Cinnamon Roll Cheesecake Recipe, this dessert is more than indulgent layers and sweet swirls. It’s a slice of my story.
I’m Anna, and my love for food started in a warm kitchen, sitting on a stool while my grandmother cooked from scratch. Since then, every recipe I’ve created has been a way to connect with memories, people, and joy.
This cheesecake blends the cozy flavors of a cinnamon roll with the creamy richness of a classic cheesecake. It’s simple to make, stunning to serve, and made with the same love I pour into every dish.
Table of Contents
Introduction to Cinnamon Roll Cheesecake
What is a Cinnamon Roll Cheesecake?
A Cinnamon Roll Cheesecake combines the classic flavors of a cinnamon roll cinnamon, brown sugar, buttery swirls with a creamy cheesecake base. Each slice features marbled cinnamon filling and fluffy cream cheese frosting.
Unlike a standard baked cheesecake, the Cinnamon Roll Cheesecake Recipe offers cozy layers of spice and richness in every bite.
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Cinnamon Roll Cheesecake Recipe: Unbelievably Creamy, Moist & Easy to Make
- Total Time: 7hours 45minutes
Description
This Cinnamon Roll Cheesecake has a cinnamon filling swirled in the batter. It is fluffy, creamy, and delicious.
Ingredients
Graham Cracker Crust
- 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
- 1/4 cup brown sugar 55 grams
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter melted, 85 grams
Cinnamon Roll Swirl
- 1 cup brown sugar 220 grams
- 1/3 cup all-purpose flour 39 grams
- 1 tbsp ground cinnamon
- 1/3 cup unsalted butter melted, 76 grams
Cheesecake batter
- 907 grams cream cheese softened 4 packages of 8 oz.
- 1 cup brown sugar 220 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 cup sour cream 120 grams
- 4 large eggs room temp
- 1 tbsp vanilla extract
- 1/2 tsp salt
Cream Cheese Frosting
- 6 tbsp cream cheese 85 grams
- 1 cup powdered sugar 125 grams
- 1 tsp vanilla extract
- 1 cup heavy whipping cream 240 ml
- 1–2 tsp cinnamon powder
Instructions
Graham Cracker Crust
Pre-heat the oven to 325ºF.
- Place the graham cracker in a food processor and process to obtain fine crumbs.
- Add the brown sugar and the cinnamon to the graham cracker crumbs, and mix to combine.
- Melt the butter and add to the bowl. Mix with a spatula.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
Cinnamon Roll Swirl
- Mix the brown sugar with the flour and cinnamon. Add the melted butter and mix to combine. Set it aside and make the cheesecake batter.
Cheesecake Batter
- Grease the sides of the cheesecake pan.
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and mix to combine. Scrape the bowl.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs to the batter, mix just until combined. It’s best to add one egg at a time, waiting for one egg to be incorporated before adding the next one.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the vanilla, salt, and mix briefly.
- Pour 1/3 of the cheesecake batter in the pan, over the baked and cooled crust.
- Next, spread 1/3 of the Cinnamon Swirl on top of the batter. Use your fingers to break up the crumbs while you sprinkle it over the batter.
- Pour another 1/3 of the batter over the Cinnamon Swirl.
- Spread 1/3 of the cinnamon filling on top of the cheesecake batter.
- Follow by the remaining batter.
- Top the cheesecake with the rest of the cinnamon filling. Use a spatula to spread the crumbs around and cover them with the batter, that will help the cheesecake not crack.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and place it in the fridge for at least 6 hours.
Cream Cheese Frosting
- Beat the cream cheese with an electric mixer for about 1 minute. Add the powdered sugar and mix with the mixer for another minute.
- Add the vanilla and mix.
- Set aside.
- To another mixer bowl, add the heavy cream and whip with an electric mixer until it has stiff peaks, for about 3 minutes.
- Add the whipped cream to the cream cheese mixture, and fold with a spatula to combine.
To decorate
- Place the frosting in a piping bag lined with a round tip.
- Pipe in a swirl on top of the cheesecake.
- Sprinkle the cinnamon on top.
Notes
Storage: You can store the Cinnamon Roll Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Crust: You can use digestive biscuits instead of graham crackers.
Brown sugar: You can use light brown sugar or dark. I prefer light for this recipe.
How to avoid cheesecake from breaking on top:
Grease the pan.
Don’t over mix the batter once the eggs have been added.
Don’t skip the water bath.
When the cheesecake is done baking, shut the oven off and leave the cheesecake in there for one hour.
Don’t bake at a high temperature. If you have convection oven, reduce baking temperature by 20 degrees.
- Prep Time: 45 minutes
- Resting time: 6 hours
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 400 kcal
Why Cinnamon Lovers Will Love This Dessert
If you’re a fan of cinnamon rolls, this cheesecake is the perfect match.
Easy to make: The Cinnamon Roll Cheesecake Recipe is beginner-friendly.
Bold cinnamon flavor: Each layer is swirled with sweet spice.
Ultra smooth and creamy thanks to the richness of cream cheese and sour cream.
Versatile for any event: Great for holidays or a casual weekend treat.
Key Ingredients & Substitutions
Key Ingredients for the Cinnamon Roll Cheesecake Recipe
A show-stopping Cinnamon Roll Cheesecake Recipe starts with three key elements: the graham cracker crust, cinnamon swirl filling, and creamy cheesecake batter. Each part is essential to the moist, rich texture and irresistible flavor.
Graham Cracker Crust for Cinnamon Roll Cheesecake Recipe
- Graham cracker crumbs
- Brown sugar
- Ground cinnamon
- Unsalted butter
Cinnamon Swirl Filling
- Brown sugar
- All-purpose flour
- Ground cinnamon
- Melted butter
Cheesecake Batter Base
- Full-fat cream cheese
- Brown + granulated sugar
- Sour cream
- Eggs
- Vanilla extract
- Salt
Cream Cheese Frosting Topping
- Cream cheese
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
For the perfect Cinnamon Roll Cheesecake Recipe, bring all ingredients to room temp for smooth blending. Each layer from crust to swirl to cream cheese topping elevates this dessert to bakery-level quality.
| Original Ingredient | Substitution | Why It Works |
|---|---|---|
| Graham cracker crumbs | Biscoff or digestive biscuits | Adds caramel or spice |
| Brown sugar | Coconut sugar | Same molasses-like depth |
| Sour cream | Greek yogurt | Keeps the tang and creaminess |
| Cream cheese | Neufchâtel or vegan alternatives | Similar smooth texture and tang |
| Heavy cream | Coconut cream (chilled) | Whips well, dairy-free, fluffy texture |
No matter what, this Cinnamon Roll Cheesecake Recipe remains flexible, fun, and flavorful.
These substitutions ensure your Cinnamon Roll Cheesecake Recipe turns out just as delicious even if you’re improvising. The best part? This cheesecake recipe remains approachable, adaptable, and full of flavor.
How to Make the Perfect Graham Cracker Crust
Graham Cracker Crust for Your Cinnamon Roll Cheesecake Recipe
The crust sets the stage for every bite of this Cinnamon Roll Cheesecake Recipe. Golden, crisp, and full of warm spice it cradles the creamy filling and cinnamon swirls with flawless support.
Preheat Your Oven
Set to 325ºF (165ºC). A hot oven is key for a golden, sturdy base in your Cinnamon Roll Cheesecake Recipe.
Prep the Pan
Use a deep 8″ or 9″ springform pan. Lightly grease the sides to release the crust cleanly after baking.
Combine Dry Ingredients
Mix in a bowl:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ tsp cinnamon
The cinnamon here links flavor from crust to swirl in this Cinnamon Roll Cheesecake Recipe.
Add the Butter
Pour in 6 tbsp melted unsalted butter. Stir until the crumbs resemble wet sand.
Form and Press the Crust
Pack the mix firmly into the pan’s base using a flat-bottomed cup. A tight press ensures stability for your Cinnamon Roll Cheesecake Recipe layers.
Bake and Cool
Bake for 10 minutes, then cool fully before adding batter and swirl. A cooled crust keeps your Cinnamon Roll Cheesecake Recipe smooth and intact.
This flavorful graham crust is more than support it’s the first flavor hit in every slice of your Cinnamon Roll Cheesecake Recipe.
Discover great ideas like Blueberry Cheesecake Ice Cream Recipe — a cool cheesecake twist for summer cravings.
Preparing the Cinnamon Swirl Filling
Cinnamon Swirl Filling for Your Cinnamon Roll Cheesecake Recipe
The cinnamon swirl is the heart of a perfect Cinnamon Roll Cheesecake Recipe bringing that warm, sweet roll flavor into every creamy bite.
Make the Dry Mix
In a bowl, combine:
- 1 cup brown sugar
- ⅓ cup all-purpose flour
- 1 tbsp ground cinnamon
Mix until crumbly. The flour binds the sugar and spice, keeping it suspended in the cheesecake layers.
Add Butter for a Rich Swirl
Pour in ⅓ cup melted butter and stir. Let it sit for 5 minutes—this gives your cinnamon filling the right texture to melt into the batter during baking.
Texture Tip: Too dry? Add a little butter. Too wet? Dust with flour.
When layered in, this swirl turns your Cinnamon Roll Cheesecake Recipe into a dessert that’s as flavorful as it is visually stunning.
Making the Cheesecake Batter
Mixing the Cheesecake Batter for the Perfect Cinnamon Roll Cheesecake Recipe
A silky, well-mixed batter sets the stage for a flawless Cinnamon Roll Cheesecake experience. Here’s how to get it right:
Start with Cream Cheese
Use 4 packs (8 oz. each) of full-fat, room-temperature cream cheese. Beat for 3 minutes until smooth and fluffy.
Add Sweetness
Blend in:
- 1 cup brown sugar
- ¼ cup granulated sugar
Beat for 2 more minutes. Scrape the bowl often.
Add Sour Cream
Mix in ½ cup sour cream on low speed. This keeps the cheesecake moist and adds tang.
Add Eggs
Gently beat in 4 large eggs, adding one at a time to create a silky batter perfect for your Cinnamon Roll Cheesecake. Don’t overbeat this avoids cracking.
Add Flavor
Stir in 1 tbsp vanilla extract and ½ tsp salt. Once smooth, the batter is ready to layer.
Batter Tips to Prevent Cracks in Your Cinnamon Roll Cheesecake Recipe
- Scrape down the bowl between steps.
- Don’t overmix after adding eggs.
- Always use room-temp ingredients.
- Finish mixing with a rubber spatula for full control.
This batter gives your Cinnamon Roll Cheesecake Recipe its creamy base and perfect bite.
Assembling the Cinnamon Roll Cheesecake
Assembling the Cinnamon Roll Cheesecake Recipe Like a Pro
With your crust baked, cinnamon swirl ready, and batter smooth, it’s time to build your Cinnamon Roll Cheesecake Recipe.
Layering Steps:
- Start with batter: Add 1/3 of the cheesecake batter over the crust, smoothing it out to cover the base.
- Add cinnamon swirl: Sprinkle ⅓ of the filling.
- Repeat: Alternate layers of batter and swirl. Finish with swirl on top.
- Smooth the top: Gently press and spread with a spatula.
Prevent Cracks in Your Cinnamon Roll Cheesecake Recipe:
- Wrap your pan: Tightly seal the springform pan with foil to prevent leaks.
- Use a water bath: Bake inside a larger pan filled with hot water.
- Bake at 325°F (165°C): About 60–75 minutes, or until set edges and a jiggly center.
- Cool slowly: Turn off the oven and let the Cinnamon Roll Cheesecake Recipe rest for 1 hour inside.
- Chill fully: Cool at room temperature, then refrigerate at least 6 hours or overnight.
Proper layering and careful baking ensure your Cinnamon Roll Cheesecake Recipe stays creamy, crack-free, and celebration-ready.
Cream Cheese Frosting & Topping Tips
Cream Cheese Frosting & Toppings
The frosting on this Cinnamon Roll Cheesecake Recipe is light, not too sweet, and balances the rich filling beautifully. Made with just a handful of ingredients, it comes together in no time.
Make the Frosting
- Beat 6 tbsp softened cream cheese until smooth.
- Mix in 1 cup powdered sugar + 1 tsp vanilla.
- In another bowl, whip 1 cup heavy cream to stiff peaks.
- Delicately blend the whipped cream into the cheese mixture, keeping every fold light and airy.
Decorate Like a Pro
- Pipe swirls on top or spread with a spatula.
- Dust with cinnamon for a warm finish.
- Optional: Add caramel drizzle, sea salt, or mini cinnamon rolls.
This frosting completes your Cinnamon Roll Cheesecake Recipe with a soft texture and bakery-style flair. Serve it at brunch or holidays it always impresses.
Looking for inspiration? Try more comforting ideas in our lunch & dinner category
Baking & Storage Instructions
How to Bake and Chill the Cinnamon Roll Cheesecake Recipe
Getting the texture right in your Cinnamon Roll Cheesecake Recipe depends on how you bake and chill it.
Bake It Right
Preheat to 325ºF (165ºC). After layering, place the cheesecake in a water bath and bake for 60–75 minutes. The center should still jiggle slightly.
Let It Rest
Once baked, turn off the oven. Let your Cinnamon Roll Cheesecake Recipe sit inside for 1 hour with the door closed to prevent cracks.
Cool and Chill
Cool completely at room temperature, then chill for at least 6 hours or overnight for best results. This step ensures your Cinnamon Roll Cheesecake Recipe sets firm and slices clean.
Store It Smart
- Fridge: Store covered for up to 5 days.
- Freezer: Wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Handled properly, your Cinnamon Roll Cheesecake Recipe stays rich, smooth, and bakery-perfect.
Don’t miss our Gluten-Free Lemon Bars Recipe for a tart, zesty bite that’s easy to make.
CONCLUSION
Celebrate Every Bite of This Cinnamon Roll Cheesecake
With its buttery crust, creamy center, sweet cinnamon swirl, and light frosting, this Cinnamon Roll Cheesecake Recipe brings comfort and flavor in every slice.
Perfect for any occasion holidays, birthdays, or just because it’s simple to make yet truly impressive. The crust stays crisp, the swirl melts into the cheesecake, and the topping adds a beautiful finish.
Just remember: use room temp ingredients, bake in a water bath, and chill overnight. These steps ensure a cheesecake that’s smooth, rich, and unforgettable.
So preheat the oven and enjoy a dessert that’s as warm and inviting as it is delicious.
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FAQs About Cinnamon Roll Cheesecake Recipe
Should cinnamon rolls with cream cheese be refrigerated?
Yes, cinnamon rolls topped with cream cheese frosting must be refrigerated. Cream cheese is perishable and can spoil quickly at room temperature. The same applies to this Cinnamon Roll Cheesecake Recipe, once it’s frosted, store it in the fridge to maintain both freshness and food safety. Keep it in an airtight container to preserve its texture and prevent the frosting from absorbing fridge odors.
What not to do when making cheesecake?
There are several common mistakes to avoid that can affect the outcome of your Cinnamon Roll Cheesecake Recipe:
Don’t skip the water bath – It prevents overbaking and cracking.
Never overmix the batter after adding eggs – Overmixing adds air, which leads to surface cracks.
Don’t rush the cooling process – Sudden temperature changes can cause the cheesecake to sink or crack.
Avoid using cold cream cheese – It will create lumps in the batter and ruin the smooth texture.
By following the method outlined in this recipe, you’ll avoid these pitfalls and end up with a creamy, bakery-worthy cheesecake.
What are the characteristics of cinnamon rolls?
Cinnamon rolls are known for their soft, fluffy texture, rich brown sugar and cinnamon filling, and a sweet topping often cream cheese frosting. In this Cinnamon Roll Cheesecake Recipe, those same characteristics are recreated in cheesecake form:
A buttery graham cracker crust mimics the dough base
A cinnamon swirl replaces the traditional filling
Fluffy cream cheese frosting on top captures the finish
This cheesecake is essentially a cinnamon roll in layered dessert form decadent, warm, and comforting.
How to make canned cinnamon rolls more moist?
To make canned cinnamon rolls more moist, try the following:
Pour a little heavy cream or milk over them before baking
Bake at a slightly lower temperature to avoid drying out
Cover with foil halfway through baking to trap steam
Don’t overbake watch closely in the final minutes
These same moisture-saving techniques inspire the methods used in this Cinnamon Roll Cheesecake Recipe, particularly the water bath and room-temperature ingredients, which help the cheesecake retain its signature creamy consistency.