If you’ve ever found yourself torn between a dreamy cinnamon roll and a creamy classic cheesecake, this Cinnamon Roll Cheesecake is your next obsession. Imagine tender swirls of cinnamon sugar cozied up against a tangy, melt-in-your-mouth filling, all cradled on a golden graham cracker crust. This recipe brings together the very best of both worlds—comforting spice and luscious richness—for a show-stopping dessert that never fails to bring that “just one more slice” feeling to the table.

Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Cinnamon Roll Cheesecake comes together with everyday ingredients, but each one is a powerhouse in creating incredible flavor and texture. These essentials help build every layer, from the crunchy crust to the sweet swirl and the silky cheesecake filling.

Graham cracker crumbs: These create the sturdy, buttery base that holds the cheesecake layers together.
Sugar: Adds the perfect hint of sweetness to both crust and filling for balance.
Melted butter: Brings moisture and richness to the crust (plus, who can resist buttery grahams?).
Unsalted butter (softened): Crucial for that irresistible cinnamon roll layer and creamy frosting.
Brown sugar: Delivers deep caramel notes and that signature cinnamon roll flavor.
Ground cinnamon: The star spice, swirling warmth into every bite.
Cream cheese (softened): The cheesecake’s heart—smooth, tangy, and rich.
Eggs: Essential for thickening and giving the cheesecake its silkiness.
Vanilla extract: Adds sweetness and warmth, rounding out the flavors beautifully.
Sour cream: Brings lightness and a slight tang to keep the filling perfectly balanced.
Powdered sugar: A must for the dreamy cream cheese frosting on top.
Milk (optional): Helps fine-tune the frosting to just the right spreading consistency.

How to Make Cinnamon Roll Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan—this will help your Cinnamon Roll Cheesecake release without a hitch. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press it evenly into the bottom of your pan to form a compact, even crust. Bake for 10 minutes for a toasty, flavorful foundation, then let it cool while you move on.

Step 2: Make the Cinnamon Roll Layer

In a separate bowl, mix softened butter, brown sugar, and cinnamon. This magical blend gets spread right over the cooled crust, creating that unmistakable cinnamon roll ribbon beneath all the cheesecake luxury. Smooth it evenly for consistent swirls in each slice.

Step 3: Prepare the Cheesecake Filling

Using a stand mixer or hand mixer, beat the softened cream cheese with sugar until it turns silky and lump-free. Add in the eggs one at a time, blending well for creaminess. Stir in the vanilla and sour cream for a tangy lift that keeps your Cinnamon Roll Cheesecake light yet decadent. Pour half the filling right over the cinnamon layer in your pan.

Step 4: Add the Cinnamon Swirl

Now comes the fun: in a small bowl, combine brown sugar and cinnamon to make your swirl. Sprinkle half over the cheesecake filling, then top with the rest of your cheesecake batter. Finish with another layer of the cinnamon swirl mixture. Gently swirl with a butter knife for a marbled effect, if you want that extra wow factor.

Step 5: Bake the Cheesecake

Transfer your pan to the oven and bake at 325°F (163°C) for 55-65 minutes. The cheesecake should be set around the edges but still have a slight jiggle in the middle. Once the timer is up, leave the cheesecake in the oven with the door cracked open for an hour—this helps prevent cracks and firms up the center. Then let it cool to room temperature, and pop it in the fridge for at least 4 hours to chill completely.

Step 6: Make the Cream Cheese Frosting

While the cheesecake chills, whip up the frosting by beating together cream cheese and unsalted butter until perfectly creamy. Blend in powdered sugar and a splash of vanilla for flavor, thinning with milk as needed. This frosting is the crowning touch that takes your Cinnamon Roll Cheesecake from delicious to utterly irresistible!

Step 7: Assemble and Serve

Once your cheesecake is thoroughly chilled, spread the frosting generously on top. This final layer is sweet, tangy, and smooth—every bit as dreamy as the center of a cinnamon roll. Slice, serve, and watch the oohs and ahhs roll in!

How to Serve Cinnamon Roll Cheesecake

Garnishes

Finished with its signature swirl, this cheesecake practically begs for some flair! Top slices with a shower of extra cinnamon, a handful of toasted pecans, or even a drizzle of caramel sauce for that bakery-style finish. For a festive touch, scatter a few candied nuts or a sprinkle of edible glitter—anything that makes your Cinnamon Roll Cheesecake feel even more special.

Side Dishes

Pair a slice with a steaming cup of coffee, a chai latte, or even a scoop of vanilla bean ice cream to highlight the warm spices. Fruit salad or fresh berries on the side offer brightness and balance, making every bite of Cinnamon Roll Cheesecake feel lighter—even as you’re going back for seconds.

Creative Ways to Present

If you’re serving for a celebration, try cutting the cheesecake into small squares for a stunning dessert platter. Mini springform pans are also fun for making personal-sized Cinnamon Roll Cheesecakes. Or pipe the frosting in pretty patterns, add swirls of cinnamon right on top, and decorate with cinnamon sticks or whole star anise for that bakery-window appeal.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your fill, cover the cheesecake with plastic wrap or transfer slices to an airtight container. Store in the refrigerator, where it will stay fresh (and totally irresistible) for up to 5 days. The flavors actually get even better and more pronounced after a day or two!

Freezing

If you’d like to stash some away for a rainy day, Cinnamon Roll Cheesecake freezes beautifully. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag. It’ll keep well for about a month—just let it thaw overnight in the fridge before digging in for the same creamy texture.

Reheating

Cheesecake is best served chilled or at room temperature, but if you love that soft, cinnamon-roll-center feel, pop a slice in the microwave for just 10-15 seconds. This gently warms the frosting and intensifies all those cozy, buttery flavors without changing the texture.

FAQs

Can I make Cinnamon Roll Cheesecake ahead of time?

Absolutely! In fact, Cinnamon Roll Cheesecake is even better when made a day ahead. This gives it plenty of time to chill and for the flavors to meld perfectly. Just frost it before serving for the freshest look and taste.

What if I don’t have a springform pan?

No worries! You can use a deep pie dish or even a square cake pan lined well with parchment paper, though serving will be a little trickier. The springform pan just makes for an easy, mess-free release and those signature cheesecake slices.

Can I use store-bought graham cracker crust?

You can, if you’re in a pinch, but making your own crust is worth the few extra minutes. Homemade really does create a thicker, crunchier base to hold up to all the layers of your Cinnamon Roll Cheesecake!

What’s the best way to get clean slices?

For neat, bakery-style slices, dip a long knife in hot water and wipe it dry between cuts. This prevents sticking and helps each piece of Cinnamon Roll Cheesecake look picture-perfect.

Can I add nuts or raisins to the recipe?

Definitely! Stir chopped pecans, walnuts, or even golden raisins into the cinnamon roll layer before assembling. These extras give added texture and a classic cinnamon-roll taste.

Final Thoughts

There’s nothing quite like the comfort of a freshly baked dessert that brings out smiles with every bite, and Cinnamon Roll Cheesecake is just that treat. Whether it’s for a celebration or simply to treat yourself, give this recipe a try—your taste buds (and everyone else at the table) will thank you!