If you love the comforting flavors of warm cinnamon rolls and the indulgence of creamy cheesecake, then you’re in for an absolute treat with this Cinnamon Roll Cheesecake! This dessert is everything you adore about a gooey cinnamon roll—sweet brown sugar filling, buttery goodness, and cinnamon spice—all layered into a luscious, silky-smooth cheesecake with a graham cracker crust and a cinnamon swirl running through every bite. Oh, and let’s not forget the final flourish—a dreamy cloud of whipped cream cheese frosting piped on top with a dash of cinnamon. It’s the perfect show-stopping dessert to serve for the holidays, special occasions, or any weekend when you’re craving something seriously cozy.
About The Recipe
This cheesecake is one of those desserts that gets people talking. My mom and I are huge fans of both cinnamon rolls and cheesecake, so we thought, why not combine the two into one magical creation? And honestly, this one is dangerously good.
We started with a buttery graham cracker crust, infused it with a touch of cinnamon, and then layered it with rich, velvety cheesecake batter. But here’s the real magic: between each layer of cheesecake is a ribbon of gooey cinnamon swirl that tastes just like the filling in a freshly baked cinnamon roll. Once it’s baked to perfection in a water bath (for that creamy, crack-free finish), it chills until it’s ready to be topped with the softest whipped cream cheese frosting and a sprinkle of cinnamon.
It’s sweet, spiced, creamy, and just downright comforting—everything you want in a fall or winter dessert (though we make it year-round because it’s just too good not to).
Reasons You Will Love This Cinnamon Roll Cheesecake
- A cozy twist on classic cheesecake.
- The cinnamon swirl melts into the cheesecake like magic.
- Buttery graham cracker crust with a hint of spice.
- No-fail water bath method for the perfect texture.
- Topped with a dreamy whipped cream cheese frosting.
- Perfect for the holidays, Sunday brunch, or special celebrations!
Equipment Needed
- 8” or 9” Springform Pan (with deep sides)
- Mixing Bowls
- Stand or Hand Mixer
- Spatula
- Food Processor or Rolling Pin (for crushing graham crackers)
- Measuring Cups & Spoons
- Roasting Pan (for water bath)
- Parchment Paper
- Piping Bag (optional, for decorating)
Ingredients
For The Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (180g)
- ¼ cup brown sugar (55g)
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted (85g)
Description:
- Graham Cracker Crumbs – The base of our cheesecake! You can use digestive biscuits if graham crackers aren’t available.
- Brown Sugar – Adds a molasses-like richness and complements the cinnamon.
- Cinnamon – The warm spice that sets the tone for the whole dessert.
- Butter – Binds the crust together and gives it that toasty, buttery crunch.
For The Cinnamon Roll Swirl:
- 1 cup brown sugar (220g)
- ⅓ cup all-purpose flour (39g)
- 1 tablespoon ground cinnamon
- ⅓ cup unsalted butter, melted (76g)
Description:
- Brown Sugar & Cinnamon – Together, they mimic that gooey filling in a classic cinnamon roll.
- Flour – Helps the swirl hold its structure during baking.
- Melted Butter – Binds the swirl and gives it that delicious, rich texture.
For The Cheesecake Batter:
- 4 (8 oz) packages cream cheese, softened (907g)
- 1 cup brown sugar (220g)
- ¼ cup granulated sugar (50g)
- ½ cup sour cream (120g)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Description:
- Cream Cheese – The heart of any good cheesecake. Full-fat is key for that creamy, dense texture.
- Brown Sugar – Adds warmth and depth that pairs perfectly with cinnamon.
- Granulated Sugar – Balances the sweetness.
- Sour Cream – Adds a subtle tang and keeps the texture smooth.
- Eggs – Give the cheesecake structure. Room temperature eggs blend more evenly into the batter.
- Vanilla Extract – Rounds out the flavors.
- Salt – A pinch enhances every other flavor.
For The Cream Cheese Frosting:
- 6 tablespoons cream cheese (85g)
- 1 cup powdered sugar (125g)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (240ml)
- 1–2 teaspoons cinnamon
Description:
- Cream Cheese & Powdered Sugar – Whipped together for that signature tangy-sweet flavor.
- Vanilla – Adds softness and warmth.
- Whipping Cream – Lightens the frosting into a smooth, pipeable consistency.
- Cinnamon – Brings it all full circle with a finishing touch of spice.
How To Make Cinnamon Roll Cheesecake
Step 1: Make the Graham Cracker Crust
Let’s start by creating the perfect base for our cheesecake. Preheat your oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of an 8-inch or 9-inch springform pan (deep sides are essential here!). Use the back of a measuring cup to pack it in tightly and evenly. Bake the crust for 10 minutes, then set aside to cool completely while you prepare the swirl and batter.
Step 2: Prepare the Cinnamon Roll Swirl
In a small bowl, whisk together brown sugar, flour, and cinnamon. Pour in the melted butter and stir until combined. The texture should be thick and a little crumbly—just like cinnamon roll filling. Set it aside while you move on to the cheesecake.
Step 3: Make the Cheesecake Batter
Start by greasing the sides of your springform pan (this helps prevent cracking). In a large mixing bowl, beat the cream cheese on medium speed for about 3 minutes until smooth and fluffy.
Add in both sugars and beat for another 2 minutes, scraping the bowl often to prevent lumps. Next, mix in the sour cream and give everything a good stir.
Now, add the eggs one at a time, mixing just until each egg is incorporated. Be careful not to overmix here—overmixing after adding eggs is a common reason for cracks. Finally, stir in the vanilla extract and salt.
Step 4: Assemble the Cheesecake
Here’s where it gets fun! Pour ⅓ of the cheesecake batter over your cooled crust. Sprinkle ⅓ of the cinnamon roll swirl over the batter—breaking it into small crumbles with your fingers as you go.
Repeat the process with another ⅓ of the batter, followed by another layer of cinnamon swirl. Finish with the final layer of batter, and then gently spread the remaining swirl over the top. You can lightly press it down and smooth the top with a spatula.
Step 5: Bake in a Water Bath
To prevent cracking and keep things ultra creamy, wrap the bottom of your pan with several layers of foil to protect it from water. Place the pan in a large roasting dish and pour hot water into the dish until it reaches halfway up the sides of the cheesecake pan.
Bake at 325°F (165°C) for 60 to 75 minutes. You’ll know it’s done when the center still has a slight jiggle, but the edges look set. Turn off the oven and let the cheesecake rest inside for one hour (this gentle cooling step helps avoid cracks).
Once it’s out of the oven, transfer the cheesecake to the fridge and chill for at least 6 hours—or preferably overnight.
Cream Cheese Frosting & Finishing Touches
Step 6: Make the Cinnamon Cream Cheese Frosting
Once your cheesecake is fully chilled, it’s time to make the frosting. In a large mixing bowl, beat softened cream cheese until smooth. Add in powdered sugar and mix again until combined and fluffy.
Mix in vanilla extract, followed by a pinch (or two) of cinnamon for that cozy, signature flavor. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture. The result? A light, creamy, pipeable frosting with just the right amount of sweetness and spice.
Step 7: Decorate Your Cheesecake
Transfer the frosting to a piping bag fitted with a round tip and swirl it over the top of the cheesecake. You can keep it simple with a border or go all-out with a cinnamon roll-style spiral pattern across the top.
Dust with more cinnamon for a bakery-style look. Want to take it up a notch? Top it off with mini cinnamon rolls or a drizzle of caramel sauce!
FAQ’s and Troubleshooting
How do I prevent cracks in the cheesecake?
This recipe includes all the key tips: use a water bath, don’t overmix after adding eggs, grease the sides of the pan, and cool it slowly in the oven after baking.
Can I use digestive biscuits instead of graham crackers?
Absolutely! Digestives are a great alternative and work beautifully in the crust.
What’s the best way to slice cheesecake cleanly?
Use a hot knife! Dip a sharp knife into hot water, wipe it clean, and slice. Repeat between each cut for those picture-perfect slices.
How long does this cheesecake keep?
It’ll stay fresh in the fridge (covered) for up to 4-5 days. You can also freeze it (whole or sliced) for up to 2 months. Just make sure it’s well-wrapped and stored in an airtight container.
How To Store
Store your finished cheesecake in the fridge in an airtight container or covered with plastic wrap. For best results, let it sit at room temperature for about 20–30 minutes before serving to soften the texture just slightly.
To freeze, either freeze the whole cheesecake or wrap individual slices tightly in plastic wrap and place in a freezer-safe container. Thaw overnight in the refrigerator before enjoying.
And that’s it! Your Cinnamon Roll Cheesecake is ready to steal the show. This is truly a dessert that blends comfort and indulgence into every cinnamon-swirled bite. Whether you’re making it for a holiday, birthday, or just a cozy weekend treat—it never disappoints.
