Imagine a dessert that combines the rich creaminess of a cheesecake with the warm, comforting flavors of a cinnamon roll—this Cinnamon Roll Cheesecake is exactly that! With buttery graham cracker crust, cinnamon-sugar swirls, and a velvety cheesecake filling, every bite is an explosion of sweet, spiced goodness.
This dessert is perfect for fall gatherings, holiday celebrations, or whenever you’re craving a cozy treat. Plus, it’s surprisingly easy to make—no need for a water bath, just simple steps to cheesecake perfection!
Why You’ll Love This Recipe
✔️ The Best of Both Worlds – A cinnamon roll and a cheesecake in one!
✔️ Velvety-Smooth Texture – Creamy, rich, and absolutely indulgent.
✔️ Beautiful Cinnamon Swirls – A showstopping dessert with a stunning swirl effect.
✔️ Perfect for Any Occasion – Great for holidays, birthdays, or Sunday brunch.
Ingredients (Measured in Grams for Accuracy)
For the Graham Cracker Crust:
- Graham crackers (crushed) – 200g (about 2 cups)
- Brown sugar – 50g (¼ cup)
- Unsalted butter (melted) – 100g (½ cup)
For the Cinnamon Swirl Filling:
- Brown sugar – 100g (½ cup)
- Cinnamon – 5g (1 teaspoon)
- Unsalted butter (melted) – 60g (¼ cup)
- Flour – 10g (1 tablespoon)
For the Cheesecake Filling:
- Cream cheese (softened) – 680g (3 cups)
- Granulated sugar – 150g (¾ cup)
- Sour cream – 120g (½ cup)
- Vanilla extract – 10ml (2 teaspoons)
- Eggs – 3 large
For the Cream Cheese Glaze:
- Cream cheese (softened) – 120g (½ cup)
- Powdered sugar – 100g (¾ cup)
- Milk – 30ml (2 tablespoons)
- Vanilla extract – 5ml (1 teaspoon)
Step-by-Step Instructions
1. Prepare the Crust
1️⃣ Preheat oven to 175°C (350°F).
2️⃣ In a bowl, mix crushed graham crackers, brown sugar, and melted butter until well combined.
3️⃣ Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
4️⃣ Bake for 8-10 minutes, then let it cool.
2. Make the Cinnamon Swirl Filling
1️⃣ In a small bowl, mix brown sugar, cinnamon, melted butter, and flour until smooth.
2️⃣ Set aside to use in the cheesecake layers.
3. Prepare the Cheesecake Filling
1️⃣ In a large bowl, beat cream cheese and granulated sugar until smooth and fluffy.
2️⃣ Add sour cream and vanilla extract, mixing well.
3️⃣ Beat in eggs one at a time, just until combined (do not overmix).
4. Assemble the Cheesecake
1️⃣ Pour half of the cheesecake filling over the cooled crust.
2️⃣ Drizzle half of the cinnamon swirl mixture over the filling.
3️⃣ Swirl gently with a knife or toothpick to create a marbled effect.
4️⃣ Repeat with the remaining cheesecake filling and cinnamon swirl.
5. Bake the Cheesecake
1️⃣ Bake at 160°C (325°F) for 50-60 minutes, until the center is slightly jiggly but set.
2️⃣ Turn off the oven and let the cheesecake sit inside with the door slightly open for 1 hour.
3️⃣ Refrigerate for at least 4 hours (or overnight) before serving.
6. Make the Cream Cheese Glaze
1️⃣ Beat together cream cheese, powdered sugar, milk, and vanilla until smooth.
2️⃣ Drizzle over the chilled cheesecake before serving.
Nutritional Information (Per Slice, Based on 12 Slices)
- Calories: ~420 kcal
- Protein: 7g
- Carbohydrates: 45g
- Fats: 25g
- Sugar: 30g
- Fiber: 1g
Pro Tips for the Best Cinnamon Roll Cheesecake
🧈 Use Room Temperature Ingredients – This ensures a smooth, lump-free cheesecake batter.
🔥 Bake at a Lower Temperature – Helps prevent cracks and keeps the cheesecake creamy.
🌀 Don’t Overmix the Batter – Overmixing can cause too much air, leading to cracks.
🥶 Chill Overnight for the Best Texture – This makes slicing easier and enhances the flavors!
Fun Variations to Try
🍏 Apple Cinnamon Cheesecake – Add thinly sliced apples between the layers.
🍫 Chocolate Cinnamon Cheesecake – Swirl in melted chocolate for a mocha twist.
☕ Espresso Cinnamon Cheesecake – Mix espresso powder into the batter for a coffee-kissed flavor.
🎃 Pumpkin Cinnamon Cheesecake – Add pumpkin purée and a pinch of nutmeg for a fall-inspired treat.
How to Store & Make Ahead
🫙 Refrigerate – Store in the fridge, covered, for up to 5 days.
❄️ Freeze for Later – Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months.
🔥 Best Served Cold – Let sit at room temperature for 10 minutes before serving for the best texture.
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