Introduction
Meet your new showstopper dessert: cinnamon roll cheesecake. It layers a crunchy cinnamon graham crust, ultra-creamy cheesecake, and bold cinnamon-sugar swirls—then finishes with a silky cream cheese glaze. Perfect for holidays, brunches, birthdays, or “just because.”
Why You’ll Love It
- ✅ Two classics in one: cinnamon rolls + cheesecake.
- ✅ Gorgeous swirl pattern with minimal effort.
- ✅ Make-ahead friendly and slices cleanly.
- ✅ Crowd-pleasing flavor with cozy cinnamon warmth.
Ingredients
Crust
- 2 cups crushed graham crackers (or cinnamon grahams)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
Cinnamon Swirl
- 1/3 cup packed brown sugar
- 2 tbsp ground cinnamon
- 3 tbsp unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened (3 × 8 oz blocks)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour or cornstarch
- 1/4 tsp fine salt
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tbsp milk (to thin)
- 1/2 tsp vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Prep & Pan Heat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy foil (to protect from water bath). Lightly grease the inside and line the base with parchment.
- Make the Crust Stir graham crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the pan’s bottom. Bake 10 minutes; cool slightly.
- Mix Cinnamon Swirl Combine brown sugar, cinnamon, and melted butter; set aside (it should be pourable but not runny).
- Make the Filling Beat cream cheese on medium just until smooth (avoid incorporating excess air). Add sugar and salt; mix until combined. Beat in eggs one at a time, scraping the bowl. Mix in sour cream, vanilla, then flour/cornstarch just until blended.
- Layer & Swirl Pour half the cheesecake batter over the crust. Drizzle half the cinnamon swirl over the surface; use a skewer to gently marble. Add remaining batter and repeat with remaining swirl. Tap pan to release bubbles.
- Bake in Water Bath Place pan in a larger roasting pan. Add hot water to reach halfway up the springform. Bake 55–70 minutes, until edges are set and the center wobbles like gelatin.
- Cool Gradually Turn off oven, crack door, and cool 45 minutes. Remove from bath, run a knife around the edge, and cool to room temp. Chill 6 hours or overnight.
- Glaze & Serve Whisk glaze ingredients until smooth and drizzle over the chilled cheesecake. Slice with a hot, clean knife.
Pro Tips
- Room-temp dairy prevents lumps and overmixing.
- Water bath = ultra-creamy texture and fewer cracks.
- Don’t overbake—slight jiggle in the center is perfect.
- Chill fully for clean slices and best flavor.
Variations
- No-Bake: Use a no-bake crust and gelatin-stabilized filling; swirl a cinnamon-sugar butter ripple.
- Honey Bun: Add 2–3 tbsp honey to the cinnamon swirl and glaze.
- Pecan Crunch: Sprinkle 1/2 cup chopped toasted pecans over the first swirl layer.
- Mini Cheesecakes: Bake in a muffin tin (no water bath) for 18–22 minutes.
Storage & Freezing
Refrigerate covered up to 5 days. Freeze slices (without glaze) tightly wrapped for up to 2 months; thaw overnight in the fridge and glaze before serving.
Nutrition (1/12 of cake, estimate)
- Calories: ~480
- Carbs: ~44 g
- Protein: ~7 g
- Fat: ~32 g
Frequently Asked Questions
How to make cinnamon roll cheesecake?
Build a cinnamon graham crust, mix a smooth cheesecake filling, layer with cinnamon-sugar butter swirl, bake in a water bath, chill, then glaze.
Can I make cinnamon roll cheesecake without a water bath?
Yes, but texture may be denser and cracks more likely. If skipping, bake at 300–315°F (150–157°C) and add a pan of hot water on a lower rack.
Where to buy cinnamon roll cheesecake?
Some bakeries and grocery chains offer seasonal versions. Homemade delivers the best flavor and swirl control.
Can I make a no-bake version?
Yes—use a no-bake crust and a stabilized no-bake filling; add a cinnamon ripple and chill until set.
How do I prevent cracks?
Use room-temp ingredients, avoid overmixing, bake with a water bath, don’t overbake, and cool gradually.
Yield: 12 slices • Prep: 25 mins • Bake: 55–70 mins • Chill: 6+ hrs