If you’re searching for the ultimate mashup of two beloved desserts, look no further than this Cinnamon Roll Cheesecake. Creamy, luscious cheesecake pairs beautifully with swirls of cinnamon-sugar and a buttery graham cracker crust, then gets topped with a dreamy cream cheese frosting reminiscent of classic cinnamon rolls. This show-stopping dessert has all the coziness you crave, with a sophisticated, bakery-worthy finish. Whether you’re hosting a special brunch or looking for a crowd-pleasing treat, this Cinnamon Roll Cheesecake is destined to become a new favorite centerpiece!
Ingredients You’ll Need
The ingredients for this Cinnamon Roll Cheesecake are simple, but each one shines in its own way. Every element, from the crust to the frosting, brings its own delicious contribution—whether it’s that nostalgic cinnamon warmth, creamy tang, or sweet finishing touch.
- Graham cracker crumbs: These create the sturdy, slightly sweet base that perfectly complements the velvety filling.
- Granulated sugar: Adds sweetness and depth to the crust and cheesecake layers.
- Ground cinnamon: The flavor star, infusing both crust and swirl with irresistible warmth.
- Unsalted butter: Provides richness to the crust and helps bind the cinnamon swirl for easy marbling.
- Cream cheese (softened): The key to the ultra-creamy, tangy cheesecake filling; don’t skip softening for smoothest results.
- Eggs: Bind the filling and create a rich, custardy texture.
- Vanilla extract: Brings out the flavors of both filling and frosting—pure vanilla makes a difference here.
- Sour cream: Adds wonderful tang and an extra creamy consistency to the cheesecake.
- Brown sugar: Used in the cinnamon swirl for a deeper, caramel-like sweetness.
- All-purpose flour: Thickens the cinnamon swirl so it stays distinct rather than melting into the batter.
- Powdered sugar: Sweetens the cream cheese frosting and creates that signature silky finish on top.
- Milk: Loosens the frosting to just the right drizzle consistency—adjust as needed for your swirl style.
How to Make Cinnamon Roll Cheesecake
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 325°F and greasing a 9-inch springform pan. This will ensure that your Cinnamon Roll Cheesecake releases easily after baking and holds those gorgeous layers perfectly.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine your graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter. Stir together until everything looks like damp sand, then press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes until set, then let it cool while you prepare the next layers.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until completely smooth and creamy—scrape the sides as needed for ultra-lush results. Add in the eggs, one at a time, mixing between each, then gently blend in the vanilla extract and sour cream until just combined. Your mixture should be rich and fluffy, without lumps.
Step 4: Create the Cinnamon Swirl
For that unmistakable cinnamon roll flavor, stir together your brown sugar, ground cinnamon, flour, and melted butter in a small bowl. You’ll end up with a thick, fragrant paste that’s easy to swirl into the cheesecake layers and brings those ooey-gooey cinnamon pockets to every bite.
Step 5: Layer and Swirl the Cheesecake
Pour half of the cheesecake batter over the cooled crust. Drop half of the cinnamon swirl mixture onto the batter in evenly spaced dollops, then use a knife or skewer to gently swirl it. Repeat with the remaining batter and swirl mixture, for beautiful cinnamon ribbons throughout.
Step 6: Bake, Cool, and Chill
Bake your Cinnamon Roll Cheesecake in the preheated oven for 50–60 minutes, or until just set in the center—it should still have a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. This helps prevent cracks and gives you a silky texture. Once cooled, refrigerate for at least 4 hours (overnight is ideal) so every layer sets up beautifully.
Step 7: Make and Add the Cream Cheese Frosting
While the cheesecake chills, whip up your classic cream cheese frosting by beating together softened cream cheese, powdered sugar, vanilla extract, and milk. Once your cheesecake is fully chilled, drizzle or pipe the frosting over the top before slicing and serving for that unmistakable cinnamon roll finish!
How to Serve Cinnamon Roll Cheesecake
Garnishes
This Cinnamon Roll Cheesecake is stunning on its own, but a touch of flourish goes a long way! Try a pinch of extra cinnamon dusted over the frosting, a scatter of chopped pecans or walnuts, or some decorative swirls of additional cream cheese frosting for an extra-fancy presentation.
Side Dishes
Since this cheesecake is super rich and cozy, lighter accompaniments work beautifully. Offer fresh berries or a fruit salad alongside, or a hot mug of coffee or chai tea to enhance those bakery-like aromas. It’s also perfect with a dollop of softly whipped cream for an extra cloud of indulgence.
Creative Ways to Present
Take your Cinnamon Roll Cheesecake to the next level by serving individual slices on small plates with a caramel drizzle or a chocolate-cinnamon sauce. For a fun brunch twist, cut the cheesecake into bars and serve as decadent “cinnamon roll bites” on a dessert platter—sure to impress your guests!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cinnamon Roll Cheesecake covered in the refrigerator for up to 5 days. For best results, store the cheesecake and frosting separately; add a fresh drizzle of frosting just before serving again.
Freezing
This cheesecake freezes surprisingly well! Place whole or sliced cheesecake (without the frosting) in an airtight container or wrap tightly in plastic and foil. Freeze for up to 2 months, thaw in the refrigerator overnight, and add fresh frosting before eating.
Reheating
If you prefer your cheesecake slightly warm (and your frosting runny and gooey), microwave an individual slice for 10–15 seconds. Be sure not to overheat or the delicate filling texture can be lost—just enough for that “just baked” cinnamon roll feel!
FAQs
Can I use a different type Dessert
Absolutely! While graham cracker is classic, feel free to swap in crushed vanilla wafers, shortbread cookies, or even gingersnaps to make the base your own.
Do I need a water bath to bake this cheesecake?
No water bath is necessary for this recipe. The careful baking and gradual cooling help prevent cracks, so you get a creamy, picture-perfect Cinnamon Roll Cheesecake without fuss.
Can I make the frosting ahead of time?
Yes, prepare the cream cheese frosting up to 3 days in advance. Store it in a sealed container in your fridge, and let it soften slightly before drizzling over your chilled cheesecake.
How do I get clean slices when serving?
For the neatest edges, use a sharp knife dipped in hot water and wiped dry between each slice. This will help you cut through the cheesecake and frosting layers cleanly every time.
Can I make this gluten-free?
Definitely! Use gluten-free graham crackers for the crust and a gluten-free all-purpose flour blend for the cinnamon swirl. Every delicious layer of Cinnamon Roll Cheesecake can be tailored for gluten-free friends and family.
Final Thoughts
There’s something magical about combining soft, pillowy cinnamon rolls with creamy, rich cheesecake, and this Cinnamon Roll Cheesecake recipe truly brings out the best of both worlds. If you’re looking for a joyous dessert that people will be talking about long after the last crumb disappears, you simply must give this one a try. Don’t be surprised when it becomes your new signature treat!
