If you’ve ever wished you could capture everything you adore about cinnamon rolls in a decadent, creamy dessert, this Cinnamon Roll Cheesecake Recipe is a dream come true. Rich with the classic swirls of cinnamon sugar, topped with tangy cream cheese frosting, and built upon a buttery graham cracker crust, this cheesecake is a celebration of comfort and indulgence. Every slice brings the best of both worlds: the nostalgia of your favorite breakfast pastry and the irresistible allure of classic cheesecake. Whether you’re baking for a holiday brunch or just want to treat yourself, this recipe is guaranteed to delight guests and satisfy your sweetest cravings.

Cinnamon Roll Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Cinnamon Roll Cheesecake Recipe lies in its simple, reliable ingredients, each playing a vital role in taste, texture, and visual appeal. Let’s take a closer look at what you’ll need to create this masterpiece from scratch.

Graham cracker crumbs: Provides a crisp, buttery base that contrasts beautifully with the creamy filling.
Sugar: Adds subtle sweetness to both the crust and filling, balancing every bite.
Melted butter: Binds the crust and infuses that unmistakable richness we love.
Unsalted butter (softened): Makes the cinnamon layer luscious and easy to spread.
Brown sugar: Brings out the deep, caramel notes in both the cinnamon swirl and filling.
Ground cinnamon: The star of the show, delivering that classic spiced warmth.
Cream cheese (softened): The heart of the cheesecake, ensuring unbeatable creaminess and tang.
Eggs: Provide structure and help the cheesecake set with a perfect, custardy texture.
Vanilla extract: Rounds out the flavors with sweet, aromatic notes.
Sour cream: Adds a subtle tang and extra silkiness to the filling.
Powdered sugar: Creates a smooth, sweet finish in the frosting.
Milk (optional): Helps thin the frosting for easy spreading or drizzling.

How to Make Cinnamon Roll Cheesecake Recipe

Step 1: Make the Crust

Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it thoroughly. In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until every crumb is coated. Press the mixture into the bottom of your pan, working it up the sides just a bit for extra crunch. Bake this base for 10 minutes to set, then let it cool while you prepare the next layer.

Step 2: Make the Cinnamon Roll Layer

In a mixing bowl, blend together the softened butter, brown sugar, and cinnamon until you have a fragrant, spreadable paste. Gently smooth this cinnamon mixture over your cooled crust, making sure to reach every edge. This step infuses your Cinnamon Roll Cheesecake Recipe with that unmistakable swirl of cinnamon goodness from base to tip.

Step 3: Make the Cheesecake Filling

Beat your softened cream cheese and sugar together until the mixture is velvety and lump-free. Add the eggs one by one, pausing to blend thoroughly after each addition. Stir in the vanilla extract and sour cream for a final burst of flavor and creaminess. Pour half of this luscious cheesecake batter over your cinnamon base — the rest will come into play soon!

Step 4: Add the Cinnamon Swirl

In a small bowl, mix the brown sugar and cinnamon for the swirl. Sprinkle half over the cheesecake batter, then gently pour the remaining filling overtop, making sure not to disturb your delicate swirl below. Finish with a final dusting of the remaining cinnamon swirl mixture across the top, promising gorgeous layers in every bite.

Step 5: Bake

Slide your assembled cheesecake into the oven and bake for 55–65 minutes, until the center just barely jiggles when the pan is moved. Once the timer’s up, turn off the oven and let the cheesecake rest inside with the door cracked open for an hour. This gentle cooling prevents cracks and keeps the center dreamy. Allow it to come to room temperature, then refrigerate for at least 4 hours — overnight, if you can wait!

Step 6: Make the Cream Cheese Frosting

Beat together the softened cream cheese and butter until creamy, scraping down the bowl as needed. Add powdered sugar and vanilla, blending until the frosting is plush and billowy. If the mix feels too thick, add milk a tablespoon at a time until your desired spreading consistency is achieved.

Step 7: Serve

Smooth the cool cream cheese frosting over your chilled cheesecake, swirling it as generously as you like. Slice into wedges and savor the ultimate fusion of cozy cinnamon rolls and creamy cheesecake perfection. You’ve officially mastered the Cinnamon Roll Cheesecake Recipe!

How to Serve Cinnamon Roll Cheesecake Recipe

Garnishes

This cheesecake loves a finishing touch. Sprinkle a dusting of extra cinnamon or shaved chocolate across the top, or add a handful of chopped toasted pecans for crunch. You can even pipe extra frosting in little rosettes for a stunning bakery look — whatever makes your presentation feel extra festive!

Side Dishes

Pairing is easy with a dessert as rich as the Cinnamon Roll Cheesecake Recipe. Serve with a mug of strong coffee, a cold glass of milk, or spiced chai tea to highlight those cinnamon notes. Fresh berries or a light fruit compote offer a bright, tart contrast if you want something refreshing alongside each creamy bite.

Creative Ways to Present

Transform this cheesecake into a show stopper at your next gathering! Try slicing it into bars for a portable party treat, or layer wedges with extra cinnamon and frosting in clear dessert glasses for stunning parfaits. Feeling bold? Lightly torch the frosting for a brûléed finish, or drizzle with salted caramel for an over-the-top experience.

Make Ahead and Storage

Storing Leftovers

Keep any remaining cheesecake covered in the refrigerator. Store it in the springform pan with plastic wrap or transfer slices to an airtight container. It will stay luscious and fresh for up to 5 days, though it probably won’t last that long!

Freezing

The Cinnamon Roll Cheesecake Recipe freezes beautifully! To freeze, wrap individual slices or the whole cake (without frosting) tightly in plastic wrap, then foil. It’ll keep for up to 2 months. Thaw overnight in the fridge, then frost and serve when you’re ready to indulge.

Reheating

While cheesecake is usually best enjoyed chilled, you can gently bring a slice to room temperature on the counter for about 20 minutes if you prefer it softer. Avoid microwaving, as it can affect the creamy texture and cause the frosting to melt.

FAQs

Can I use store-bought graham cracker crust to save time?

Absolutely! If you’re in a pinch, a pre-made graham cracker crust works wonderfully. The homemade crust is a bit thicker and richer, but both versions highlight the flavors of the Cinnamon Roll Cheesecake Recipe.

What can I substitute for sour cream in the filling?

Feel free to use full-fat Greek yogurt in place of sour cream. It brings similar tang and creaminess to the cheesecake, keeping the luscious texture you want.

How do I prevent cracks in my cheesecake?

Baking the cheesecake low and slow, letting it cool gradually in the oven, and not overmixing the batter are the best ways to get a smooth, crack-free top. If you do spot a crack, don’t stress — the frosting layer will cover anything!

Do I have to use a springform pan?

A springform pan is ideal for cheesecakes, allowing you to release the cake easily without damaging it. If you don’t own one, line a regular cake pan with parchment and leave an overhang so you can lift it out after chilling.

Can I make the Cinnamon Roll Cheesecake Recipe gluten-free?

Yes! Simply substitute gluten-free graham crackers in the crust, and double check that all other ingredients are gluten-free as well. This swap keeps your cheesecake just as delicious for everyone to enjoy.

Final Thoughts

This Cinnamon Roll Cheesecake Recipe is pure magic for anyone who can’t choose between cinnamon rolls and cheesecake. If you try it, you’ll soon find it’s impossible to eat just one slice. Don’t wait for a special occasion — give it a go, and share the joy with friends and family!