If you're a fan of both cinnamon rolls and cheesecake, then get ready for a dessert that combines the best of both worlds! Cinnamon Roll Cheesecake is a luscious, creamy cheesecake swirled with gooey cinnamon sugar filling, topped with a glaze that mimics the frosting on your favorite cinnamon rolls. This delightful hybrid will leave everyone wanting seconds, whether you're serving it for a holiday gathering, a birthday celebration, or simply to satisfy your sweet tooth.
Craving a slice of heaven? Keep reading to learn how to make this delicious treat from scratch!
What is a Cinnamon Roll Cheesecake?
A Cinnamon Roll Cheesecake is a fusion dessert that combines the warm, spiced flavors of a cinnamon roll with the rich, creamy texture of a classic cheesecake. The base typically features a graham cracker or cinnamon roll dough crust, while the filling is a smooth and tangy cheesecake infused with layers of cinnamon sugar swirl. It's finished with a glaze or cream cheese frosting that brings out the cinnamon roll experience in every bite.
This dessert is perfect for any occasion and is sure to impress anyone who takes a bite!
Ingredients List for Cinnamon Roll Cheesecake
Here’s a breakdown of everything you’ll need to make this decadent dessert.
For the Cinnamon Roll Crust:
- 1 ½ cups crushed graham crackers (or cinnamon graham crackers for extra flavor)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoon all-purpose flour
For the Cinnamon Swirl:
- ¼ cup unsalted butter, melted
- ⅓ cup light brown sugar, packed
- 2 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoon milk (to thin as needed)
Substitutions and Variations
This recipe is flexible enough to accommodate different tastes or dietary preferences. Here are a few ideas:
- Crust Alternatives: You can swap the graham crackers for crushed digestive biscuits, gingersnaps, or even pre-made cinnamon roll dough for an even more authentic cinnamon roll flavor.
- Dairy-Free: Substitute the cream cheese and sour cream with dairy-free alternatives like cashew-based cream cheese and coconut yogurt for a dairy-free version.
- Gluten-Free: Use gluten-free graham crackers or a gluten-free crust mix to make this dessert gluten-free.
- Nutty Addition: Add some chopped pecans or walnuts to the cinnamon swirl mixture for added texture and flavor.
Step-by-Step Cooking Instructions

How to Make the Cinnamon Roll Crust:
- Preheat the oven: Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan. You can also line the bottom with parchment paper for easy removal later.
- Prepare the crust mixture: In a medium bowl, combine the crushed graham crackers, granulated sugar, melted butter, and cinnamon. Mix until the crumbs are fully moistened and stick together.
- Press into the pan: Press the crust mixture evenly into the bottom of the springform pan, using the back of a spoon or the bottom of a glass to press it down firmly.
- Bake the crust: Bake the crust for 8–10 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
How to Make the Cheesecake Filling:
- Beat the cream cheese and sugar: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating until well combined.
- Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and beat again.
- Mix in sour cream and flour: Add the sour cream and flour, then mix until the filling is smooth and free of lumps. Be careful not to overmix, as overmixing can introduce too much air, leading to cracks in the cheesecake.
How to Make the Cinnamon Swirl:
- Melt butter: In a small saucepan or microwave-safe bowl, melt the butter until smooth.
- Combine with sugar and cinnamon: Stir in the brown sugar, cinnamon, and flour until it forms a thick, spreadable paste.
- Layer and swirl: Pour half of the cheesecake filling over the crust, then drizzle half of the cinnamon swirl mixture on top. Use a toothpick or skewer to create swirls by dragging it through the cinnamon mixture. Repeat with the remaining cheesecake filling and cinnamon mixture.
Bake the Cheesecake:
- Bake the cheesecake: Place the cheesecake in the oven and bake for 55–65 minutes, or until the edges are set but the center is still slightly jiggly.
- Cool in the oven: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent the cheesecake from cracking.
- Chill the cheesecake: After the cheesecake has cooled in the oven, transfer it to the fridge to chill for at least 4 hours or overnight. The longer it chills, the better the texture will be.
How to Make the Cream Cheese Frosting:
- Beat cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
- Thin with milk if needed: If the frosting is too thick, add 1–2 tablespoons of milk to reach your desired consistency.
Common Mistakes to Avoid
- Overmixing the Filling: Be sure to mix the cheesecake filling just until combined. Overmixing introduces too much air into the batter, which can cause the cheesecake to crack as it bakes.
- Skipping the Cooling Process: Allowing the cheesecake to cool gradually in the oven, followed by chilling in the fridge, is crucial for achieving the best texture and preventing cracks.
- Not Using Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are all at room temperature before you start mixing. This will help you achieve a smoother, lump-free filling.
Serving and Presentation Tips
When it comes to serving your Cinnamon Roll Cheesecake, presentation is everything! Here are some tips to help you showcase this stunning dessert:
How to Serve Cinnamon Roll Cheesecake:
- Cut with a hot knife: For clean, smooth slices, use a sharp knife dipped in hot water. Wipe the knife between cuts for a polished finish.
- Serve chilled: Cinnamon Roll Cheesecake tastes best when served cold, allowing the flavors and textures to set beautifully.
- Drizzle with extra frosting: Just before serving, you can drizzle more cream cheese frosting over each slice or serve extra on the side for dipping.
Presentation Ideas for Cinnamon Roll Cheesecake:
- Cinnamon Sugar Dusting: Sprinkle a light dusting of cinnamon sugar over the top of the cheesecake for an extra cinnamon kick and a pretty finish.
- Swirl Extra Frosting: Pipe or drizzle a swirl of the cream cheese frosting on top, mimicking the classic cinnamon roll frosting pattern.
- Garnish with Cinnamon Sticks: Place a cinnamon stick or two on the serving plate to emphasize the cinnamon theme and give your presentation a rustic touch.
Cinnamon Roll Cheesecake Recipe Tips
- Room Temperature Ingredients: Always use room temperature cream cheese, eggs, and sour cream to ensure the filling is smooth and easy to mix.
- Preventing Cracks: To minimize cracks, bake the cheesecake in a water bath. Wrap the springform pan in aluminum foil and place it in a large baking dish filled with hot water about halfway up the sides.
- Make-Ahead Option: This cheesecake can be made a day or two in advance, as it keeps well in the fridge for up to 5 days. In fact, the flavors deepen over time, making it even better after sitting overnight.
Frequently Asked Questions (FAQs)
Can I Use Pre-Made Cinnamon Roll Dough for the Crust?
Yes! If you want to skip making the crust from scratch, you can press pre-made cinnamon roll dough into the bottom of the pan to serve as the crust. Just bake it briefly to set it before adding the cheesecake filling.
Can I Freeze Cinnamon Roll Cheesecake?
Yes, you can freeze this cheesecake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
How Can I Avoid Cracking the Cheesecake?
The best way to avoid cracking is to bake the cheesecake at a low temperature and allow it to cool gradually. Using a water bath during baking also helps to prevent cracks by maintaining even heat distribution.
Conclusion
This Cinnamon Roll Cheesecake recipe is the perfect fusion of two beloved desserts: the warmth and spice of cinnamon rolls combined with the rich creaminess of cheesecake. With a buttery cinnamon crust, a creamy cheesecake filling swirled with gooey cinnamon sugar, and a sweet cream cheese frosting on top, this dessert will undoubtedly become a crowd-pleaser.
Whether you're preparing it for a special occasion or just treating yourself to a decadent dessert, this Cinnamon Roll Cheesecake is sure to impress and satisfy any sweet tooth. Happy baking!
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Cinnamon Roll Cheesecake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10-12 servings
Description
This Cinnamon Roll Cheesecake recipe brings together the best of both worlds—cinnamon-sugar goodness and creamy cheesecake filling. Made with a cinnamon swirl batter and a rich, buttery crust, this easy-to-follow recipe will delight any dessert lover. Perfect for holidays or special gatherings, this cheesecake is sure to impress with its luscious flavors.
Ingredients
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Ground cinnamon
- Brown sugar
- Graham cracker crumbs (or cinnamon roll dough for the crust)
- Butter
- Heavy cream
- Powdered sugar (for glaze)
Instructions
- Preheat the oven and prepare a springform pan with parchment paper.
- Mix graham cracker crumbs and butter to create the crust, press into the pan, and bake.
- Beat cream cheese, sugar, eggs, and vanilla for the cheesecake filling.
- Prepare a cinnamon swirl with brown sugar, cinnamon, and melted butter.
- Pour the cheesecake batter over the crust and swirl in the cinnamon mixture.
- Bake until the cheesecake is set and cool before serving.
- Optionally drizzle with a powdered sugar glaze for added sweetness.
Notes
- Allow the cheesecake to chill fully for best slicing results.
- The graham cracker crust can be replaced with cinnamon roll dough for an extra touch of cinnamon flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: American
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 350mg
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