Cinnamon Roll Cheesecake

Indulge in the ultimate dessert mash-up with this Cinnamon Roll Cheesecake! This decadent treat combines the creamy richness of cheesecake with the warm, spicy goodness of a cinnamon roll swirl. With layers of cinnamon-sugar goodness, a buttery graham cracker crust, and a sweet glaze drizzled on top, it’s a showstopper that’s perfect for holidays, birthdays, or any time you need a little comfort food.

Jump to Recipe

Why You’ll Love This Recipe

• Best of Both Worlds: It’s a cheesecake, but it tastes like a giant cinnamon roll!
• Simple Swirl: The cinnamon swirl adds beautiful layers of flavor without being complicated.
• No-Fail Glaze: The sweet glaze gives it that perfect cinnamon roll finish.

Ingredients for Cinnamon Roll Cheesecake

For the Crust:

• 2 cups crushed graham crackers: The classic base that adds a bit of crunch.
• 1/4 cup melted butter: Helps bind the crumbs and gives a rich flavor.
• 2 tbsp sugar: Adds just a touch of sweetness to the crust.

For the Cinnamon Swirl:

• 1/2 cup brown sugar: Adds depth and caramel-like sweetness.
• 1 1/2 tbsp ground cinnamon: For that unmistakable cinnamon roll flavor.
• 4 tbsp melted butter: Helps turn the cinnamon sugar into a spreadable swirl.

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened: The star of the cheesecake show!
• 1 cup granulated sugar: To sweeten the filling.
• 1/2 cup sour cream: Adds a little tang and creaminess.
• 1 tsp vanilla extract: Enhances the overall flavor.
• 3 large eggs: Bind everything together, creating a smooth, rich texture.

For the Glaze:

• 1/2 cup powdered sugar: The base of any good glaze.
• 2 tbsp milk: To thin out the glaze just enough for drizzling.
• 1/2 tsp vanilla extract: Adds a touch of sweetness and warmth.

How to Make Cinnamon Roll Cheesecake

Step 1: Preheat Your Oven

Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure the cheesecake doesn’t stick, and set it aside.

Step 2: Make the Graham Cracker Crust

In a mixing bowl, combine the 2 cups crushed graham crackers, 1/4 cup melted butter, and 2 tablespoons sugar. Stir until the mixture resembles wet sand. Press it firmly into the bottom of your springform pan. Bake the crust for 8-10 minutes, then set it aside to cool while you work on the filling.

Step 3: Prepare the Cinnamon Swirl

In a small bowl, mix together 1/2 cup brown sugar, 1 1/2 tablespoons ground cinnamon, and 4 tablespoons melted butter. Stir until it forms a thick, spreadable paste. This will be your delicious cinnamon swirl.

Step 4: Make the Cheesecake Filling

In a large bowl, beat the 24 oz softened cream cheese and 1 cup granulated sugar with an electric mixer until the mixture is smooth and creamy. Add in the 1/2 cup sour cream and 1 teaspoon vanilla extract, and mix until fully combined. Then, add the 3 large eggs, one at a time, beating just until each egg is incorporated.

Step 5: Layer the Cheesecake and Cinnamon Swirl

Pour half of the cheesecake batter over the cooled crust. Add half of the cinnamon swirl mixture in dollops over the batter, then use a knife to gently swirl it in, creating a beautiful marbled effect. Pour the remaining cheesecake batter on top, and repeat with the remaining cinnamon swirl mixture, swirling it in for those iconic cinnamon roll layers.

Step 6: Bake the Cheesecake

Place your springform pan on a baking sheet to catch any drips. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but mostly set. Once baked, turn off the oven and prop the door open slightly, allowing the cheesecake to cool slowly inside for 1 hour. This helps prevent cracks.

Step 7: Make the Glaze

While the cheesecake is cooling, whisk together 1/2 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract in a small bowl. The glaze should be smooth and thin enough to drizzle but not too runny.

Step 8: Chill and Glaze the Cheesecake

After the cheesecake has cooled in the oven, transfer it to the fridge to chill for at least 4 hours (or overnight). Once fully chilled, drizzle the glaze over the top before serving.

Tips for the Best Cinnamon Roll Cheesecake

• Softened Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps in your cheesecake batter.
• Slow Cooling: Cooling the cheesecake in the oven prevents cracks from forming on the surface.
• Glaze Drizzle: Use a spoon or piping bag to create that beautiful, picture-perfect glaze drizzle.

Variations to Try

• Extra Spices: Add a pinch of nutmeg or cardamom to the cinnamon swirl for an extra layer of flavor.
• Pecan Swirl: Add chopped pecans to the cinnamon swirl for a crunchy twist.
• Chocolate Drizzle: Swap out the glaze for a chocolate drizzle for a rich, indulgent twist.

Storing and Freezing

• Storing: Keep any leftovers covered and refrigerated for up to 4-5 days.
• Freezing: To freeze, wrap the cheesecake tightly in plastic wrap and store in the freezer for up to 3 months. Thaw in the fridge overnight before serving.

Final Thoughts

This Cinnamon Roll Cheesecake is a showstopper that combines two beloved desserts into one! With its buttery graham cracker crust, rich cream cheese filling, swirls of cinnamon-sugar goodness, and a sweet glaze drizzle, it’s bound to be the star of any dessert table. Whether you’re hosting a holiday dinner or treating yourself to a weekend indulgence, this cheesecake is sure to impress.

Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 5 hours (includes chilling time)
Yield: 12 slices | Calories: ~450 kcal per slice