There’s nothing quite like the comforting aroma of cinnamon rolls baking in the oven, filling the house with warmth and anticipation. Now, imagine that same cozy, spiced sweetness combined with the creamy decadence of cheesecake. That’s exactly what this Cinnamon Roll Cheesecake delivers—a dreamy fusion of two beloved desserts.

This recipe takes all the flavors of a classic cinnamon roll and transforms them into a rich, velvety cheesecake with a buttery graham cracker crust. A swirl of cinnamon-sugar goodness runs through every bite, making this the perfect dessert for special occasions, holiday gatherings, or just a weekend treat when you’re craving something extra indulgent.

Whether you’re a cheesecake lover or a cinnamon roll fanatic (or both), this recipe will quickly become a new favorite. It’s a showstopper of a dessert that looks just as impressive as it tastes. So, grab your apron, and let’s get baking!

Why You’ll Love This Recipe

• The Best of Both Worlds: If you can’t decide between a cinnamon roll and cheesecake, why not have both? This dessert combines the best elements of each into one irresistible treat.
• Perfectly Creamy and Spiced: The smooth cheesecake filling is balanced by the warm, spiced cinnamon swirls, creating the ultimate comforting bite.
• Crowd-Pleasing Dessert: Whether it’s for a family dinner, holiday celebration, or potluck, this cheesecake is sure to be a hit.
• Make-Ahead Friendly: Cheesecake always tastes better the next day, making it perfect for preparing in advance.

Ingredients You’ll Need

For the Crust:

• 1 ¾ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• 5 tablespoons unsalted butter, melted

For the Cinnamon Filling:

• ⅓ cup packed light brown sugar
• 1 ½ teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 large eggs
• ½ cup sour cream
• ½ cup heavy cream

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 2 tablespoons milk

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles wet sand. Press the crust mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 8–10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cinnamon Filling

In a small bowl, mix the brown sugar and cinnamon. Stir in the melted butter until the mixture becomes a thick, smooth paste. Set it aside—you’ll be swirling this into the cheesecake batter for that signature cinnamon roll effect.

Step 3: Prepare the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and flour, mixing until fully incorporated. Stir in the vanilla extract.

Next, add the eggs one at a time, beating on low speed after each addition to avoid overmixing (which can cause cracks). Gently fold in the sour cream and heavy cream, ensuring everything is well combined. The batter should be silky smooth.

Step 4: Assemble the Cheesecake

Pour about ⅓ of the cheesecake batter over the cooled crust. Drizzle ⅓ of the cinnamon filling over the batter and use a knife or skewer to swirl it in. Repeat this process two more times, layering the batter and cinnamon filling, and swirling as you go. This will create beautiful cinnamon ribbons throughout the cheesecake.

Step 5: Bake the Cheesecake

Wrap the outside of the springform pan with aluminum foil and place it in a water bath—this helps prevent cracks. Bake at 325°F (163°C) for 1 hour. The edges should be set, but the center will have a slight jiggle.

Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 30 minutes to prevent sudden temperature changes that might cause cracks. Then, remove it from the oven and let it cool completely at room temperature before refrigerating for at least 6 hours or overnight.

Step 6: Make the Cream Cheese Glaze

While the cheesecake is chilling, prepare the glaze. Beat the softened cream cheese until smooth, then mix in the powdered sugar and vanilla extract. Gradually add the milk until the glaze reaches a pourable consistency.

Step 7: Finish and Serve

Once the cheesecake is fully chilled, remove it from the springform pan and drizzle the cream cheese glaze over the top. Slice and serve!

Helpful Tips

• Use Room Temperature Ingredients: Cold cream cheese can result in a lumpy batter. Let all dairy ingredients come to room temperature before mixing.
• Don’t Overmix the Batter: Overbeating the eggs can incorporate too much air, which may lead to cracks in the cheesecake.
• Water Bath for a Smooth Finish: Baking in a water bath creates steam, preventing cracks and ensuring a silky texture.
• Chill Overnight for the Best Flavor: Cheesecake develops a deeper flavor and better texture after resting in the fridge for several hours.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Cooling & Chilling Time: 6 hours+
• Total Time: 7 hours+
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Let the Cheesecake Cool Gradually: Sudden temperature changes can cause cracks. Allow the cheesecake to cool in the oven with the door slightly open before transferring it to room temperature.
• Avoid Overmixing the Batter: Too much air in the batter can cause the cheesecake to rise and then sink or crack. Mix until just combined.
• Use a Sharp Knife for Clean Slices: Run a sharp knife under hot water, wipe it dry, and slice for clean, neat servings. Repeat between slices.
• For a Stronger Cinnamon Flavor: You can increase the amount of cinnamon in the filling slightly for a bolder taste.
• Make It Gluten-Free: Use gluten-free graham crackers for the crust, and replace all-purpose flour with a gluten-free alternative.
• Enhance the Presentation: Drizzle a little extra cream cheese glaze right before serving for a fresh, bakery-style look.
• Serving Suggestion: This cheesecake pairs beautifully with a warm cup of coffee or a spiced latte for the ultimate cozy treat.

Frequently Asked Questions

Can I make this cheesecake ahead of time?
Yes! Cheesecake is actually best when made a day in advance. It needs several hours to chill, so preparing it ahead ensures the best texture.

What if I don’t have a springform pan?
A deep cake pan lined with parchment can work in a pinch, but removing the cheesecake may be trickier. A springform pan is recommended for easy serving.

Do I have to use a water bath?
Technically, no, but it greatly reduces the risk of cracks and results in a more evenly baked cheesecake.

How do I store leftovers?
Store cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap for up to 3 months.

Storage Instructions

• Refrigerator: Keep leftovers covered in the fridge for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap and store them in an airtight container. Thaw in the fridge overnight before serving.

Related Recipes

If you loved this Cinnamon Roll Cheesecake, you might also enjoy:

• Cheesecake Crescent Rolls
• Churro Cheesecake Bars — Creamy, Cinnamon-Sugary Bliss!
• Cinnamon Roll Cheesecake
• Cookies and Cream Cinnamon Rolls

Conclusion

This Cinnamon Roll Cheesecake is the ultimate dessert mashup, blending the comforting flavors of cinnamon rolls with the rich creaminess of cheesecake. With its buttery graham cracker crust, swirls of cinnamon goodness, and luscious cream cheese glaze, every bite is pure indulgence.

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