Imagine slicing into the most heavenly dessert that combines everything you love about warm cinnamon rolls with rich, creamy cheesecake. This Cinnamon Roll Cheesecake transforms two beloved treats into one show-stopping masterpiece that'll have your family begging for the recipe.
The swirls of cinnamon sugar create pure magic against that silky cream cheese filling, topped with fluffy frosting that tastes like pure comfort.
Why You'll Love This Cinnamon Roll Cheesecake
This incredible dessert brings together the best of both worlds in the most delicious way possible. My sister calls it "dessert heaven on a plate," and honestly, she's not wrong. The layers create this amazing texture experience where creamy cheesecake meets warm cinnamon spice in every single bite. It's surprisingly easier to make than you'd think, using simple ingredients you probably already have.
The graham cracker crust adds just the right amount of crunch, while that cream cheese frosting on top makes everything feel like a special occasion. Plus, it feeds a crowd and gets better after sitting overnight!
What You'll Need
These pantry staples come together to create something truly spectacular. I love how this recipe uses everyday ingredients to make something that looks and tastes restaurant-quality.
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (180 grams or digestive biscuits)
- ¼ cup brown sugar (55 grams)
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted (85 grams)
Cinnamon Roll Swirl
- 1 cup brown sugar (220 grams)
- ⅓ cup all-purpose flour (39 grams)
- 1 tablespoon ground cinnamon
- ⅓ cup unsalted butter, melted (76 grams)
Cheesecake Batter
- 32 ounces cream cheese, softened (4 packages of 8 oz)
- 1 cup brown sugar (220 grams)
- ¼ cup granulated sugar (50 grams)
- ½ cup sour cream (120 grams)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Cream Cheese Frosting
- 6 tablespoons cream cheese (85 grams)
- 1 cup powdered sugar (125 grams)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (240 ml)
- 1 to 2 teaspoons cinnamon powder
Optional Extras
A sprinkle of extra cinnamon on top makes for gorgeous presentation, and some people love adding chopped pecans for extra crunch.
This cinnamon roll cheesecake is super easy and the full steps are in the recipe card.
How to Make Cinnamon Roll Cheesecake
Prepare the Crust
Preheat oven to 325°F. Process graham crackers in a food processor until you get fine crumbs, then mix with brown sugar and cinnamon.
Mix Crust Base
Add melted butter to the crumb mixture and stir with a spatula until everything holds together when pressed.
Press and Bake
Press the mixture firmly into the bottom of an 8-inch or 9-inch springform pan. Bake for 10 minutes, then remove and let cool completely.
Make Cinnamon Swirl
Combine brown sugar, flour, and cinnamon in a bowl. Stir in melted butter until mixture forms crumbly clusters. Set aside while making the batter.
Beat Cream Cheese
Grease the sides of your pan. Beat softened cream cheese with an electric mixer for 3 minutes at medium speed until completely smooth and creamy.
Add Sugars
Add both brown and granulated sugars to the cream cheese. Beat for another 2 minutes at medium speed, scraping the bowl halfway through.
Incorporate Wet Ingredients
Add sour cream and mix until combined. Scrape the bowl frequently to prevent lumps from forming in your batter.
Add Eggs Carefully
Add eggs one at a time, mixing just until each is incorporated. Avoid overmixing once eggs are added to prevent cracking.
How do you prevent cheesecake from cracking? The key is gentle mixing, room temperature ingredients, and using a water bath during baking to create even, moist heat.
Final Flavor Touches
Stir in vanilla extract and salt briefly, just until combined.
Layer the Magic
Pour ⅓ of cheesecake batter over the cooled crust. Sprinkle ⅓ of cinnamon swirl mixture, breaking up any large clumps with your fingers.
Repeat Layers
Add another ⅓ of batter, then ⅓ of cinnamon mixture. Finish with remaining batter and top with the last of the cinnamon swirl.
Prepare Water Bath
Wrap the bottom of your pan tightly with several layers of foil. Place in a larger roasting pan and add hot water halfway up the sides.
Bake to Perfection
Bake for 60 to 75 minutes until edges are set but center still jiggles slightly when gently shaken.
Cool Gradually
Turn off oven and leave cheesecake inside for 1 hour with door slightly ajar. Then refrigerate for at least 6 hours or overnight.
Make the Frosting
Beat cream cheese until smooth, add powdered sugar and vanilla. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
Final Decoration
Pipe frosting in swirls on top of chilled cheesecake and dust with cinnamon powder for that perfect finishing touch.
Aliana's Pro Tip
- The secret to perfect cheesecake texture is patience and temperature control.
- My grandmother always said "Room temperature ingredients are happy ingredients," and she was absolutely right.
- Make sure your cream cheese, eggs, and sour cream sit out for at least an hour before mixing.
- Also, that water bath isn't optional - it creates gentle, even heat that prevents those dreaded cracks.
- Trust me, I learned this the hard way when my first attempt looked like a desert landscape!
Ingredient Substitutions & Variations
You can swap graham crackers for vanilla wafers or even crushed cinnamon cookies for extra flavor. Greek yogurt works instead of sour cream if that's what you have. For a lighter version, try using reduced-fat cream cheese, though the texture will be slightly different.
Storage & Reheating Instructions
Store your finished cheesecake covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as everything melds together beautifully. This dessert is best served chilled and doesn't need reheating. For longer storage, wrap individual slices and freeze for up to 3 months.
What to Serve With Cinnamon Roll Cheesecake
This rich dessert pairs wonderfully with fresh coffee or a glass of cold milk. My family loves it alongside fresh berries for a pop of tartness that cuts through the sweetness. A drizzle of caramel sauce takes it completely over the top for special occasions.
FAQs About Cinnamon Roll Cheesecake
Can I make mini cinnamon roll cheesecake instead?
Absolutely! Use a muffin tin lined with paper cups and reduce baking time to 18-22 minutes. Perfect for parties and portion control.
How do I know when the cheesecake is done?
The edges should be set and slightly puffed, while the center still has a slight jiggle when you gently shake the pan. It will continue cooking as it cools.
Can I make this without a water bath?
While possible, the water bath prevents cracking and ensures even cooking. Without it, you risk a cracked surface and uneven texture.
What's the difference between this and regular cheesecake recipes?
The cinnamon swirl layers and brown sugar create that distinct cinnamon roll flavor, while the technique remains similar to classic cheesecake methods.
More Recipes You'll Love
If you're craving more amazing party food like this showstopper, try my decadent Oreo cheesecake that disappears at every gathering.
Chocolate Eclair Cake - Layers of cream and chocolate that melt in your mouth perfectly.
Bread Pudding - Warm comfort dessert that transforms leftover bread into pure magic.
Rhubarb Crisp Recipe - Tart and sweet with a golden crispy topping that's irresistible.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
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Pairing
These are my favorite dishes to serve with Cinnamon Roll Cheesecake:
Cinnamon Roll Cheesecake Recipe
Equipment
- 1 8-9 inch springform pan For baking the cheesecake layers
- 1 Food processor To make graham cracker crumbs
- 1 Electric mixer For smooth cream cheese batter
- 1 Large roasting pan For water bath during baking
- 1 Aluminum foil To wrap pan for water bath
- 1 Piping bag For decorating with frosting
Ingredients
- 1 ½ cups graham cracker crumbs - 180 grams or digestive biscuits
- ¼ cup brown sugar - 55 grams, for crust
- ½ teaspoo cinnamon - for crust
- 6 tablespoons unsalted butter - melted, 85 grams
- 1 cup brown sugar - 220 grams, for swirl
- ⅓ cup all-purpose flour - 39 grams
- 1 tablespoon ground cinnamon - for swirl
- ⅓ cup unsalted butter - melted, 76 grams
- 32 ounces cream cheese - softened, 4 packages
- 1 cup brown sugar - 220 grams, for batter
- ¼ cup granulated sugar - 50 grams
- ½ cup sour cream - 120 grams
- 4 large eggs - room temperature
- 1 tablespoon vanilla extract - for batter
- ½ teaspoon salt - for batter
- 6 tablespoons cream cheese - 85 grams, for frosting
- 1 cup powdered sugar - 125 grams
- 1 teaspoon vanilla extract - for frosting
- 1 cup heavy whipping cream - 240 ml
- 2 teaspoons cinnamon powder - for garnish
Instructions
- Preheat oven to 325°F and process graham crackers until fine. Mix with brown sugar and cinnamon.
- Add melted butter and press mixture firmly into springform pan bottom. Bake 10 minutes until set.
- Combine brown sugar, flour, and cinnamon. Stir in melted butter until mixture forms crumbly clusters.
- Grease pan sides and beat softened cream cheese for 3 minutes until completely smooth and creamy.
- Add both sugars to cream cheese and beat 2 minutes, scraping bowl halfway through for even mixing.
- Mix in sour cream until combined, scraping bowl frequently to prevent lumps from forming.
- Add eggs one at a time, mixing just until incorporated. Avoid overmixing to prevent cracking.
- Stir in vanilla extract and salt briefly until just combined for perfect flavor balance.
- Pour ⅓ batter over crust, sprinkle ⅓ cinnamon mixture, repeat layers ending with cinnamon swirl on top.
- Wrap pan bottom with foil, place in roasting pan, and add hot water halfway up sides.
- Bake 60-75 minutes until edges are set but center still jiggles slightly when gently shaken.
- Turn off oven, leave cheesecake inside 1 hour, then refrigerate at least 6 hours for best texture.
- Beat cream cheese until smooth, add powdered sugar and vanilla. Fold in whipped heavy cream.
- Pipe frosting in swirls on chilled cheesecake and dust with cinnamon powder for gorgeous presentation.
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