Turn your favorite breakfast pastry into a decadent cinnamon roll cheesecake: a cinnamon-swirled cheesecake layer over a crisp, buttery graham cracker crust, finished with a light, tangy cream cheese frosting.
If you love cinnamon rolls, this cheesecake brings those same warm flavors to a rich, creamy dessert. A buttery graham cracker crust, a brown sugar-cinnamon swirl folded into the cheesecake, and a fluffy cream cheese frosting make this a memorable treat.
This mashup sits nicely alongside other inventive cheesecakes—think red velvet or turtle—offering familiar comfort with a decadent twist.
I Can’t Get Enough Of This Cinnamon Roll Cheesecake
- So cinnamony! The brown sugar and cinnamon swirl infuses the cheesecake with warm, cozy flavor—add a light dusting of cinnamon on top if you like.
- If you love cinnamon rolls … This dessert captures the essential elements—cream cheese, cinnamon, and butter—in a new form you’ll adore.
- Super luxe. Cream cheese, sour cream, and heavy cream combine for a rich, silky texture that feels indulgent with every bite.
Recipe Ingredients
Below are the main ingredient groups and notes. Exact amounts are in the recipe card at the end of the post.
- Crust: Graham cracker crumbs (or digestive biscuits) and melted unsalted butter.
- Cinnamon swirl: Brown sugar (light or dark), all-purpose flour, ground cinnamon, and melted unsalted butter.
- Cheesecake batter: Block cream cheese (softened), granulated sugar mixed with some brown sugar, sour cream, large room-temperature eggs, vanilla, and a pinch of salt.
- Frosting: Block cream cheese (softened), sifted powdered sugar, heavy whipping cream, and vanilla.
Tips
- Use room temperature ingredients: Bring cream cheese, sour cream, and eggs to room temperature for a smooth batter.
- Mix gently: Beat on low speed and avoid overmixing to prevent air bubbles and cracks.
- Bake in a water bath: Wrap the springform pan base in foil and bake in a water bath for a creamier texture and fewer cracks.
- Cool gradually: After baking, leave the cheesecake in the turned-off oven with the door slightly ajar for about an hour before removing.
- Chill overnight: Refrigerate at least 6 hours or overnight for the best texture and flavor.
- Whip frosting for lightness: Beat the heavy cream to soft peaks before folding into the cream cheese for a fluffy frosting.
- Clean slices: Wipe the knife between cuts and run it under warm water for neat, professional-looking slices.
How to Store a Cheesecake
Store the finished cheesecake in the refrigerator for a few days or freeze portions for longer storage.
- Fridge: Cover tightly with plastic wrap to keep it moist and odor-free; store up to 4 days.
- Freezer: Wrap the whole cheesecake in plastic and foil for up to 2 months, or wrap individual chilled slices and place them in a freezer-safe bag. Thaw in the refrigerator before serving.
More Cheesecake Recipes
- Cherry Cheesecake
- Sopapilla Cheesecake
- Instant Pot Pumpkin Cheesecake
- Pumpkin Cheesecake Bars
Cinnamon Roll Cheesecake
by Katerina | Easy Weeknight Recipes
A cinnamon-swirled cheesecake on a crisp buttery crust topped with tangy cream cheese frosting.
Prep Time: 45
Cook Time: 1 20
Chilling Time: 6
Servings: 12 servings
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs, or crushed digestive biscuits
- ¾ cup unsalted butter, melted
Cinnamon Roll Swirl
- 1½ cups brown sugar
- ½ cup all-purpose flour
- 2 tablespoons ground cinnamon
- ⅓ cup melted unsalted butter
Cheesecake Batter
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 8 ounces sour cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- pinch Kosher salt
Cream Cheese Frosting
- 1 (8-ounce) block cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- ground cinnamon, for dusting
Instructions
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Prepare the crust. Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment. Combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
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Add to pan. Press the crumbs firmly into the bottom of the pan and bake for 10 minutes. Let cool while you prepare the filling.
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Make the cinnamon swirl. Whisk brown sugar, flour, and cinnamon together. Stir in melted butter until a thick, smooth paste forms; set aside.
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Prepare the cheesecake batter. Beat softened cream cheese until smooth. Add granulated and brown sugar and beat until light and fluffy. Reduce speed and blend in sour cream, vanilla, and a pinch of salt.
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Add eggs. Add eggs one at a time on low speed, mixing just until incorporated to keep the batter velvety.
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Assemble the cheesecake. Pour half the batter over the crust. Drizzle half the cinnamon swirl over the batter and use a skewer or knife to create gentle swirls. Add the remaining batter and swirl in the rest of the cinnamon mixture. Tap the pan to release air bubbles.
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Bake. Wrap the bottom of the springform pan with foil and place it in a larger roasting pan. Add hot water until it reaches halfway up the springform sides. Bake 70–80 minutes, until the edges are set and the center has a slight wobble.
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Cool. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove from the water bath, cool to room temperature on a rack, then refrigerate at least 6 hours or overnight.
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Make the frosting. Beat the cream cheese until smooth. Add powdered sugar and vanilla, then gradually beat in heavy cream until light and fluffy.
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Decorate and serve. Spread or pipe the frosting over the chilled cheesecake and lightly dust with cinnamon. Slice and serve chilled.
Equipment
- 9-inch springform pan
Nutrition
Calories: 599 kcal | Carbohydrates: 77 g | Protein: 5 g | Fat: 31 g
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and tools used.
How to Make Cinnamon Roll Cheesecake
- Prepare the crust. Preheat the oven to 325°F, grease a 9-inch springform pan, and press the crumb mixture into the base. Bake 10 minutes.
- Make the cinnamon swirl. Combine brown sugar, flour, and cinnamon, then stir in melted butter to form a paste.
- Prepare the batter. Beat softened cream cheese, add sugars, then fold in sour cream, vanilla, and salt.
- Add eggs. Incorporate eggs one at a time, mixing gently until smooth.
- Assemble and swirl. Layer half the batter, drizzle half the cinnamon paste, swirl gently, add the rest of the batter, and swirl again.
- Bake in a water bath. Wrap the pan, set it in a roasting pan with hot water, and bake until the edges are set and the center slightly jiggles.
- Cool and chill. Let the cheesecake cool slowly in the oven, then refrigerate for at least 6 hours or overnight.
- Make the frosting. Beat cream cheese, add powdered sugar and vanilla, then fold in whipped heavy cream until light and fluffy.
- Finish and serve. Spread or pipe frosting over the chilled cheesecake, dust with cinnamon, slice, and enjoy.
- Add cream. Beat in the heavy cream until the frosting is light and fluffy.
- Decorate and serve. Pipe or spread the frosting and finish with a dusting of cinnamon.
