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A slice of cinnamon roll cheesecake topped with whipped cream, cinnamon sticks, and caramel drizzle.

Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake is a dreamy dessert that perfectly blends the rich, creamy texture of classic cheesecake with the warm, spiced flavors of a cinnamon roll. This indulgent treat features a buttery graham cracker crust, velvety cheesecake filling, and swirls of cinnamon sugar goodness, all topped with a luscious cream cheese glaze. Whether for a holiday gathering, birthday, or weekend indulgence, this cheesecake is sure to impress!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Graham Cracker Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • For the Cinnamon Swirl:
  • ½ cup brown sugar packed
  • 2 tsp ground cinnamon
  • ¼ cup unsalted butter melted
  • 1 tsp vanilla extract
  • For the Cheesecake Filling:
  • 24 oz 3 blocks cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • For the Cream Cheese Glaze:
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Equipment

  • 9-inch springform pan – To ensure easy removal of the cheesecake.
  • Mixing bowls – For preparing the crust, cinnamon swirl, and cheesecake batter.
  • Hand mixer or stand mixer – To blend the cheesecake filling smoothly.
  • Rubber spatula – For scraping down the sides of the bowl.
  • Measuring cups and spoons – To ensure accurate ingredient measurements.
  • Oven – For baking the cheesecake.
  • Water bath setup (large roasting pan + aluminum foil) – Helps prevent cracks by maintaining moisture.
  • Cooling rack – Allows the cheesecake to cool evenly.
  • Knife or skewer – For creating cinnamon swirls.

Method
 

  1. Step 1: Prepare the Crust
  2. Preheat the oven to 325°F (165°C).
  3. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake for 8-10 minutes, then remove from the oven and let cool.
  6. Step 2: Make the Cinnamon Swirl
  7. In a small bowl, combine brown sugar, cinnamon, melted butter, and vanilla extract.
  8. Stir until smooth, then set aside.
  9. Step 3: Prepare the Cheesecake Filling
  10. Beat the softened cream cheese until smooth.
  11. Add the sugar and mix until fully incorporated.
  12. Add eggs one at a time, mixing on low speed to avoid overmixing.
  13. Stir in sour cream and vanilla extract until smooth and creamy.
  14. Step 4: Assemble and Bake
  15. Pour half of the cheesecake batter over the prepared crust.
  16. Drizzle half of the cinnamon swirl mixture over the batter and use a knife to create gentle swirls.
  17. Pour the remaining cheesecake batter on top and repeat with the rest of the cinnamon swirl.
  18. Place the springform pan in a larger baking dish and add about an inch of hot water to create a water bath.
  19. Bake for 50-60 minutes or until the edges are set but the center is slightly jiggly.
  20. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for an hour.
  21. Transfer to the refrigerator and chill for at least 4 hours (preferably overnight).
  22. Step 5: Prepare the Cream Cheese Glaze
  23. Beat the softened cream cheese until smooth.
  24. Add powdered sugar, milk, and vanilla extract, mixing until a pourable glaze forms.
  25. Drizzle over the chilled cheesecake before serving.

Notes

Preventing Cracks: Ensure all ingredients are at room temperature and avoid overmixing the batter.
Water Bath Tip: Wrapping the outside of the springform pan with aluminum foil helps prevent water from seeping in.
Storage: Store in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
Enjoy this indulgent Cinnamon Roll Cheesecake as the ultimate fusion of two classic desserts! 🍰✨