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Turn your favorite breakfast pastry into a decadent cinnamon roll cheesecake, complete with a cinnamon-swirled cheesecake layer over a crisp, buttery cookie crust—finished with a fluffy swipe of sweet and tangy frosting.
We are the biggest fans of cinnamon rolls, and what could be better than turning those classic flavors into a rich and creamy cheesecake? From the sweet graham cracker crust to the brown sugar and cinnamon cheesecake base and the fluffy frosting, this is a truly special recipe.
I’ve always had a soft spot for dessert mashups, and this one’s right up there with my red velvet cheesecake and candy-inspired turtle cheesecake—fun, creative, and ridiculously good.
I Can’t Get Enough Of This Cinnamon Roll Cheesecake
- So cinnamony! I love the brown sugar and cinnamon swirl that infuses the cheesecake base with so much warm flavor. You can even dust a little extra cinnamon over the top of the cake if you are a true cinnamon fan.
- If you love cinnamon rolls … You are guaranteed to love this dessert riff on a traditional breakfast treat! All the elements are here: cream cheese, cinnamon, and butter!
- Super luxe. This is a rich dessert; it feels so luxurious when you take the first bite. A blend of cream cheese, sour cream, and heavy cream makes this cheesecake stand out.
Recipe Ingredients
All of the ingredients you need for this recipe are outlined below, along with a few notes to consider as you gather them together. The full ingredient amounts are included in the printable recipe card at the end of this post.
- For the crust – Graham cracker crumbs (or use digestive biscuits) and unsalted butter.
- For the cinnamon swirl – Brown sugar (you can use light or dark brown sugar), all-purpose flour, ground cinnamon, and unsalted butter.
- Cream cheese – Use the block cream cheese rather than whipped cream cheese, and make sure it is softened to room temp before starting to make the batter.
- Sugar – I use a mix of granulated sugar and brown sugar.
- Sour cream – You can use regular or low-fat sour cream.
- Eggs – Large eggs at room temperature will create a smooth and creamy cheesecake base.
- Vanilla – Vanilla extract or vanilla bean paste will add depth of flavor.
- Salt – A pinch of salt offsets the sweetness of this dessert.
- For the frosting – A mix of block cream cheese, sifted powdered sugar, and heavy cream.
Tips
- Use Room Temperature Ingredients: Bring the cream cheese, sour cream, and eggs to room temperature before mixing. This helps create a smooth, lump-free batter.
- Mix with Care: Overmixing can incorporate too much air, leading to cracks in the cheesecake. Beat the batter on low and mix just until combined.
- Bake in a Water Bath: To prevent cracks and ensure an ultra-creamy texture, wrap the bottom of the springform pan in foil and bake it in a water bath.
- Cool Gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent sudden temperature changes that can cause cracking.
- Chill Overnight: For the best texture and flavor, refrigerate the cheesecake for at least 6 hours or overnight before slicing. This allows the flavors to meld beautifully.
- Whip the Frosting to Perfection: For an extra fluffy cream cheese frosting, beat the heavy cream separately until soft peaks form before folding it into the cream cheese mixture.
- Clean Slices Every Time: For neat and professional-looking slices, wipe the knife clean between cuts and run it under warm water before slicing.
How to Store a Cheesecake
You can keep the cheesecake in the fridge for a few days—and if you make it a day ahead of when you plan to serve it, it will have even more depth of flavor—or freeze it to serve in the future. Here’s how:
- Fridge – Cover the cheesecake tightly with plastic so that it stays moist and doesn’t absorb any odors and store it in the fridge for up to 4 days.
- Freezer – Wrap the whole cheese tightly in plastic and then a layer of foil and store it in the freezer for up to 2 months. Or, wrap chilled individual slices in plastic and place them in a freezer-safe bag or airtight container and keep them in the freezer for up to 2 months. Thaw the cheesecake thoroughly in the fridge before serving.
More Cheesecake Recipes
Cinnamon Roll Cheesecake
Cinnamon roll cheesecake layers a cinnamon-swirled cheesecake on a crisp and butter cookie crust with a tangy cream cheese frosting on top.
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 of 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 of cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- ground cinnamon, for dusting
Instructions
- Prepare the Crust. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a mixing bowl, combine the graham cracker crumbs with melted butter. Stir until the mixture resembles wet sand.
- Add to Pan. Press the mixture firmly into the bottom of the prepared pan, creating an even crust. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Bake for 10 minutes, then remove from the oven and let it cool slightly while preparing the filling. Set aside.
- Make the Cinnamon Roll Swirl. In a bowl, whisk together the brown sugar, flour, and cinnamon. Add melted butter and stir until fully combined, creating a thick, smooth paste. Set aside.
- Prepare the Cheesecake Batter. In a large mixing bowl, use a hand mixer or stand mixer on medium speed to beat the softened cream cheese until smooth and creamy. Add the granulated sugar and brown sugar, then continue mixing until fully incorporated and the texture is light and fluffy.
- Blend. Reduce the mixer speed to low and blend in the sour cream, vanilla extract, and a pinch of salt, mixing just until combined.
- Add Eggs. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing to maintain a creamy consistency. The batter should be smooth and velvety.
- Assemble the Cheesecake. Pour half of the cheesecake batter over the pre-baked crust. Drizzle half of the cinnamon swirl mixture over the batter, using a skewer or knife to swirl it in gently. Pour the remaining cheesecake batter on top, then repeat the swirling process with the remaining cinnamon mixture. Tap the pan gently on the counter to remove any air bubbles.
- Bake the Cheesecake. Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 70-80 minutes, or until the edges are set but the center still has a slight wobble.
- Cool. Turn off the oven and let the cheesecake cool inside with the oven door slightly open for 1 hour. Remove from the water bath, place on a wire rack, and cool it completely at room temperature. Then refrigerate the cheesecake for at least 6 hours or overnight for best results.
- Make the Cream Cheese Frosting. In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gradually pour in heavy whipping cream and continue to mix until light and fluffy.
- Decorate and Serve. Spread or pipe the cream cheese frosting over the chilled cheesecake. Lightly dust the top with cinnamon powder for extra flavor. Slice and serve chilled. Enjoy!
Equipment
Nutrition
Calories: 599kcal | Carbohydrates: 77g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 184mg | Potassium: 163mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1009IU | Vitamin C: 0.3mg | Calcium: 105mg | Iron: 2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Cinnamon Roll Cheesecake
- Prepare the Crust. Preheat the oven to 325°F and grease a 9-inch springform pan. Mix the graham cracker crumbs and melted butter.
- Add to Pan. Press the mixture firmly into the bottom of the prepared pan, then bake it for about 10 minutes.
- Make Cinnamon Swirl. Whisk together brown sugar, flour, and cinnamon. Add melted butter and stir until fully combined.
- Prepare the Cheesecake Batter. In a large mixing bowl, beat the softened cream cheese until smooth, then beat in the sugars.
- Blend. Mix in the sour cream, vanilla extract, and a pinch of salt.
- Add Eggs. Add the eggs one at a time, beating until the batter is smooth and velvety.
- Assemble. Pour half of the cheesecake batter over the pre-baked crust.
- Add Cinnamon Swirl. Drizzle half of the cinnamon swirl mixture over the batter, swirl it in, then add the remaining batter.
- Bake the Cheesecake. Wrap the bottom of the springform pan with aluminum foil, place it in a large roasting pan half-filled with hot water, and bake for 70-80 minutes. Cool in the oven with the door cracked.
- Make Frosting. Beat the cream cheese until smooth, then add the powdered sugar and vanilla extract.
- Add Cream. Beat in the heavy cream and continue to mix until light and fluffy
- Decorate and Serve. Spread or pipe the cream cheese frosting over the chilled cheesecake and dust the top with cinnamon.
