Creamy Cinnamon Roll Cheesecake

This cinnamon roll cheesecake blends the rich, creamy texture of classic cheesecake with the warm, spiced sweetness of cinnamon rolls. It is a dessert that’s both comforting and impressive, perfect for special occasions or an indulgent treat on any day. The swirled cinnamon and brown sugar ribbons give it a beautiful marbled effect and a flavor that feels like a cozy bakery in every bite.

I first baked this cheesecake for a holiday brunch and was amazed at how much my friends loved it. It became an instant tradition in my kitchen, requested anytime cinnamon rolls and cheesecake cravings strike.

Ingredients

• Graham cracker crumbs: make the perfect crunchy base and help balance creamy filling, choose fresh, crisp crackers for the best texture
• Brown sugar: provides deep molasses sweetness that pairs beautifully with cinnamon, look for soft packed sugar, not dry or clumpy
• Ground cinnamon: is the star spice here bringing warm, fragrant notes, use fresh ground cinnamon for the most potent flavor
• Unsalted butter: melts into the crust and swirl offering richness without overpowering other flavors, high-quality butter enhances overall taste
• Cream cheese: is the creamy foundation of the cheesecake filling, full fat is key for the smoothest, richest texture
• Sour cream: adds tang and moisture keeping the cheesecake from becoming too dense
• Eggs: bind the filling and add structure, room temperature eggs blend best preventing lumps
• Vanilla extract: deepens the flavor profile, pure vanilla extract yields the best aroma
• Powdered sugar: in the frosting sweetens without grit and helps create a smooth texture
• Heavy whipping cream: whipped with cream cheese makes a light but rich topping
• A dusting of cinnamon: on the frosting completes the dessert with a hint of spice

Step-by-Step Instructions

Prepare the Crust:

Start by preheating your oven to 325 degrees Fahrenheit. Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl. Pour melted butter over the mixture and stir until all crumbs are moistened evenly. Press this mixture firmly into the bottom of a greased 9-inch springform pan, smoothing the surface to create an even base. Bake the crust for 10 minutes so it firms up and avoids sogginess. Let it cool on the counter while you prepare the filling.

Make the Cinnamon Roll Swirl:

In a small bowl, mix together brown sugar, all-purpose flour, and ground cinnamon. Pour in melted butter and stir until it forms a thick, spreadable paste. Set this aside as the key flavor swirl that will be layered into the cheesecake.

Prepare the Cheesecake Batter:

In a large bowl, beat softened cream cheese with an electric mixer until smooth and fluffy. Slowly add brown sugar, granulated sugar, and sour cream, mixing well to fully incorporate each ingredient. Add eggs one by one, blending gently after each to prevent overmixing that can lead to cracks. Stir in vanilla extract and salt as the finishing touch, making sure everything is well combined.

Layer and Bake the Cheesecake:

Pour half of the cheesecake batter evenly over the cooled crust. Using a spoon, drop dollops of half the cinnamon swirl mixture onto the batter. Take a butter knife and gently swirl the cinnamon mixture into the cheesecake in a light figure-eight or circular motion taking care not to overblend. Repeat this process with the remaining batter and cinnamon swirl on top. Place the springform pan inside a larger roasting pan filled with hot water to create a water bath. This moist environment bakes the cheesecake evenly and prevents cracking. Bake at 325 degrees Fahrenheit for 60 to 75 minutes until the edges are set but the center has a slight jiggle.

Cool and Chill:

After baking, turn off the oven and crack the door open, leaving the cheesecake inside to cool slowly for one hour. This gentle temperature drop prevents cracks on the surface. Once cooled, remove from the oven and chill the cheesecake in the refrigerator for at least six hours or overnight to fully set and develop flavor.

Make the Cream Cheese Frosting:

Beat softened cream cheese with powdered sugar until smooth and creamy. Gradually add heavy whipping cream and vanilla extract, whipping until soft peaks form. Spread the frosting evenly over the chilled cheesecake and dust lightly with ground cinnamon for an inviting finish.

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Storage Tips

Keep the cheesecake covered in the fridge for up to five days to maintain freshness. For longer storage, wrap slices individually with plastic wrap and foil before freezing for up to three months. Thaw covered in the refrigerator overnight for the best texture and flavor retention.

Ingredient Substitutions

You can swap graham cracker crust for Biscoff or digestive biscuits for a caramelized twist. Use lactose-free cream cheese or plant-based cream cheese alternatives for dairy-free versions. Brown sugar can be replaced with coconut sugar for a slightly different sweetness profile. For a lower sugar option, try monk fruit sweeteners but be mindful it could affect browning and texture.

Serving Suggestions

Serve slices with a cup of strong coffee or tea to balance the rich creaminess. Add a drizzle of caramel or a sprinkle of chopped toasted pecans for an extra layer of texture and flavor. Mini cheesecakes make delightful finger foods at parties or brunches and freeze beautifully for make-ahead prepping.

Cultural Context

The cinnamon roll cheesecake represents a mashup of two classic favorites—cinnamon rolls and cheesecake—both beloved in American home baking traditions. This fusion is part of a recent trend of creative desserts that combine comforting, nostalgic flavors in new and exciting ways, appealing to food lovers seeking both familiarity and innovation in sweets.

Pro Tips

Room temperature ingredients help the batter blend smoothly without lumps. Use a gentle folding and swirling technique to keep the cinnamon ribbons distinct and beautiful. Don’t rush cooling: slow oven cooling followed by chilling ensures the best texture and prevents cracks.

Common Recipe Questions

→ Can I prepare this dessert in advance?

Yes, chilling for 8–12 hours enhances flavor and firms up the texture. It also freezes well when wrapped tightly.

→ Why does the surface sometimes crack during baking?

Rapid cooling or overbaking causes cracks. Using a water bath and a slow cool-down with the oven door ajar prevents this.

→ Is it possible to use store-bought cinnamon rolls for the base?

Definitely. Flattening and pre-baking them creates a soft, buttery crust with built-in cinnamon flavor.

→ How do I swirl the cinnamon mixture without mixing it too much?

Gently drop spoonfuls of cinnamon filling then swirl carefully with a butter knife or toothpick, avoiding stirring motions.

→ Can the crust be omitted?

Yes, baking in individual ramekins or muffin tins without a crust works well, especially for lower-carb or gluten-free options.