Imagine everything you love about cinnamon rolls and creamy cheesecake, all swirled into one dreamy dessert. Cinnamon Roll Cheesecake is the ultimate indulgence—a layered masterpiece where silky vanilla cheesecake meets warm, spiced cinnamon sugar in every bite. It looks impressive, but the flavors are even more stunning. The cinnamon swirls offer just the right amount of spice to balance the rich tang of the cheesecake, all cradled by a buttery graham cracker crust.

Whether you’re baking for a holiday table, brunch gathering, or just craving something extraordinary, this cheesecake steals the show. Each slice delivers comfort, nostalgia, and a bakery-worthy finish that’s easier to make than you’d think. Once you try it, you’ll never look at cinnamon rolls or cheesecake the same way again.

Preparation Phase & Tools to Use

Before diving into this decadent delight, gather a few essential kitchen tools. These not only make the process smoother but ensure a perfectly baked cheesecake.

Springform Pan: This is a non-negotiable. It allows you to remove the cheesecake without disturbing its structure, giving you that picture-perfect slice.
Electric Mixer or Stand Mixer: Cream cheese blends best when whipped until fluffy, and a mixer makes this effortless.
Mixing Bowls: At least three bowls are helpful—one for the crust, one for the cheesecake filling, and one for the cinnamon swirl.

Rubber Spatula: For folding ingredients and scraping the sides without overmixing.
Aluminum Foil & Roasting Pan: To create a water bath that prevents cracks and promotes even baking.
Measuring Cups & Spoons: Accuracy is key in baking, and these keep your ratios on point.

With these tools at your side, you’re set up for cheesecake success. Now that you’re prepped, let’s get mixing!

Ingredients for the Cinnamon Roll Cheesecake

Every ingredient in this cheesecake plays a crucial role in both texture and flavor:

Graham Cracker Crumbs: Forms the buttery, crunchy base to contrast the creamy filling.

Unsalted Butter: Binds the crust and adds rich flavor.
Cream Cheese: The star of the show; smooth, tangy, and essential for a classic cheesecake texture.
Granulated Sugar: Adds sweetness to both the filling and the cinnamon swirl.

Vanilla Extract: Brings warmth and depth to the cheesecake.
Eggs: Provide structure and help everything set beautifully.
Sour Cream: Enhances the creamy consistency and adds a subtle tang.

Flour: A little goes a long way to stabilize the batter.
Brown Sugar & Cinnamon: The heart of the cinnamon swirl—sweet, spicy, and perfectly cozy.

How To Make the Cinnamon Roll Cheesecake

Step 1: Build the Base

Mix graham cracker crumbs and melted butter until fully combined. Press this mixture firmly into the bottom of a springform pan. Bake it for 8 minutes at 325°F, then let it cool.

Step 2: Whip the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, followed by sour cream, flour, and vanilla extract. Do not overmix.

Step 3: Prepare the Cinnamon Swirl

Stir together brown sugar and cinnamon in a small bowl. Set aside.

Step 4: Layer and Swirl

Pour half of the cheesecake batter over the crust. Sprinkle half of the cinnamon mixture. Add the remaining batter, then top with the rest of the cinnamon mixture. Use a knife to gently swirl.

Step 5: Bake with a Water Bath

Wrap the outside of the pan in foil. Place it in a roasting pan filled with hot water and bake at 325°F for 50-60 minutes. The edges should be set with a slight jiggle in the center.

Step 6: Cool and Chill

Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight for best results.

Serving & Storing Your Cinnamon Roll Cheesecake

This cheesecake is best served chilled, ideally after a full night in the fridge. The cinnamon flavor intensifies beautifully overnight, and the texture becomes lusciously smooth. Slice with a warm knife for clean edges, and serve with a light dusting of cinnamon or a drizzle of cream cheese glaze for extra flair.

Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

How do I prevent cracks in the cheesecake?

A water bath and not overbaking are your best defenses. Also, let it cool gradually.

Can I make this ahead of time?

Absolutely! In fact, it tastes better the next day. Make it up to 48 hours ahead.

Can I skip the water bath?

Technically yes, but your cheesecake might crack. The texture also benefits from gentle, even heat.

What if I don’t have sour cream?

You can substitute with full-fat Greek yogurt.

Can I add a glaze on top?

Yes! A simple cream cheese glaze or vanilla icing works beautifully.

How do I get the perfect swirl?

Use a butter knife or skewer and swirl gently through the batter before baking.

Want More Cheesecake Ideas with a Twist?

If you love this Cinnamon Roll Cheesecake, you’ll adore these unique takes on classic favorites:

Mini Cinnamon Roll Cheesecakes: Perfect for portion control and party trays.

Blueberry Lime Cheesecake Cupcakes: A citrusy burst with a berry twist.
Heavenly Raspberry Cheesecake Cupcakes: Light, fruity, and totally crave-worthy.
Strawberry Cheesecake Dump Cake: Cheesecake meets the ease of a dump cake.

Paula Deen’s 5 Minute Fudge: If you’re short on time but craving a rich dessert.

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And let me know in the comments how yours turned out. Did you add a glaze or skip it? Did you swirl in extra cinnamon sugar?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Cinnamon Roll Cheesecake

Author: Olivia McKenney
Total Time: 4 hours 20 minutes

Yield: 10 servings
Diet: Vegetarian

Print Recipe

Description

This Cinnamon Roll Cheesecake is a luscious fusion of creamy cheesecake and sweet cinnamon rolls. With a buttery graham cracker crust, rich vanilla cheesecake filling, and swirls of brown sugar cinnamon, it’s a show-stopping dessert for any occasion—from brunch to birthdays to cozy nights in.

Instructions

1. Preheat your oven to 325°F (163°C). Line the outside of a 9-inch springform pan with aluminum foil and lightly grease the inside.

2. Combine graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared pan to form the crust. Bake for 8 minutes and set aside to cool.

3. In a mixing bowl, blend the cream cheese until smooth. Add granulated sugar and continue mixing until creamy and lump-free.

4. Beat in eggs one at a time, then mix in sour cream, vanilla extract, and flour. Mix until just combined—avoid overbeating.

5. In a separate bowl, stir together brown sugar and cinnamon for the swirl mixture.

6. Pour half the cheesecake batter over the crust. Sprinkle half the cinnamon mixture over it. Add remaining batter and top with the rest of the cinnamon mix. Use a knife or skewer to gently swirl.

7. Place the springform pan into a large roasting pan. Fill the roasting pan with hot water about halfway up the sides of the cheesecake pan to create a water bath.

8. Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.

9. Turn off the oven and crack the door open. Let the cheesecake cool for 1 hour inside the oven.

10. Remove from the oven and chill in the refrigerator for at least 4 hours or overnight before serving.