Cinnamon Roll Cheesecake: A Dreamy Dessert Mashup

Growing up in an Italian-American household, our desserts leaned more toward cannoli and ricotta pie. But one winter, during a cozy trip to Vermont, I was introduced to the magic of cinnamon rolls — warm, sweet, and impossibly comforting. Inspired by that, and my grandmother’s love for rich, creamy cheesecakes, this Cinnamon Roll Cheesecake was born.

This isn’t merely a sweet treat — it’s a full-on flavor journey. Imagine the buttery crunch of graham cracker crust, a cinnamon sugar swirl that tastes like the center of a cinnamon roll, and the smoothest cheesecake you’ve ever had. Topped with a cloud of cream cheese frosting and a dusting of cinnamon, this cake is pure comfort in every bite.

Let’s dive into the full recipe!

Why You’ll Love This Recipe

• Perfect Flavor Balance: Sweet, spiced, and tangy all in one.

• Great for Any Season: Ideal for holiday gatherings or summer potlucks.

• Make-Ahead Friendly: Prep the day before for stress-free serving.

• Freezer-Friendly: Save leftovers for a treat later on.

Recipe Overview

• Course: Dessert

• Cuisine: American

• Keyword: cinnamon roll cheesecake

• Prep Time: 45 minutes

• Cook Time: 1 hour

• Resting Time: 6 hours

• Total Time: 7 hours 45 minutes

• Servings: 12

• Calories: Approx. 400 kcal per slice

Ingredients

Graham Cracker Crust

• 1½ cups (180g) of graham cracker crumbs or crushed digestive biscuits

• ¼ cup brown sugar (55g)

• ½ tsp cinnamon

• 6 tbsp unsalted butter, melted (85g)

Cinnamon Roll Swirl

• 1 cup brown sugar (220g)

• ⅓ cup all-purpose flour (39g)

• 1 tbsp ground cinnamon

• ⅓ cup unsalted butter, melted (76g)

Cheesecake Batter

• 907g (4 packages) cream cheese, softened

• 1 cup brown sugar (220g)

• ¼ cup granulated sugar (50g)

• ½ cup sour cream (120g)

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• ½ tsp salt

Cream Cheese Frosting

• 6 tbsp cream cheese (85g)

• 1 cup powdered sugar (125g)

• 1 tsp vanilla extract

• 1 cup heavy whipping cream (240ml)

• 1–2 tsp cinnamon powder (for garnish)

Step-by-Step – How to make Cinnamon Roll Cheesecake

1. Make the Crust

• Preheat the oven to 325ºF (163ºC).

• Blend the graham crackers in a food processor until they form fine, sandy crumbs.

• Combine crumbs with brown sugar and cinnamon.

• Mix in the melted butter until the crumbs take on the texture of damp sand.

• Press into an 8–9” springform pan. Bake for 10 minutes.

• Let cool while you prepare the filling.

2. Prepare the Cinnamon Swirl

• Mix brown sugar, flour, and cinnamon.

• Stir in melted butter until well combined. Set aside.

3. Prepare the Cheesecake Batter

• Grease the sides of the pan.

• Beat cream cheese for 3 minutes until fluffy.

• Add sugars, beat 2 minutes more.

• Blend in sour cream. Scrape the bowl frequently.

• Add the eggs individually, stirring softly to keep the batter smooth and prevent overmixing.

• Stir in vanilla and salt.

4. Assemble the Cheesecake

• Pour ⅓ of the batter over the crust.

• Sprinkle ⅓ of the cinnamon swirl, crumbling it with your fingers.

• Repeat layers until all batter and swirl are used.

• Smooth top gently and cover visible swirl.

5. Bake the Cheesecake

• Securely wrap the cheesecake pan in aluminum foil, then nestle it inside a larger roasting pan.

• Fill the outer pan with hot water for a water bath.

• Bake at 325ºF for 60–75 minutes.

• Turn off oven and let cheesecake sit inside for 1 hour.

• Cool at room temperature, then chill for 6 hours or overnight.

6. Make the Frosting

• Beat cream cheese until smooth.

• Add powdered sugar and vanilla, mixing well.

• In another bowl, whip cream to stiff peaks.

• Fold whipped cream into cream cheese mix.

7. Decorate

• Pipe frosting in swirls on top.

• Sprinkle with cinnamon powder for that classic finish.

Tips for Success

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for the smoothest batter.

• Don’t Overmix: Once eggs go in, mix gently to avoid cracks.

• Use a Water Bath: This is the secret to a crack-free, velvety cheesecake.

Storage & Make Ahead

• Fridge: Keeps well for 4–5 days in an airtight container.

• Freezer: Freeze for up to 2 months — slice and wrap for best results.

Related Recipes

• Sourdough Cinnamon Rolls Recipe

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making a day in advance. The flavor actually deepens by the next day, as everything has time to blend beautifully.

How can you slice cheesecake for picture-perfect results?

Use a sharp knife dipped in hot water. Wipe the blade clean between each slice for perfect, neat pieces.

Can I use store-bought cinnamon rolls instead of making the swirl?

You can, but you’ll miss the texture and flavor balance of the homemade swirl. The cinnamon crumble layer really makes this cheesecake pop.

What if I don’t have a springform pan?

If a springform pan isn’t available, lining a regular pan with parchment paper can make removal easier.

Conclusion

This Cinnamon Roll Cheesecake is where cozy meets creamy. It’s a delightful blend of nostalgic comfort and indulgent elegance — whether you’re serving it at a festive winter dinner, a spring brunch, or just because you’re in the mood for something sweet.

Each forkful wraps you in cozy cinnamon warmth, balanced by creamy tang and topped with a pillowy swirl of frosting. It’s the kind of dessert that becomes an instant favorite, the one friends and family ask you to bring again and again.

So go ahead, preheat that oven, and swirl up some love — your taste buds (and your guests) will thank you!

Cinnamon Roll Cheesecake: A Dreamy Dessert Mashup

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• Author: Lisa
• Total Time: 7 hours 45 minutes(7 hours (includes cooling and chilling time))
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Cinnamon Roll Cheesecake is a delicious marriage of two beloved classics — rich, creamy cheesecake swirled with sweet cinnamon crumble and topped with fluffy cream cheese frosting. It’s the ultimate dessert for any season, offering cozy comfort in every slice.

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Ingredients

Scale 1x2x3x

For the Graham Cracker Crust:

1½ cups (180g) graham cracker crumbs or crushed digestive biscuits

¼ cup brown sugar (55g)

½ tsp ground cinnamon

6 tbsp unsalted butter, melted (85g)

For the Cinnamon Roll Swirl:

1 cup brown sugar (220g)

⅓ cup all-purpose flour (39g)

1 tbsp ground cinnamon

⅓ cup unsalted butter, melted (76g)

For the Cheesecake Batter:

907g cream cheese (4 blocks, softened)

1 cup brown sugar (220g)

¼ cup granulated sugar (50g)

½ cup sour cream (120g)

4 large eggs, room temperature

1 tbsp vanilla extract

½ tsp salt

For the Cream Cheese Frosting:

6 tbsp cream cheese (85g)

1 cup powdered sugar (125g)

1 tsp vanilla extract

1 cup heavy whipping cream (240ml)

1–2 tsp cinnamon powder, for garnish

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Instructions

• Preheat the Oven: Set to 325ºF (163ºC).

• Make the Crust: Blend graham crackers into fine crumbs. Mix with brown sugar, cinnamon, and melted butter until the texture resembles damp sand. Press into a springform pan and bake for 10 minutes. Let cool.

• Make the Swirl: Combine brown sugar, flour, and cinnamon. Stir in melted butter and set aside.

• Mix the Cheesecake Batter: Beat cream cheese until fluffy. Add sugars and mix. Blend in sour cream. Add eggs one at a time, mixing gently. Stir in vanilla and salt.

• Assemble: Layer ⅓ of the batter into the crust, followed by ⅓ of the cinnamon swirl. Repeat until all batter and swirl are used. Smooth the top.

• Bake: Wrap the pan in foil and place it in a roasting pan filled with hot water. Bake for 60–75 minutes. Turn off oven and let sit for 1 hour inside. Chill for at least 6 hours.

• Frosting: Beat cream cheese with sugar and vanilla. In a separate bowl, whip cream to stiff peaks and fold into the cheese mixture.

• Decorate: Pipe swirls of frosting on top and sprinkle with cinnamon. Slice and enjoy!

Notes

This cheesecake is even better the next day — perfect for making ahead.

For clean slices, warm your knife in hot water and wipe it between cuts.

If you don’t have a springform pan, use parchment in a deep cake pan for easier removal.

Freeze leftovers wrapped tightly — they’ll last up to 2 months!

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 28g
• Protein: 6g
• Cholesterol: 110mg