Cinnamon Roll Cheesecake Recipe

If you love both cinnamon rolls and cheesecake (and really, who doesn’t?), then you’re going to fall head over heels for this Cinnamon Roll Cheesecake Recipe. I absolutely love how this dessert captures that warm, cinnamon-spiced goodness of a classic roll with the rich, creamy texture of a cheesecake. When I first tried this, it quickly became my go-to for holidays and celebrations—it’s just that fan-freaking-tastic. Stick around, and I’ll walk you through everything you need to know to nail this treat at home.

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Ingredients You’ll Need

I love how this Cinnamon Roll Cheesecake Recipe uses everyday ingredients that you can easily find at the grocery store, which makes it convenient without sacrificing taste. Plus, pulling everything together is pretty straightforward!

• Graham cracker crumbs: Use finely ground crumbs for a crumbly, sturdy crust that holds up nicely.
• Brown sugar: Whether light or dark, it adds that subtle molasses flavor essential for cinnamon rolls.
• Unsalted butter: Melted to bind the crust and cinnamon filling properly without adding extra saltiness.
• Cream cheese: Bring to room temperature to avoid lumps and get a smooth, creamy cheesecake.
• White granulated sugar: For sweetness that balances the tang of the cream cheese perfectly.
• Sour cream: It adds richness and keeps the texture moist without overpowering flavors.
• Heavy cream: Adds silkiness to the cheesecake batter for that melt-in-your-mouth feel.
• Pure vanilla extract: Always go for pure vanilla for the best flavor boost.
• Large eggs: Room temperature eggs help the batter emulsify better and rise evenly.
• Ground cinnamon: The star spice that brings the cinnamon roll iconic warmth.
• All-purpose flour: Helps thicken the cinnamon filling, keeping it from running through the cheesecake.
• Powdered sugar: For the glaze — sift it well to avoid lumps.
• Milk: Lightens up the glaze so it drizzles smoothly over the cheesecake.

Variations

This Cinnamon Roll Cheesecake Recipe has so much potential for personalization—it’s part of the fun! I like to tweak the cinnamon filling sometimes or add fun toppings to mix things up and keep it exciting.

• Maple Cinnamon Twist: Drizzle a bit of pure maple syrup into the glaze for a richer note—I tried this last fall, and it was a family favorite.
• Nutty Addition: Sprinkle chopped pecans or walnuts on the crust or over the glaze for a delightful crunch experience.
• Gluten-Free Crust: Swap graham crackers for gluten-free cookies to accommodate dietary needs without losing that classic crust texture.
• Mini Versions: Try making cupcakes with the same layers for a perfect portioned twist—I love these for parties!

How to Make Cinnamon Roll Cheesecake Recipe

Step 1: Create the Perfect Graham Cracker Crust

Preheat your oven to 325°F and prepare a 9-inch springform pan with non-stick spray and a parchment paper circle at the bottom; this helps with easy removal later. Use a food processor or blender to grind your graham crackers into a fine crumb—I personally prefer a super fine texture because it compacts better. Mix the crumbs with brown sugar and melted butter until everything holds together when pressed. Press the crumbs into the bottom and halfway up the side of your pan using the bottom of a measuring cup—this helps keep the crust even and firm. Bake for 12 minutes while you prep the filling.

Step 2: Whip Up a Smooth Cheesecake Batter

Beat your room temperature cream cheese on high speed for about a minute—this step is crucial to avoid lumps in your cheesecake. Scrape down the bowl, then add the sugar and beat again until fluffy. Add the sour cream, heavy cream, and vanilla, mixing on high until smooth. Slowly add the eggs one at a time on low speed, just until incorporated—overmixing at this point can cause cracks in your cheesecake, so be gentle. Don’t forget to scrape the bowl well to get everything mixed evenly.

Step 3: Make the Cinnamon Filling and Layer It

Mix brown sugar, cinnamon, flour, and melted butter in a bowl until the mixture is moist and crumbly. I like using my fingers to break up any lumps—it helps distribute the filling better when you layer it. Pour a third of the cheesecake batter into your crust-lined pan, sprinkle a third of the cinnamon filling on top, and repeat the layers two more times. Finally, gently swirl the cinnamon filling into the cheesecake batter with a toothpick to create that iconic marbled look without mixing it in thoroughly.

Step 4: Bake with a Water Bath for Creamy Perfection

To prevent cracking and ensure a smooth, creamy texture, bake your cheesecake in a water bath. You have two options: either place the springform pan inside a slightly larger cake pan, then place both inside a roasting pan filled halfway with hot water; or wrap the springform pan tightly with aluminum foil twice and put it directly into the roasting pan with hot water halfway up. Bake for 75 to 95 minutes until the edges are set but the center still jiggles slightly — that’s how you know it’s perfectly cooked. Once out of the oven, open the oven door slightly and let the cheesecake cool slowly for 30 minutes.

Step 5: Chill and Glaze for the Final Touch

After cooling at room temperature, wrap the cheesecake tightly in foil and chill it in the fridge for at least 6 hours or overnight. For the glaze, sift powdered sugar and whisk in milk until you reach a thin, smooth consistency that drizzles easily. Remove the cheesecake from the pan and peel off the parchment. Drizzle the glaze over the top—you can even garnish with mini cinnamon rolls from the store for an extra special touch. It’s a showstopper.

How to Serve Cinnamon Roll Cheesecake Recipe

Garnishes

One of my favorite things is topping this cheesecake with mini cinnamon rolls or a sprinkle of extra cinnamon and sugar — it adds that “wow” factor and hints at the cinnamon roll inspiration. A drizzle of cream cheese glaze or even a handful of toasted pecans can also add a lovely touch.

Side Dishes

This cheesecake pairs wonderfully with a cup of fresh brewed coffee or chai tea—it’s like having brunch at your favorite bakery right in your own home. For a fresh contrast, I sometimes serve it alongside lightly whipped cream or fresh fruit like berries.

Creative Ways to Present

If you’re serving this for a party, consider layering it in a trifle dish to showcase the beautiful cinnamon swirls. Or slice it into smaller wedges and place each slice on a pretty dessert plate with a cinnamon stick garnish for a charming presentation. I’ve also wrapped individual slices in parchment paper tied with kitchen twine to gift to guests—it’s a unique way to share the love!

Make Ahead and Storage

Storing Leftovers

I like to keep leftover Cinnamon Roll Cheesecake wrapped well in the refrigerator to prevent it from drying out—it stays fresh for up to 4-5 days. Using a cake keeper container helps maintain its moisture and flavor beautifully.

Freezing

This cheesecake freezes really well! I slice it into portions first, then wrap each piece tightly in plastic wrap followed by aluminum foil. When I’m ready to enjoy, I thaw it overnight in the fridge. The texture stays creamy and the flavors stay fresh—it’s a huge time saver for busy weeks.

Reheating

If you like your cheesecake slightly warm, I gently reheat slices in the microwave for about 15-20 seconds. Don’t overdo it or the texture can become too soft. Otherwise, it’s delicious straight from the fridge, especially with a cup of coffee!

FAQs

Final Thoughts

This Cinnamon Roll Cheesecake Recipe holds a special place in my heart because it combines two all-time favorite desserts into one unforgettable treat. Every time I bring it out, friends and family go crazy for it, and I love sharing that excitement. If you want to impress without fancy techniques but still enjoy layers of rich, cinnamon-spiced joy, give this a try—just like I did—and you might find yourself making it again and again.

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