Cinnamon Roll Cheesecake: The Ultimate Dessert Mashup

Imagine the warm, gooey goodness of a cinnamon roll combined with the rich, creamy decadence of cheesecake. That’s exactly what you get with this Cinnamon Roll Cheesecake—a showstopping dessert that brings together two beloved treats in one irresistible dish.

Perfect for holidays, brunch gatherings, or anytime you crave something indulgent, this recipe features a buttery cinnamon-swirled crust, a velvety cheesecake filling, and a luscious cream cheese glaze. Plus, it’s easier to make than you might think!

Ready to dive in? Let’s explore why this dessert is a must-try, step-by-step instructions, and expert tips for success.

Why You’ll Love This Cinnamon Roll Cheesecake

• Best of both worlds – Combines the flavors of cinnamon rolls and cheesecake in every bite.
• Make-ahead friendly – Tastes even better after chilling overnight.
• Impressive presentation – Swirls of cinnamon and glaze make it look bakery-worthy.
• Customizable – Adjust the cinnamon sugar level to your taste.
• Crowd-pleaser – Guaranteed to disappear fast at parties!

Step-by-Step Cinnamon Roll Cheesecake Recipe

Ingredients

For the Cinnamon Crust:

• 2 cups graham cracker crumbs (about 16 sheets)
• ½ cup melted butter
• ¼ cup granulated sugar
• 1 tbsp cinnamon

For the Cheesecake Filling:

• 4 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 2 tbsp all-purpose flour

For the Cinnamon Swirl:

• ⅓ cup brown sugar
• 1 tbsp cinnamon
• 2 tbsp melted butter

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Step 1: Prepare the Cinnamon Graham Cracker Crust

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon.
3. Press firmly into the pan’s bottom and halfway up the sides.
4. Bake for 10 minutes, then let cool.

Pro Tip: Use a flat-bottomed glass to press the crust evenly.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese and sugar until smooth.
2. Add sour cream, vanilla, and flour; mix well.
3. Add eggs one at a time, mixing just until combined (don’t overmix).

Step 3: Create the Cinnamon Swirl

1. In a small bowl, mix brown sugar, cinnamon, and melted butter.
2. Pour half the cheesecake batter into the crust.
3. Dollop half the cinnamon mixture on top and swirl with a knife.
4. Repeat with remaining batter and cinnamon swirl.

Step 4: Bake & Cool

1. Bake for 55–65 minutes until edges are set but the center slightly jiggles.
2. Turn off the oven, crack the door, and let it cool inside for 1 hour.
3. Chill in the fridge for at least 4 hours (overnight is best).

Step 5: Add the Cream Cheese Glaze

1. Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
2. Drizzle over the chilled cheesecake before serving.

FAQs About Cinnamon Roll Cheesecake

Q: Can I use a different crust?

A: Yes! Try vanilla wafer crumbs, Biscoff, or even a cinnamon roll dough base.

Q: How do I prevent cracks?

A: Avoid overmixing, use room-temperature ingredients, and cool gradually.

Q: Can I make this without a springform pan?

A: A deep 9-inch pie dish works, but slicing will be trickier.

Q: How long does it last?

A: Up to 5 days refrigerated or 3 months frozen (without glaze).

Q: Can I add raisins or nuts?

A: Absolutely! Fold ½ cup into the batter or sprinkle on top.

Tips for the Perfect Cinnamon Roll Cheesecake

• Room-temperature ingredients prevent lumps and cracks.
• Water bath method for ultra-creamy texture (wrap pan in foil).
• Chill thoroughly for clean slices—use a hot knife for neat cuts.
• Extra swirls = more flavor! Don’t be shy with the cinnamon mix.

Common Mistakes to Avoid

• Overbaking – Leads to a dry texture (center should still jiggle slightly).
• Rushing the cooling – Causes sinking or cracks.
• Over-swirling – Mixing too much blends the layers instead of creating ribbons.

Conclusion

This Cinnamon Roll Cheesecake is the ultimate dessert hybrid—comforting, creamy, and packed with warm cinnamon spice. Whether served at brunch or as a decadent finale to dinner, it’s guaranteed to earn rave reviews.

Cinnamon Roll Cheesecake: The Ultimate Dessert Mashup

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• Author: Lara Smith
• Total Time: 40 mins

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Description

Indulge in the ultimate dessert fusion with this Cinnamon Roll Cheesecake. Combining the creamy richness of cheesecake with the sweet, spiced goodness of cinnamon rolls, this dessert is a showstopper that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

3 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 cup sour cream

1 tablespoon vanilla extract

For the cinnamon swirl:

1/3 cup unsalted butter, melted

1/2 cup brown sugar, packed

1 tablespoon ground cinnamon

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

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Instructions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until smooth.

In a separate bowl, combine the melted butter, brown sugar, ground cinnamon, and vanilla extract for the cinnamon swirl.

Pour half of the cheesecake batter over the crust. Drizzle half of the cinnamon swirl mixture over the batter, then use a knife to swirl it gently. Pour the remaining cheesecake batter over this layer, and drizzle with the remaining cinnamon swirl mixture, swirling again.

Bake in the preheated oven for 55-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

Before serving, mix the powdered sugar, milk, and vanilla extract to create the glaze. Drizzle the glaze over the chilled cheesecake.

Prep Time: 30 minutes (plus chilling time)

Calories: Approximately 450 per serving

Notes

This Cinnamon Roll Cheesecake is a delightful dessert that brings together the best of both worlds. Perfect for special occasions or simply to satisfy your sweet tooth, it’s a treat that’s sure to impress. Enjoy every creamy, cinnamon-spiced bite!