If you’ve ever found yourself torn between a fluffy cinnamon roll and a creamy slice of cheesecake, then friend, you’re in for a real treat today. This Cinnamon Roll Cheesecake is the dessert mashup of your dreams—rich, indulgent, and absolutely perfect for holidays, family gatherings, or anytime you want to serve something that’ll have people begging for seconds.
There’s just something magical that happens when buttery graham cracker crust meets silky smooth cheesecake, all swirled with a cinnamon-sugar filling that smells like your favorite bakery on a cozy morning. And let’s not forget the finishing touch—a simple vanilla glaze that gets drizzled right on top for that bakery-style finish.
I first made this cheesecake on a chilly weekend when I wanted to bake something special but couldn’t decide between cinnamon rolls or cheesecake. After a little experimenting (and a few too many “test” slices), this recipe came to life—and it’s been a hit ever since.
So let’s dive into the first part of the recipe and get started on your new favorite dessert!
Ingredients You’ll Need
For the Crust:
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2 cups crushed graham crackers
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¼ cup melted butter
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2 tablespoons sugar
For the Cinnamon Swirl:
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½ cup brown sugar
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1½ tablespoons ground cinnamon
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4 tablespoons melted butter
For the Cheesecake:
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24 oz (3 blocks) cream cheese, softened
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1 cup granulated sugar
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½ cup sour cream
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1 teaspoon vanilla extract
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3 large eggs
For the Glaze:
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½ cup powdered sugar
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2 tablespoons milk
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½ teaspoon vanilla extract
STEP 1: Preheat the Oven and Prep the Pan
Go ahead and preheat your oven to 325°F (163°C). While that’s warming up, grab a 9-inch springform pan and give it a light greasing—either with butter or a nonstick spray. This helps make sure nothing sticks when it’s time to slice into that beautiful cheesecake later on.
STEP 2: Make the Graham Cracker Crust
In a medium bowl, mix together:
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2 cups of crushed graham crackers
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¼ cup melted butter
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2 tablespoons of sugar
Stir until the mixture resembles wet sand—it should clump slightly when pressed together. Pour this into your greased springform pan and press it firmly into the bottom to form an even layer. I like to use the bottom of a measuring cup to get a nice, flat surface.
Pop the crust into your preheated oven and bake for 8 to 10 minutes, just until it starts to turn golden and smells like toasted heaven. Set it aside to cool while you work on the filling.
STEP 3: Prepare the Cinnamon Swirl
This part is where the cinnamon roll magic starts to happen. In a small bowl, combine:
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½ cup brown sugar
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1½ tablespoons ground cinnamon
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4 tablespoons melted butter
Stir it all together until it forms a thick, spreadable paste. It might look a little gritty—that’s exactly what you want. This mixture will get swirled into the cheesecake and melt down during baking to create that signature cinnamon roll flavor.
STEP 4: Make the Cheesecake Filling
In a large mixing bowl, beat together:
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24 oz softened cream cheese
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1 cup granulated sugar
Blend these until they’re completely smooth and creamy, with no lumps. Then, mix in:
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½ cup sour cream
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1 teaspoon vanilla extract
Once that’s well combined, crack in your eggs one at a time, beating gently just until each one is incorporated. Be careful not to overmix here—you want the batter smooth, but overmixing can lead to cracks later on when baking.
How to Layer and Bake Cinnamon Roll Cheesecake Like a Pro
Alright, now that your graham cracker crust is baked and your cheesecake filling is ready, it’s time for the fun part—layering all that creamy goodness with that warm, gooey cinnamon swirl. This step is where the cinnamon roll meets cheesecake in the most delicious way.
What I love about this recipe is how beautiful it looks when you slice into it. You get these lovely swirls of cinnamon sugar running through each layer, and every bite is a perfect balance of sweet, creamy, and spiced. It really does look just as good as it tastes, which makes it perfect for showing off at a dinner party or holiday table.
Let’s get into how to layer and bake it the right way for the best results.
STEP 5: Layer the Cheesecake and Cinnamon Swirl
Start by pouring half of your cheesecake batter over the baked crust in the springform pan. Use a spatula to spread it out evenly.
Next, grab that cinnamon swirl mixture you made earlier and drop spoonfuls of it all over the batter. Don’t worry about being too precise here—just scatter it across the surface. Then, take a butter knife and gently swirl the cinnamon mixture into the cheesecake batter. Don’t overdo it—you want pretty swirls, not fully mixed streaks.
Repeat this process with the remaining cheesecake batter, spreading it over the first swirled layer. Top it with the rest of the cinnamon swirl mixture, again dropping spoonfuls and swirling it gently with your knife.
The key is to make sure each layer has enough cinnamon filling to give that cinnamon roll flavor in every bite.
STEP 6: Bake the Cheesecake
Now comes the most crucial step—baking it low and slow. Place your springform pan on a baking sheet (this helps catch any butter that might leak from the crust) and bake the cheesecake at 325°F (163°C) for 50 to 60 minutes.
You’ll know it’s done when the edges are set, but the center is still slightly jiggly. It should wobble just a bit when you gently shake the pan. That jiggle is your friend—it means the cheesecake will set up creamy and smooth, not dry or overcooked.
Once it’s done baking, turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This gradual cooling helps prevent cracks on the top, and it’s totally worth the extra time.
STEP 7: Chill the Cheesecake
After it’s cooled in the oven, remove the cheesecake and let it come to room temperature. Then transfer it to the fridge and chill for at least 4 hours, though overnight is even better. This gives the cheesecake time to firm up and develop that rich, dense texture we all love.
Pro tip: If you’re planning to serve this for a party or special occasion, go ahead and make it a day ahead. Not only does it make your life easier, but the flavor also gets better as it sits.
STEP 8: Make the Vanilla Glaze
Just before serving, whisk together:
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½ cup powdered sugar
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2 tablespoons milk
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½ teaspoon vanilla extract
Stir until smooth—it should be pourable but not too runny. You want it to sit nicely on top of the cheesecake without running off completely.
Once the cheesecake is fully chilled, drizzle the glaze over the top, letting it drip slightly over the edges for that classic cinnamon roll look. You can use a spoon for a rustic drizzle or pipe it on in a spiral pattern if you’re feeling fancy.
Optional: Add a light dusting of cinnamon on top for extra flair.
Helpful Tips for Best Results
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Use room temperature ingredients. Especially the cream cheese and eggs. This ensures everything blends smoothly and evenly.
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Don’t overmix the batter. This is important—overmixing can whip too much air into the filling, which can cause cracks.
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Use a water bath if you’re extra cautious. I didn’t find it necessary for this recipe, but if you’ve had issues with cracking before, placing your pan in a water bath can help regulate the temperature.
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Store leftovers properly. Keep the cheesecake covered in the refrigerator for up to 3 days. The texture holds up beautifully.
Cinnamon Roll Cheesecake FAQs and Final Thoughts
We’re almost at the finish line—and by now, your kitchen probably smells like a cinnamon-sugar dream. Whether you’re baking this Cinnamon Roll Cheesecake for a cozy holiday dessert or just because you need something a little extra special, it’s the kind of dessert that always gets rave reviews.
Before we wrap things up, I want to answer a few of the most common questions that come up when making this recipe. From swapping ingredients to getting that perfect creamy texture, these tips should help you feel totally confident baking it from start to finish.
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually benefits from being made a day in advance. Just chill it in the fridge overnight and add the glaze right before serving for the freshest taste and texture.
2. How do I prevent my cheesecake from cracking?
To avoid cracks, don’t overmix your batter and let the cheesecake cool slowly. Letting it sit in the oven with the door cracked for an hour helps prevent sudden temperature changes that cause cracking.
3. Can I use a different crust instead of graham crackers?
Yes! You can use crushed vanilla wafers, digestive biscuits, or even Biscoff cookies for a twist. Just keep the same butter and sugar ratio.
4. What’s the best way to swirl the cinnamon mixture without overmixing?
Use a butter knife or a skewer and gently drag it through the batter in a swirling motion. You want distinct cinnamon ribbons, not fully blended streaks.
5. Can I freeze this cheesecake?
Yes, once fully chilled and set, you can wrap the cheesecake (without glaze) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw it in the fridge overnight and glaze it fresh before serving.
6. Do I have to use a springform pan?
It’s highly recommended because it makes removing the cheesecake easier without damaging the crust or filling. If you use a regular cake pan, line it with parchment and expect a bit more challenge when serving.
7. How do I get clean slices when cutting?
Dip your knife in warm water and wipe it clean between each slice. This helps prevent the filling from sticking and keeps those cinnamon swirls looking neat.
Final Thoughts: Why You’ll Love This Cinnamon Roll Cheesecake
There’s just something magical about this dessert. It combines the best parts of a cinnamon roll—sweet, spiced, gooey filling—with everything we love about a classic cheesecake—rich, creamy, and indulgent. It’s comforting and impressive all at once.
The first time I served this at a holiday brunch, I barely had time to blink before the entire cheesecake was gone. Even the non-dessert lovers went back for seconds. Since then, it’s become my go-to when I want something that really wows without being complicated or fussy.
Whether you top it with a generous swirl of glaze or keep it simple with just a dusting of cinnamon, this recipe is a guaranteed hit.
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Cinnamon Roll Cheesecake
Description
Cinnamon Roll Cheesecake is the ultimate dessert mashup—rich, creamy cheesecake meets the sweet spice of a cinnamon roll. This decadent dessert features a buttery graham cracker crust, luscious cheesecake layers swirled with brown sugar-cinnamon filling, and a simple vanilla glaze drizzled over the top. It’s perfect for holidays, special occasions, or when you want to impress with something indulgent and unforgettable.
Ingredients
For the Crust:
2 cups crushed graham crackers
¼ cup melted butter
2 tablespoons sugar
For the Cinnamon Swirl:
½ cup brown sugar
1½ tablespoons ground cinnamon
4 tablespoons melted butter
For the Cheesecake:
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs
For the Glaze:
½ cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Preheat Your Oven:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
Make the Crust:
In a bowl, combine crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 to 10 minutes, then set aside to cool.
Prepare the Cinnamon Swirl:
In a small bowl, mix the brown sugar, cinnamon, and melted butter to form a thick, spreadable paste.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Mix in the sour cream and vanilla extract until well combined. Add the eggs one at a time, mixing just until incorporated—do not overmix.
Layer the Cheesecake:
Pour half of the cheesecake batter over the crust in the springform pan. Drop spoonfuls of half the cinnamon swirl mixture over the batter and gently swirl with a knife. Repeat with the remaining cheesecake batter and cinnamon mixture, swirling again on top.
Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake for 50 to 60 minutes, or until the center is slightly jiggly but mostly set. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Chill and Glaze:
Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours or overnight. Before serving, drizzle the glaze over the top.
Notes
For cleaner slices, dip a knife in warm water and wipe clean between cuts. This cheesecake can be made ahead and kept refrigerated for up to 3 days. Add a sprinkle of cinnamon on top for extra flair.
