Get ready to fall in love with a dessert that combines two of our favorite treats: the gooey sweetness of cinnamon rolls and the creamy richness of cheesecake. In this post, we’ll explore the cozy backstory behind the recipe, break down the ingredients and crust, walk you through each baking step, and finish with luscious cream cheese frosting and serving tips. By the end, you’ll be ready to bake the ultimate cinnamon roll cheesecake and impress everyone at your next brunch or family gathering.
Table of Contents
The Story Behind Cinnamon Roll Cheesecake
Growing up, Saturday mornings meant the aroma of warm cinnamon rolls filling my grandmother’s kitchen. I’d watch her swirl buttery dough and sprinkle cinnamon sugar, the sweet scent wrapping around me like a comforting hug. Years later, I wondered: what if we took that heartwarming flavor and married it with the silky indulgence of cheesecake? That’s how cinnamon roll cheesecake was born—a delightful mashup of two beloved sensations in every bite.
This dessert brings back memories of cozy brunches and family celebrations. The first time I shared it at a weekend gathering, everyone’s eyes lit up when they saw the cinnamon swirl peeking through the creamy top. The dual textures—crumbly cinnamon sugar and velvety cheesecake—created a bite that was both familiar and new. Because it honors classic comfort food while offering a playful twist, cinnamon roll cheesecake instantly became a favorite in my recipe repertoire.
If you’ve enjoyed our cheesecake bars or explored the tenderness of our no‑bake cheesecakes, you’ll see how this version elevates both with its warm cinnamon note. It captures the nostalgia of those comforting mornings with a modern, elegant feel. I can’t wait for you to experience the joyful first slice and that ooey‑gooey cinnamon river threading through every forkful.
Ingredients & Crust
Choosing the perfect graham cracker crust
Let’s talk about the base of this cinnamon roll cheesecake—the crust that holds all the magic together. A cinnamon roll cheesecake deserves a crust that complements its spiced sweetness, and this graham cracker version does just that. Made with crushed graham crackers, melted butter, brown sugar, and a touch of cinnamon, it offers the perfect crunch and warmth to balance the creamy filling.
You can substitute digestive biscuits if graham crackers aren’t available, and still capture that cozy flavor. Mix your crumbs with butter and spices until it resembles wet sand. Then press it into your pan firmly. A quick 10-minute bake sets it beautifully before layering begins. Like our mini cheesecakes, this crust bakes up golden and flavorful every time.
Building your cinnamon swirl and batter
Now to the cinnamon swirl that gives this cinnamon roll cheesecake its iconic twist. It’s a mix of brown sugar, cinnamon, flour, and butter that melts into sweet streaks inside every slice. It creates that irresistible gooey layer you’d expect in a classic cinnamon roll—just baked right into your cheesecake.
The cheesecake batter is what brings it all home. Using four blocks of cream cheese (that’s 907 grams), this batter is lush and thick, sweetened with a blend of brown and granulated sugar. A splash of vanilla, a dollop of sour cream, and room-temp eggs round out the mix. Be careful not to overmix—this keeps your cinnamon roll cheesecake from cracking.
This layering trick works like a dream in our cheesecake jars, too—where cinnamon swirl and creamy filling are spooned up in every bite.
Step-by-Step Baking Guide
Cinnamon Roll Cheesecake
- Total Time: 6 hrs 40 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A creamy, spiced cheesecake layered with cinnamon swirl and topped with whipped cream cheese frosting. Inspired by classic cinnamon rolls, this dessert is perfect for brunch or special occasions.
Ingredients
Graham Cracker Crust
1 1/2 cups graham cracker crumbs (180g)
1/4 cup brown sugar (55g)
1/2 tsp cinnamon
6 tbsp melted butter (85g)
Cinnamon Roll Swirl
1 cup brown sugar (220g)
1/3 cup flour (39g)
1 tbsp ground cinnamon
1/3 cup melted butter (76g)
Cheesecake Batter
907g cream cheese (4 x 8 oz blocks)
1 cup brown sugar (220g)
1/4 cup granulated sugar (50g)
1/2 cup sour cream (120g)
4 large eggs
1 tbsp vanilla extract
1/2 tsp salt
Cream Cheese Frosting
6 tbsp cream cheese (85g)
1 cup powdered sugar (125g)
1 tsp vanilla extract
1 cup heavy whipping cream (240ml)
1–2 tsp cinnamon powder
Instructions
1. Preheat oven to 325ºF. Prepare crust by mixing graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into an 8” springform pan and bake 10 mins.
2. Mix cinnamon swirl ingredients in a bowl; set aside.
3. In a large bowl, beat cream cheese until creamy. Add sugars and mix until smooth. Add sour cream, vanilla, and salt. Add eggs one at a time, mixing until combined.
4. Pour 1/3 batter into crust. Sprinkle 1/3 cinnamon swirl. Repeat layers, finishing with swirl on top.
5. Wrap pan in foil, place in water bath, and bake for 60–75 mins. Let rest in oven 1 hour.
6. Cool in fridge for 6 hours or overnight.
7. Beat cream cheese for frosting. Add powdered sugar, vanilla, and whipped cream. Pipe on cooled cheesecake. Sprinkle with cinnamon.
Notes
Use a water bath to prevent cracks.
Store in the fridge for up to 5 days or freeze up to 2 months.
Grease sides of the pan to reduce splitting.
- Prep Time: 25 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
How to layer the batter and swirl
Once your crust is baked and cooled, it’s time to build the beautiful layers that make this cinnamon roll cheesecake so unforgettable. Start by pouring one-third of the cheesecake batter over the crust. Then sprinkle one-third of the cinnamon swirl mixture right on top—break it up with your fingers so it scatters evenly.
Repeat this process twice more, layering batter and cinnamon sugar until you’ve used it all. The swirl doesn’t just look gorgeous—it infuses every bite with that classic cinnamon roll flavor. Be sure to smooth the top with a spatula, gently covering any exposed cinnamon filling. This trick helps prevent cracking and gives the cinnamon roll cheesecake its signature glossy top.
If you’ve tried our cheesecake jars, you’ll recognize this same layering technique—it’s a crowd-pleaser for both looks and taste.
Why a water bath matters
Now, for a crucial step: the water bath. Wrap the outside of your springform pan in multiple layers of foil. This protects your cinnamon roll cheesecake from water leaks. Place it inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides.
Bake your cheesecake at 325ºF for 60 to 75 minutes. Check for doneness by giving the pan a gentle nudge—the center should jiggle slightly, while the edges remain set. When done, turn off the oven and leave the cheesecake inside for one hour. This gradual cooling helps prevent cracks.
For our no-bake fans, this might seem like extra effort, but trust me—this method gives the cinnamon roll cheesecake its velvety finish, just like in our no-bake cheesecakes collection.
Complete Cinnamon Roll Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (180 grams)
- 1/4 cup brown sugar (55 grams)
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted (85 grams)
Cinnamon Roll Swirl
- 1 cup brown sugar (220 grams)
- 1/3 cup all-purpose flour (39 grams)
- 1 tablespoon ground cinnamon
- 1/3 cup unsalted butter, melted (76 grams)
Cheesecake Batter
- 907 grams cream cheese, softened (4 packages of 8 oz)
- 1 cup brown sugar (220 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 cup sour cream (120 grams)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Cream Cheese Frosting
- 6 tablespoons cream cheese (85 grams)
- 1 cup powdered sugar (125 grams)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (240 ml)
- 1–2 teaspoons cinnamon powder (for dusting)
Instructions
- Prepare the crust: Preheat oven to 325ºF (160ºC). Process graham crackers into fine crumbs using a food processor. Mix in brown sugar and cinnamon. Add melted butter and combine well.
- Press and bake: Firmly press the mixture into the bottom of an 8” or 9” springform pan (ensure it’s deep). Bake for 10 minutes, then remove and let cool.
- Make cinnamon swirl: In a bowl, mix brown sugar, flour, and cinnamon. Stir in melted butter until well combined. Set aside.
- Prepare cheesecake batter:
- Beat softened cream cheese on medium speed for 3 minutes until creamy.
- Add both sugars and beat another 2 minutes. Scrape bowl and mix 30 more seconds.
- Mix in sour cream, then scrape the bowl again.
- Add eggs one at a time, mixing just until combined to avoid overmixing.
- Add vanilla and salt, stir briefly.
- Layer and swirl:
- Pour 1/3 of batter into cooled crust.
- Sprinkle 1/3 of cinnamon swirl on top, breaking it up with your fingers.
- Repeat with remaining batter and cinnamon swirl in layers, ending with swirl.
- Smooth top gently to cover the swirl.
- Prepare water bath: Wrap the outside of the springform pan with foil. Place inside a larger roasting pan and pour hot water halfway up the sides.
- Bake: Bake at 325ºF for 60–75 minutes. The edges should be set and the center should jiggle slightly. Turn off the oven and leave cheesecake inside for 1 hour.
- Chill: Remove from oven and refrigerate at least 6 hours or overnight.
- Make frosting:
- Beat cream cheese until smooth. Add powdered sugar and vanilla.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture until smooth.
- Decorate: Pipe frosting on top of the chilled cheesecake in a swirl pattern. Dust with cinnamon powder.
Cream Cheese Frosting & Serving
Whipping up the dreamy frosting
No cinnamon roll cheesecake is complete without a rich, cloud-like cream cheese frosting. This topping is what ties everything together, adding sweetness and tang in perfect harmony. To make it, beat softened cream cheese until smooth, then slowly add powdered sugar and vanilla. In a separate bowl, whip heavy cream until stiff peaks form—this gives the frosting its airy lift.
Now gently fold the whipped cream into the sweetened cream cheese mixture. The result? A silky, pipeable frosting that feels indulgent yet light. Spoon it into a piping bag and swirl it over your fully chilled cinnamon roll cheesecake. Sprinkle a dash of cinnamon powder on top for a beautiful finish that nods to the dessert’s cinnamon roll roots.
Tips for storage and presentation
Once frosted, your cinnamon roll cheesecake needs to chill at least six hours—or overnight—for best texture. This allows the flavors to meld and the layers to firm up. For presentation, slice with a warm, clean knife for smooth edges and a stunning swirl in every cut.
Leftovers? They store beautifully. Keep the cheesecake covered in an airtight container in the fridge for up to five days. For longer storage, you can freeze it (whole or in slices) for up to two months. Wrap tightly in plastic after freezing, then place in a sealed container.
This dessert is perfect for special occasions, but easy enough for weekend indulgence. Whether you serve it at a birthday, brunch, or casual dinner party, your cinnamon roll cheesecake is guaranteed to wow. And if you’re craving other individual-size versions, you’ll love the creamy charm of our mini cheesecakes or the portability of cheesecake jars.
FAQs About Cinnamon Roll Cheesecake
1. Can I make cinnamon roll cheesecake ahead of time?
Yes, cinnamon roll cheesecake is perfect for making ahead. You can bake it a day or two in advance and store it in the refrigerator. It actually tastes better after it has chilled overnight, allowing the flavors to develop fully.
2. How do I prevent cracks in my cinnamon roll cheesecake?
To avoid cracks, use a water bath, don’t overmix the batter after adding eggs, and let the cheesecake cool slowly in the oven after baking. Greasing the pan sides and not overbaking are also key steps.
3. Can I freeze cinnamon roll cheesecake?
Absolutely. Let the cheesecake cool completely, then wrap it tightly in plastic wrap and freeze it whole or in slices. Store in an airtight container and enjoy within two months for best taste and texture.
4. What size pan should I use for cinnamon roll cheesecake?
An 8- or 9-inch deep springform pan works best. If using an 8-inch pan, make sure it’s deep enough to hold the layers and frosting without overflow.
5. Can I use a different crust for cinnamon roll cheesecake?
Yes! While graham crackers are traditional, you can substitute with digestive biscuits, vanilla wafers, or even crushed cinnamon toast cereal for a fun twist.
Conclusion
There’s something truly special about this cinnamon roll cheesecake. It’s more than just a dessert—it’s a memory in the making. With its cozy cinnamon swirls, luscious cheesecake filling, and dreamy frosting, it’s sure to become a standout favorite for gatherings or indulgent weekends at home.
Once you take that first creamy, cinnamon-laced bite, you’ll understand why it’s worth every step. Don’t forget to try similar comforting creations in our no-bake cheesecakes and mini cheesecakes collections. Bake it, chill it, slice it—and share the joy.