Cinnamon Roll Cheesecake Recipe

Indulge in the perfect blend of creamy cheesecake and the warm, comforting spices of a cinnamon roll. This delightful dessert is sure to be a hit at any gathering!



  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 6 tbsp unsalted butter, melted

Cinnamon Swirl:

  • 1 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1 tbsp ground cinnamon
  • 1/3 cup unsalted butter, melted

Cheesecake Batter:

  • 32 oz cream cheese, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup sour cream
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/2 tsp salt

Cream Cheese Frosting:

  • 6 tbsp cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • Cinnamon powder for dusting


  1. Prepare the Crust:
  • Preheat the oven to 325°F (163°C).
  • Mix the graham cracker crumbs, brown sugar, and cinnamon in a bowl.
  • Add the melted butter and mix until well combined.
  • Press the mixture into the bottom of a cheesecake pan.
  • Bake for 10 minutes, then set aside to cool.
  1. Make the Cinnamon Swirl:
  • In a separate bowl, combine the brown sugar, flour, and cinnamon.
  • Stir in the melted butter until the mixture forms a paste.
  1. Prepare the Cheesecake Batter:
  • Beat the cream cheese until smooth and creamy.
  • Gradually add the brown sugar and granulated sugar, beating until well combined.
  • Mix in the sour cream.
  • Add the eggs one at a time, beating after each addition.
  • Stir in the vanilla extract and salt.
  1. Layering the Cheesecake:
  • Pour half of the cheesecake batter over the prepared crust.
  • Spoon half of the cinnamon mixture on top and swirl gently with a knife.
  • Repeat with the remaining batter and cinnamon mixture.
  1. Bake the Cheesecake:
  • Place the cheesecake pan in a larger baking dish filled with hot water to create a water bath.
  • Bake at 325°F (163°C) for 60-75 minutes, until the center is set but still slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven for 1 hour.
  • Remove from the oven and cool to room temperature before refrigerating overnight.
  1. Prepare the Cream Cheese Frosting:
  • Beat the cream cheese until smooth.
  • Gradually add the powdered sugar and vanilla extract, beating until creamy.
  • In a separate bowl, whip the heavy cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture until combined.
  1. Assemble the Cheesecake:
  • Spread the cream cheese frosting over the chilled cheesecake.
  • Dust with cinnamon powder before serving.

Tips and Variations:

  • Crust Variations: Try using different types of cookies for the crust, such as digestive biscuits or gingersnaps, for a unique flavor.
  • Add-Ins: Mix in some chopped nuts or raisins into the cinnamon swirl for added texture.
  • Spice it Up: Add a pinch of nutmeg or cloves to the cinnamon swirl for a more complex spice profile.

🥄 How to Store:

  • Refrigerator: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezer: To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.


Q: Can I use low-fat cream cheese?
A: Yes, but the texture and richness might be slightly different.

Q: How do I know when my cheesecake is done?
A: The edges should be set, and the center should still have a slight jiggle. It will continue to set as it cools.

Q: What if my cheesecake cracks?
A: Cracks can be covered with the cream cheese frosting. To prevent cracks, make sure not to overmix the batter and avoid sudden temperature changes.

Enjoy your cozy autumn treat with this decadent Cinnamon Roll Cheesecake!

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