Cinnamon Roll Cheesecake is the ultimate dessert mashup—bringing together the comforting, spiced sweetness of cinnamon rolls with the rich, velvety texture of classic cheesecake. This layered creation begins with a buttery graham cracker crust that’s kissed with cinnamon, followed by a luscious cream cheese filling swirled with a brown sugar-cinnamon mixture reminiscent of the gooey centers of your favorite cinnamon rolls. Topped with a light and creamy cinnamon-spiced frosting, this cheesecake is indulgent, aromatic, and truly unforgettable.

Each slice of this cheesecake offers a harmonious balance between the tanginess of the cream cheese and the warm sweetness of brown sugar and cinnamon. It’s a showstopping dessert perfect for special occasions, holidays, or whenever you want to impress guests with a unique twist on a beloved classic. While it may look like something out of a bakery display case, this cheesecake is entirely homemade and approachable with clear steps and familiar ingredients. Whether you’re a fan of cheesecakes, cinnamon rolls, or just exceptional desserts, this recipe delivers everything you crave in one dreamy, decadent bite.

Why You’ll Love This Recipe

1. Combines Two Favorite Desserts

A perfect fusion of creamy cheesecake and sweet cinnamon roll flavors.

2. Rich, Creamy Texture

The cheesecake filling is smooth, dense, and perfectly balanced with tangy and sweet notes.

3. Swirl of Cinnamon Goodness

The cinnamon-sugar swirl adds texture and bursts of flavor in every bite.

4. Beautiful Presentation

The layered look and cream cheese frosting make it stunning for holidays and gatherings.

5. Make-Ahead Friendly

Perfect for preparing a day in advance—actually tastes better after chilling overnight.

Ingredients

Graham Cracker Crust

Graham cracker crumbs
Brown sugar
Ground cinnamon
Unsalted butter

Cinnamon Roll Swirl

Brown sugar
All-purpose flour
Ground cinnamon
Unsalted butter

Cheesecake Batter

Cream cheese
Brown sugar
Granulated sugar
Sour cream
Eggs
Vanilla extract
Salt

Cream Cheese Frosting

Cream cheese
Powdered sugar
Vanilla extract
Heavy whipping cream
Cinnamon powder

Variations

Crust Alternatives: Use crushed Biscoff cookies or vanilla wafers for a unique flavor.
Pumpkin Spice Version: Add a teaspoon of pumpkin pie spice to the swirl for a seasonal twist.
Nutty Addition: Mix chopped pecans or walnuts into the cinnamon swirl.
Mini Cheesecakes: Bake in muffin tins for individual servings.
Gluten-Free Option: Use gluten-free graham crackers and flour substitutes.

How to Make the Recipe

Step 1: Prepare the Crust

Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined. Press into the bottom of a springform pan and slightly up the sides. Bake at 325°F (160°C) for 10 minutes. Let cool.

Step 2: Make the Cinnamon Swirl

In a bowl, mix brown sugar, flour, cinnamon, and melted butter until it forms a thick, spreadable mixture. Set aside.

Step 3: Prepare the Cheesecake Batter

Beat softened cream cheese until smooth. Add brown sugar, granulated sugar, sour cream, vanilla, and salt. Mix until fully incorporated. Add eggs one at a time, mixing gently to avoid overbeating.

Step 4: Assemble

Pour half of the cheesecake batter into the cooled crust. Drop spoonfuls of cinnamon swirl on top and gently swirl with a knife. Repeat with remaining batter and swirl mixture.

Step 5: Bake

Place the pan in a water bath and bake at 325°F (160°C) for 60–70 minutes until the center is just set. Turn off oven and crack door; let the cheesecake cool slowly for 1 hour.

Step 6: Chill

Refrigerate the cheesecake for at least 6 hours or overnight.

Step 7: Make the Frosting

Beat cream cheese, powdered sugar, vanilla, and cinnamon until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture.

Step 8: Frost and Serve

Spread or pipe the frosting over the chilled cheesecake. Dust with additional cinnamon if desired. Slice and serve.

Tips for Making the Recipe

Use room-temperature cream cheese for a smooth filling.
Don’t overmix the batter to prevent cracks.
Use a water bath to maintain even baking and a creamy texture.
Cool gradually to avoid sudden temperature changes that can cause cracking.
Chill thoroughly for best flavor and texture.

How to Serve

Serve chilled with a hot cup of coffee or tea.
Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce.
Pair with whipped cream or vanilla ice cream for extra indulgence.
Slice using a warm knife for clean, bakery-style cuts.
Present on a cake stand for an elegant touch at parties.

Make Ahead and Storage

Storing Leftovers

Keep cheesecake covered in the refrigerator for up to 5 days. Store frosting separately if needed.

Freezing

Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator.

Reheating

This cheesecake is meant to be served chilled. If desired, let it sit at room temperature for 15–20 minutes before serving to soften slightly.

FAQs

1. Can I make this without a water bath?

Yes, but the texture may be slightly less creamy and the surface more prone to cracking.

2. What’s the best pan to use?

A 9-inch springform pan is ideal for even baking and easy release.

3. Can I use low-fat cream cheese?

Full-fat cream cheese provides the best texture, but low-fat can be used with slightly less richness.

4. How do I prevent the cheesecake from cracking?

Don’t overmix, bake in a water bath, and cool slowly in the oven before refrigerating.

5. Can I make this ahead of time?

Yes, it’s even better when made a day ahead and chilled overnight.

6. Can I skip the cream cheese frosting?

Yes, it’s optional—but it adds a cinnamon roll-like finish that enhances the overall flavor.

7. How do I swirl the cinnamon mixture?

Drop spoonfuls onto the batter and use a butter knife to gently swirl without overmixing.

8. Can I substitute the sour cream?

Greek yogurt works well as a substitute for a similar tang and texture.

9. How do I cut clean slices?

Wipe the knife clean between slices and dip it in warm water for a smooth cut.

10. Can I use store-bought crust?

Yes, but homemade crust with cinnamon adds much more flavor and texture.

Conclusion

Cinnamon Roll Cheesecake is a dessert that combines the best of both worlds—spiced, sweet cinnamon swirls and rich, creamy cheesecake—all topped with a luscious cream cheese frosting. Perfect for holidays, celebrations, or just because, it’s a decadent treat that feels both nostalgic and luxurious. With its layered textures, bold flavors, and impressive presentation, this cheesecake is guaranteed to be the star of any dessert table. Once you try it, you’ll find yourself making it again and again.