Why You’ll Love This Recipe

Cinnamon Roll Cheesecake is the ultimate fusion of two beloved desserts: gooey cinnamon rolls and creamy cheesecake. With a rich cinnamon-sugar swirl layered into a velvety cheesecake filling and a graham cracker or cinnamon roll crust, this decadent dessert is perfect for special occasions, holidays, or whenever you want to impress your guests with something unique and indulgent.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesegranulated sugareggssour creamvanilla extractground cinnamonground nutmegbrown sugargraham cracker crumbs or cinnamon rolls (for the crust)unsalted butterall-purpose flourconfectioners’ sugarmilk (for glaze)

directions

Preheat your oven to 325°F (163°C) and prepare a springform pan by greasing and lining the bottom with parchment paper.

If using a graham cracker crust, mix graham cracker crumbs with melted butter and press into the pan. For a cinnamon roll crust, press store-bought cinnamon rolls into the bottom and slightly up the sides of the pan.

In a bowl, beat cream cheese until smooth, then add granulated sugar and beat until well combined.

Mix in eggs one at a time, then stir in sour cream and vanilla extract.

In a separate bowl, combine brown sugar, flour, cinnamon, and nutmeg to create the cinnamon swirl.

Pour half of the cheesecake batter into the crust, sprinkle some of the cinnamon mixture on top, and gently swirl with a knife. Repeat with the remaining batter and swirl again.

Bake for 55–65 minutes or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door ajar for 1 hour.

Cool completely, then refrigerate for at least 4 hours or overnight.

Before serving, drizzle with a simple glaze made of confectioners’ sugar and milk.

Servings and timing

This recipe yields 12 slices.Preparation time: 25 minutesBaking time: 55–65 minutesCooling and chilling time: 5–6 hoursTotal time: 6.5–7 hours

Variations

Use a cookie crust like vanilla wafers or Biscoff for a twist.

Add chopped pecans or walnuts to the cinnamon swirl for extra texture.

Top with a cream cheese glaze instead of sugar glaze for added richness.

Incorporate a layer of actual cinnamon roll dough inside the cheesecake for an extra indulgent version.

storage/reheating

Store Cinnamon Roll Cheesecake covered in the refrigerator for up to 5 days.Freeze individual slices tightly wrapped for up to 2 months.To serve, thaw in the fridge overnight. For a warm slice, microwave for 10–15 seconds.

FAQs

Can I use homemade cinnamon rolls for the crust?

Yes, just pre-bake them slightly before adding the cheesecake batter.

Why did my cheesecake crack?

Cracks can happen if the cheesecake is overbaked or cools too quickly. Use a water bath and allow gradual cooling.

Can I make this ahead of time?

Absolutely! It’s actually better made a day ahead to allow flavors to meld.

Can I skip the glaze?

Yes, but it adds a nice finish. You could also dust with powdered sugar as an alternative.

What type of cream cheese should I use?

Full-fat, block-style cream cheese works best for a creamy texture.

Can I make it gluten-free?

Yes, use gluten-free graham crackers and substitute flour with a gluten-free blend.

Conclusion

Cinnamon Roll Cheesecake is a show-stopping dessert that delivers the nostalgic flavor of cinnamon rolls with the rich, creamy satisfaction of cheesecake. Whether for a holiday gathering or a weekend treat, this dessert is sure to become a favorite with anyone who loves the comforting taste of cinnamon and the elegance of cheesecake.