Cinnamon Roll Cheesecake

Why You’ll Love This Recipe

I like this recipe because it’s indulgent yet perfectly balanced. The cinnamon swirl adds warmth to the rich cheesecake filling, and the graham cracker crust provides a sweet, spiced base. When I finish it off with cream cheese frosting and optional mini cinnamon rolls, it becomes a show-stopping dessert for any occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the crust:
2 cups (250g) graham cracker crumbs
¼ cup (50g) granulated sugar
1 teaspoon ground cinnamon
½ cup (115g) unsalted butter, melted and cooled

For the cheesecake filling:
4 (8 oz) full fat blocks cream cheese, room temperature
1 cup (200g) packed brown sugar, light or dark
½ cup (120g) full fat sour cream, room temperature
¼ cup (32g) all-purpose flour, spooned and leveled
¼ teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, room temperature
2 tablespoons ground cinnamon

For the cream cheese frosting (optional):
3 oz full fat block cream cheese, room temperature
3 tablespoons (45g) unsalted butter, room temperature
1 ½ cups (195g) powdered sugar, sifted
½ teaspoon pure vanilla extract
mini pie crust cinnamon rolls (optional – for decorating)

Directions

1. I preheat the oven to 325°F and position one rack in the center and one on the bottom. I line the bottom of a 9″ springform pan with parchment paper.

2. To make the crust, I mix together graham cracker crumbs, sugar, and cinnamon, then stir in melted butter. I press the mixture into the bottom and halfway up the sides of the springform pan. I bake for 8 minutes, then set aside to cool slightly.

3. For the filling, I beat the cream cheese and sugar on low speed until smooth. I mix in the sour cream, flour, salt, and vanilla. I add the eggs one at a time, mixing just until incorporated.

4. I pour half the batter over the crust. To the remaining half, I fold in cinnamon and then pour it over the plain batter. I swirl the two gently with a knife.

5. I place a pan of boiling water on the bottom oven rack for steam, then place the cheesecake on the center rack. I bake for 65–70 minutes, until puffed and set around the edges with a jiggly center.

6. I turn off the oven, crack the door open, and cool the cheesecake inside for 1 hour. After 30 minutes, I run a thin knife around the edges to prevent cracking.

7. I remove the cheesecake, let it cool to room temperature, then chill in the fridge for at least 6 hours or overnight.

8. For the frosting, I beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla. I spread it over the chilled cheesecake and decorate with mini cinnamon rolls if desired.

Servings and Timing

This cheesecake makes one 9″ cheesecake, serving about 12 slices. It takes about 1 hour 45 minutes to bake and cool, plus at least 7 hours of chill time.

Variations

Sometimes I add a caramel drizzle over the frosting for extra indulgence. If I want a stronger spice flavor, I mix nutmeg or cardamom into the filling. For a lighter version, I use reduced-fat cream cheese and sour cream.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. To freeze, I wrap slices tightly in plastic wrap and foil, then store for up to 2 months. I thaw overnight in the fridge before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually bake it the day before since it needs several hours to chill.

Do I need a water bath for this cheesecake?

No, I just place a pan of water in the oven to create steam, which helps prevent cracks.

Can I skip the frosting?

Yes, the cheesecake is delicious on its own, but I like the frosting for extra sweetness.

How do I know when the cheesecake is done?

The edges should look set, and the center should jiggle like Jell-O.

Can I use a different crust?

Yes, I sometimes use crushed cinnamon rolls or Biscoff cookies instead of graham crackers.

What type of cream cheese works best?

I use full-fat block cream cheese for the creamiest texture.

Can I reduce the cinnamon?

Yes, I can adjust it to my taste, though I love the bold flavor as written.

Can I make mini cheesecakes with this recipe?

Yes, I use muffin tins with liners and bake for 18–22 minutes.

Can I use a hand mixer instead of a stand mixer?

Yes, I keep the speed low and avoid overmixing to prevent cracks.

How do I cut clean slices?

I use a sharp knife dipped in hot water, wiping it clean between cuts.

Conclusion

I love making this Cinnamon Roll Cheesecake because it feels like two desserts in one—comforting cinnamon rolls and rich cheesecake blended together. It’s a stunning centerpiece for gatherings and a guaranteed favorite for anyone who loves creamy, spiced desserts.