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- Cinnamon Roll Cheesecake
Cinnamon Roll Cheesecake
This cinnamon roll cheesecake is ultra creamy, packed with gooey brown sugar cinnamon swirls, and baked on a cinnamon graham cracker crust. Cheesecake lovers and skeptics alike will love this decadent dessert.
The Most Incredible Cinnamon Roll Cheesecake
I’m going to say something borderline sacriligious for a baking blog: I don’t really like cheesecake. And yet…this cinnamon roll cheesecake? I am fully obsessed.
It’s rich but not heavy, ultra-creamy without being dense, and laced with buttery brown sugar cinnamon ribbons in every single bite. Add a cinnamon graham cracker crust and suddenly cheesecake is my favorite food??? If a cozy cinnamon roll and a bakery-style cheesecake had a very delicious love child, this would be it.
What Is Cinnamon Roll Cheesecake?
Cinnamon roll cheesecake is exactly what it sounds like and somehow even better than you’re imagining. A classic creamy cheesecake base gets swirled with buttery brown sugar cinnamon throughout, mimicking the gooey centers of a cinnamon roll. Everything sits on top of a cinnamon-spiked graham cracker crust that brings warmth, crunch, and balance to all that creaminess.
What makes this version special is how evenly distributed the cinnamon swirl is. It’s not just a ribbon on top, but layers of cozy cinnamon goodness running through the entire cheesecake. Every slice delivers.
Ingredients You’ll Need
Nothing fancy, nothing hard to find. Just solid, huble baking staples doing their best work. Here’s everything that you’ll need:
For the graham cracker crust
This crust is buttery, slightly caramelized from the brown sugar, and heavily cinnamon-forward. It’s sturdy enough to hold the cheesecake, but tender enough to slice cleanly.
- Graham cracker crumbs
- Melted unsalted butter
- Light brown sugar
- Ground cinnamon
For the Cinnamon Swirl
Think of this as cinnamon roll filling energy. It bakes into soft little pockets throughout the cheesecake and gives you those signature swirls.
- Melted unsalted butter
- Light brown sugar
- All-purpose flour
- Ground cinnamon
- Salt
For the Cheesecake
Room temperature ingredients are non-negotiable here. They’re the secret to a smooth, lump-free batter and a creamy, crack-free bake.
- Full-fat cream cheese
- Sour cream
- Granulated sugar
- Eggs
- Vanilla extract
Tips for Making the Perfect Cheesecake
Cheesecake has a reputation for being fussy, but I promise this one is very approachable. A few simple tips make all the difference.
Use room temperature ingredients
Cold cream cheese will fight your mixer and leave you with lumps. Let everything sit out for at least an hour.
Mix low and slow
Overmixing incorporates too much air, which can cause cracks. Keep your mixer on medium-low and stop as soon as things are smooth.
Swirl gently
You’re not trying to fully mix in the cinnamon sugar. A light hand gives you those gorgeous cinnamon roll ribbons.
Bake with steam
Placing a pan of water in the oven helps keep humidity high, which leads to a creamier texture and fewer cracks.
Cool gradually
Letting the cheesecake cool slowly in the oven is key. Sudden temperature changes are the enemy.
How to Know When Cheesecake Is Done
This is the most important cheesecake skill you’ll ever learn: it should not be completely set when you pull it out.
You’re looking for:
- Slight puffing around the edges
- Fully set edges
- A center that still jiggles gently when nudged
If it looks totally firm in the oven, it’s tragically already overbaked.
How to Store Cinnamon Roll Cheesecake
Cheesecake is one of those desserts that actually gets better with time.
- In the fridge: Store covered for up to 5 days. The flavors deepen and the texture becomes even creamier.
- To freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
- For serving: Let slices sit at room temperature for about 15 minutes for the best texture.
Can You Make Cheesecake Ahead of Time?
Absolutely, and you should. Cheesecake needs time to chill and set, which makes it the perfect make-ahead dessert for holidays, dinner parties, or when you just want future-you to be very happy.
I recommend making it the day before serving and adding any whipped cream topping right before slicing.
If you’ve ever wanted to love cheesecake but just haven’t found the one yet, this might be it. Cozy, swirly, cinnamon-sugar perfection. Enjoy!
XXX
PrintCinnamon Roll Cheesecake
- Prep Time 45 minutes
- Cook Time 50 minutes
- Total Time 4 hours 30 minutes
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Cinnamon Roll Cheesecake
This cinnamon roll cheesecake is ultra creamy, packed with gooey brown sugar cinnamon swirls, and baked on a cinnamon graham cracker crust. Cheesecake lovers and skeptics alike will love this decadent dessert.
- Prep Time 45 minutes
- Cook Time 50 minutes
- Total Time 4 hours 30 minutes
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
Ingredients
For the graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the cinnamon swirl
- 1/3 cup unsalted butter, melted
- 3/4 cup packed dark brown sugar
- 2/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- Pinch of salt
For the cheesecake
- 3 packages (8 ounces each) Philadelphia Original Cream Cheese, at room temperature
- 8 ounces sour cream, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
For the whipped cream
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 325°F and adjust the oven racks to the lower third and middle of the oven. Fill a large baking dish with 2 inches of water and place on the bottom rack of your oven. Line the bottom of a 9-inch cheesecake pan with parchment paper and lightly grease the sides with cookie spray. Set aside.
- First, make the crust. In a medium bowl, combine the melted butter, brown sugar, graham cracker crumbs, cinnamon and salt. Use a silicone spatula to mix until the mixture begins to clump together and resembles wet sand. Transfer the mixture into the prepared pan and press the crust into an even layer along the bottom and sides of the pan with your fingers. Then use a measuring cup (or something else with a flat bottom) to really pack the crust in. Set aside.
- Next, make the cinnamon swirl. In a medium bowl combine the melted butter, brown sugar, flour, cinnamon and salt. Stir until the mixture clumps together and resembles wet sand. Set aside.
- Next, make the cheesecake. In a stand mixer fitted with the paddle attachment, beat together the cream cheese, sour cream, and granulated sugar on medium-low speed until smooth, about 1 minute.
Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, and vanilla. Beat on medium-low speed until the batter is smooth, about 45 seconds, scraping down the sides and bottom of the bowl as needed. - Transfer about half the cheesecake batter into the prepared pan and smooth it out to an even layer. Sprinkle half of the cinnamon swirl mixture all over the cheesecake batter. Use a butter knife to swirl the cinnamon sugar pieces into the batter. Top with the remaining cheesecake batter and cinnamon swirl mixture and use a knife to swirl again.
- Place the cheesecake in the middle rack of the oven and bake until it’s puffed up slightly and set around the edges but still a little wobbly in the center, 50 to 55 minutes.
- Turn off the oven and open the oven door a crack. Leave the cheesecake in the turned off oven for an hour (this allows the cheesecake to cool down gradually and helps to prevent cracks). After an hour, remove the cheesecake from the oven and transfer it, still in the pan, to the fridge to cool completely, about 4 hours (and up to overnight). Once chilled, carefully remove the springform ring from the cheesecake (it will still be on the springform base) and transfer to a serving dish.
- If desired, make the whipped cream topping. In a stand mixer fitted with the whisk attachment, combine the heavy cream and powdered sugar. Beat on medium-high speed until medium peaks form. Pipe the whipped cream in your desired pattern over the cheesecake. Slice and serve!
- Prep Time 45 minutes
- Cook Time 50 minutes
- Total Time 4 hours 30 minutes
- Yield 16 servings
- Category dessert
- Method oven
- Cuisine american
this recipe was easy to follow and delicious. A soft not too dense or rich base that is complimented perfectly by the cinnamon swirl. Will make again.
Music to my ears!! So happy to hear you loved this!
The crust does not need to be baked first on its own?
No it doesn’t!