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.
Ingredients
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
Instructions
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Preheat the Oven: Set to 325ºF (163ºC).
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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.
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Make the Swirl: Combine brown sugar, flour, and cinnamon. Stir in melted butter and set aside.
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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.
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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.
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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.
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Frosting: Beat cream cheese with sugar and vanilla. In a separate bowl, whip cream to stiff peaks and fold into the cheese mixture.
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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