolls—party in every slice!

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Pro Tips for Making Cinnamon Roll Cheesecake Recipe

Room Temperature Dairy: Pull cream cheese, sour cream, and eggs out two hours before baking to get that super smooth batter without lumps.
No Overmixing: When adding eggs, mix just until combined to avoid cracking and over-aerated batter.
Gentle Swirling: Use a toothpick lightly to swirl cinnamon filling so you keep nice layer definition and prevents the flavors from blending too much.
Water Bath Wisdom: Wrapping your pan in foil twice protects from water leaks, preventing a soggy crust or ruined cheesecake bottom.

How to Serve Cinnamon Roll Cheesecake Recipe

Cinnamon Roll Cheesecake Recipe - Serving

Garnishes

I find a simple powdered sugar glaze works beautifully, but I love adding mini cinnamon rolls or a sprinkle of extra cinnamon on top for an eye-catching finish. Whipped cream on the side never hurts either for that extra indulgence.

Side Dishes

This dessert pairs wonderfully with a fresh fruit salad that cuts through the richness—think tart berries or even sliced apples. For brunch, I like serving it alongside scrambled eggs and a hot cup of coffee for a balanced sweet and savory spread.

Creative Ways to Present

I once made a cinnamon roll cheesecake sampler platter with mini cheesecakes topped with different sauces—caramel, berry compote, and even a drizzle of chocolate. It was a big hit for a birthday party and made each slice feel extra special!

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cheesecake tightly in foil or plastic wrap and keep it in the fridge. It stays fresh and creamy for up to 4 days. I like to bring mine to room temperature before serving again for the best texture.

Freezing

This cheesecake freezes beautifully! Slice it first, wrap each piece individually in plastic wrap, then place in an airtight container or freezer bag. When you’re ready, thaw in the fridge overnight and you’ll barely notice it was frozen.

Reheating

If you want your leftovers warm, gently microwave a slice in 10-second increments until just warmed through; avoid overheating or it can become spongy. Alternatively, leave it at room temp for about 30 minutes for a creamy texture.

FAQs

Can I make this Cinnamon Roll Cheesecake Recipe without a water bath?

While the water bath isn’t absolutely mandatory, it greatly helps prevent cracking and promotes even baking by keeping the environment moist. If you skip it, be sure to bake at a lower temperature and watch it carefully to avoid overbaking.
How long does the cheesecake need to chill?

Chilling for at least 6 hours, preferably overnight, is key to achieving the ideal texture and flavor. It also makes slicing cleaner and serving easier.
Can I use store-bought cinnamon roll dough instead of making the cinnamon filling?

The cinnamon filling in this recipe gives a perfect balance of sweetness and texture for swirling in cheesecake. Using cinnamon roll dough might be trickier to incorporate and could affect baking time, so I recommend sticking with this homemade filling for best results.
What can I substitute for sour cream in this recipe?

You can substitute Greek yogurt for sour cream in equal amounts, which will still give you that lovely tang and moisture while keeping the texture creamy.

Final Thoughts

This Cinnamon Roll Cheesecake Recipe is one of those creations I come back to when I want to treat myself and impress guests without complicated fuss. The layers of cinnamon sweetness swirling through creamy richness feel like a warm hug in dessert form. Give yourself the time to prep and chill it properly — you won’t regret it! I can’t wait for you to fall in love with this as much as my family and I have. Grab your ingredients, and let’s get baking together—you’re in for something truly special.