When you combine the cozy warmth of a cinnamon roll cheesecake with the creamy richness of a cheesecake, you get pure magic: cinnamon roll cheesecake.
It’s everything you love about both desserts wrapped into one unforgettable bite, from the soft crust to the smooth cream cheese in the cheesecake filling, perfectly balanced with a hint of brown sugar sweetness. Whether you’re baking for a special celebration, a holiday gathering, or just because you deserve a treat, this recipe is about to become your new favorite.
In this guide, I’ll walk you through how to make the best cinnamon roll cheesecake ever—with easy-to-follow steps, plenty of helpful tips, and a few fun twists you can try. Ready to make some delicious memories? Let’s dive in!
Why You’ll Love This Cinnamon Roll Cheesecake Recipe
There are a hundred reasons to fall in love with this dessert, but here are my top few:
- It’s the perfect mash-up: You get the soft, spiced sweetness of a cinnamon roll cheesecake with its tender crust and the rich creaminess of cream cheese in every bite of cheesecake filling.
- Crowd-pleaser: Whether it’s a family brunch, a birthday party, or the holidays, everyone will be asking for the recipe that perfectly balances cinnamon and brown sugar flavors.
- Make-ahead friendly: Cheesecakes are best made in advance, meaning less stress on the day of your event.
- Customizable: You can tweak it to match your favorite flavors or dietary needs (yes, even gluten-free and dairy-free options!).
Recipe Overview
Here’s a quick snapshot of what to expect when making this cinnamon roll cheesecake:
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: About 6 hours (includes cooling and chilling time)
- Servings: 12 generous slices
- Difficulty Level: Intermediate (but totally doable with my tips!)
- Dietary Information: Contains dairy, eggs, and gluten (but I’ll include allergy-friendly variations below!)
Ingredients You’ll Need
For the Cinnamon Roll Crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
For the Cinnamon Swirl Filling:
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 3 tablespoons all-purpose flour
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3/4 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
For the Cream Cheese Icing:
- 4 oz cream cheese, room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk or cream
Equipment You’ll Need
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Spatula
- Whisk
- Parchment paper
- Baking sheet (for water bath)
- Aluminum foil
Step-by-Step Instructions
1. Prep the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until fully combined.
- Press the mixture firmly into the bottom of your springform pan.
- Bake for 8–10 minutes, then set aside to cool slightly while you make the filling.
Tip: Line the bottom of your springform pan with parchment paper for easier removal later!
2. Make the Cinnamon Swirl
- In a small bowl, stir together the brown sugar, cinnamon, flour, and melted butter.
- It should form a thick, grainy paste. Set aside.
3. Prepare the Cheesecake Batter
- Beat the cream cheese until smooth and creamy.
- Add the granulated sugar and mix until combined.
- One at a time, add the eggs, beating well after each addition.
- Add the sour cream, heavy cream, and vanilla extract. Mix until silky smooth.
Helpful Hint: Scrape down the sides of the bowl frequently. You don’t want any lumps hiding in your batter!
4. Assemble the Cheesecake
- Pour half of the cheesecake batter over the crust.
- Dollop half of the cinnamon swirl mixture over the batter. Swirl gently with a knife or toothpick.
- Repeat with the remaining cheesecake batter and cinnamon swirl on top.
- Give the top a final gentle swirl to create that beautiful marbled look.
5. Bake the Cheesecake
- Wrap the outside of the springform pan tightly with aluminum foil.
- Place the pan in a large baking dish and fill the dish with hot water halfway up the sides (this water bath helps prevent cracks).
- Bake for 60–70 minutes. The edges should be set, but the center will still be slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
6. Chill the Cheesecake
- After it cools slightly, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- This step is crucial—cheesecake needs time to set properly!
7. Make the Cream Cheese Icing
- Beat the cream cheese until smooth.
- Add the powdered sugar, vanilla, and milk or cream. Beat until you reach a thick but pourable consistency.
- Drizzle generously over your cheesecake before serving.
Pro Tips for the Perfect Cinnamon Roll Cheesecake
- Use room temperature ingredients: Cold cream cheese can cause lumps in your batter.
- Don’t overmix: Mixing too much after adding the eggs can incorporate extra air, leading to cracks.
- Water bath is key: It keeps your cheesecake moist and helps it bake evenly.
- Chill overnight: Patience is key for that perfect firm-but-creamy texture.
- Sharp knife = clean slices: Wipe your knife with a warm, damp cloth between cuts for bakery-worthy slices.
Variations You Can Try
Want to make this cinnamon roll cheesecake your own? Here are a few fun ideas:
- Gluten-Free Version: Swap the graham cracker crumbs for gluten-free graham crackers to make the crust and use a gluten-free flour blend in the cinnamon swirl of the cinnamon roll cheesecake.
- Add Pecans or Walnuts: Sprinkle chopped nuts into the cinnamon swirl for extra crunch and flavor in the cheesecake filling.
- Pumpkin Spice Twist: Add 1/2 teaspoon pumpkin pie spice to the swirl mixture for a cozy fall version of this cheesecake with hints of brown sugar and spice.
- Dairy-Free Option: Use vegan cream cheese and dairy-free alternatives for sour cream and heavy cream to keep the creamy texture of the cheesecake filling.
- Mini Cheesecakes: Bake the batter in muffin tins lined with cupcake liners for adorable, individual mini cheesecakes with a perfect crust and rich cream cheese flavor.
Final Thoughts
Making cinnamon roll cheesecake might sound fancy, but with a little patience and the right tips, it’s totally achievable—and SO worth it. The tender spiced swirl, the luscious creamy cheesecake filling made with smooth cream cheese, the perfectly baked crust, and the sweet drizzle of brown sugar icing… it’s a dessert you’ll find yourself making over and over again.
Next time you’re craving something comforting and indulgent, skip the bakery and whip up this homemade cheesecake masterpiece instead. Your kitchen will smell like a cozy dream, and your tastebuds will thank you!
