Are you a fan of cinnamon rolls? Or maybe you love the creamy, rich taste of cheesecake? Now imagine combining the best of both worlds into one amazing dessert! This Cinnamon Roll Cheesecake recipe blends the irresistible flavors of a gooey cinnamon roll with the smooth, velvety texture of cheesecake, resulting in a show-stopping treat perfect for any occasion. Whether you're hosting a holiday party or simply want a decadent dessert for a weekend, this is the recipe you'll want to bookmark. Read on to discover how to make this delicious dessert step-by-step!
What is a Cinnamon Roll Cheesecake?
A Cinnamon Roll Cheesecake is exactly what it sounds like—a mashup of two iconic desserts. The base is a traditional cheesecake, but it has layers of cinnamon swirl reminiscent of a cinnamon roll. On top, you’ll find a sweet cream cheese frosting that mimics the icing on a freshly baked cinnamon roll. It’s the ultimate dessert for anyone who loves the warm, comforting flavor of cinnamon combined with the richness of cheesecake.
Now that your taste buds are tingling, let’s dive into the recipe. Make sure to read through all the steps, and by the end, you’ll have a show-stopping dessert that will wow everyone!
Ingredients List for Cinnamon Roll Cheesecake
To make this decadent dessert, you’ll need the following ingredients broken down into three parts: the crust, the cinnamon swirl filling, and the cheesecake base.
For the Crust:
- 2 cups graham cracker crumbs (or cinnamon graham crackers for extra flavor)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cinnamon Swirl Filling:
- ½ cup unsalted butter, melted
- 1 cup light brown sugar
- 2 tablespoon ground cinnamon
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoon unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoon milk (to adjust consistency)
Substitutions and Variations
There are many ways you can adjust this Cinnamon Roll Cheesecake recipe to fit your dietary preferences or to add your own creative twist. Here are a few ideas:
- Gluten-Free Version: Use gluten-free graham crackers for the crust and substitute the all-purpose flour with a gluten-free baking blend.
- Low-Sugar Option: Swap regular sugar with a sugar alternative like monk fruit or stevia, though note that the texture may change slightly.
- Nutty Twist: Add chopped pecans or walnuts to the cinnamon swirl for a crunchy texture.
- Chocolate Lovers: Drizzle melted chocolate over the top instead of cream cheese frosting, or fold chocolate chips into the cheesecake batter.
Step-by-Step Cooking Instructions

This recipe might look like it has a lot of steps, but each part is simple to execute. Follow along carefully, and you’ll end up with a flawless Cinnamon Roll Cheesecake.
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick spray.
- In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture is like wet sand.
- Press the mixture firmly into the bottom of the springform pan, making sure it forms an even layer. Set aside while you prepare the filling.
Step 2: Make the Cinnamon Swirl Filling
- In a small bowl, mix the melted butter, brown sugar, cinnamon, flour, and vanilla extract until well combined. This should have a syrupy, thick consistency. Set aside.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the sour cream and vanilla extract, and continue mixing.
- One at a time, add the eggs, making sure each one is fully incorporated before adding the next. Mix in the flour last.
Step 4: Layer the Cheesecake
- Pour half of the cheesecake batter over the prepared crust.
- Drizzle half of the cinnamon swirl filling over the cheesecake batter.
- Add the remaining cheesecake batter on top, and then drizzle the remaining cinnamon swirl filling. Use a butter knife to gently swirl the cinnamon filling through the batter, creating a marbled effect.
Step 5: Bake the Cheesecake
- Place the cheesecake in the preheated oven and bake for about 55-65 minutes, or until the center is just slightly jiggly but set around the edges.
- Turn off the oven and let the cheesecake sit in the oven for another 30 minutes to avoid cracking.
- Remove from the oven and cool completely on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight.
Step 6: Make the Cream Cheese Frosting
- In a medium-sized bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add in the powdered sugar and vanilla extract, mixing until fully combined.
- Gradually add milk, one tablespoon at a time, until you reach the desired consistency for drizzling.
Step 7: Frost the Cheesecake
Once your cheesecake is completely chilled, remove it from the springform pan. Spread or drizzle the cream cheese frosting over the top of the cheesecake, giving it that classic cinnamon roll look.
How to Cook Cinnamon Roll Cheesecake: A Step-by-Step Guide
To recap the process for making this Cinnamon Roll Cheesecake:
- Prepare the crust: Press your graham cracker mixture firmly into the bottom of a springform pan.
- Make the cinnamon swirl filling: Combine butter, brown sugar, cinnamon, and vanilla.
- Prepare the cheesecake filling: Mix cream cheese, eggs, sugar, sour cream, and flour.
- Layer the fillings: Alternate layers of cheesecake and cinnamon swirl, swirling for a marbled effect.
- Bake: Bake the cheesecake until set, then cool slowly to avoid cracks.
- Frost: Top with cream cheese frosting for that perfect cinnamon roll finish.
Common Mistakes to Avoid
- Overmixing the batter: Overmixing can cause too much air to get trapped in the batter, which may lead to cracks during baking.
- Not letting the cheesecake cool slowly: A quick temperature change can cause the cheesecake to crack, so leave it in the oven with the door ajar for 30 minutes before cooling completely.
- Skipping the refrigeration step: Cheesecake needs time to set properly in the fridge, so don’t rush this step.
Serving and Presentation Tips
Presentation can take this already stunning dessert to the next level. After all, we eat with our eyes first! Here are some ideas to make your Cinnamon Roll Cheesecake look as good as it tastes:
How to Serve Cinnamon Roll Cheesecake
- Slice Cleanly: For clean slices, dip a sharp knife into hot water and wipe it between each cut.
- Add a Cinnamon Dusting: Sprinkle a light dusting of ground cinnamon over the top of the cheesecake for an elegant touch.
Presentation Ideas for Cinnamon Roll Cheesecake
- Swirled Frosting: Instead of spreading the cream cheese frosting evenly, use a piping bag to create swirls or zigzags on top.
- Caramel Drizzle: Add a drizzle of caramel sauce alongside the cream cheese frosting for an extra indulgent treat.
- Garnish with Cinnamon Sticks: Place whole cinnamon sticks on top for a rustic, eye-catching presentation.
Cinnamon Roll Cheesecake Recipe Tips
- Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature. This ensures a smooth and creamy texture.
- Water Bath Alternative: To avoid cracks, you can bake your cheesecake in a water bath by placing the springform pan in a larger baking dish filled with about an inch of water.
- Don’t Rush the Cooling: Cheesecake needs to cool slowly to maintain its structure, so be patient during the cooling and refrigerating steps.
Frequently Asked Questions (FAQs)
Can I make this recipe ahead of time?
Yes! In fact, cheesecake often tastes better the day after it's made since the flavors have more time to meld. You can make this up to 2 days in advance.
How do I store leftovers?
Store your Cinnamon Roll Cheesecake in an airtight container in the fridge for up to 5 days.
Can I freeze this cheesecake?
Yes! Wrap individual slices in plastic wrap, then foil, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
My cheesecake cracked—what happened?
Cracks are usually caused by overmixing, baking at too high of a temperature, or cooling the cheesecake too quickly. To prevent cracking, follow the instructions carefully.
Conclusion
The Cinnamon Roll Cheesecake is the ultimate fusion dessert, combining the warmth of cinnamon rolls with the creamy richness of cheesecake. With layers of cinnamon swirl, a buttery graham cracker crust, and a smooth cream cheese topping, this dessert will be the star of any gathering. Now that you’ve got the step-by-step guide, it’s time to roll up your sleeves and bake this heavenly treat. Trust us—once you try it, you’ll be coming back to this recipe again and again!
PrintCinnamon Roll Cheesecake Recipe
Cinnamon Roll Cheesecake is a delicious fusion of cinnamon rolls and creamy cheesecake, making it a perfect dessert for any occasion. With a buttery crust, a cinnamon swirl filling, and a decadent cream cheese frosting, this cheesecake is a showstopper. Great for holidays or any special gathering, this dessert will delight your taste buds.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Ground cinnamon
- Brown sugar
- Powdered sugar
- Heavy cream
Instructions
- Preheat oven to 325°F (163°C).
- Prepare the crust by mixing graham cracker crumbs with melted butter. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla extract.
- In a separate bowl, mix cinnamon and brown sugar. Swirl this mixture into the cheesecake batter.
- Pour batter into the crust and bake for 50-60 minutes, or until set.
- Let cool, then refrigerate for at least 4 hours.
- Top with cream cheese frosting and a sprinkle of cinnamon.
Notes
- Ensure cheesecake cools completely before refrigeration to prevent cracking.
- For an extra indulgent touch, drizzle caramel sauce on top before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30g
- Sodium: 350 mg
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