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Cinnamon roll cheesecake sliced showing internal swirl layers with graham cracker crust and cream cheese filling with cinnamon patterns

Cinnamon Roll Cheesecake Recipe

Ultimate cinnamon roll cheesecake combining creamy cheesecake with warm cinnamon swirl layers. This show-stopping dessert features graham cracker crust, rich cream cheese filling, and fluffy frosting that tastes like pure comfort food heaven.
4 from 1 vote
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Course : Dessert
Cuisine : American
Prep Time : 45 minutes
Cook Time : 1 hour 15 minutes
Chilling Time : 6 hours
Total Time : 8 hours
Servings : 12
Calories : 485kcal
Cost : $18.50
Author : Aliana Recipes

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.

Notes

The secret to perfect cinnamon roll cheesecake is patience and temperature control. Room temperature ingredients create the smoothest batter, while the water bath prevents cracking for that restaurant-quality finish.

Nutrition

Serving : 120g | Calories : 485kcal | Carbohydrates : 52g | Protein : 8g | Fat : 28g | Saturated Fat : 17g | Polyunsaturated Fat : 2g | Monounsaturated Fat : 7g | Cholesterol : 145mg | Sodium : 320mg | Potassium : 180mg | Fiber : 1g | Sugar : 45g | Vitamin A : 980IU | Vitamin C : 1mg | Calcium : 120mg | Iron : 1.2mg