Cinnamon Roll Cheesecake – A Dessert Lover’s Dream

If you’ve ever struggled to choose between a cinnamon roll and a slice of cheesecake, this recipe is your answer. Cinnamon Roll Cheesecake is the ultimate dessert mash-up, combining the gooey, spiced sweetness of cinnamon rolls with the creamy richness of classic cheesecake. With its cinnamon-swirled filling, buttery crust, and decadent topping, it’s a show-stopping dessert perfect for holidays, birthdays, or anytime you want to impress.

What Is Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is a baked cheesecake infused with swirls of cinnamon sugar filling, layered over a buttery graham cracker or cinnamon roll crust. Each slice tastes like a cheesecake and a cinnamon roll had a delicious baby: rich, creamy, spiced, and slightly caramelized from the cinnamon sugar.

this Recipe

Why You’ll Fall in Love with This Recipe

• Two desserts in one – The flavors of a cinnamon roll and a cheesecake combined.
• Showstopper presentation – Gorgeous swirls make it look bakery-worthy.
• Make-ahead friendly – Cheesecake sets beautifully in the fridge overnight.
• Customizable – Add cream cheese frosting, whipped cream, or even pecans.
• Perfect for gatherings – Guaranteed to wow guests at any party.

How Does It Taste?

This cheesecake is a creamy dream with a spiced surprise. The tangy cream cheese filling balances the sweetness of the cinnamon sugar swirl, while the buttery crust gives a sturdy, cookie-like base. Each bite is indulgent yet balanced—comforting like a cinnamon roll, but with the decadence of cheesecake.

Health & Ingredient Benefits

• Cinnamon – Rich in antioxidants, can help stabilize blood sugar.
• Cream cheese – Provides calcium and protein.
• Eggs – Bind the cheesecake for a velvety texture while adding protein.
• Greek yogurt or sour cream – Adds creaminess and probiotics.

Ingredients You’ll Need

For the crust:

• 2 cups graham cracker crumbs (or crushed cinnamon grahams)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the cheesecake filling:

• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract

For the cinnamon swirl:

• ½ cup brown sugar
• 2 tablespoons cinnamon
• 3 tablespoons unsalted butter, melted

For topping (optional):

• Whipped cream or cream cheese frosting
• Extra cinnamon for dusting

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Oven-safe dish for water bath

Optional Substitutions & Additions

• Nutty twist: Add chopped pecans or walnuts to the swirl.
• Sugar swap: Use coconut sugar for a more caramel-like sweetness.
• Crust swap: Try Oreo or shortbread cookie crumbs instead of grahams.
• Extra indulgence: Top with cream cheese glaze for a true cinnamon roll vibe.

How to Make

1. Preheat oven to 325°F (160°C). Grease a springform pan and wrap the bottom in foil.
2. Mix crust ingredients, press into pan, and bake for 8 minutes. Set aside.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla.
4. In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl.
5. Pour half the cheesecake batter into crust. Drizzle with half the cinnamon swirl. Repeat with remaining batter and swirl mixture. Use a knife to create marbled patterns.
6. Place pan in a water bath and bake for 55–65 minutes, until edges are set but center jiggles slightly.
7. Cool at room temperature, then refrigerate at least 4 hours (preferably overnight).
8. Top with whipped cream and a dusting of cinnamon before serving.

What to Serve With

• Fresh coffee or chai latte
• A scoop of vanilla ice cream for extra indulgence
• A light fruit salad to balance richness

Tips for Success

• Use room-temperature cream cheese for a smooth filling.
• Don’t overmix once eggs are added to avoid cracks.
• Bake with a water bath to keep the cheesecake creamy.
• Chill overnight for best texture and flavor.

Common Mistakes to Avoid

• Skipping the water bath – Leads to cracks in the cheesecake.
• Overbaking – The center should still jiggle slightly.
• Not cooling properly – Rushing the chill time makes cheesecake less creamy.

How to Store & Reheat

• Refrigerate: Store covered in the fridge for up to 5 days.
• Freeze: Wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in fridge.
• Reheat: Cheesecake is best served chilled, but you can warm slices for 10–15 seconds in the microwave if desired.

Frequently Asked Questions

Can I use a premade cinnamon roll crust?
Yes! Press canned cinnamon rolls into the pan for a shortcut base.

Can I make it gluten-free?
Absolutely—use gluten-free graham crackers or almond flour crust.

Can I add a glaze?
Yes, a simple cream cheese glaze drizzled on top makes it taste even more like a cinnamon roll.

Nutritional Info (approximate per slice, 1 of 12)

• Calories: 420
• Protein: 8g
• Carbohydrates: 36g
• Fat: 28g
• Fiber: 1g
• Sugar: 28g

Conclusion

Cinnamon Roll Cheesecake is the best of both worlds—decadent, creamy cheesecake meets gooey, spiced cinnamon roll. With its beautiful swirls and bakery-worthy flavor, it’s guaranteed to wow your family and friends. Perfect for special occasions or when you simply want to treat yourself, this dessert is pure comfort and indulgence on a plate.

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September 29, 2025 by Melissa